Maltitol

Maltitol solutions Maltitol syrups Malto-dextrin... 

Hydrogenation of high maltose symps gives a mistuie of sugar alcohols, from which maltitol [585-88-6J (4) can be isolated in crystalline form. Maltitol is almost as sweet as sucrose (0.9 times) and has been promoted as a sweetener in various food apphcations (33). 

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)...

Hydrogenated starch hydrolysates (HSH) is a term used to describe a range of products which do not contain sorbitol or maltitol as a primary component, ie, at least 50%. HSH symps contain a distribution of sorbitol, maltitol, and other hydrogenated oligo and polysaccharides. Symps containing maltitol at a level of at least 50% are referred to as Maltitol symps or Maltitol solutions. 

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). 

Maltitol, lactitol, isomalt, maltitol solutions (symps), and hydrogenated starch hydrolysates (HSH) have GRAS petitions filed with the FDA and are being sold commercially under self-determined GRAS status. Maltitol, owing to its lower negative heat of solution, is often preferred over mannitol as the... 

Adding a hydrogen or two to a sugar makes a sugar alcohol. The sugar alcohols xylitol, maltitol, sorbitol, and mannitol are all used as sweeteners in food. They are not absorbed well by the body, and they don t have as many calories as sugar. As with any... 

Maltitol is a sugar alcohol like sorbitol, mannitol, and xylitol, but it is a larger molecule. Unlike those other sugar alcohols, and menthol, maltitol does not stimulate the cold sensors in the skin, so it does not feel cool in the mouth. 

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. It 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 it has a high melting point. 

Hydrogenated starch hydrosylate is a mixture of several polyols, or sugar alcohols, such as sorbitol, maltitol, and mannitol, among others. 

Fig. 18.—Structure of Maltitol, Showing Multiple Hydrogen-bonding. " [Key , more acidic possible hydrogen-bond.]...

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

Intense and bulk sweeteners are endorsed by international agencies and approved in a large number of countries. Acesulfame K, aspartame and saccharin are available as sweeteners in the EU and Europe while sucralose is approved in the USA and due for approval in Europe and cyclamate, neohesperidin dihydrochalcone and thaumatin are available in Europe. As bulk sweeteners isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol are commonly available. 

This reaction was applied to a series of polyols issued from reduced saccharides such as sorbitol (4, see Fig. 5), xylitol, maltitol, isomaltitol, but in alkaline conditions [18, 19]. Depending on the reaction conditions, a very large range of DS was obtained. 

The separation and identification of disaccharides is often an important step in the elucidation of the structure of a natural polysaccharide, and Percival484 has published useful data on the O-trimethyl-silyl derivatives of a variety of disaccharides and their reduction products. In some instances, the trimethylsilyl ethers of the disaccharide alditols have lower retention times than those of the disaccharide derivatives. The per-O-trimethylsilyl derivatives of gentiobi-itol and maltitol were encountered in studies on the structure of Pneumococcus Type II capsular polysaccharide.4843... 

Cellobiitol gentiobiitol isomaltitol lactitol maltitol melibiitol Galp-a-( l- 4)-Man 2% XF-1105 (OV-l,QF-l) 205... 

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