Maltitol
Maltitol suppliers and sourcing guide
Maltitol is a sugar alcohol (polyol) made from starch: the starch is broken down by enzymes into a high-maltose syrup, the maltose is hydrogenated over a metal catalyst, and the product is purified and either crystallized or sold as a syrup. Crystalline maltitol is close to sucrose in sweetness and handling, which is why it is widely used in sugar-free chocolate, hard candy and baked goods. Maltitol syrups contain maltitol together with other hydrogenated saccharides.
- Category
- Sweeteners
- Also known as
- E965 · 4-O-α-D-glucopyranosyl-D-glucitol · hydrogenated maltose · maltitol syrup · CAS 585-88-6
- Facts checked
- November 2026
Forms and grades of maltitol
Suppliers sell different products under the same name. Specify the one you need.
Crystalline maltitol
High-purity crystals or powder used in sugar-free chocolate, coatings, baked goods and tablets.
Maltitol syrup
Liquid at a stated solids content with a stated maltitol percentage and other hydrogenated saccharides, used in hard candy, chewy candy and bars.
Powdered and fine grades
Milled crystalline maltitol for chocolate refining and smooth coatings.
Directly compressible grade
Granulated maltitol for direct-compression tablets and chewables.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Assay (HPLC)
- Maltitol content on a dry basis by HPLC, with sorbitol and higher hydrogenated oligosaccharides reported; for syrup, the full saccharide profile.
- Reducing sugars
- Residual reducing sugars after hydrogenation, which affect browning and color in cooked candy.
- Water or dry solids
- Water by Karl Fischer for crystals; dry solids or refractive index for syrup.
- Nickel and lead
- Nickel from the hydrogenation catalyst and lead, by ICP-MS or atomic absorption.
- Microbiology
- Total plate count, yeast and mold, and pathogens, especially for syrup.
Storage, lots and expiry
Storage and shelf life
Crystalline maltitol should be stored sealed in a cool, dry area to prevent moisture pick-up and caking. Syrups should be kept closed at moderate temperature to avoid crystallization or microbial growth at the surface. Shelf life is set by the supplier's specification, with retest of assay, moisture or solids, and micro for aged stock.
Lots and expiry dates
For syrup, record dry solids and the maltitol percentage for each lot, because syrups from different suppliers differ in composition and are not interchangeable without testing. For crystalline grades, record assay and particle size.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 101.9 allows a general factor of 2.1 calories per gram for maltitol when calculating calories for nutrition labeling.
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted Sweeteners permits maltitol and maltitol syrup in unstandardized foods at Good Manufacturing Practice levels.
Source: canada.ca (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Maltitol suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking maltitol suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell maltitol? Request a listingFrequently asked questions
What forms of maltitol can brands buy?
Common forms include crystalline maltitol, maltitol syrup, powdered and fine grades and directly compressible grade. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for maltitol include?
Expect assay (HPLC), reducing sugars, water or dry solids, nickel and lead and microbiology, each with its method, specification and result for that lot.
How should maltitol be stored?
Crystalline maltitol should be stored sealed in a cool, dry area to prevent moisture pick-up and caking. Syrups should be kept closed at moderate temperature to avoid crystallization or microbial growth at the surface. Shelf life is set by the supplier's specification, with retest of assay, moisture or solids, and micro for aged stock.
What is the regulatory status of maltitol?
21 CFR 101.9 allows a general factor of 2.1 calories per gram for maltitol when calculating calories for nutrition labeling. Health Canada's List of Permitted Sweeteners permits maltitol and maltitol syrup in unstandardized foods at Good Manufacturing Practice levels.
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