Maltitol

Maltitol
IUPAC name 4-O-α-D-Glucopyranosyl-D-glucitol
Other names Amalty Maltitol Maltisorb Maltisweet
Identifiers
CAS number	585-88-6 Y
UNII	D65DG142WK Y
Jmol-3D images	Image 1
SMILES OC[C@H](O)[C@@H](O)[C@]([C@H](O)CO)([H])O [C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O
Properties
Molecular formula	C12H24O11
Molar mass	344.31 g/mol
Density	? g/cm3
Melting point	145 °C
Y (verify) (what is: Y/N?) Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references

Maltitol is a sugar alcohol (a polyol) used as a sugar substitute. It has 75-90% of the sweetness of sucrose (table sugar) and nearly identical properties, except for browning. It is used to replace table sugar because it has fewer calories, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is known under trade names such as Maltisorb, Maltisweet and Lesys.

Production and uses

Maltitol is a disaccharide produced by Corn Products Specialty Ingredients (formerly SPI Polyols), Cargill, Roquette, and Mitsubishi Shoji Foodtech, among other companies. Maltitol is made by hydrogenation of maltose obtained from starch. Its high sweetness allows it to be used without being mixed with other sweeteners, and exhibits negligible cooling effect (positive heat of solution) in comparison with other sugar alcohols, and is very similar to the subtle cooling effect of sucrose.^[1] It is used especially in production of sweets: sugarless hard candies, chewing gum, chocolates, baked goods, and ice cream. The pharmaceutical industry uses maltitol as an excipient, where it is used as a low-calorie sweetening agent. Its similarity to sucrose allows it to be used in syrups with the advantage that crystallization (which may cause bottle caps to stick) is less likely. Maltitol may also be used as a plasticizer in gelatin capsules, as an emollient, and as a humectant.^[2]

Chemical properties

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 (120F/48.9C 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.

It is not metabolized by oral bacteria, so it does not promote tooth decay. It is somewhat more slowly absorbed than sucrose, which makes it somewhat more suitable for people with diabetes than sucrose. Its food energy value is 2.1 calories (Cal) per gram (8.8 kJ/g); (sucrose is 4.0 Cal/g (16.7 kJ/g)).

Laxative effect

Like other sugar alcohols (with the exception of erythritol), large quantities of maltitol can have a laxative effect.^[3]

Government warnings

In countries such as Australia, Canada, Norway, Mexico and New Zealand, maltitol carries a mandatory warning such as "Excessive consumption may have a laxative effect." In the United States, it is a generally recognized as safe (GRAS) substance, with a recommendation of a warning about its laxative potential when consumed at levels above 100 grams per day.

References

1. ^ Field, Simon Quellen; Simon Field (2007). Why There's Antifreeze in Your Toothpaste. pp. 86. ISBN 1556526970, 9781556526978. 
2. ^ Cargill:Products and Services
3. ^ http://www.turkeymonkey.com/2004/07/22/maltitol-a-sweetener-and-a-laxative-in-one/

External links

• Calorie Control Council: Maltitol
• Net Carbs & Maltitol Glycemic Index Information
• Maltitol, at All About Sweeteners