Maltitol

Source: Wikipedia, the free encyclopedia.

Not to be confused with Maltol. For "malt sugar", see Maltose.
Maltitol
Chemical structure of maltitol
Names
IUPAC name
4-O-α-D-Glucopyranosyl-D-glucitol
Identifiers
3D model (
JSmol
)
ChEMBL
ChemSpider
ECHA InfoCard
 100.008.699 Edit this at Wikidata
E number E965 (glazing agents, ...)
UNII
  • InChI=1S/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+/m0/s1 ☒N
    Key: VQHSOMBJVWLPSR-WUJBLJFYSA-N ☒N
  • 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+/m0/s1
    Key: VQHSOMBJVWLPSR-WUJBLJFYBZ
  • 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
C12H24O11
Molar mass 344.313 g·mol−1
Melting point 145 °C (293 °F; 418 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
☒N verify (what is checkY☒N ?)

Maltitol is a

blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.[1]

Production and uses

Maltitol is a

hydrogenated starch hydrolysate, is produced 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.[2]

Maltitol's high

heat of solution) in comparison with other sugar alcohols, similar to the subtle cooling effect of sucrose.[3]
It is used in candy manufacture, particularly sugar-free
emollient, and as a humectant.[4]

Nutritional information

Maltitol provides between 2 and 3

gut flora, with about 15% of the ingested maltitol excreted unchanged in the feces.[6]

Chemical properties

Maltitol in its crystallized form measures the same (bulk) as table sugar and

caramelizes in a manner similar to that of sucrose
after liquifying from being heated. The crystallized form is readily dissolved in warm liquids (≈ 50 °C (120 °F) and above); the powdered form is preferred if room-temperature or cold liquids are used. Due to its sucrose-like structure, maltitol is easy to produce and made commercially available in crystallized, powdered, and syrup forms.

It is not metabolized by

oral bacteria, so it does not promote tooth decay.[1] It is more slowly absorbed than sucrose, a desirable property for diet in diabetes
.

Effects on digestion

Like other

borborygmus (stomach and bowel sounds) and flatulence.[9]

See also

References

  1. ^
    ISBN 9783527303854
    .
  2. ^ Application A537 – Reduction in the energy factor assigned to Maltitol: Final Assessment Report (PDF), Food Standards Australia New Zealand, 5 October 2005, archived (PDF) from the original on 4 March 2016, retrieved 27 January 2014
  3. ^ Field, Simon Quellen; Simon Field (2007). Why There's Antifreeze in Your Toothpaste. Chicago Review Press. pp. 86.
    ISBN 9781556526978
    .
  4. ^ "Cargill:Products and Services". Archived from the original on 2007-08-12. Retrieved 2009-02-18.
  5. PMID 11772915. Archived
    from the original on 2016-10-20. Retrieved 2015-04-28.
  6. PMID 1802977. Archived
    from the original on 28 May 2023. Retrieved 21 February 2019.
  7. ^ Maltidex maltitol Archived 2016-04-05 at the Wayback Machine. Cargill – Food and Beverage Ingredients.
  8. S2CID 6975213
    .
  9. PMID 27840639
    .

External links
Retrieved from "https://en.wikipedia.org/w/index.php?title=Maltitol&oldid=1193317185"