Separating moisture effects in maltitol powder and syrup trials for gummies

Set up the comparison

Prepare a powdered-maltitol control and adjust the syrup batch for the water supplied with the syrup. Match finished solids. Record the cooking endpoint and texture after cooling.

Measurements to record

Moisture (%). For crystalline forms only. Request the solids content for syrup. Principal component assay (% by mass). Identify the analyte, dry or as-received basis and method. Do not substitute a theoretical conversion for an incoming release result. Record the sample ID and method revision for repeat testing.

Interpreting the results

Calculate dry solids and actual maltitol separately. Compare the two in the same recipe at the same cooking endpoint before attributing a texture difference to the raw material.

What to record

• Supply form
• Feed solids
• Endpoint solids
• Cooling conditions
• Texture

Technical references

• ENVO: Maltitol product information ↗

Products and processes