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E 965 is a sugar alcohol (a polyol) used as a sugar substitute.
E 965 has 75–90% of the sweetness of sucrose (table sugar) and nearly identical properties, except for browning.
E 965 is used to replace table sugar because it is half as energetic, does not promote tooth decay, and has a somewhat lesser effect on blood glucose.
CAS: 585-88-6
MF: C12H24O11
MW: 344.31
EINECS: 209-567-0
In chemical terms, E 965 is known as 4-O-α-glucopyranosyl-d-sorbitol.
E 965 is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.
E 965 is a-D-glucopyranosyl-1.4-glucitol.
The solubility in water is approximately 1,750 g/L at room temperature.
E 965 is stable under the common processing conditions of foods.
In addition to dry maltitol several types of syrups are available.
E 965 is, depending on the concentration, approximately 90 % as sweet as sucrose and noncariogenic.
In the European Union, maltitol is approved as E 965 for a large number of food applications.
E 965 is GRAS in the United States and also approved in many other countries.
An alpha-D-glucoside consisting of D-glucitol having an alpha-D-glucosyl residue attached at the 4-position.
E 965 used as a sugar substitute.
E 965 is a low-caloric artificial sweetener, consisting of a sugar alcohol (polyol).
E 965 has good thermal and chemical stability.
When E 965 is heated at temperatures above 200°C, decomposition begins (depending on time, temperature, and other prevailing conditions).
E 965 does not undergo browning reactions with amino acids, and absorbs atmospheric moisture only at relative humidities of 89% and above, at 20°C.
E 965 is used in oral pharmaceutical formulations, confectionery, and food products, and is considered to be noncariogenic.
E 965 is generally regarded as a nontoxic, nonallergenic, and nonirritant material.
Digestion of E 965 follows two different metabolic pathways: absorption in the small intestine and fermentation in the large intestine (colon).
These two metabolic pathways must thus be considered when evaluating the energy value.
The hydrolysis of E 965 in the small intestine releases sorbitol and glucose.
E 965 is actively transported and rapidly absorbed, whereas sorbitol absorption is passive.
The nonabsorbed sorbitol and nonhydrolyzed E 965 are fermented by the microflora in the colon.
The relative importance of the two absorption pathways depends on numerous individual factors and is related to the quantity of E 965 ingested.
Excessive oral consumption (>50 g daily) may cause flatulence and diarrhea.
E 965 exhibits a low glycemic index and can therefore, under medical supervision, have a place in the diet of diabetic patients.
The intake of E 965 must be taken into account for the calculation of the daily glucidic allowance.
E 965 Chemical Properties
Melting point: 149-152 °C (lit.)
Boiling point: 399.42°C (rough estimate)
Alpha: [α]D20 +106～+108゜ (c=0.8, H2O)
Density: 1.3863 (rough estimate)
Vapor pressure: 0.001Pa at 20℃
Refractive index: 105 ° (C=10, H2O)
Storage temp.: 2-8°C
Solubility: Very soluble in water, practically insoluble in anhydrous ethanol.
pka: 12.84±0.70(Predicted)
Form: Crystalline Powder
Color: White
Water Solubility: Soluble in water. Slightly soluble in ethanol.
BRN: 89983
Stability: Hygroscopic
LogP: -3.87 at 24℃
CAS DataBase Reference: 585-88-6(CAS DataBase Reference)
EPA Substance Registry System: E 965 (585-88-6)
E 965 in its crystallized form measures the same (bulk) as table sugar and browns and caramelizes in a manner very similar to that of sucrose after liquifying by exposure to intense heat.
The crystallized form is readily dissolved in warm liquids (120 °F / 48.9 °C and above); the powdered form is preferred if room-temperature or cold liquids are used.
Due to E 965's sucrose-like structure, maltitol is easy to produce and made commercially available in crystallized, powdered, and syrup forms.
E 965 is not metabolized by oral bacteria, so it does not promote tooth decay.
E 965 is somewhat more slowly absorbed than sucrose, which makes it somewhat more suitable for people with diabetes than sucrose.
E 965's food energy value is 2.1 kcal/g (8.8 kJ/g); (sucrose is 3.9 kcal/g (16.2 kJ/g)).
E 965 is a-D-glucopyranosyl-1.4-glucitol.
The solubility in water is approximately 1,750 g/L at room temperature.
E 965 is stable under the common processing conditions of foods.
In addition to dry E 965 several types of syrups are available.
E 965 is, depending on the concentration, approximately 90 % as sweet as sucrose and noncariogenic .
In the European Union, maltitol is approved as E 965 for a large number of food applications.
E 965 is GRAS in the United States and also approved in many other countries.
E 965 occurs as a white, odorless, sweet, anhydrous crystalline powder.
E 965 is a disaccharide consisting of one glucose unit linked with one sorbitol unit via an α-(1→4) bond.
The crystal structure is orthorhombic.
E 965 is a disaccharide sugar alcohol derived from maltose by hydrogenation.
On a commercial scale, maltitol is produced by hydrogenation of corn syrup with high maltose content that is prepared by enzymatic hydrolysis of starch.
After purification and concentration of the hydrogenated syrup ("hydrogenated glucose syrup"), a crystalline product with a maltitol content of between 90 and 99% and small amounts of sorbitol and hydrogenated trisaccharides are obtained.
Pure maltitol is about 0.8 times as sweet as sucrose.
In vitro experiments with enzyme preparations, homogenates of the intestinal mucosa, and everted intestinal sacs have demonstrated that E 965 may be hydrolyzed to glucose and sorbitol (the former is absorbed and the latter is incompletely absorbed and is subject to microbial fermentation in the gut).
The hydrolysis of E 965 proceeds at a slower rate than that of sucrose but faster than that of isomalt or lactitol.
To determine the extent to which E 965 is hydrolyzed under in vivo conditions, gnotobiotic ratswere given doses of 1.5 g maltitol or maltose.
Analysis of residual test substance in the gastrointestinal tract 60 to 120 minutes after dosing demonstrated that 69% of the E 965 and 99% of the maltose was hydrolyzed in the small intestine.
In a study with germfree rats, 84% of an ingested maltitol dose disappeared from the gastrointestinal tract within 24 hr.
Streptococcus mutans, Actinomyces viscosus, and some species of Lactobacillus ferment E 965, but S. sanguis and S. mitior do not.
E 965 (10% solution) does not lower plaque pH below 5.7 in humans tested by plaque telemetry.
Stability: E 965 is stable to heat,acid,due to no free hydroxyl in the structure of maltitol,so maillard reverse during food processing will not occur Should be,even with amino acid,protein heating caused by maillard reaction.
Solubility: E 965 soluble in water,0.1 mol/L NaOH and 0.1 mol/L HCL,slightly soluble in methanol,ethanol,not soluble in chloroform,Acetic ether;Maltitol in water solubility is crystalline maltitol big;Maltitol in aqueous solubility Decreases with the increase of ethanol content.
Sweet: E 965 sweetness is 80%~95%sugar,sweet features close to sucrose.
Gentle flavor,without excitant and return after taste of acid;E 965 solution heat for 20°C dissolves in water-23.0 J/g,edible when almost no the taste of cool features.
Hygroscopicity: E 965 hygroscopic,put wet steady,has the very good moisturizing effect,although the powdery maltitol moisture 3%~3%,but still Powder,and the crystallization of high purity maltitol,no moisture absorption.
Sticky degree: E 965 solution viscosity is low sugar or sugar cane-glucose solution,it will affect the food material flow in the process Learning characteristics.
As in hard candy manufacturing process,need to change the mold temperature appropriately.
Uses
E 965 is a polyhydric alcohol (polyol) produced by hydrogenation of maltose.
E 965 is approximately 90% as sweet as sucrose, has good stability, and is nonhygroscopic.
uses include chewing gum, dry nut bakery products, and chocolate.
E 965 is a flavor enhancer used as a synthetic flavoring substance, the function of which is related to ethyl .
E 965 occurs naturally in chicory, cocoa, coffee, and cereals.
E 965 does not contribute a flavor of its own, but modifies the inherent flavors.
As compared to ethyl , E 965 is one-half to one-sixth as effective.
E 965 is less soluble, having a solubility of 1 g in 82 ml of water at 25°c.
E 965 has a melting range of 160–164°c.
E 965 is used to enhance the flavor and aroma of fruit, vanilla, and chocolate flavored foods and beverages.
E 965 is also used in beverages and desserts with a typical usage range of 10–200 ppm.
E 965 is a disaccharide produced by hydrogenation of maltose obtained from starch.
E 965, a hydrogenated starch hydrolysate, is created by hydrogenating corn syrup, a mixture of carbohydrates produced from the hydrolysis of starch.
E 965 contains between 50% and 80% maltitol by weight.
The remainder is mostly sorbitol, with a small quantity of other sugar-related substances.
E 965's high sweetness allows it to be used without being mixed with other sweeteners.
E 965 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.
E 965 is used in candy manufacture, particularly sugar-free hard candy, chewing gum, chocolates, baked goods, and ice cream.
The pharmaceutical industry uses maltitol as an excipient, where E 965 is used as a low-calorie sweetening agent.
E 965's 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.
E 965 may also be used as a plasticizer in gelatin capsules, as an emollient, and as a humectant.
E 965 is widely used in the pharmaceutical industry in the formulation of oral dosage forms.
E 965 is a noncariogenic bulk sweetener, approximately as sweet as sucrose, well adapted as a diluent for different oral dosage forms, wet granulation, and sugarfree hard coating.
E 965 is used in the manufacturing of sweets, including sugarless hard candies, chewing gum, chocolates, baked goods and ice cream.
In the pharmaceutical industry, E 965 is used as an excipient.
Further, E 965 is used as a plasticizer in gelatin capsules, humectant, emollient and a low-calorie sweetening agent.
E 965 is involved in the study to investigate the comparative effects of the maltitol chewing gums on reducing plaque.
E 965 is widely used in food industry due to its unique properties.
As a functional sweetener, E 965 can be used for diabetic patients' special food, anti-carious foods and low-energy diet food.
E 965 has close to the sweetness of sucrose, generally do not need to add other powerful sweetener, use convenient, can on the basis of quality than directly instead of ordinary sugar, without the need to change the original production method and production ingredients; As filler sweeteners, perfumers, thickening agents, moisturizers and confectionery quality modifiers can be added according to various practical needs.
E 965 is an ideal substitute for sucrose, mainly used in sugar-free gum coating, sugar-free chocolate, sugar-free candy domains such as hard candy.
Also, E 965 is getting more widely used for healthy foods, dink and medicine syrup etc.
E 965 is a kind of special low-calorie sweetener.
No fermentation, into the human body after almost no digestion, suitable for diabetes and obesity patients.
E 965 has good moisturizing and high viscosity effect, and the moisturizing effect is better than sorbitol and even glycerol.
China's provisions can be used for cakes, biscuits, bread, ice creams, popsicles, beverages, sweets and pickles, according to the production needs of the appropriate use.
E 965 as a low-calorie sugar sweetener.
Because of non-fermentable sugar, can be used as anti-caries sweeteners.
E 965 can also be used as a flavor preserving agent, viscosity agent, humectant and rice fruit quality improver.
E 965 also has the effect of improving the flavor of saccharin sodium.
Sweeteners; Humectants; Stabilizers; Tissue improvers; Fillers.
China's regulations can be used as cold drinks, cakes, concentrated fruit juice, biscuits, bread, pickles and candy sweeteners, depending on the "normal production needs.
E 965 also has the effect of improving the flavor of saccharin sodium.
E 965 as a sweetener to add sugar-free candy, has good moisturizing properties, for food adjustment and moisture retention
E 965 is a new type of sweetener obtained by hydrogenation of maltose, the sweetness was slightly lower than that of sucrose.
Because E 965 can be 100% dissolved in water, the acid and heat has a strong stability, not easy to be decomposed and absorbed by the human body.
Production Methods
E 965 is produced by chemical hydrogenation of maltose, which can be obtained by enzymatic degradation of starch under conditions similar to those used for other starch hydrolysates such as glucose.
The Starting material can be the different commercially available starches including corn, potato, and others.
A partially degraded starch, which can be obtained by treatment with diluted hydrochloric or sulphuric acid and subsequent neutralization or with heat-stable a-amylase, is then subjected to enzyme treatment for further degradation to maltose-rich products.
Enzymes used for maltose production are b-amylases, fungal a-amylases, a-1.6- glucosidases, maltogenic amylases, and debranching enzymes, preferably with high temperature optimum.
E 965 is obtained from hydrogenated maltose syrup.
E 965 is hydrolyzed to yield a high-concentration maltose syrup, which is hydrogenated with a catalyst.
After purification and concentration, E 965 is crystallized.
Biotechnological Production
E 965 is produced by chemical hydrogenation of maltose, which can be obtained by enzymatic degradation of starch under conditions similar to those used for other starch hydrolysates such as glucose.
The Starting material can be the different commercially available starches including corn, potato, and others.
Examples can be found in patent applications for processes for production of maltose and E 965.
Synonyms
maltitol
585-88-6
D-Maltitol
Maltisorb
Amalty MR 100
4-O-alpha-D-Glucopyranosyl-D-glucitol
Malbit
Maltit
Amalti Syrup
Malti Mr
D-Glucitol, 4-O-a-D-glucopyranosyl-
Lycasin hbc
Maltitol solution
Hydrogenated maltose
Maltisweet 3145
Dried maltitol syrup
Sweetpearl p 200
Maltitol syrup powder
Cerestar 16303
Malbit ch 16385
Maltitol (D-Maltitol)
Maltidex ch 16385
D-4-O-alpha-D-Glucopyranosylglucitol
Amalty
MLS000069503
D65DG142WK
(2S,3R,4R,5R)-4-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyhexane-1,2,3,5,6-pentol
INS NO.965(I)
CHEBI:68428
INS-965(I)
E-965(I)
SMR000058608
alpha-D-glucopyranosyl-(1->4)-D-glucitol
(2S,3R,4R,5R)-4-(((2R,3R,4S,5S,6R)-3,4,5-Trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl)oxy)hexane-1,2,3,5,6-pentaol
Maltitol [BAN:NF]
MFCD00006600
UNII-D65DG142WK
delta-Maltitol
HSDB 7971
Maltitol (NF)
EINECS 209-567-0
BRN 0089983
Maltitol, >=98%
MALTITOL [INCI]
Opera_ID_636
MALTITOL [FCC]
MALTITOL [II]
MALTITOL [MART.]
MALTITOL [USP-RS]
D-Glucopyranosyl-D-glucitol
SCHEMBL15108
4-o-alpha-d-Glucopyranosyl-
Manganese(IV)Oxide,Activated
5-17-07-00145 (Beilstein Handbook Reference
MLS001148576
CHEMBL63558
MALTITOL SOLUTION [NF]
MALTITOL [EP MONOGRAPH]
DTXSID0044444
4-O-a-glucopyranosyl-D-sorbitol
HMS2234B21
alpha-D-Glc-(1->4)-D-Glc-ol
HY-B2122
ZINC4262249
alpha-D-Glcp-(1->4)-D-Glc-ol
s3950
alpha-D-glucosyl-(1->4)-D-glucitol
CCG-267963
SMP1_000186
CS-15369
D-Glucitol, 4-O-alpha-D-glucopyranosyl-
E965
CS-0020280
D-Glucitol, 4--O-.alpha.-D-glucopyranosyl
delta-4-O-alpha-delta-Glucopyranosylglucitol
Glucitol, 4-O-alpha-D-glucopyranosyl-, D-
M0601
M0797
4-O-alpha-delta-Glucopyranosyl-delta-glucitol
D04845
Q423882
SR-01000759231
Q-101038
SR-01000759231-4
HYDROGENATED HIGH MALTOSE-CONTENT GLUCOSE SYRUP
Maltitol, European Pharmacopoeia (EP) Reference Standard
Maltitol, United States Pharmacopeia (USP) Reference Standard
Maltitol, Pharmaceutical Secondary Standard; Certified Reference Material
WURCS=2.0/2,2,1/[h2122h][a2122h-1a_1-5]/1-2/a4-b1
(2S,3R,4R,5R)-4-((2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yloxy)hexane-1,2,3,5,6-pentaol
(2S,3R,4R,5R)-4-[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydropyran-2-yl]oxyhexane-1,2,3,5,6-pentol
(2S,3R,4R,5R)-4-{[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy}hexane-1,2,3,5,6-pentol
(2S,3R,4R,5R)-4-{[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl]oxy}hexane-1,2,3,5,6-pentol
