Acroyali Holdings Qingdao Co.,Ltd.

Maltitol

• Category :

  Food and Feed additives

• Synonyms :

  4-O-a-D-glucopyranosyl- D-glucitol;4-O-a-D-glucopyranosyl-D-glucitol;4-O-alpha-D-Glucopyranosyl-D-glucitol;5-17-07-00145;585-88-6;Amalty MR 100;Amalty MR 20;Amalty MR 50;Amalty P;3-O-beta-D-galactopyranosyl-D-allitol;

• CAS NO :

  585-88-6

• EC NO :

  209-567-0

• Molecular Formula :

  C₁₂H₂₄O₁₁

• Molecular Weight :

  344.3124

• Main Specifications :

  APPEARANCE COLORLESS ,SYRUP LIQUID TASTE SEET

• InChI :

  InChI=1/C12H24O11/c13-1-4(16)7(18)11(5(17)2-14)23-12-10(21)9(20)8(19)6(3-15)22-12/h4-21H,1-3H2/t4-,5+,6-,7-,8+,9+,10-,11+,12+/m1/s1

• Product description :

  Maltitol is a reduced calorie bulk sweetener with sugar-like taste and sweetness. Its stability, high sweetness, and structure make it suitable for a variety of reduced-calorie, reduced-fat and sugar-free foods. Maltitol does not promote tooth decay.

  Maltitol is a member of a family of bulk sweeteners known as polyols or sugar alcohols. It has a pleasant sweet taste--remarkably similar to sucrose.

  Maltitol is about 90% as sweet as sugar, non-cariogenic, and significantly reduced in calories. Maltitol is especially useful in the production of sweets, including sugarless hard candies, chewing gum, chocolates,* baked goods and ice cream.

  Maltitol is made by the hydrogenation of maltose which is obtained from starch. Like other polyols, it does not brown or caramelize as do sugars. Maltitol high sweetness allows it to be used without other sweeteners. It exhibits a negligible cooling effect in the mouth compared to most other polyols. Although maltitol is often used to replace sugars in the manufacture of sugar-free foods, it may also be used to replace fat as it gives a creamy texture to food.

• Molecular Structure :