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Product Name: Maltitol Powder CAS No. 585-88-6 D-Maltitol Model NO.: food grade Resource: Chemosynthesis Effect: Sweetener Nutritional Value: Nutritional Type: Maltitol EINECS: 585-88-6 Formula: C12h24o11 CAS No.: 585-88-6 Store: Dry and Cool Place M G: 344.31 Trademark: JK Transport Package: 25kg/Bag Specification: FCC Origin: China HS Code: 294000 Product Description Maltitol is alow calorie sweetener having the same sweetness as sucrose, high stability, high sweetness, good to produce all kind of low calorie, low fat food, and is also anti-cariogenic. It is akind of polyol, has good taste, and is 90% of sucrose sweetness, very good to produce sweet food like sugar free confectionery, gums, chocolate, bakery food and ice creams.Maltitol is got from Maltose (abstracted from Starch) after hydrogenation, similar as other polyols Maltitol will not cause Maillard Browning Reaction, has strong sweet taste and no need to mix with other sweetener. Maltitol has no cooling sensation when dissolved in mouth, can be used in producing many kinds of food instead of sucrose, and also used in diary products instead of fat.Application of Maltitol:1. In functional foodsNearly no absorption or anabolism in human body, can be used as raw material to produce food to diabetic and obesity patients. For example, the ingredients for alow calorie milk cream cake as shown in Table Ibelow.2. In confectionery and chocolateWith Maltitols good taste, moisture retention and non-crystallization, good to be used for producing confectionery, including cotton candy, hard candy, transparent soft candy and etc. For example, the ingredients for aMaltitol candy as shown in Table II below.3. In fruit juice drinksViscosity and non-fermentation, good to be used in floating fruit juicy drinks or lactic acid drinks instead of sugar, to get abetter, fuller and smoother taste.4. In frozen foodAdd Maltitol into ice cream to make it finer and viscous, the product can taste fuller sweet and have longer shelf life.AppearanceWhite crystal powderTasteTypically sweet with no foreign tasteOdourNo foreign odoursAssay99%-101%Related products≤1%Water content≤0.5%Reducing sugar≤0.1%Specific rotation+105.5 ~+108.5Melting point148 --151Chloride≤50 ppmSulfate≤100 ppmLead≤0.5 ppmNickel≤0.5 ppmArsenic≤0.5 ppmHeavy metals≤10 ppmSulfated ash≤0.1%Conductivity≤20us/cmViable counts≤20cfu/gYeast≤10cfu/gMoulds≤10cfu/gColiform organismsNegative in 25gSalmonellaNegative in 25gMaltitol Basic informationProduct Name:MaltitolSynonyms:Maltitol Syrup 585-88-6 ;maltimr;maltisorb;maltit;MALTITOL;D-MALTITOL;4-O-ALPHA-D-GLUCOPYRANOSYL-D-GLUCITOL;4-O-ALPHA-GLUCOPYRANOSYL-D-SORBITOLCAS:585-88-6MF:C12H24O11MW:344.31EINECS:209-567-0Product Categories:Biochemistry;Disaccharides;Sugar Alcohols;Sugars;Dextrins,Sugar &Carbohydrates;Food additive ,Sweeteners;Inhibitors;OxetanesMol File:585-88-6.molMaltitol Chemical PropertiesMelting point149-152 °C(lit.)alpha[α]D20 +106~+108 (c=0.8, H2O)Boiling point399.42°C (rough estimate)density1.3863 (rough estimate)refractive index105 °(C=10, H2O)storage temp.2-8°CsolubilityVery soluble in water, practically insoluble in anhydrous ethanol.pka12.84±0.70(Predicted)formCrystalline PowdercolorWhiteWater SolubilitySoluble in water. Slightly soluble in ethanol.BRN89983CAS Database Reference585-88-6(CAS Database Reference)EPA Substance Registry SystemD-Glucitol, 4-O-.alpha.-D-glucopyranosyl- (585-88-6)Safety InformationSafety Statements24/25WGK Germany3RTECSLZ4394000TSCAYesHS Code29400090MSDS InformationProviderLanguageMaltitolEnglishACROSEnglishSigmaAldrichEnglishALFAEnglishMaltitol Usage And SynthesisDescriptionMaltitol is a-D-glucopyranosyl-1.4-glucitol. The solubility in water is approximately 1,750 g/L at room temperature. Maltitol is stable under the common processing conditions of foods. In addition to dry maltitol several types of syrups are available.Maltitol is, depending on the concentration, approximately 90 %as sweet as sucrose and noncariogenic.In the European Union, maltitol is approved as E965 for alarge number of food applications. It is GRAS in the United States and also approved in many other countries.Chemical PropertiesMaltitol is a-D-glucopyranosyl-1.4-glucitol. The solubility in water is approximately 1,750 g/L at room temperature. Maltitol is stable under the common processing conditions of foods. In addition to dry maltitol several types of syrups are available.Maltitol is, depending on the concentration, approximately 90 %as sweet as sucrose and noncariogenic .In the European Union, maltitol is approved as E965 for alarge number of food applications. It is GRAS in the United States and also approved in many other countries.Chemical PropertiesWhite or almost white, crystalline powderChemical PropertiesMaltitol occurs as awhite, odorless, sweet, anhydrous crystalline powder. It is adisaccharide consisting of one glucose unit linked with one sorbitol unit via an α-(1→4) bond. The crystal structure is orthorhombic.Chemical PropertiesMaltitol (ο-α-D-glucopyranosyl-(l-4)-sorbitol) is adisaccharide sugar alcohol derived from maltose by hydrogenation. On acommercial 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"), acrystalline product with amaltitol 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 maltitol 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 maltitol proceeds at aslower rate than that of sucrose but faster than that of isomalt or lactitol. To determine the extent to which maltitol is hydrolyzed under in vivo conditions, gnotobiotic ratswere given doses of 1.5 gmaltitol or maltose. Analysis of residual test substance in the gastrointestinal tract 60 to 120 minutes after dosing demonstrated that 69% of the maltitol and 99% of the maltose was hydrolyzed in the small intestine. In astudy 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 maltitol, but S. sanguis and S. mitior do not. Maltitol (10% solution) does not lower plaque pH below 5.7 in humans tested by plaque telemetry.UsesSweetener.UsesMaltitol is apolyhydric alcohol (polyol) produced by hydrogenation of maltose. it is approximately 90% as sweet as sucrose, has good stability, and is nonhygroscopic. uses include chewing gum, dry nut bakery products, and chocolate.UsesMaltol is aflavor enhancer used as asynthetic flavoring substance, the function of which is related to ethyl .It occurs naturally in chicory, cocoa, coffee, and cereals. It does not contribute aflavor of its own, but modifies the inherent flavors. As compared to ethyl ,it is one-half to one-sixth as effective. It is less soluble, having asolubility of 1g in 82 ml of water at 25°c. It has amelting range of 160-164°c. It is used to enhance the flavor and aroma of fruit, vanilla, and chocolate flavored foods and beverages. It is also used in beverages and desserts with atypical usage range of 10-200 ppm.DefinitionChEBI: An alpha-D-glucoside consisting of D-glucitol having an alpha-D-glucosyl residue attached at the 4-position. Used as asugar substitute.Production MethodsMaltitol 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. Apartially 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.Production MethodsMaltitol is obtained from hydrogenated maltose syrup. Starch is hydrolyzed to yield ahigh-concentration maltose syrup, which is hydrogenated with acatalyst. After purification and concentration, the syrup is crystallized.Biotechnological ProductionMaltitol 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. Apartially 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.Examples can be found in patent applications for processes for production of maltose and maltitol.Pharmaceutical ApplicationsMaltitol is widely used in the pharmaceutical industry in the formulation of oral dosage forms. It is anoncariogenic bulk sweetener, approximately as sweet as sucrose, well adapted as adiluent for different oral dosage forms, wet granulation, and sugarfree hard coating.SafetyMaltitol is used in oral pharmaceutical formulations, confectionery, and food products, and is considered to be noncariogenic. It is generally regarded as anontoxic, nonallergenic, and nonirritant material.Digestion of maltitol 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 maltitol in the small intestine releases sorbitol and glucose. Glucose is actively transported and rapidly absorbed, whereas sorbitol absorption is passive. The nonabsorbed sorbitol and nonhydrolyzed maltitol 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 maltitol ingested. Excessive oral consumption (>50 gdaily) may cause flatulence and diarrhea.Maltitol exhibits alow glycemic index and can therefore, under medical supervision, have aplace in the diet of diabetic patients. The intake of maltitol must be taken into account for the calculation of the daily glucidic allowance.The WHO, in considering the safety of maltitol, did not set avalue for the acceptable daily intake since the levels used in food to achieve adesired effect were not considered ahazard to health.storageMaltitol has good thermal and chemical stability. When it is heated at temperatures above 200°C, decomposition begins (depending on time, temperature, and other prevailing conditions). Maltitol does not undergo browning reactions with amino acids, and absorbs atmospheric moisture only at relative humidities of 89% and above, at 20°C.Regulatory StatusGRAS listed. Accepted for use as afood additive in Europe. Included in oral pharmaceutical formulations. Included in the Canadian List of Acceptable Non-medicinal Ingredients.