Maltitol
From Wikipedia, the free encyclopedia
| Maltitol | |
|---|---|
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| Chemical name | 4-O-α-D-Glucopyranosyl-D-glucitol |
| Other names | Amalty Maltitol Maltisorb Maltisweet |
| Chemical formula | C12H24O11 |
| Molecular mass | 344.31 g/mol |
| CAS number | [585-88-6] |
| Density | ? g/cm3 |
| Melting point | 145 °C |
| 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 |
| Disclaimer and references | |
Maltitol is a sugar alcohol (a polyol) used as a sugar substitute. It has 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. Unfortunately, maltitol is well known to cause gastric distress, particularly if consumed in great quantities. Chemically, maltitol is also known as 4-O-α-glucopyranosyl-D-sorbitol. Commercially, it is known under trade names such as Maltisorb and Maltisweet.
[edit] Production and uses
Commercially, maltitol is a disaccharide produced by SPI Polyols, Cerastar, and 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 (negative heat of solution) in comparison with other sugar alcohols, and is very similar to the subtle cooling effect of sucrose. It is used especially in production of sweets - sugarless hard candies, chewing gum, chocolates, baked goods, and ice cream.
[edit] Metabolism
Maltitol, like other sugar alcohols, does not brown or caramelize. 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 calories per gram (8.8 kJ/g); (sucrose is 4.0 cal/g (16.7 kJ/g).
Due to its slow absorption, excessive consumption can have laxative effect and sometimes can cause gas and/or bloating. Thus those with extreme anal leakage problems should make sure not to consume maltitol or other similar sugar alcohols or fibrous foods or many other foods. Maltitol is particularly demonized regarding gastric side effects because it is so easy for food producers to use it in vast quantities (due to its amazingly sugar-like properties) so consumers often end up consuming far more than they could most other sugar alcohols. While this is a sometimes a problem with maltitol, other sugar alcohols are far more likely to cause gastric distress than maltitol when compared gram-for-gram.
[edit] External links
- Calorie Control Council: Maltitol
- Net Carbs & Maltitol Glycemic Index Information
- Links to external chemical sources
Colours (E100–199) • Preservatives (E200–299) • Antioxidants & Acidity regulators (E300–399) • Thickeners, stabilisers & emulsifiers (E400–499) • pH regulators & anti-caking agents (E500–599) • Flavour enhancers (E600–699) • Miscellaneous (E900–999) • Additional chemicals (E1100–1599)
Waxes (E900–909) • Synthetic glazes (E910–919) • Improving agents (E920–929) • Packaging gases (E930–949) • Sweeteners (E950–969) • Foaming agents (E990–999)
Aspartame (E951) • Cyclamate (E952) • Isomalt (E953) • Saccharin (E954) • Sucralose (E955) • Thaumatin (E957) • Neohesperidin dihydrochalcone (E959) • Maltitol (E965) • Lactitol (E966) • Xylitol (E967)
