Liquid maltitol

BP Liquid maltitol PhEur Maltitolum liquidum USPNF Maltitol solution... 

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. 

Compressible sugar Confectioner s sugar Dextrose Glycerin Lactose Liquid glucose Maltitol solution Mannitol Sorbitol Sucrose Xylitol Intense... 

Maltitol (4-O-CC-D-glucopyranosyl-D-glucitol) formed by catalytic hydrogenation of maltose (97), has been obtained both as a noncrystalline powder and a viscous liquid (98). Structures of disaccharide alcohols are shown in Figure 3. 

Maltitol Syrup occurs as a clear, colorless, syrupy liquid. It is a water solution of a hydrogenated, partially hydrolyzed starch containing maltitol, sorbitol, and hydrogenated oligo-and polysaccharides. It is miscible with water and with glycerin, and slightly miscible with alcohol. 

Maltitol solution is a colorless and odorless, clear viscous liquid. It is sweet-tasting (approximately 75% the sweetness of sucrose). 

Viscosity (dynamic) maltitol solution is a viscous, syrupy, liquid. At 20°C, a solution of Lycasin 80/55 (Roquette) containing 75% of dry substances has a viscosity of approximately 2000 mPas (2000 cP). With increasing temperature, the viscosity of a maltitol solution is reduced see Figure 1. The viscosity of maltitol solutions also decreases with decreasing concentration of dry solids, at a constant temperature. Maltitol solution may also be mixed with sorbitol solution to obtain blends of a desired viscosity. 

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