Sugar alcohols maltitol

Sugar alcohols Maltitol Palatinose Erythritol Prevent dental caries... 

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). 

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). 

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. 

Sugar Alcohols. These are polyols, chemically reduced carbohydrates. Important in this group are sorbitol, mannitol, maltitol, and xylitol. Xylitol is described later. 

Miura et al. synthesized PVA type glycoconjugate polymers by lipase-catalyzed transesterification of sugar alcohols such as maltitol and lactitol with divinyl dicarboxylates and subsequent radical polymerization to get PVA with sugar alcohol pendants 39 (Figure 16) (90). They found out that the biodegradabilities of these polymers were modest, but higher than that of PVA. Takasu et al. synthesized glucosamine or chitobiose-substituted PVA 40 by a... 

In a similar way, xylitol, maltitol and lactitol are obtained from xylose, maltose and lactose. These sugar alcohols are used as low calory or diabetic sweetener. They are claimed to be non-cario-genic. 

Sugar alcohols Mono- and disaccharides Sorbitol, inositol, mannitol galaclitol, maltitol (Soluble in 80% ethanol <2 sugar units) Poorly absorbed in the small intestine. May reach the large intestine... 

Low-caloric Sugar alcohols Disaccharides Isomalt Lactitol Maltitol... 

Sugar alcohols can be prepared by hydrogenation of reducing mono-, di- and oligosaccharides. Sorbitol and mannitol are obtained from sucrose, maltitol from maltose and lactitol from lactose. Maltose is more expensive than sucrose while lactose, obtained from whey, potentially is an inexpensive raw material. 

Nojiri et al. [1205] analyzed a series of six sugar alcohols (me o-erythritol, D-xylitol, D-glucitol, D-mannitol, maltitol, parachinit) and sucralose, sucrose, and D-mannose (glucose co-eluted) that are found in typical confectioneries as the nitrobenzylated derivatives. A phenyl column k — 260 nm) and a 67/33 acetoni-trile/water mobile phase eluted all peaks in 50 min. The authors noted that C g, Cg, aminopropyl, and cyanopropyl columns did not give acceptable results. The effect of changing percent acetonitrile on retention time is plotted. A linear range of 10-250 pg/mL was reported. 

Hydrogenation of sugars to sugar alcohols (o-glucose to sorhitol, D-xylose to xyUtol, o-maltose to maltitol, D-lactose to lactitol, fructose to mannitol and sorbitol)... 

The ADI value was not specified for sugar alcohols derived from monosaccharides (xylitol, glucitol and mannitol) and disaccharides (maltitol, isomaltitol and lactitol). 

Fatty acids can be esterified by a number of sugar alcohols (such as D-mannitol, maltitol and lactitol) or sugars (n-glucose, D-fructose,... 

Maltitol—A sugar alcohol, used to add sweetness to sugarless chewing gum and some dietetic foods. 

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