Maltitol Usage and Synthesis

Maltitol Usage and Synthesis

Chemical properties: 

White crystalline powder or colorless transparent neutral viscous liquid, dilute solution has strawberry aroma, sweetness is 75% to 95% of sucrose, pure sweetness. Soluble in water, ethanol, glycerol, propylene glycol. Highly hygroscopic. Good chemical book heat resistance, no change when heated at 1.0℃ for 1h when Ph value is 3 to 7. High stability, no browning reaction occurs when coexisting with protein or amino acid. ADI does not require special provisions (FAO/WHO, 1994).

Uses: 

It is a low-calorie sweetener with unique properties. It is not fermented and is almost indigestible in the human body. It is suitable for patients with diabetes and obesity. It has good moisturizing and high viscosity, and its moisturizing effect is better than sorbitol or even glycerol. my country stipulates that it can be used in cakes, biscuits, bread, ice cream, popsicles, beverages, candies and pickles, and it can be used in appropriate amounts according to production needs.

As a low-calorie sugar sweetener, it can be used as an anti-caries sweetener because it is a non-fermentable sugar. It can also be used as a flavoring agent, thickener, moisturizer for candied fruits, and a quality improver for rice crackers. It also has the effect of improving the flavor of saccharin sodium.

Sweetener; humectant; stabilizer; texturizing agent; filler.

my country stipulates that it can be used as a sweetener for cold drinks, cakes, concentrated juice, biscuits, bread, pickles and candies, and the amount used depends on "normal production needs". As a low-calorie sugar sweetener, it is suitable for patients with diabetes, cardiovascular disease, arteriosclerosis, hypertension and obesity. Because it is a non-fermentable sugar, it can be used as a sweetener to prevent tooth decay. It can also be used as a flavoring agent, viscosity agent, moisturizer for candied fruits and a quality improver for rice crackers. It also has the effect of improving the flavor of saccharin sodium.

As a sweetener added to sugar-free candies, it has good moisturizing properties and is used for food conditioning and moisture retention.

Maltitol is a new sweetener obtained by hydrogenating maltose. Its sweetness is slightly lower than that of sucrose. Because it is 100% soluble in water, it is highly stable to acid and heat and is not easily decomposed and absorbed by the human body.

Production method: 

Starch is broken down into maltose by saccharifying enzymes and then hydrogenated under high pressure.

Produced by hydrogenation of high maltose glucose syrup in the presence of nickel catalyst.

It is made by decomposing starch into maltose by saccharifying enzymes and then hydrogenating it under high pressure.

Maltitol is generally produced by high-pressure hydrogenation of maltose:

C12H22O11+H2[Ni]→C11H24O11

Add 10% skeleton nickel catalyst to 30% maltose aqueous solution, stir and hydrogenate at 4-12MPa and 100-150℃. After hydrogenation, use activated carbon for decolorization, and then remove nickel ions through cationic resin exchange. Concentrate the sugar alcohol solution to 80%, add 1% anhydrous crystalline maltitol, gradually cool the temperature from 50℃ to 20℃ within 3 days under continuous stirring, centrifuge and separate the crystals, wash with a small amount of water, and the product purity can reach 99%.