Maltitol, also known as hydrogenated maltose, is a disaccharide composed of 1 molecule of glucose connected with a sorbitol through α - 1,4-bond.
The molecular formula is c12h24o11 and the relative molecular weight is 344.31. Maltitol is colorless and transparent crystal,
which is easy to dissolve in water, but difficult to dissolve in methanol and ethanol.
Maltitol is a new type of sweetener, which is widely used in sugar flavored food processing.
In the past, most of the sweeteners people used to eat were sugars with high calorie and high sweetness,
which were easy to cause diabetes, obesity, arteriosclerosis and heart failure.
Maltitol has the advantages of high sweetness, low heat, good safety, abundant raw materials,
simple manufacturing process and unique properties that other sweeteners do not have
Maltitol's high sweetness allows it to be used without being mixed with other sweeteners. It exhibits a negligible cooling effect (positive heat of solution) in comparison with other sugar alcohols, and is very similar to the subtle cooling effect of sucrose. It is used in candy manufacture, particularly sugar-free hard candy, chewing gum, chocolates, baked goods, and ice cream.
Maltitol syrup, a hydrogenated starch hydrolysate, is created by hydrogenating corn syrup, a mixture of carbohydrates produced from the hydrolysis of starch. This product contains between 50% and 80% maltitol by weight. The remainder is mostly sorbitol, with a small quantity of other sugar-related substances.