EnglandMaltitol

Maltitol is an important sweetener, and the following is a detailed introduction to it:

Product Overview:

Maltitol is a liquid product obtained from maltose syrup as raw material, through hydrogenation reaction, filtration, ion exchange refining, evaporation and concentration.

Product Features:

Maltitol is a sugar alcohol that has a sweetness between 75% and 90% that of sucrose. Other properties are also similar. But because its calorific value is half that of sucrose, it does not cause dental caries. It has little impact on blood sugar and blood lipids and is often used as a substitute for carbohydrates. It is used to replace sucrose, and maltitol is used to replace sucrose. It can produce a variety of sugar free, low calorie diabetic foods

physical property

Appearance: Maltitol is a colorless transparent crystal or a colorless viscous liquid, and some products are colorless crystalline powders or white crystalline powders. Melting point: 135 ℃. Density: 1.36g/cm ³. Solubility: Easy to dissolve in water, difficult to dissolve in methanol and ethanol. At 20 ℃, it only absorbs moisture when the relative humidity is equal to or higher than 89%.

-Appearance: Maltitol is a colorless transparent crystal or a colorless viscous liquid, and some products are colorless crystalline powders or white crystalline powders.

-Melting point: 135 ℃.

-Density: 1.36g/cm ³.

-Solubility: Easy to dissolve in water, difficult to dissolve in methanol and ethanol. At 20 ℃, it only absorbs moisture when the relative humidity is equal to or higher than 89%.

chemical property

Stability: Maltitol has good temperature and chemical stability, and degradation occurs when heated above 200 ℃ (depending on time, temperature, and other major conditions). Reacting with amino acids will turn brown. Non fermentable: Maltitol is not utilized by most bacteria and does not produce acid in the mouth, making it less likely to cause dental caries. Metabolic characteristics: Maltitol is basically not absorbed in the human body, does not increase blood sugar levels after consumption, and does not stimulate insulin secretion. It is mainly metabolized through two pathways: small intestine absorption and large intestine fermentation (colon).

-Stability: Maltitol has good temperature and chemical stability, and degradation occurs when heated above 200 ℃ (depending on time, temperature, and other major conditions). Reacting with amino acids will turn brown.

-Non fermentable: Maltitol is not utilized by most bacteria and does not produce acid in the mouth, making it less likely to cause dental caries.

-Metabolic characteristics: Maltitol is basically not absorbed in the human body, does not increase blood sugar levels after consumption, and does not stimulate insulin secretion. It is mainly metabolized through two pathways: small intestine absorption and large intestine fermentation (colon).

Main features and applications

Low calorie: Maltitol provides relatively low energy, approximately 2-3 calories per gram, while sucrose provides approximately 4 calories per gram. Therefore, it is suitable for producing low calorie foods. Control of blood sugar: Since the metabolism of maltitol in the body is not affected by insulin, it will not cause a significant increase in blood sugar level, and is suitable for diabetes patients. Dental health: Maltitol is not easily utilized by bacteria in the oral cavity, thereby reducing the risk of tooth decay. Intestinal effect: Maltitol cannot be fully absorbed by the small intestine, and some unabsorbed parts can enter the large intestine as prebiotics to promote the growth of beneficial bacteria. But it may also cause some people to experience gastrointestinal discomfort such as diarrhea and bloating.

-Low calorie: Maltitol provides relatively low energy, approximately 2-3 calories per gram, while sucrose provides approximately 4 calories per gram. Therefore, it is suitable for producing low calorie foods.

-Control of blood sugar: Since the metabolism of maltitol in the body is not affected by insulin, it will not cause a significant increase in blood sugar level, and is suitable for diabetes patients.

-Dental health: Maltitol is not easily utilized by bacteria in the oral cavity, thereby reducing the risk of tooth decay.

-Intestinal effect: Maltitol cannot be fully absorbed by the small intestine, and some unabsorbed parts can enter the large intestine as prebiotics to promote the growth of beneficial bacteria. But it may also cause some people to experience gastrointestinal discomfort such as diarrhea and bloating.

Maltitol is widely used in food processing, pharmaceuticals, health products and other fields. In the food industry, it is often used as a sweetener, thickener, moisturizer, etc. in the production of candies, pastries, beverages, and other products. In the fields of medicine and health products, it is often used as a sweetener, excipient, etc. in the production of oral liquids, syrups, granules, and other drugs and health products.

matters needing attention

Moderate consumption: Although maltitol has various advantages, it should still be consumed in moderation. Excessive consumption may cause symptoms such as gastrointestinal discomfort or diarrhea. Choose high-quality products: When purchasing maltitol products, one should choose legitimate channels and high-quality products to ensure their safety and effectiveness.

-Moderate consumption: Although maltitol has various advantages, it should still be consumed in moderation. Excessive consumption may cause symptoms such as gastrointestinal discomfort or diarrhea.

-Choose high-quality products: When purchasing maltitol products, one should choose legitimate channels and high-quality products to ensure their safety and effectiveness.