This product is made from corn extracted starch as raw material, white to nearly white crystalline powder by liquefaction, saccharification, hydrogenation, color separation, refining, concentration, crystallization, drying and other processes, soluble in water, difficult to fall in methanol, ethanol, moderate viscosity and boiling point. The crystal melting point is 148-151℃, the calorific value is about 2.1 kcal / g, the sweetness is 85 to 95% of sucrose, and the calorific value is only 5% of sucrose.

There is no free light group in the maltol structure, heating with protein and amino acids does not cause Maillard reaction, and is very stable to heat and acid. The liquid epiblitol is hygroscopic and stable, and has good moisturizing properties. High purity crystalline maltol is hardly hygroscopic.