Maltitol

Maltitol is a white, crystalline, odorless solid with a sweet taste and low hygroscopicity; it melts at approximately 148–152 °C and is highly soluble in water. It is a hydrogenated disaccharide (reducing sugar alcohol) derived from maltose, classified as an organic chemical and functional food ingredient. Industrially, maltitol serves primarily as a low-calorie sweetener and bulking agent in sugar-free confectionery, chewing gum, baked goods, and pharmaceutical tablets. Its applications are concentrated in the food and pharmaceutical sectors, where it functions as a texturizer, stabilizer, and carrier for active ingredients.

Sweetener.
Maltitol is a-D-glucopyranosyl-1.4-glucitol. The solubility in water is approximately1,750 g/L at room temperature. Maltitol is stable under the common processingconditions of foods. In addition to dry maltitol several types of syrups areavailable.Maltitol is, depending on the concentration, approximately 90 % as sweet assucrose and noncariogenic . In the European Union, maltitol is approved as E 965 for a large number of foodapplications. It is GRAS in the United States and also approved in many othercountries.

This chemical is included in Fine Chemicals - Food Additives. See more about what is Maltitol and Maltitol SDS information.

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