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I. Product Definition
Maltitol (including liquid and powdered maltitol) is a polyol compound prepared by the catalytic hydrogenation reduction reaction of maltose. It appears as a colorless, transparent liquid or a white crystalline powder. Its sweetness can reach 80%–90% of sucrose, and its taste is very similar to sucrose, with a pure and unblemished flavor. Compared to sucrose, maltitol has the advantage of being low in calories and has a milder effect on regulating blood sugar levels.
From a physicochemical perspective, maltitol possesses excellent moisturizing properties, chemical stability, and thermal stability. It is not prone to Maillard browning during food processing, thus adapting well to various demanding production conditions. In the food industry, it is commonly used as a key ingredient in the production of sugar-free/low-sugar candies, chocolate products, baked goods, and frozen desserts, providing suitable sweetness while improving the texture and processing extensibility of the products. Furthermore, due to its anti-caries properties, maltitol is less likely to cause tooth decay and is currently widely used in the research and development and production of functional foods, health foods, and pharmaceutical preparations.
II. Product Functional Category and Applications
1. Glucose Metabolism Regulation Characteristics: After entering the human body, maltitol does not cause a sudden rise in blood glucose concentration and has a weak stimulating effect on insulin secretion from pancreatic β cells, thus causing minimal disturbance to the body's glucose metabolism system. Based on this characteristic, it can be used as a suitable sweetener source to meet the dietary needs of diabetic patients and individuals with abnormal liver metabolic function.
2. Oral health protection: Microorganisms such as Streptococcus mutans in the oral cavity cannot effectively utilize maltitol to synthesize acidic metabolites. This non-cariogenic property makes maltitol a core ingredient in sugar-free candies and oral-friendly foods, suitable for people of all ages.
3. Lipid metabolism regulation potential: When maltitol is ingested together with fats, it does not promote insulin secretion. Instead, it can indirectly inhibit the activity of lipoprotein lipase (LPL) and reduce the abnormal accumulation of fat in adipose tissue, thus playing a positive role in lipid metabolism regulation.
4. Mineral Absorption Enhancement: Multiple animal studies have shown that maltitol can improve the body's absorption efficiency and retention rate of calcium, specifically manifested in a significant reduction in calcium excretion in the feces of experimental animals. This characteristic suggests its high application value in the development of calcium-fortified functional dairy products.
5. Food Processing Compatibility Advantages: Maltitol possesses excellent thermal stability and acid resistance. Its solution viscosity is significantly higher than that of similar sugar alcohols such as xylitol and sorbitol, while its freezing point and osmotic pressure are close to those of sucrose. These physicochemical advantages make it an ideal functional substitute for sucrose in the production of sugar-free fillings and various sugar-free/low-sugar foods.
Product Summary
Common Names: Maltitol
Chemical Name : 4 -O-2-D-ethylene glycol sorbitol
International Cosmetic Ingredient Name (INCI) : MALTITOL
Cosmetics reporting code INCINumber: 04580
CAS Registry Number : 585-88-6
EINECS login ID (EINECSRegistryNumber): 209-567-0
Chemical equation : Molecular Formula : C12H24O11
Molecular Weight: 344.31 g/mol
Product technical specifications and MSDS
For detailed product specifications and MSDS, please contact the product manager.
Product Packaging and Storage
Packaging: 275kg/barrel, 1300kg/barrel, bulk water; 25kg/bag, 20kg/bag
Storage conditions: Store in a well-ventilated, dry, and cool warehouse, and keep away from fire.
Maltitol
Shelf life: 2 years (unopened).