Maltitol structure

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

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

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... 

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. 

In recent years disaccharide alcohols have become important. These include isomalt, maltitol, lactitol, and hydrogenated starch hydrolyzates (HSH). Maltitol is hydrogenated maltose with the structure shown in Figure 4-20. It has the highest sweetness of the disaccharidepolyols compared to sugar... 

Numerous laboratories have tackled the effect of a series of non-volatile plasticizo-s, such as glycerol [84, 87, 88, 89, 90, 93, 94], urea [84, 87], fructose [85], xylitol, sorbitol, maltitol [87, 90, 94], glycols (EG, TEG, PG, PEG) [84, 87, 89, 94], ethanolamine [92] and formamide [91]. Several criteria concerning the most appropriate structures for this key role have been put forward [94], although a rough first principle simply predicts that any substance capable of forming hydrogen bonds would be able to plasticize starch [95]. 

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

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