Maltitol
{{Short description|Sugar alcohol used as a sweetener}}
{{Use American English|date=January 2024}}
{{Hatnote group|
{{Distinguish|Maltol}}
{{For|"malt sugar"|Maltose}}}}
{{chembox
| Verifiedfields = changed
| Watchedfields = changed
| verifiedrevid = 443933183
| Name = Maltitol
| ImageFile = Maltitol.svg
| ImageSize = 200px
| ImageName = Chemical structure of maltitol
| IUPACName = 4-O-α-D-Glucopyranosyl-D-glucitol
| Section1 = {{Chembox Identifiers
| CASNo_Ref = {{cascite|correct|CAS}}
| CASNo = 585-88-6
| ChEMBL_Ref = {{ebicite|changed|EBI}}
| ChEMBL = 63558
| UNII_Ref = {{fdacite|correct|FDA}}
| UNII = D65DG142WK
| SMILES = OC[C@H](O)[C@@H](O)[C@]([C@H](O)CO)([H])O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O
| PubChem = 493591
| ChemSpiderID_Ref = {{chemspidercite|changed|chemspider}}
| ChemSpiderID = 432001
| InChI = 1/C12H24O11/c13-1-4(16)7(18)11(5(17)2-14)23-12-10(21)9(20)8(19)6(3-15)22-12/h4-21H,1-3H2/t4-,5+,6+,7+,8+,9-,10+,11+,12+/m0/s1
| InChIKey = VQHSOMBJVWLPSR-WUJBLJFYBZ
| StdInChI_Ref = {{stdinchicite|changed|chemspider}}
| StdInChI = 1S/C12H24O11/c13-1-4(16)7(18)11(5(17)2-14)23-12-10(21)9(20)8(19)6(3-15)22-12/h4-21H,1-3H2/t4-,5+,6+,7+,8+,9-,10+,11+,12+/m0/s1
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| Section2 = {{Chembox Properties
| C=12|H=24|O=11
| Density =
| MeltingPtC = 145
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Maltitol is a sugar alcohol (a polyol) used as a sugar substitute and laxative. It has 75–90% of the sweetness of sucrose (table sugar) and nearly identical properties, except for browning. It is used to replace table sugar because it is half as calorific, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-{{sc|D}}-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.{{cite book |doi=10.1002/14356007.a25_413.pub3 |chapter=Sugar Alcohols |title=Ullmann's Encyclopedia of Industrial Chemistry |year=2012 |last1=Schiweck |first1=Hubert |last2=Bär |first2=Albert |last3=Vogel |first3=Roland |last4=Schwarz |first4=Eugen |last5=Kunz |first5=Markwart |last6=Dusautois |first6=Cécile |last7=Clement |first7=Alexandre |last8=Lefranc |first8=Caterine |last9=Lüssem |first9=Bernd |last10=Moser |first10=Matthias |last11=Peters |first11=Siegfried |isbn=9783527303854 }}
Production and uses
Maltitol is a disaccharide produced by hydrogenation of maltose obtained from starch. Maltitol syrup, a hydrogenated starch hydrolysate, is produced by hydrogenating corn syrup, a mixture of carbohydrates produced from the hydrolysis of starch. This product contains between 50% and 80% maltitol by weight. The remainder is mostly sorbitol, with a small quantity of other sugar-related substances.{{Citation
| title = Application A537 – Reduction in the energy factor assigned to Maltitol: Final Assessment Report
| publisher = Food Standards Australia New Zealand
| date = 5 October 2005
| url = http://www.foodstandards.gov.au/code/applications/documents/FAR_A537%20Maltitol.pdf
| access-date = 27 January 2014
| archive-date = 4 March 2016
| archive-url = https://web.archive.org/web/20160304035434/http://www.foodstandards.gov.au/code/applications/documents/FAR_A537%20Maltitol.pdf
| url-status = live
}}
Maltitol's high sweetness allows it to be used without being mixed with other sweeteners. It exhibits a negligible cooling effect (positive heat of solution) in comparison with other sugar alcohols, similar to the subtle cooling effect of sucrose.
{{Cite book
| isbn = 9781556526978
| pages = [https://archive.org/details/whytheresantifre0000fiel/page/86 86]
| last = Field
| first = Simon Quellen
| author2 = Simon Field
| title = Why There's Antifreeze in Your Toothpaste
| date = 2007
| publisher = Chicago Review Press
| url = https://archive.org/details/whytheresantifre0000fiel/page/86
}}
It is used in candy manufacture, particularly sugar-free hard candy, chewing gum, chocolates, baked goods, and ice cream. The pharmaceutical industry uses maltitol as an excipient, where it is used as a low-calorie sweetening agent. Its similarity to sucrose allows it to be used in syrups with the advantage that crystallization (which may cause bottle caps to stick) is less likely. Maltitol may also be used as a plasticizer in gelatin capsules, as an emollient, and as a humectant.{{Cite web |url=http://www.cargillexcipients.com/index.php?id=14 |title=Cargill:Products and Services |access-date=2009-02-18 |archive-date=2007-08-12 |archive-url=https://web.archive.org/web/20070812231653/http://www.cargillexcipients.com/index.php?id=14 |url-status=live }}
Nutritional information
Maltitol provides between {{convert|2|and(-)|3|cal/g|J/g|abbr=~|lk=on|sigfig=1}}.{{cite journal | doi = 10.2337/diacare.25.1.148 | journal = Diabetes Care | date = 2002 | volume = 25 | issue = 1 | pages = 148–198 | title = Evidence-Based Nutrition Principles and Recommendations for the Treatment and Prevention of Diabetes and Related Complications | url = http://care.diabetesjournals.org/content/25/1/148.full.pdf+html | last1 = Franz | first1 = M. J. | last2 = Bantle | first2 = J. P. | last3 = Beebe | first3 = C. A. | last4 = Brunzell | first4 = J. D. | last5 = Chiasson | first5 = J.-L. | last6 = Garg | first6 = A. | last7 = Holzmeister | first7 = L. A. | last8 = Hoogwerf | first8 = B. | last9 = Mayer-Davis | first9 = E. | last10 = Mooradian | first10 = A. D. | last11 = Purnell | first11 = J. Q. | last12 = Wheeler | first12 = M. | pmid = 11772915 | doi-access = free | access-date = 2015-04-28 | archive-date = 2016-10-20 | archive-url = https://web.archive.org/web/20161020185251/http://care.diabetesjournals.org/content/25/1/148.full.pdf+html | url-status = live }} Maltitol is largely unaffected by human digestive enzymes and is fermented by gut flora, with about 15% of the ingested maltitol excreted unchanged in the feces.{{cite journal |last1=Oku |first1=T. |last2=Akiba |first2=M. |last3=Lee |first3=M. H. |last4=Moon |first4=S. J. |last5=Hosoya |first5=N. |title=Metabolic fate of ingested [14C]-maltitol in man |journal=Journal of Nutritional Science and Vitaminology |date=October 1991 |volume=37 |issue=5 |pages=529–44 |pmid=1802977 |url=https://www.jstage.jst.go.jp/article/jnsv1973/37/5/37_5_529/_pdf |access-date=21 February 2019 |doi=10.3177/jnsv.37.529 |doi-access=free |archive-date=28 May 2023 |archive-url=https://web.archive.org/web/20230528232826/https://www.jstage.jst.go.jp/article/jnsv1973/37/5/37_5_529/_pdf |url-status=live }}
Chemical properties
Maltitol in its crystallized form measures the same (bulk) as table sugar and browns and caramelizes in a manner similar to that of sucrose after liquifying from being heated. The crystallized form is readily dissolved in warm liquids (≈ {{Convert|120|F|C|order=flip|sigfig=1}} and above); the powdered form is preferred if room-temperature or cold liquids are used. Due to its sucrose-like structure, maltitol is easy to produce and made commercially available in crystallized, powdered, and syrup forms.
It is not metabolized by oral bacteria, so it does not promote tooth decay. It is more slowly absorbed than sucrose, a desirable property for diet in diabetes.
Effects on digestion
Like other sugar alcohols (with the possible exception of erythritol), maltitol has a laxative effect,[http://www.cargillfoods.com/emea/en/products/sweeteners/polyols/maltidex-maltitol/health-benefits/index.jsp Maltidex maltitol] {{Webarchive|url=https://web.archive.org/web/20160405195511/http://www.cargillfoods.com/emea/en/products/sweeteners/polyols/maltidex-maltitol/health-benefits/index.jsp |date=2016-04-05 }}. Cargill – Food and Beverage Ingredients. typically causing diarrhea at a daily consumption above about 90 g.{{cite journal| pmid=12548293 | doi=10.1038/sj.ejcn.1601516 | volume=57 | title=A digestive tolerance study of maltitol after occasional and regular consumption in healthy humans | year=2003 | journal=Eur. J. Clin. Nutr. | pages=26–30 | last1 = Ruskoné-Fourmestraux | first1 = A. | last2 = Attar | first2 = A. | last3 = Chassard | first3 = D. | last4 = Coffin | first4 = B. | last5 = Bornet | first5 = F. | last6 = Bouhnik | first6 = Y.| s2cid=6975213 | issue=1 | doi-access = free }} Doses of about 40 g may cause mild borborygmus (stomach and bowel sounds) and flatulence.{{cite journal| pmc=5093271 | pmid=27840639 | doi=10.1155/2016/5967907 | volume=2016 | title=Gastrointestinal Disturbances Associated with the Consumption of Sugar Alcohols with Special Consideration of Xylitol: Scientific Review and Instructions for Dentists and Other Health-Care Professionals | year=2016 | journal=Int. J. Dent. | page=5967907 | last1 = Mäkinen | first1 = K. K.| doi-access=free }}
See also
References
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External links
- {{Commonscatinline}}
- [http://www.caloriecontrol.org/sweeteners-and-lite/polyols/maltitol Maltitol] {{Webarchive|url=https://web.archive.org/web/20150708222621/http://www.caloriecontrol.org/sweeteners-and-lite/polyols/maltitol |date=2015-07-08 }}, Calorie Control Council
{{Alcohols}}
{{E number infobox 950-969}}