Thursday - July 23, 2026

Why High-Purity Maltitol is the Missing Link in Preventing Sugar Bloom and Rheology Failures in Premium Sugar-Free Confectionery

Sugar-free chocolate often fails on the shelf due to ingredient hygroscopicity. Discover how high-purity crystalline maltitol stops sugar bloom and saves factory downtime. The Industry Reality: The Technical Nightmare of Sugar-Free Chocolate Consumer demand for sugar-free and reduced-sugar confectionery is … Continue reading