| Customization: | Available |
|---|---|
| CAS No.: | 585-88-6 |
| Formula: | C12h24o11 |
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Maltitol provides between 2 and 3 kcalories/g.
Maltitol is largely unaffected by human digestive enzymes,
and is fermented by bacteria in the large intestine, with about 15% of the ingested maltitol appearing unchanged in the feces.
Maltitol in its crystallized form measures the same (bulk) as table sugar and browns and caramelizes
in a manner very similar to that of sucrose after liquifying by exposure to intense heat.
The crystallized form is readily dissolved in warm liquids (120 °F/48.9 °C and above);
the powdered form is preferred if room temperature or cold liquids are used.
Due to its sucrose-like structure, maltitol is easy to produce and made commercially available in crystallized, powdered, and syrup forms.
Maltitol is a sugar alcohol (polyol) used as a sugar substitute.
It has 90% the sweetness of sugar and nearly identical properties, except for browning.
It is used to very easily replace sugar and has less food energy, does not promote tooth decay and has a somewhat lower blood sugar response.
Unfortunately, maltitol is well known to cause gastric distress, particularly if consumed in great quantities.
Chemically, maltitol is also known as 4-O-alpha-Glucopyranosyl-D-sorbitol.
Commercially, it is known under trade names such as Maltisorb and Maltisweet.
Due to its slow absorption, excessive consumption of Maltitol can have laxative effect and often can cause gas and/or bloating.
Maltitol is particularly demonized regarding gastric side effects because it is so easy for food producers to use it in vast quantities (due to its amazingly sugar-like properties) so consumers often end up consuming far more than they could most other sugar alcohols.
specification of maltitol :
| item | powder | crystalline |
| appearance | white or almost white powder | crystalline powder |
| assay(on dry basis) | 98.0% -100.5% | 98.0% -100.5% |
| Melting point | 148 ºC - 151 ºC | 148 ºC - 151 ºC |
| PH in Solution | --- | --- |
| water | ≤1.0% | ≤1.0% |
| Total plate count | ≤100 CFU/g | ≤100 CFU/g |
| E. Coli | NEGATIVE | NEGATIVE |
| Reducing Sugars | ≤0.1% | ≤0.1% |
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