Maltitol, also known as hydrogenated maltose, is a disaccharide composed of 1 molecule of glucose connected with a sorbitol through α - 1,4-bond. The molecular formula is c12h24o11 and the relative molecular weight is 344.31. Maltitol is colorless and transparent crystal, which is easy to dissolve in water, but difficult to dissolve in methanol and ethanol.

Maltitol is a low calorie sweetener having the same sweetness as sucrose, high stability, high sweetness, good to produce all kinds of low calorie, low fat food and is also anti-cariogenic. Maltitol is a kind of polyol, has good taste, and is 90% of sucrose sweetness, very good to produce sweet food like sugar free confectionerym, gums, chocolate, bakery food and ice creams.

Maltitol is polyol from maltose after hydrogenation, has liquid and crystalline products. Liquid products is from high quality maltitol. As the raw material of maltitol, the content of maltose is  better over 60%, otherwise the maltitol will then only take below 50% of total polyols after hydrogenation.  And then cannot be called maltitol. The main hydrogenation procedure of maltitol is: Raw material preparation-pH value adjust-Reaction-Filter and decolor-Ion change-Evaporation and concentration-Final product