D-Maltitol

Assay Not less than 92.0% and not more than 100.5% of D-maltitol as C12H24O11, calculated on the dried basis. 

B. The retention time of the major peak in the chromatogram of the Assay Preparation corresponds to that in the chromatogram of the Standard Preparation as obtained from the Assay. Assay Not less than 50.0%, by weight, of D-maltitol (C12H24OH), calculated on the anhydrous basis, and not more than 8.0% of D-sorbitol (C6U 406), calculated on the anhydrous basis. 

Revision Description corrected Assay limit of d-maltitol revised entire Identification, Assay, and Reducing Sugars tests provided. 

Procedure Separately inject suitable portions (about 20 pL) of the Assay Preparation and the Standard Preparation into the chromatograph, record the chromatograms, and measure the responses for the major peaks. The elution pattern includes the higher molecular weight hydrogenated polysaccharides, followed by three individual peaks representing maltotriitol, maltitol, and sorbitol. The principal peak is maltitol, which elutes at about twice the retention time of the void volume, and the retention time for sorbitol is about 1.7 relative to maltitol. Calculate the quantity, in mg, of D-maltitol in the portion of the sample taken by the formula... 

Amalty C PharmMaltidex E965 hydrogenated maltose Malbit Maltisorb Maltit D-maltitol. 

The PhEur 2005 describes liquid maltitol as an aqueous solution of a hydrogenated, partly hydrolyzed starch, with not less than 68% w/w of solid matter and not more than 85% w/w. This is composed of a mixture of mainly D-maltitol (50% w/w), D-sorbitol (< 8% w/w), and hydrogenated oligo-and polysaccharides, all quoted on an anhydrous basis. 

The USPNF 23 describes maltitol solution as an aqueous solution of a hydrogenated, partially hydrolyzed starch. It contains, on the anhydrous basis, not less than 50% w/w of D-maltitol (C12H24O11) and not more than 8.0% w/w of D-sorbitol (CgHi406). See also Section 18. 

Figure 7.10 Scanning electron micrographs of the fractured surface of (A) glycerol, (B) xylitol, (C) sorbitol and (D) maltitol plasticized starch. Reprinted with permission from A. P. Mathew and A. Dufresne, Biomacromolecules, 2002, 3, 1101-1108. Copyright 2002 American Chemical Society.

Figure 18.1. Chemical structures of D-mannitol, D-sorbitol, D-erythritol, 0-galactitol, D-xylitol, D-ribitol, D-lactitol, and D-maltitol.

Maltitol (4-0-a-D-glucopyranosyl-D-glucitol) formed by catalytic hydrogenation of maltose (97), has been obtained both as a noncrystalline powder and a viscous Hquid (98). Stmctures of disacchatide alcohols are shown ia Figure 3. 

Fig. 3. Structures of disaccharide alcohols (a) maltitol, (b) lactitol, (c) a-D-glucopyraiiosyl-l,l-D-maiinitol(dihydrate), and (d)...

Sweetness is often an important characteristic of sugar alcohols in food and pharmaceutical applications. The property of sweetness is measured in a variety of ways and has a corresponding variability in ratings (218). Based on one or more test methods, erythritol and xyfitol are similar to or sweeter than sucrose (218,219). Sorbitol is about 60% as sweet as sucrose, and mannitol, D-arabinitol, ribitol, maltitol, isomalt, and lactitol are generally comparable to sorbitol (see Sweeteners). 

C-5 position are less important in both the fly (31) and gerbil. (4) The failure of the a-D-glucopyrano-sides, turanose, palatinose, maltose, maltitol and trehalose to stimulate as well as sucrose or methyl a-Q-glucopyranoside could be attributable to steric hinderance involving the substituents at position C-l of the glucopyranoside ring. 

In 4-O-a-glucopyranosyl-D-glucitol (maltitol) [BIZHIB] (Fig. 13.54), there are two chains which join at 0(1 )H, one finite chain terminating at 0(5) and an infinite chain through the minor component of a three-center bond, 0(l )-H---0(2 ). 

BIZHIB. 4-O-a-D-Glucopyranosyl-D-gludtol maltitol (C12H24On). Ohno S, Hirao M, Kido M (1982) Carbohydr Res 108 163... 

Maltitol (= 4-0-ot-D-Glc-l)-sorbitol] (disaccharide alcohol) Semi-synthetic Sweet [low cariogenicity]... 

Figure 60.2(a-d) shows the sorption isotherms for isomalt, maltitol syrup, and for the carbohydrate mixtures. The water content of isomalt increased with increasing arid water adsorption decreased with increasing temperature at the same... 

Fig. 2.—Curves of Rate against Temperature. (A, maltose B, maltitol C, maltose phenylosotriazole D, maltose cyanohydrin E, maltobionic acid F, maltose 1-phenyl-flavazole.)...

Hexane, hexahydroxy-, 4-0-P-D-glucopyranosyl- maltitol 4-0-3-D-glucopyranosyl-D-glucltol 3163 ... 

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