Sorbitol and Maltitol
Sorbitol and Maltitol are widely used in the food industry as excellent functional sweeteners. These sweeteners have stability to high temperatures and acid and do not change food properties. It is hard to be utilized by microbes and less likely to cause tooth decay.

Our sugar-substitute sweeteners are also beneficial for consumers who are diabetic, as it does not make rapid rise of blood glucose level (low GI).

UENO’s Sorbitol and Maltitol products are available both in powder and syrup forms.

The products are used for many kinds of foods such as confectionery and bakery, ham & sausages, seafood and seasoning sauces. It is also used for health care products.

Sorbitol Syrup
Sorbitol Syrup is clear and has a 60% sweetness level comparing to sugar. It has a mouth feel with a sweet and mild taste and also can keep food moisture. It is hard to be utilized by microbes and less likely to cause tooth decay.

Application:
Suitable for oral care products and skincare products, such as toothpaste, mouthwash, soap, lotion. It is also used for foods such as confectionary and bakery products.

Type Size
Tin Can 22 kg
Steel Drum 250 kg
Plastic Drum 275 kg
Intermediate Bulk Container (IBC) 1,300 kg
Tank Container 15 ton
Packaging
Application
Sorbitol Powder
Sorbitol Powder is white powdered sweetener which is easy to dissolve in water. It has a mouth feel with a sweet and cool taste and also can keep food moisture. The product reduces protein deterioration for frozen food.

Application:
Suitable for frozen fish paste (Surimi) and lozenges.

Type Size
Paper Bag (with Inner PE Bag) 20 kg
Paper Bag (with Inner PE Bag) 25 kg
Jumbo Bag 750 kg
Packaging
Application
Maltitol Syrup
Maltitol Syrup is resistant to acid and high temperatures. It is suitable for low-calorie food and sugar-free food. Maltitol does not trigger the Maillard reaction that gives browned food its distinctive flavor.

Application:
- To maintain the condition of proteins in frozen or dried food products.
- To adjust the viscosity of sauces.
- To substitute sugar in confectionary and bakery products and beverages.

Type Size
Tin Can 22 kg
Steel Drum 250 kg
Plastic Drum 275 kg
Intermediate Bulk Container (IBC) 1,300 kg
Tank Container 15 ton
Packaging
Application
Maltitol Powder
Maltitol Powder is white powdered sweetener, which is easy to dissolve in water and contains less calories than sugar. This product can be used with other sweeteners. Maltitol taste is similar to sugar and it is normally used to replace sugar as sugar-free products.

Application:
Suitable for confectionary and bakery products, ice-cream and powdered beverages etc.

Type Size
Paper Bag (with Inner PE Bag) 20 kg
Carton Box (with Inner PE Bag) 20 kg
Packaging
Application
CERTIFICATIONS

Other physical properties

Non-enzymatic reaction (Maillard reaction)

Higher Stability to Acid and heat

No dependence on insulin

Moisture stabilizing

Reduced calorie alternative to sugar

Do not promote tooth decay

Utilization as a substrate by microorganisms

Relative sweetness

(Click to download PDF)

Confectionary

Bakery

Japanese Sweet

Pickle Food & Sauce

Meat Product

Frozen Food

Cosmetic & Oral Care

Other

(Click to download PDF)

Butter Cake

Brownie

Chocolate Cake

Hard Boiled Candy

Oatmeal Cookie Raisin

Short Bread

Strawberry Jams

Toffee Cake

SUGAR-SUBSTITUTE SWEETENERS
FAQ
Sorbitol and maltitol are sugar alcohol. Our sorbitol and maltitol are produced from Tapioca starch, Thailand agricultural product.
Kcal/g Sweetness
Sorbitol 2.6 60%
Maltitol 2.1 80%
Sugar 4.0 100%

  • Provide calories less than sugar.
  • Slowly absorbed into the body. The rapid rise in blood glucose and the insulin level are prevented.
  • It is hard to be utilized by microbes and less likely to cause tooth decay.

The taste of maltitol is similar to sugar, maltitol is easy to replace with sugar especially for low sugar foods. On the other hand, sorbitol has lower viscosity than maltitol. Therefore sorbitol has excellent permeability to foods and can shorten the soaking time. Sorbitol is suitable for pickles, meat, seafood, etc.
Sorbitol and maltitol are used in various food products such as bakery and confectionary products, ready to eat food, biscuits, cookies, chocolates, beverages, jam, jelly, ice cream, chewing gum, candies and as well as seafood and meat products such as Surimi (minced fish) and sausages.
Sorbitol and maltitol can withstand high temperature and/or acid condition because structures of sugar alcohols are chemically unreactive. In addition, they are less likely to participate in browning reaction (Maillard reaction).
Standard of nutrition labeling on food products according to the notification of the ministry of public health No.182 (1998) which is referred to the Joint FAO/WHO Expert Committee on Food Additives (JECFA) "Food products that contain less than 0.5 gram per reference amount and per labeled serving can be labeled as "sugar free" on food label". However, type of food products, the maximum amount of sorbitol and maltitol that are permitted for use in each product and nutrition labeling must be complied with Food and Drug Administration.
For the vast majority of consumers, these sweeteners do not cause a problem. But in some people, excessive consumption may cause gastrointestinal symptoms, such as gas or laxative effects. However, such symptoms depend on an individual’s sensitivity and the other foods eaten at the same time.
*This information is based on laws and ordinances in Thailand.
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