Maltitol CAS 585-88-6
Introduction：Basic information about Maltitol CAS 585-88-6, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
Maltitol Basic information
| Product Name: | Maltitol |
| Synonyms: | 4-O-.alpha.-D-GlucopyronosylD-sorbitol;GLUCITOL,4-O-ALPHA-D-GLUCOPYRANOSYL,D-;MALTITOLSYRUP;MALTITOL-BASEDPRODUCTS;4-o-alpha-d-glucopyranosyl-d-glucito;amaltisyrup;amaltymr100;d-4-o-alpha-d-glucopyranosylglucitol |
| CAS: | 585-88-6 |
| MF: | C12H24O11 |
| MW: | 344.31 |
| EINECS: | 209-567-0 |
| Product Categories: | Food additive , Sweeteners;Biochemistry;Disaccharides;Sugar Alcohols;Sugars;Dextrins、Sugar & Carbohydrates;Inhibitors;Oxetanes |
| Mol File: | 585-88-6.mol |
Maltitol Chemical Properties
| Melting point | 149-152 °C (lit.) |
| alpha | [α]D20 +106～+108゜ (c=0.8, H2O) |
| Boiling point | 399.42°C (rough estimate) |
| density | 1.3863 (rough estimate) |
| vapor pressure | 0.001Pa at 20℃ |
| refractive index | 105 ° (C=10, H2O) |
| storage temp. | 2-8°C |
| solubility | Very soluble in water, practically insoluble in anhydrous ethanol. |
| pka | 12.84±0.70(Predicted) |
| form | Crystalline Powder |
| color | White |
| Odor | Neutral odor |
| Water Solubility | Soluble in water. Slightly soluble in ethanol. |
| BRN | 89983 |
| Stability: | Hygroscopic |
| Cosmetics Ingredients Functions | FRAGRANCE HUMECTANT MOISTURISING SKIN CONDITIONING |
| Cosmetic Ingredient Review (CIR) | Maltitol (585-88-6) |
| InChI | 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 |
| InChIKey | VQHSOMBJVWLPSR-WUJBLJFYSA-N |
| SMILES | OC[C@H](O)[C@@H](O)[C@H](O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O)[C@H](O)CO |
| LogP | -3.87 at 24℃ |
| CAS DataBase Reference | 585-88-6(CAS DataBase Reference) |
| EPA Substance Registry System | D-Glucitol, 4-O-.alpha.-D-glucopyranosyl- (585-88-6) |
Safety Information
| Safety Statements | 24/25 |
| WGK Germany | 3 |
| RTECS | LZ4394000 |
| TSCA | TSCA listed |
| HS Code | 29400090 |
| Storage Class | 11 - Combustible Solids |
| Hazardous Substances Data | 585-88-6(Hazardous Substances Data) |
| Description | Maltitol is a-D-glucopyranosyl-1.4-glucitol. The solubility in water is approximately 1,750 g/L at room temperature. Maltitol is stable under the common processing conditions of foods. In addition to dry maltitol several types of syrups are available. Maltitol is, depending on the concentration, approximately 90 % as sweet as sucrose and noncariogenic. In the European Union, maltitol is approved as E 965 for a large number of food applications. It is GRAS in the United States and also approved in many other countries. |
| Chemical Properties | 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. |
| Chemical Properties | White or almost white, crystalline powder |
| Chemical Properties | Maltitol occurs as a white, odorless, sweet, anhydrous crystallinepowder. It is a disaccharide consisting of one glucose unit linkedwith one sorbitol unit via an α-(1→4) bond. The crystal structure isorthorhombic. |
| Chemical Properties | Maltitol (ο-α-D-glucopyranosyl-(l-4)-sorbitol) is a disaccharide sugar alcohol derived from maltose by hydrogenation. On a commercial scale, maltitol is produced by hydrogenation of corn syrup with high maltose content that is prepared by enzymatic hydrolysis of starch. After purification and concentration of the hydrogenated syrup ("hydrogenated glucose syrup"), a crystalline product with a maltitol content of between 90 and 99% and small amounts of sorbitol and hydrogenated trisaccharides are obtained. Pure maltitol is about 0.8 times as sweet as sucrose.In vitro experiments with enzyme preparations, homogenates of the intestinal mucosa, and everted intestinal sacs have demonstrated that maltitol may be hydrolyzed to glucose and sorbitol (the former is absorbed and the latter is incompletely absorbed and is subject to microbial fermentation in the gut). The hydrolysis of maltitol proceeds at a slower rate than that of sucrose but faster than that of isomalt or lactitol. To determine the extent to which maltitol is hydrolyzed under in vivo conditions, gnotobiotic ratswere given doses of 1.5 g maltitol or maltose. Analysis of residualtest substance in the gastrointestinal tract 60 to 120 minutes after dosing demonstrated that 69% of the maltitol and 99% of the maltose was hydrolyzed in the small intestine. In a study with germfree rats, 84% of an ingested maltitol dose disappeared from the gastrointestinal tract within 24 hr.Streptococcus mutans, Actinomyces viscosus, and some species of Lactobacillus ferment maltitol, but S. sanguis and S. mitior do not. Maltitol (10% solution) does not lower plaque pH below 5.7 in humans tested by plaque telemetry. |
| Uses | Sweetener. |
| Uses | Maltitol is a polyhydric alcohol (polyol) produced by hydrogenation of maltose. it is approximately 90% as sweet as sucrose, has good stability, and is nonhygroscopic. uses include chewing gum, dry nut bakery products, and chocolate. |
| Uses | Maltol is a flavor enhancer used as a synthetic flavoring substance, the function of which is related to ethyl . It occurs naturally in chicory, cocoa, coffee, and cereals. It does not contribute a flavor of its own, but modifies the inherent flavors. As compared to ethyl , it is one-half to one-sixth as effective. It is less soluble, having a solubility of 1 g in 82 ml of water at 25°c. It has a melting range of 160–164°c. It is used to enhance the flavor and aroma of fruit, vanilla, and chocolate flavored foods and beverages. It is also used in beverages and desserts with a typical usage range of 10–200 ppm. |
| Definition | ChEBI: An alpha-D-glucoside consisting of D-glucitol having an alpha-D-glucosyl residue attached at the 4-position. Used as a sugar substitute. |
| Production Methods | Maltitol is produced by chemical hydrogenation of maltose, which can be obtained by enzymatic degradation of starch under conditions similar to those used for other starch hydrolysates such as glucose. The Starting material can be the different commercially available starches including corn, potato, and others. A partially degraded starch, which can be obtained by treatment with diluted hydrochloric or sulphuric acid and subsequent neutralization or with heat-stable a-amylase, is then subjected to enzyme treatment for further degradation to maltose-rich products. Enzymes used for maltose production are b-amylases, fungal a-amylases, a-1.6- glucosidases, maltogenic amylases, and debranching enzymes, preferably with high temperature optimum. |
| Production Methods | Maltitol is obtained from hydrogenated maltose syrup. Starch ishydrolyzed to yield a high-concentration maltose syrup, which ishydrogenated with a catalyst. After purification and concentration,the syrup is crystallized. |
| Biotechnological Production | Maltitol is produced by chemical hydrogenation of maltose, which can be obtainedby enzymatic degradation of starch under conditions similar to those used for otherstarch hydrolysates such as glucose. The Starting material can be the differentcommercially available starches including corn, potato, and others. A partiallydegraded starch, which can be obtained by treatment with diluted hydrochloric orsulphuric acid and subsequent neutralization or with heat-stable a-amylase, is thensubjected to enzyme treatment for further degradation to maltose-rich products. Enzymes used for maltose production are b-amylases, fungal a-amylases, a-1.6-glucosidases, maltogenic amylases, and debranching enzymes, preferably withhigh temperature optimum. Examples can be found in patent applications for processes for production ofmaltose and maltitol. |
| General Description | Maltitol is a low-caloric artificial sweetener, consisting of a sugar alcohol (polyol), |
| Flammability and Explosibility | Not classified |
| Pharmaceutical Applications | Maltitol is widely used in the pharmaceutical industry in theformulation of oral dosage forms. It is a noncariogenic bulksweetener, approximately as sweet as sucrose, well adapted as adiluent for different oral dosage forms, wet granulation, and sugarfreehard coating. |
| Biochem/physiol Actions | Sugar substitute with a weak genotoxic effect. |
| Safety | Maltitol is used in oral pharmaceutical formulations, confectionery,and food products, and is considered to be noncariogenic. It isgenerally regarded as a nontoxic, nonallergenic, and nonirritantmaterial. Digestion of maltitol follows two different metabolic pathways:absorption in the small intestine and fermentation in the largeintestine (colon). These two metabolic pathways must thus beconsidered when evaluating the energy value.The hydrolysis of maltitol in the small intestine releases sorbitoland glucose. Glucose is actively transported and rapidly absorbed,whereas sorbitol absorption is passive. The nonabsorbed sorbitol and nonhydrolyzed maltitol are fermented by the microflora in thecolon. The relative importance of the two absorption pathwaysdepends on numerous individual factors and is related to thequantity of maltitol ingested. Excessive oral consumption (>50 gdaily) may cause flatulence and diarrhea. Maltitol exhibits a low glycemic index and can therefore, undermedical supervision, have a place in the diet of diabetic patients. Theintake of maltitol must be taken into account for the calculation ofthe daily glucidic allowance. The WHO, in considering the safety of maltitol, did not set avalue for the acceptable daily intake since the levels used in food toachieve a desired effect were not considered a hazard to health. |
| storage | Maltitol has good thermal and chemical stability. When it is heatedat temperatures above 200°C, decomposition begins (depending ontime, temperature, and other prevailing conditions). Maltitol doesnot undergo browning reactions with amino acids, and absorbsatmospheric moisture only at relative humidities of 89% and above,at 20°C. |
| Regulatory Status | GRAS listed. Accepted for use as a food additive in Europe.Included in oral pharmaceutical formulations. Included in theCanadian List of Acceptable Non-medicinal Ingredients. |
Maltitol Preparation Products And Raw materials
| Raw materials | Nickel-->Starch-->Maltose-->DEXTROSE |
| Preparation Products | Sorbitol |
