Maltitol
Sweeteners
585-88-6
E965
C₁₂H₂₄O₁₁
$1.73 ~ $2.59
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Maltitol?
Maltitol is a sugar alcohol used as a bulk sweetener and sugar substitute, primarily incorporated into sugar-free confectionery, chocolate, and baked goods due to its stability and sweetness profile.
How is Maltitol made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Starch Hydrolysis | Convert starch (typically from corn or wheat) into a high-maltose syrup using specific liquefaction and saccharification enzymes. | Control pH, temperature, and enzyme concentration to maximize the yield of maltose. The composition of this initial syrup directly impacts the final product's quality. |
| 2 | Hydrogenation | React the maltose syrup with hydrogen gas under high pressure and temperature, using a nickel catalyst to convert maltose into maltitol. | Catalyst activity, hydrogen pressure, and temperature are critical for conversion efficiency. This is a high-risk step requiring strict safety protocols for handling flammable hydrogen gas. |
| 3 | Purification & Filtration | Filter the hydrogenated solution to remove the catalyst, then decolorize with activated carbon and demineralize with ion-exchange resins. | Complete removal of the nickel catalyst is a critical food safety control point. The effectiveness of the carbon and resin beds determines final purity and color. |
| 4 | Chromatographic Separation | Separate and enrich the maltitol from other sugar alcohols (like sorbitol) that were also formed during hydrogenation using chromatography. | The efficiency of the separation process (e.g., Simulated Moving Bed) determines the final purity of the maltitol. This step is key to producing high-purity grades. |
| 5 | Evaporation | Concentrate the purified maltitol solution by evaporating excess water in a multi-effect evaporator to reach a target solids content. | Process is controlled under vacuum to prevent thermal degradation. The final concentration (Brix) must be precise, especially if the product is to be crystallized. |
| 6 | Crystallization (for Solid Form) | Cool the highly concentrated syrup under controlled conditions, often with seeding, to induce the formation of maltitol crystals. | Cooling rate and agitation speed are controlled to influence crystal size and uniformity. This step is omitted for liquid maltitol syrup products. |
| 7 | Centrifugation & Drying | Separate the maltitol crystals from the remaining liquid (mother liquor) using a centrifuge, followed by drying in a fluid bed dryer. | The final moisture content is critical for product stability, flowability, and shelf life. Over-drying can cause degradation. |
| 8 | Sieving & Packaging | Sieve the dried maltitol crystals to achieve a uniform particle size distribution and package the final product in food-grade materials. | A metal detector is a crucial final control point before packaging. Package integrity is verified to prevent contamination and moisture uptake. |
Technical Specifications
| CAS Number | 585-88-6 |
| Chemical Formula | C₁₂H₂₄O₁₁ |
| Solubility | Very soluble in water |
| Storage Conditions | Store sealed, in cool and dry place |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Sugar-free candy
chocolate
chewing gum
ice cream
jam
Mechanism of action:
| Parameter | Maltitol |
|---|---|
| Functional Category | Bulk Sweetener; Humectant; Sugar Replacer; Texturizing Agent |
| Key Ingredients | Maltitol (a disaccharide sugar alcohol/polyol) |
| Mechanism of Action | Binds to sweet taste receptors, providing ~80% of sucrose's sweetness. As a polyol, its multiple hydroxyl groups bind water molecules, inhibiting moisture loss and sugar crystallization. It is slowly and incompletely absorbed in the small intestine, resulting in a reduced caloric value (~2.1 kcal/g) and a low glycemic response. Resists Maillard browning reactions. |
| Application Effect in Product | Provides sweetness and bulk with fewer calories for 'sugar-free' or 'reduced sugar' formulations. Improves shelf life and prevents staling in baked goods by retaining moisture. Delivers a smooth, creamy texture and mouthfeel in confections, chocolate, and ice cream. Maintains product color by inhibiting browning during heat processing. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Maltitol | Sugar Alcohol (Polyol) | ~80% sweetness of sugar, 2.1 kcal/g, smooth mouthfeel, good bulking properties. | Excellent texture and taste profile very similar to sugar. Good browning properties for baking. Less of a cooling effect. | Can cause significant digestive distress (laxative effect). Higher glycemic index (~35) than other polyols. Not zero-calorie. | Sugar-free chocolate, hard candies, baked goods, ice cream. | When replicating the bulk, mouthfeel, and browning of sugar is the highest priority. |
| Erythritol | Sugar Alcohol (Polyol) | ~70% sweetness of sugar, near-zero calories (0.2 kcal/g), zero glycemic index. | Highest digestive tolerance among polyols. Virtually no impact on blood sugar or insulin. | Pronounced cooling or minty sensation. Can recrystallize, causing a gritty texture in some applications. | Keto/diabetic foods, beverages, tabletop sweeteners, powdered mixes. | For the lowest calorie and glycemic impact with minimal digestive side effects. |
| Xylitol | Sugar Alcohol (Polyol) | 100% sweetness of sugar (1:1 ratio), 2.4 kcal/g, known for dental benefits. | Easy 1:1 substitution for sugar in recipes. Actively inhibits cavity-causing bacteria. | High potential for digestive upset. Highly toxic to dogs, even in small amounts. Higher calorie count than erythritol. | Chewing gum, mints, toothpaste, home baking where a 1:1 sugar ratio is convenient. | For its exact 1:1 sweetness match to sugar and its proven dental health benefits. |
| Sorbitol | Sugar Alcohol (Polyol) | ~60% sweetness of sugar, 2.6 kcal/g, acts as a humectant (retains moisture). | Excellent at keeping products moist and preventing them from drying out. Often lower cost. | Lower sweetness intensity. Strong laxative effect, often considered the highest among common polyols. | Sugar-free cough syrups, dried fruit, some candies and baked goods where moisture is key. | When moisture retention is a primary functional need and cost is a significant factor. |
| Stevia (Rebaudioside A) | Natural High-Intensity Sweetener | 200-400x sweeter than sugar, zero calories, zero glycemic index. | Natural plant origin. No calories or glycemic impact. Highly concentrated, so very little is needed. | Can have a bitter or licorice-like aftertaste. Provides no bulk, volume, or browning capabilities. | Beverages, liquid drops, tabletop sweetener packets, yogurt. | For a natural, zero-calorie sweetener where bulk and texture are not required from the sweetener itself. |
| Allulose | Rare Sugar | ~70% sweetness of sugar, near-zero calories (0.4 kcal/g), functions like sugar. | Behaves almost identically to sugar in cooking and baking, including browning (caramelization). Very low glycemic impact and well-tolerated. | Significantly more expensive and can be harder to find than other sweeteners. | Baking, ice cream, sauces, and any application where sugar's browning and texture is desired without the calories. | When you need the functional properties of sugar (especially browning) with almost no calories, and cost is not the main concern. |
Technical Documents
Available Documentation
COA, TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications