What is maltitol?
Maltitol is a sugar alcohol extracted from maltose. Its sweetness is about 75-90% of sucrose. It has low calories and has little effect on blood glucose and blood lipids. It is often used as a substitute for sugar.
Key Characteristics
| Property | Specification |
| Solubility | The crystal is easily soluble in water above 48.9℃(the powder can be dissolved in water at room temperature) |
| Stability | Relatively stable chemical properties |
| Appearance | Can be powder, crystal or syrup |
| Molecular formula | C12H24O11 |
| Molar mass | 344.31 g·mol⁻¹ |
| Melting point | 145 ℃ |
| colour | White to off-white |
| Storage | Powder -20°C 3 years4°C 2 yearsIn solvent -80°C 2 years-20°C 1 year |
Key Uses
As a sweetener, replace sucrose or full calorie sweetener to reduce calories.
It has a fresh taste, good humidity and moisture control ability, stabilizes the product, and improves the texture and taste of the product.
Since the intake of maltitol requires less insulin secretion compared with an equal amount of sugar, it helps to reduce blood glucose.
With potential prebiotic effects.
Applications of maltitol
Maltitol is widely used in the pharmaceutical industry in the formulation of oral dosage forms. It is a non-cariogenic bulk sweetener, approximately as sweet as sucrose, well adapted as a diluent for different oral dosage forms, wet granulation, and sugar-free hard coating.
It can be used as food additive, swelling agent, moisturizer, stabilizer, sweetener, thickener, and other functions in food.
Safety
Maltitol’s safety has been reviewed and confirmed by health authorities around the world, including the World Health Organization, the European Union, and countries such as Australia and Canada. The U.S. Food and Drug Administration (FDA) also declares maltitol and maltitol syrups eligible for use.