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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.
Alias: Maltisorb, 4-O-α-glucopyranosyl-D-sorbitol
CAS No.: 585-88-6
Molecular Formula: C12H24O11
Molecular weight: 344.31
EINECS No.: 209-567-0
Chemical Properties
Physical form: Maltitol has two forms: liquid and crystalline powder. Crystalline maltitol is colorless, transparent crystals, melting pointof 135-140℃.
Stability:
Thermal stability: Maltitol is stable to heat. 70% of maltitol aqueous solution is almost unchanged when heated at 150℃ for 1 hour, only partially decomposed when heated at 170℃ for 1 hour, and decomposed and discolored only when heated above 200℃.
Acid stability: under the condition of pH 3-7, maltitol is unchanged when heated at 100℃ for 1 hour, only when the pH is lower than 2, about 6% will decompose.
Solubility: Maltitol is soluble in water but insoluble in methanol and ethanol.
Function:
1. Prevent decayed tooth.
2. Make no effect to blood sugar.
3. Accelerate the calcium's absorptivity and debase the fattiness.
Application:
Food industry: Candy and Chocolate: Maltitol can be used to make sugar-free candies and chocolates with a similar sweetness to sucrose, but with fewer calories and no risk of dental caries.
Baked goods: Maltitol can be used as a substitute for sucrose in baked goods.
Frozen desserts: Maltitol is more suitable for low-sugar ice cream and frozen desserts.
Beverages: In beverages, maltitol can be used as a sweetener to provide support for good taste.
Other foods: Maltitol can also be used to make jams, jellies, chewing gums, etc.
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