Maltitol syrups improve sweetness and stability.

If you're looking to improve sweetness and stability in your products, then you might want to consider using maltitol-based syrups. Innova LLC is introducing a family of maltitol syrups that should improve functionality over other maltitol products.

As you may know, maltitol is a disaccharide polyol that has a sweetness 90% that of sucrose. It is noncarcinogenic, does not significantly elevate blood sugar levels and is 2.1 kcal per g. Innova is launching three new products. Maltisweet[TM] M95 is a maltitol syrup that is very high in maltitol content--67% solids. It contains more than 90% maltitol on a dry basis. You could use this solution as it is in formulations or to provide greater cold flow stability. It's targeted at both the food and confectionery markets.

Another product is Maltisweet B, a maltitol syrup formulated for nutritional bars and hard candies. We're told that this product provides the sweetness of a maltitol syrup with many of the stability characteristics of a hydrogenated starch hydrolysate. A second-generation product, Maltisweet MH80 is a syrup that has an even higher sweetness level. It is balanced with higher molecular weight polymers for cold flow stability in hard candies.

The greater level of sweetness and solubility in these products improves the delivery of flavors, we're told. Applications for these products include confections, baked goods, syrups, toppings, jams, jellies and ice creams.

Two years ago, SPI Polyols Inc. and Grain Processing Corp. formed Innova. Among the new company's first products was a series of spray-dried hydrogenated starch hydrolysates. These products can find use as nonreactive carriers or drying aids for flavors, enzymes and other ingredients.

Further information. Barbara Banko, Innova LLC, SPI Polyols, 321 Cherry Lane, New Castle, DE 19720; phone: [phone]; fax: [phone]; email: [e-mail]; URL: www.spipolyols.com.