Maltitol
From Wikipedia, the free encyclopedia
| Maltitol | |
|---|---|
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| IUPAC name |
4-O-α-D-Glucopyranosyl-D-glucitol
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| Other names | Amalty Maltitol Maltisorb Maltisweet |
| Identifiers | |
| CAS number | 585-88-6  |
| SMILES |
OC[C@H](O)[C@@H](O)[C@]([C@H](O)CO)([H])O
[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O |
| Properties | |
| Molecular formula | C12H24O11 |
| Molar mass | 344.31 g/mol |
| Density | ? g/cm3 |
| Melting point |
145 °C |
| (what is this?) (verify) Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa) |
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| Infobox references | |
Maltitol is a sugar alcohol (a polyol) used as a sugar substitute. It has 75-90% of the sweetness of sucrose (table sugar) and nearly identical properties, except for browning. It is used to replace table sugar because it has fewer calories, does not promote tooth decay and has a somewhat lesser effect on blood glucose. Chemically, maltitol is also known as 4-O-α-glucopyranosyl-D-sorbitol. Commercially, it is known under trade names such as Maltisorb and Maltisweet.
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[edit] Production and uses
Commercially, maltitol is a disaccharide produced by Corn Products Specialty Ingredients (formerly SPI Polyols), Cargill, Roquette, and Towa, among other companies. Maltitol is made by hydrogenation of maltose obtained from starch. Its high sweetness allows it to be used without being mixed with other sweeteners, and exhibits negligible cooling effect (positive heat of solution) in comparison with other sugar alcohols, and is very similar to the subtle cooling effect of sucrose.[1] It is used especially in production of sweets: sugarless hard candies, chewing gum, chocolates, baked goods, and ice cream. The pharmaceutical industry uses maltitol as an excipient where it is utilised as a low-calorie sweetening agent. Its similarity to sucrose allows it to be used in syrups with the advantage that crystallization (which may cause bottle caps to stick) is less likely. Maltitol may also be used as a plasticiser in gelatine capsules, as an emollient, and as a humectant.[2]
[edit] Metabolism
Maltitol does not brown and caramelize after liquifying by exposure to intense heat. It is not metabolized by oral bacteria, so it does not promote tooth decay. It is somewhat more slowly absorbed than sucrose which makes it somewhat more suitable for people with diabetes than sucrose. Its food energy value is 2.1 kilocalories per gram (8.8 kJ/g); (sucrose is 4.0 kcal/g (16.7 kJ/g)).
Due to its slow absorption, excessive consumption can have laxative effect and sometimes can cause gas and/or bloating. It is very easy for food producers to use it in vast quantities, due to its similarity to sugar, so consumers often end up ingesting far more than they could most other sugar alcohols. This means that maltitol is particularly associated with gastric issues.
In countries such as Australia, Norway and New Zealand, it carries a mandatory warning such as "Excessive consumption may have a laxative effect." In the United States, it is a Generally recognized as safe (GRAS) substance, with a recommendation of a warning about its laxative potential when consumed at levels of 100 grams per day or more.
[edit] References
- ^ Field, Simon Quellen; Simon Field (2007). Why There's Antifreeze in Your Toothpaste. pp. 86. ISBN 1556526970, 9781556526978.
- ^ http://www.cargillexcipients.com/index.php?id=14
[edit] External links
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