Maltitol production

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. 

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... 

Figure 4-21 Production Process for the Conversion of Starch to Sorbitol and Maltitol. Source Reprinted from H. Schiweck and S.C. Ziesenitz, Physiological Properties of Polyols in Comparison with Easily Metabolizable Saccharides, Advances in Sweeteners, T.H. Grenby, ed., p. 90, 1996, Aspen Publishers, Inc.

The ingredients usually used in these products are polyols such as sorbitol, maltitol, lactitol, isomalt, erythritol and polydextrose ... 

If the bulk ingredient is suitable then the product can be tabletted directly. A directly compressible form of sucrose is available but is relatively expensive. Fructose and dextrose can also be directly compressed. Specially made, directly compressible forms of the sugar substitutes sorbitol, mannitol and maltitol are available a hygroscopic material like sorbitol would not be easy to wet granulate. 

Lactose and maltose, readily available in large quantities from whey and starch, have some application in the form of their reduction products maltitol and lactitol, which are sweetening agents. 

Maltitol is used in oral pharmaceutical formulations, confectionery, and food products and is considered to be noncariogenic. It is generally regarded as a nontoxic, nonaller-genic, and nonirritant material. 

Maltitol solution is additionally used in the preparation of pharmaceutical lozenges and is also used in confectionery and food products. 

Wiirsch P, Koellreutter B. Maltitol and maltotriitol as inhibitors of acid production in human dental plaque. Caries Res 1982 16 90— 95. 

Polyhydric alcohols include xylitol, mannitol, sorbitol, maltitol, lactitol and isomalt. Although these products generally have a lower sweetening power than sucrose, they also have fewer calories, only 2.4 kilocalories per gram of dry matter. They also do not cause tooth decay, and for this reason are mainly used in anti-cariogenic chewing gum and confectionaries. However, polyhydric alcohols also have an undesirable laxative effect that becomes apparent with excess consumption and as a function of individual constitution. Eor this reason, the European Union does not allow the beverage industry to use polyhydric alcohols as a sweetener. 

The maltitol syrup and carbohydrate mixtures sorption isotherms cross at the two different temperatures in the region between 0.3 and 0.4. Above this region, the water content was smaller at 308 K than at 298 K. A crossing of isotherms at two different temperatures was also observed by A3Tranci et al. (1990) in dried apricot, fig, and raisin. Analysis of variance showed that except for isomalt, the equilibrium water contents of the different products did not differ (p > 0.05) for each product at different temperatures. 

Partial hydrolysis of the capsular polysaccharide from Pneumococcus Type II with acid yielded an aldobiouronic acid that was reduced with lithium aluminum deuteride, and the product trimethylsilylated. The labelled trimethylsilyl ether was characterized, by g.l.c.-m.s., as the iso-maltitol derivative 49. 

Isoamylase is used primarily in the production of food ingredients from starch (e.g. glucose syrup, maltose and maltitol, trehalose, cyclodextrins and resistant starch). It is typically used in combination with other amylolytic enzymes, such as a-amylase, p-amylase and glucoamylase, which further degrade the linear dextrins that arise from the debranching activity of isoamylase. The recommended use levels range from 50 to 5000 lAU/g starch. 

Reductive desulfurization has been extended to the appropriate ethyl 1-xanthate or ethyl, phenyl, and naphthyl 1-thioglycosides to prepare the 1,5-anhydro derivatives of D-glucitol, D-mannitol, galactitol, cellobiitol, gentiobiitol, maltitol, lactitol, D-arabitol, ribitol, and xylitol (56). When a 1-thioaldofuranoside is reductively desulfurized, the product is the corresponding 1,4-anhydro alditol (57). 

Product Sorbitol Xylitol Mannitol Lactitol Maltitol Isomaltitol... 

---