Molecular Weight:
344.31
Synonyms
4-O--D-Glucopyranosyl-D-Glucitol, 4-O-alpha-Glucopyranosyl-D-sorbitol;
Chinese Names:
ÂóÑ¿ÌÇ´¼; 4-O-alpha-ßÁà«ÆÏÌÑÌÇ»ù-D-ɽÀæÌÇ´¼
CAS Registry Number:
585-88-6
Melting Point:
149-152¡ãC
Description
White, odorless, sweet-tasting powder.
Maltitol is a member of a family of bulk sweeteners known as polyols or sugar alcohols. It has a pleasant sweet taste--remarkably similar to sucrose. Maltitol is about 90% as sweet as sugar, non-cariogenic, and significantly reduced in calories. Maltitol was derived from hydrogenation of maltose which is obtained from starch. Maltitol is a sugar alcohol, like sorbitol, mannitol, and xylitol, but it is a larger molecule.Currently it comes from corn. Like other polyols, it does not brown or caramelize as do sugars. Maltitol high sweetness allows it to be used without other sweeteners. It exhibits a negligible cooling effect in the mouth compared to most other polyols. Although maltitol is often used to replace sugars in the manufacture of sugar-free foods, it may also be used to replace fat as it gives a creamy texture to food.
May be useful for people with diabetes because it does not raise blood glucose or insulin levels.
Uses
Maltitol is used in reduced calorie foods as a sweetener. It does not promote tooth decay, and so it is used to sweeten toothpastes and mouthwash.
Maltitol is especially useful in low calorie chocolate, because it is more like sugar than other sugar alcohols. It doesn't absorb water from the air, it is stable under heating, and has a high melting point.