E965, Maltitol, MALTITOL SYRUP, Amalty P, amalti syrup, amaltymr100, Amalty MR 20 50 100, 585-88-6

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E965, Maltitol, MALTITOL SYRUP, Amalty P, amalti syrup, amaltymr100, Amalty MR 20 50 100, 585-88-6

Maltitol is a sugar alcohol used as a sugar substitute. Here are some details about it:

Properties

Chemical Formula: C12H24O11
Molecular Weight: 344.31 g/mol
CAS Number: 585-88-6
Appearance: White crystalline powder or syrup
Sweetness: 75-90% as sweet as sucrose
Calories: Lower in calories compared to sugar

Uses

Food Products: Used in biscuits, cookies, chewing gum, chocolate, ice cream, and desserts.
Diabetic Products: Suitable for diabetic patients due to its low glycemic index.
Dental Health: Does not serve as a food source for bacteria that cause tooth decay.

Health and Safety

Safe Usage: Generally considered safe, but excessive consumption may cause digestive issues.
Side Effects: Overconsumption can lead to gas, bloating, and diarrhea.

Names and Identifiers

Name	Maltitol
Synonyms	Maltitol Amalty P 585-88-6 amaltisyrup amaltymr100 Amalty MR 20 Amalty MR 50 Amalty MR 100 MALTITOLSYRUP 5-17-07-00145 MALTITOL-BASEDPRODUCTS 4-O-a-D-glucopyranosyl-D-glucitol 4-O-a-D-glucopyranosyl- D-glucitol d-4-o-alpha-d-glucopyranosylglucitol 4-o-alpha-d-glucopyranosyl-d-glucito 3-O-beta-D-galactopyranosyl-D-allitol 4-O-alpha-D-Glucopyranosyl-D-glucitol GLUCITOL,4-O-ALPHA-D-GLUCOPYRANOSYL,D- 4-O-.alpha.-D-GlucopyronosylD-sorbitol
CAS	585-88-6
EINECS	209-567-0
InChI	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+/m1/s1

Physico-chemical Properties

Molecular Formula	C12H24O11
Molar Mass	344.31
Density	1.3863 (rough estimate)
Melting Point	149-152 °C (lit.)
Boling Point	399.42°C (rough estimate)
Specific Rotation(α)	[α]D20 +106～+108゜ (c=0.8, H2O)
Flash Point	430.7°C
Water Solubility	Soluble in water. Slightly soluble in ethanol.
Solubility	Soluble in solvents such as water and ethanol, with moderate viscosity; sweetness is 0-8?0-9 times that of sucrose, and sweetness in liquid form is 0-6 times that of sucrose, with soft and delicious sweetness and no aftertaste. Pure maltitol is stable to heat and acid, and is easily soluble in water, 0-1mol/L NaOH and
Vapor Presure	0.001Pa at 20℃
Appearance	White to off-white solid
Color	White
BRN	89983
pKa	12.84±0.70(Predicted)
Storage Condition	2-8°C
Stability	Hygroscopic
Sensitive	Sensitive to air
Refractive Index	105 ° (C=10, H2O)
MDL	MFCD00006600
Physical and Chemical Properties	White crystalline powder or colorless transparent neutral viscous liquid, dilute solution has strawberry flavor, sweetness of sucrose 75% ~ 95%, sweet pure. Soluble in water, ethanol, glycerol, propylene glycol. High moisture absorption. The heat resistance is good, and there is no change in the pH value of 3~7 when heated at 1.0 C for 1H. High stability, and protein or amino acid coexistence resistance also does not occur browning reaction. No special requirements are required for ADI (FAO/WHO,1994).
Use	As a sweetener to add sugar-free candy, has good moisturizing properties, for food adjustment and to maintain moisture

Risk and Safety

Safety Description	24/25 - Avoid contact with skin and eyes.
WGK Germany	3
RTECS	LZ4394000
TSCA	Yes
HS Code	29400090

Upstream Downstream Industry

Raw Materials

Starch potato

LogP	-3.87 at 24℃
identification test	solubility soluble in water, insoluble in ethanol (OT-42). The melting point was 148-151 °c. The thin layer chromatography test was compared with a 50mg sample solution in 20ml of water and a standard maltitol solution. soluble in water, slightly soluble in ethanol (OT-42). Thin-Layer Chromatography identification was performed using a 0.25mm chromatography grade Silica Gel chromatography plate. D-maltitol standard sample 0.50mg was dissolved in 20ml of water as a reference. An appropriate amount of the sample was dissolved in water so that the sample solution contained about 2.5mg/ml of maltitol on a dry basis. 2ml of reference solution and 2ml of sample solution were taken from the operation, which were put on the bottom of the chromatographic plate and used 70 parts of n-butanol, 20 parts of ethyl acetate and 10 parts of water (average volume). The formulated spreading agent was developed to 17cm. The plate was removed from the deployment chamber, the solvent front position was marked, and the solvent was allowed to evaporate. Spray color plate with 0.2%(W/V) sodium meta-periodate liquid, dry in air for 15min, then dissolve in acetone and glacial acetic acid (4:1) mixture of 2%(W/V)4,4-tetramethyldiamino-diphenylmethane solution spray. The R value of the main color spot obtained from the sample liquid should be similar to that of the reference liquid.
content analysis	accurately weigh about 1.5g of the sample, put it into a volumetric flask, and use distilled water to set the volume. After stirring for 1H, it was filtered through a 0.45 μm microporous sintered funnel. 20 μl of injection was analyzed by high pressure liquid chromatography. The main peak area was measured and compared with the pure maltitol standard curve.
toxicity	ADI is not specified (including dry and syrup; FAO/WH0,2001). GRAS(FDA;2000). ADI values are not specified (FA0/WHO,2001).
usage limit	GB 2760-1996(g/kg): ice cream, popsicles, cakes, beverages, biscuits, bread, pickles, candy, soy technology, Sugar Technology, brewing technology, GMP; Surimi and its products, 0.5. GMP (FAO/WHO,2001).
Application	is a kind of special low-calorie sweetener. No fermentation, into the human body after almost no digestion, suitable for diabetes and obesity patients. It has good moisturizing and high viscosity effect, and the moisturizing effect is better than sorbitol and even glycerol. China's provisions can be used for cakes, biscuits, bread, ice creams, popsicles, beverages, sweets and pickles, according to the production needs of the appropriate use. as a low-calorie sugar sweetener. Because of non-fermentable sugar, can be used as anti-caries sweeteners. It can also be used as a flavor preserving agent, viscosity agent, humectant and rice fruit quality improver. It also has the effect of improving the flavor of saccharin sodium. sweeteners; Humectants; Stabilizers; Tissue improvers; Fillers. China's regulations can be used as cold drinks, cakes, concentrated fruit juice, biscuits, bread, pickles and candy sweeteners, depending on the "normal production needs. As a low-calorie sugar sweeteners, suitable for diabetes, cardiovascular disease, arteriosclerosis, hypertension and obesity patients. Because of non-fermentable sugar, can be used as anti-caries sweeteners. It can also be used as a flavor preserving agent, viscosity agent, humectant and rice fruit quality improver. It also has the effect of improving the flavor of saccharin sodium. as a sweetener to add sugar-free candy, has good moisturizing properties, for food adjustment and moisture retention Maltitol is a new type of sweetener obtained by hydrogenation of maltose, the sweetness was slightly lower than that of sucrose. Because it can be 100% dissolved in water, the acid and heat has a strong stability, not easy to be decomposed and absorbed by the human body.
production method	starch is decomposed into maltose by saccharifying enzyme and then hydrogenated under high pressure. hydrogenated glucose syrup containing high maltose in the presence of a nickel catalyst. From starch by saccharifying enzyme decomposition into maltose, and then by high pressure hydrogenation. Maltitol is generally prepared by high pressure hydrogenation of maltose: C12H22O11 + H2[Ni]→ C11H24O11 add 30% framework nickel catalyst to 10% maltose aqueous solution, the hydrogenation was stirred at 4-12MPA and 100-150 °c. After the end of the hydrogenation, the nickel ions were removed by activated carbon and then exchanged with cation resin. Concentrate the sugar alcohol solution to 80%, add 1% of anhydrous crystalline maltitol, gradually cool the temperature from 50 ℃ to 20 ℃ in 3d under continuous stirring, and centrifuge to separate the crystals, with a small amount of water washing, the purity of the product can reach 99%.