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CAS Number : 585-88-6
Chemical formula :C12H24O11
Molar mass :344.313 g·mol−1
Maltitol is a sugar alcohol (a polyol) used as a sugar substitute.
Maltitol has 75–90% of the sweetness of sucrose (table sugar) and nearly identical properties, except for browning.
Maltitol 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.
Maltitol chemical terms, maltitol is known as 4-O-α-glucopyranosyl-d-sorbitol.
Maltitol is a disaccharide produced by hydrogenation of maltose obtained from starch.
Maltitol syrup, a hydrogenated starch hydrolysate, is created by hydrogenating corn syrup, a mixture of carbohydrates produced from the hydrolysis of starch.
Maltitol product contains between 50% and 80% maltitol by weight.
The remainder is mostly sorbitol, with a small quantity of other sugar-related substances.
Maltitol's high sweetness allows it to be used without being mixed with other sweeteners.
Maltitol 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.
Maltitol 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 it is used as a low-calorie sweetening agent.
Maltitol 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 plasticizer in gelatin capsules, as an emollient, and as a humectant.
Maltitol provides between 2 and 3 kcal/g.
Maltitol is largely unaffected by human digestive enzymes and is fermented by bacteria in the large intestine, with about 15% of the ingested maltitol appearing unchanged in the feces.
Maltitol 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.
Maltitol 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.
Maltitol to its sucrose-like structure, maltitol is easy to produce and made commercially available in crystallized, powdered, and syrup forms.
Maltitol is not metabolized by oral bacteria, so it does not promote tooth decay.
Maltitol is somewhat more slowly absorbed than sucrose, which makes it somewhat more suitable for people with diabetes than sucrose.
Maltitol food energy value is 2.1 kcal/g (8.8 kJ/g); (sucrose is 3.9 kcal/g (16.2 kJ/g)).
Maltitol other sugar alcohols (with the possible exception of erythritol), maltitol has a laxative effect, typically causing diarrhea at a daily consumption above about 90 g.
Maltitol of about 40 g may cause mild borborygmus (stomach and bowel sounds) and flatulence.
1.150 / 5.000
Çeviri sonuçları
Maltitol is a sugar alcohol (polyol) and a low-calorie artificial sweetener obtained by hydrogenation of maltose, a disaccharide.
Maltitol is produced by the catalytic hydrogenation of hydrolyzed starch.
Maltitol is a low-calorie sweetener with the same sweetness as sucrose, high sweetness, low-calorie, low-fat production and low antioxidant properties.
Maltitol can be used in products such as sugar-free confectionery, chocolate, bakery foods and ice creams.
Maltitol is a low-calorie artificial sweetener that can be used by diabetic patients.
Maltitol does not raise blood sugar levels too much, as it is broken down very slowly by enzymes in the small intestine and absorbed slowly.
Maltitol does not harm the teeth.
Bacteria in dental plaque break down (ferment) sugar to form acid.
Maltitol, this acid affects the calcium in the tooth enamel and initiates tooth decay over time.
Maltitol is not easily broken down by bacteria in the mouth.
Acid that damages tooth enamel is not formed and tooth decay does not occur.
It is known by names as Maltitol Additive.
Because it has the same volume as E 965(maltitol) or E 965 ii(maltitol syrup) and sucrose it is known precisely as a bulk or load sweetener.
However, on the contrary, it actually contributes half the calories.
Maltitol This is a sucrose substitute sweetener for the traditional common sugar (commonly known as table sugar, i.e. regular white sugar).
Also called maltitol.
polyol because it consists of a sugar alcohol.
So, we are dealing with a sweetener synthesized from the hydrogenation of maltose obtained from starch.
Maltitol is a quality sweetener very similar to Sucrose because it can be used without mixing with other sugar alcohols compared to other sugar alcohols.
There are many advantages and benefits offered by using maltitol to sweeten certain products and foods.
For example, replacing white sugar with maltitol helps prevent fatty liver, when it is caused by an excess of sugar.
This is what happens in nonalcoholic fatty liver, which occurs without consuming alcohol.
Maltitol In addition, it is used safely in people with Diabetes.
Because it has a lower glycemic response, it raises blood sugar levels more slowly.
On the other hand, by not being metabolized by the bacteria in our mouth, it doesn't promote the appearance of cavities, it can help reduce your risk.
If you are interested in knowing which foods or foodstuffs contain maltitol, the truth is that any sugar-free or sugar-free sweet food can contain it.
While it is possible to use maltitol other sweeteners, it is likely that the more known and popular estevia or panelamaltitol as it is today is mostly used.
Maltitol is a sugar alcohol.
Sugar alcohols occur naturally in some fruits and vegetables.
Also, Maltitol is considered a carbohydrate.
Sugar alcohols are typically produced rather than used in their natural state.
Maltitol is sweet, but not as sweet as sugar and has half the calories.
Maltitol is used in baked goods, confectionery, and other sweet items.
Maltitol can also be found in some medications.
In addition to adding sweetness instead of sugar, maltitol and other sugar alcohols also help keep food moist and prevent rashes.
When checking labels, keep in mind that maltitol may also be listed as sorbitol or xylitol.
Sometimes it's even listed as just a sugar alcohol since it falls into this category.
Maltitol allows you to achieve a sweetness close to sugar, but without many calories.
For this reason, it can help with weight loss.
It also doesn't have the unpleasant aftertaste that other sugar substitutes tend to have.
Maltitol can help you stick to a lower-calorie diet if you're trying to lose weight or manage diabetes.
Another benefit is that maltitol and other sugar alcohols do not cause cavities or tooth decay like sugar and other sweeteners.
Maltitol is one reason why it's sometimes used on gums, mouthwash, and toothpaste.
Maltitol and sugar alcohols are often used as an ingredient.
They are not normally used alone.
So, if you experience gas and stomach aches with maltitol, there are some easy alternatives you can use in cooking and baking.
These alternatives will also help you when you need to limit your sugar intake for weight loss or diabetes.
Maltitol is a common sugar alternative and is available in pure powder form.
Maltitol is generally considered to be about 2/3 as sweet as sugar, but does not stimulate amylase in the mouth and promote tooth decay like other sweeteners.
Maltitol is an excellent alternative sugar substitute for those looking to curb a craving for sweets or prevent tooth decay.
Maltitol ingredient can be added to foods and drinks or smoothies and green drinks.
Maltitol is a sugar alcohol.
Sugar alcohols are found naturally in some fruits and vegetables.
They're also considered carbohydrates.
Sugar alcohols are typically manufactured rather than being used in their natural form.
They're sweet, but not quite as sweet as sugar, and have almost half the calories.
Maltitol usually used in:
They can also be found in some medications.
Besides adding sweetness in place of sugar, maltitol and other sugar alcohols help keep food moist, and help prevent browning.
Maltitol sometimes even listed just as sugar alcohol, since it falls under this category.
Maltitol allows you to get a sweetness that is close to that of sugar, but with fewer calories.
For this reason,Maltitol may help with weight loss.
Maltitol also doesn’t have the unpleasant aftertaste that other sugar substitutes tend to have.
Maltitol can help you to stick to a lower-calorie diet if you’re trying to lose weight or manage diabetes.
Maltitol, and other sugar alcohols, also don’t cause cavities or tooth decay like sugar and other sweeteners do.
Maltitol is one reason they are sometimes used in:
Maltitol is found in many sugar-free products, but people with diabetes should remember that it’s a carbohydrate.
Maltitol means that it still has a glycemic index.
While not as high as sugar, it still has an effect on blood glucose.
Maltitol is not completely digested and results in a slower rise in blood sugar and insulin levels when compared to sucrose (table sugar) and glucose.
So, it can still be used as an effective alternative for people with diabetes.
Maltitol just need to monitor their intake of it and read labels.
After eating maltitol, some people experience stomach pains and gas. It also can act similarly to a laxative and cause diarrhea.
The severity of these side effects depends on how much of it you eat and how your body reacts to it.
There aren’t any other major health concerns with using maltitol or other sugar alcohols.
Maltitol and sugar alcohols are generally used as an ingredient. Maltitol not normally used alone.
Because of this, there are some easy alternatives you can use in your cooking and baking if you experience gas and stomach pains with maltitol.
These alternatives will also still help when you need to limit your sugar intake for either weight loss or diabetes.
Stevia is considered a novel sweetener because it’s a combination of other kinds of sweeteners.
Maltitol doesn’t really fit into any other category.
The stevia plant grows in South America.
Maltitol 200 to 300 times sweeter than sugar and doesn’t contain calories.
In contrast to sugar and other sweeteners, stevia does contain some nutrients, including:
potassium
zinc
magnesium
vitamin B-3
The stevia plant is also a source of fiber and iron.
Currently, the Food and Drug Administration (FDA) has only approved refined stevia.
Maltitol is also a sugar alcohol.
However, unlike maltitol, it doesn’t have a glycemic index and has fewer calories.
Maltitol also doesn’t usually cause stomach pains or gas.
Since it’s still a sugar alcohol, it doesn’t have the unpleasant aftertaste of artificial sweeteners.
Agave nectar is considered a natural sweetener, but it can still be processed to some degree.
Maltitol one of the highest sources of refined fructose — more than table sugar.
Table sugar contains about 50 percent refined fructose.
Refined fructose consumption is associated with:
obesity
fatty liver disease
diabetes
Honey, maple syrup, and molasses are also natural sweeteners.
They all contain varying amounts of refined fructose.
Most of these, including honey, are very similar to sugar, including their calorie content.
Maltitol should be used primarily for their taste and not to save on calories.
Artificial sweeteners are manufactured and usually much sweeter than sugar.
Maltitol very low or no-calorie substitutes for sugar, which is great for people on diets.
They also usually don’t affect blood sugar levels, which makes them beneficial for those with diabetes.
However, recent researchTrusted Source shows that these sweeteners have an impact on gut bacteria and can indirectly affect insulin sensitivity and blood sugar levels over time.
While some artificial sweeteners contain a warning label that they may negatively affect your health, most health agencies agree that there are not enough studies to support that.
Maltitol FDA-approved as being safe to consume.
Many people are trying to reduce their sugar intake, for reasons such as weight loss and diabetes.
Maltitol and other sugar alcohols can be appropriate alternatives.
Maltitol and maltitol syrups are produced by the catalytic hydrogenation of liquid glucose that contains a high proportion of the disaccharide maltose.
Maltitol syrups are well suited for the production of cough syrups and suspensions where their clean sweet taste and non-cariogenicity are particularly useful.
Maltitol syrups are extremely stable against crystallization.
Maltitol is a sugar alcohol and nutritive sweetener, exhibiting reduced laxative effects, hence finds applications in different food products, beverages and dietary supplements.
Pharmaceutical secondary standards for application in quality control, provide pharma laboratories and manufacturers with a convenient and cost-effective alternative to the preparation of in-house working standards.
Maltitol is an alpha-D-glucoside consisting of D-glucitol having an alpha-D-glucosyl residue attached at the 4-position.
Used as a sugar substitute.
Maltitol has a role as a metabolite, a laxative and a sweetening agent.
Maltitol is an alpha-D-glucoside and a glycosyl alditol.
Maltitol derives from an alpha-D-glucose and a D-glucitol.
Maltitol is a natural product found in Lotus tenuis, Lotus japonicus, and other organisms with data available.
Maltitol is a sugar alcohol—a type of carbohydrate that is neither sugar nor alcohol.
Sugar alcohols are found naturally in some fruits and vegetables.
Maltitol may also be commercially produced to be used as ingredients for various foods and beverages that we consume.
Maltitol and other sugar alcohols such as erythritol are commonly used in low-carb or “sugar-free” products such as candy and nutrition bars.
Maltitol sweeteners are similar to sugar in terms of taste, texture, and interaction with other ingredients.
Products that use maltitol and other sugar alcohols as sweeteners can be called “sugar-free,” despite the fact they might still affect blood sugar.
Although claims are often made that maltitol has little impact on blood sugar, that is not the case.
Like sugar, maltitol is a carbohydrate that contains calories.
Maltitol the body does not absorb all the calories in maltitol, but it still provides about 2 to 3 calories per gram, compared to four calories per gram of sugar.
Since maltitol is a carbohydrate and has calories, it also affects blood glucose.
Maltitol syrup has a glycemic index of 52, which approaches that of table sugar at 60.
The glycemic index is a measure of the effects of food on raising your blood glucose level.
Maltitol powdered form has a glycemic index of 35, which is still higher than most other sugar alcohols and higher than all artificial sweeteners.
Maltitol is estimated to have around 75 percent to 90 percent of the sweetness of sugar.
Information provided by industry groups tends to give the 90 percent figure, while other sources say 75 percent.
If Maltitol has three-fourths of the sweetness of sugar, three-fourths the calories of sugar, and three-fourths the glycemic index of sugar, then many consumers may simply end up consuming one-fourth more maltitol to get the same effect as sugar.
Maltitol consume slightly more maltitol, you may not gain a substantial benefit when you use it as a replacement for sugar.
Maltitol swap maltitol for sugar in equal amounts, you will gain a small caloric deficit.
Maltitol are a person who typically consumes significant calories from sugar each day, the increased calorie deficit may provide a benefit.
Maltitol may better for your teeth than sugar.
Researchers have studied the use of maltitol products on dental health with some positive findings.
However, they are cautious about recommending maltitol over other low- or zero-calorie sweeteners.
In one report, dental researchers evaluated the impact of sugar alcohols on dental health.
Maltitol noted that xylitol products provide the greatest benefit for your teeth (when used as an alternative to sugar).
Regarding maltitol, they concluded that there is some evidence to support that it promotes better dental health, but evidence is lacking on whether it prevents cavities.
In another study, researchers evaluated gingivitis and plaque scores on people who chewed gum sweetened with maltitol or xylitol as compared to people who did not chew gum at all.
They found that gum chewers who were not regular teeth-brushers gained a benefit from increased saliva flow.
So, if you are someone who uses gum to alleviate a dry mouth or freshen breath, switching to a maltitol-sweetened gum may help you achieve the same benefit without the added sugar.
Maltitol may provide certain health and dental benefits for some people, but research has provided mixed results about the advantages of using this sweetener, especially when compared to others on the market.
Some people who consume maltitol, especially in large quantities, may experience intestinal gas and cramping.
Others may even experience more severe cramping and diarrhea.
The best alternatives to products with maltitol are usually made with erythritol.
Products made with erythritol may combine the ingredient with other artificial sweeteners such as sucralose (Splenda) for optimal taste and texture.
Maltitol can also use a low-calorie sweetener like stevia, which has less than four calories and zero carbs per packet.
Stevia is considered a more "natural" sweetener and is preferred by some for that reason.
Stevia also has a glycemic index of zero, making it a safe choice for people with diabetes and those following a low-carb or low-sugar eating plan.
If you choose to cook or bake with maltitol or use it in your kitchen, you may have a hard time finding it to purchase.
While you'll see many other sweeteners in the baking aisle of your local market, maltitol is not widely available.
However, you can buy the product online and in some specialty stores.
The product is more often used by commercial bakers and food producers than home cooks.
Maltitol is available in granular, powdered, and liquid (syrup) forms.
If you use it to sweeten your tea or coffee, the liquid form will work best.
Maltitol syrup is manufactured by the catalytic hydrogenation of maltose syrups.
Maltitol is used as a sugar substitute.
As all polyols, maltitol and maltitol syrup are sugar alcohols or hydrogenated carbohydrates.
They are also known as sugar replacers, bulk sweeteners or sugar-free sweeteners.
Maltitol is a bulk sweetener coming from wheat and maize.
This is a white, crystalline powder very similar to sucrose.
Maltitol clean sweet taste and physico-chemical properties very closed to that of sucrose make it a high quality sugar alternative.
Maltitol is 2.4kcal/g in Europe, provides low glycaemic and insulinaemic responses (GI of 29) and is not cariogenic.
Coating: maltitol is the polyol offering the optimal crunchiness to confectionery or gum coating with the best stability.
Chewing Gum: maltitol is very often used in chewing gum coating (see above) or in the chewing gum mass (especially for soft gums).
Maltitol is adapted to all range of flavours especially fruit notes.
Chocolate, Cakes and Biscuits: maltitol gives premium taste and texture (similar to that with sugar) while reducing sugars and calories.
Tablets: maltitol offers the possibility to produce crunchy compressed tablets and is particularly suitable for fruit flavours.
Jam and ice cream: maltitol is the ideal partner for sugars replacement.
Safe for teeth applications: maltitol is not cariogenic and offers the opportunity to formulate safe for teeth applications (chewing gum, chocolate, candies, etc.).
Maltitol various maltitol syrups are available and differ from their composition and therefore their viscosity and anticrystallizing power.
Maltitol helps use them in a wide range of food applications, especially chewing gum, all types of sugar confectioneries (hard-boiled candies, gums and jellies, chewy sweets, etc.), baked goods, bars and fillings, jams, and many others.
Some grades of maltitol syrups are also safe for teeth.
Maltitol takes advantage of its properties (sugar free, non-cariogenic) to replace sucrose in pharmaceutical formulations.
Very stable chemically, inert and not hygroscopic.
Maltitol is an excipient of great interest for pharmaceutical industry. Maltitol solution is used in syrups, either alone or in combination with other excipients, such as sorbitol to get sugar free medicines.
Crystalline Maltitol powder is used as a excipient and in hard coating to replace sucrose or as a diluent in tablets, sachets, capsules and several other oral dosage forms.
Maltitol is used in the manufacturing of sweets, including sugarless hard candies, chewing gum, chocolates, baked goods and ice cream. In the pharmaceutical industry, Maltitol is used as an excipient.
Further, it is used as a plasticizer in gelatin capsules, humectant, emollient and a low-calorie sweetening agent.
Maltitol is involved in the study to investigate the comparative effects of the maltitol chewing gums on reducing plaque.
Maltitol is a sugar alcohol used as a sugar substitute.
Maltitol has 75-90% of the sweetness of sucrose (table sugar) and nearly identical properties.
Maltitol may also be used as a plasticizer in gelatin capsules, as an emollient, and as a humectant.
Maltitol powder 100% The name is derived from maltose from starch. Replaces sucrose in the ratio 1: 1 and has the same technical properties, apart from the tanning temperature, which is much higher for maltitol.
100% Pure Maltitol Powder is corn derived sugar alcohol that is 90% as sweet as sugar.
Used in many sugar free, low calorie and diabetic products.
Maltitol will not brown or caramelize like sucrose.
Maltitol (E965) is a calorie-reduced sugar substitute that tastes similar to sugar.
With a sweetness of about 90% like sugar, Maltitol can be replaced almost 1:1 with sugar.
Consumption of maltitol causes only a very small increase in blood sugar and insulin levels and contains only about half as many calories as sugar.
Maltitol (Maltisorb, 4-O-α-glucopyranosyl-D-sorbitol) is a sugar alcohol (polyol) used as a sugar substitute.
Maltitol is especially useful in the production of sweets, including sugarless hard candies, chewing gum, chocolates.
Maltitol is a reduced calorie bulk sweetener with sugar-like taste and sweetness.
Maltitol 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.
Maltitol 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’s high sweetness allows it to be used without other sweeteners.
Maltitol 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.
Maltitol and Maltitol Syrup are plant-based ingredients/additives used in food, obtained from cereals (maize and wheat) in the EU.
As all polyols, maltitol and maltitol syrup are sugar alcohols or hydrogenated carbohydrates.
Maltitol are also known as sugar replacers, bulk sweeteners or sugar-free sweeteners.
Maltitol is a white, crystalline powder very similar to sucrose.
Maltitol clean sweet taste and physico-chemical properties similar to that of sucrose make it a high quality sugar alternative.
Maltitol is less caloric than sugar (2.4kcal/g instead of 4 kcal/g), can help control blood glucose response and is tooth-friendly (non-cariogenic).
Maltitol an approved food additive in the EU, carrying the identifying E-number E965.
Maltitol is a useful replacement for table sugar (sucrose) because it’s almost as sweet, but lower in calories and non-cariogenic.
Maltitol exhibits a negligible cooling effect in comparison with other polyols and is very similar to the subtle cooling effect of sucrose.
Maltitol is used in a wide range of food applications, primarily in chewing gum coating or chewing gum mass.
Maltitol is also used as a texturiser in chocolate, cakes and biscuits, but also in crunchy compressed tablets, jams, ice-creams etc.
Besides providing sweetness, maltitol and other polyols help keep food moist, and help prevent browning.
Maltitol similarity to sucrose allows it to be used in syrups with the advantage that crystallization is less likely.
Maltitol may also be used as a plasticizer in gelatine capsules, as an emollient, and as a humectant.
Maltitol is a kind of disaccharides polyols using starch as raw material.
Maltitol is obtained from hydrogenation of maltose which is derived from the party hydrolyzation of the starch.
Maltitol is stable in heat and acid, extremely easy to dissolve in water, not easy to dissolve in ethanol and methanol.
The sweetness of Maltitol is similar to sucrose, which is around 80-90% of sucrose.
Maltitol is produced by the catalytic hydrogenation of hydrolyzed starch.
Usage areas:
marshmallow,
chocolate, ice cream,
diet products,
cake,
bakery products,
biscuit,
wafer,
hard candy,
chewing gum,
energy bars,
halvah,
jam and similar fillings,
spreadable chocolate,
milk desserts, cream filling,
dried fruit,
It is used in products such as fruit pulp, kome and medical syrups.
Names
IUPAC name
4-O-α-D-Glucopyranosyl-D-glucitol
Identifiers
- CAS Number : 585-88-6
- ChEMBL :ChEMBL63558
- ChemSpider :432001
- ECHA InfoCard: 100.008.699
- E number :E965 (glazing agents, ...)
- PubChem CID:493591
- UNII :D65DG142WK
- CompTox Dashboard (EPA) :DTXSID0044444
Properties
- Chemical formula :C12H24O11
- Molar mass :344.313 g·mol−1
- Melting point :145 °C (293 °F; 418 K)
Synonyms
maltitol
585-88-6
D-Maltitol
Maltisorb
4-O-alpha-D-Glucopyranosyl-D-glucitol
Malbit
Maltit
Amalti Syrup
Malti Mr
Amalty MR 100
D-Glucitol, 4-O-a-D-glucopyranosyl-
UNII-D65DG142WK
MFCD00006600
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
CHEBI:68428
Maltitol (D-Maltitol)
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]
delta-Maltitol
HSDB 7971
Maltitol (NF)
