Maltitol Powder CAS No. 585-88-6 D-Maltitol

Product Details
Customization: Available
CAS No.: 585-88-6
Formula: C12h24o11
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  • Maltitol Powder CAS No. 585-88-6 D-Maltitol
  • Maltitol Powder CAS No. 585-88-6 D-Maltitol
  • Maltitol Powder CAS No. 585-88-6 D-Maltitol
  • Maltitol Powder CAS No. 585-88-6 D-Maltitol
  • Maltitol Powder CAS No. 585-88-6 D-Maltitol
  • Maltitol Powder CAS No. 585-88-6 D-Maltitol
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Basic Info.

Model NO.
food grade
EINECS
585-88-6
Type
Maltitol
Nutritional Value
Nutritional
Effect
Sweetener
Resource
Chemosynthesis
Store
Dry and Cool Place
M G
344.31
Loading Port
Qingdao
Loading Port 2
Shanghai
Delivery
15days
Transport Package
25kg/Bag
Specification
FCC
Trademark
JK
Origin
China
HS Code
294000
Production Capacity
1000mt/Month

Product Description

Maltitol is a low calorie sweetener having the same sweetness as sucrose, high stability, high sweetness, good to produce all kind of low calorie, low fat food, and is also anti-cariogenic. It is a kind of polyol, has good taste, and is 90% of sucrose sweetness, very good to produce sweet food like sugar free confectionery, gums, chocolate, bakery food and ice creams.
Maltitol is got from Maltose (abstracted from Starch) after hydrogenation, similar as other polyols Maltitol will not cause Maillard Browning Reaction, has strong sweet taste and no need to mix with other sweetener. Maltitol has no cooling sensation when dissolved in mouth, can be used in producing many kinds of food instead of sucrose, and also used in diary products instead of fat.
Application of Maltitol:
1. In functional foods
Nearly no absorption or anabolism in human body, can be used as raw material to produce food to diabetic and obesity patients. For example, the ingredients for a low calorie milk cream cake as shown in Table I below.
2. In confectionery and chocolate
With Maltitols good taste, moisture retention and non-crystallization, good to be used for producing confectionery, including cotton candy, hard candy, transparent soft candy and etc. For example, the ingredients for a Maltitol candy as shown in Table II below.
3. In fruit juice drinks
Viscosity and non-fermentation, good to be used in floating fruit juicy drinks or lactic acid drinks instead of sugar, to get a better, fuller and smoother taste.
4. In frozen food
Add Maltitol into ice cream to make it finer and viscous, the product can taste fuller sweet and have longer shelf life.
Appearance White crystal powder
Taste Typically sweet with no foreign taste
Odour No foreign odours
Assay 99%-101%
Related products ≤1%
Water content ≤0.5%
Reducing sugar ≤0.1%
Specific rotation +105.5 ~+108.5
Melting point 148 --151
Chloride ≤50 ppm
Sulfate ≤100 ppm
Lead ≤0.5 ppm
Nickel ≤0.5 ppm
Arsenic ≤0.5 ppm
Heavy metals ≤10 ppm
Sulfated ash ≤0.1%
Conductivity ≤20us/cm
Viable counts ≤20cfu/g
Yeast ≤10cfu/g
Moulds ≤10cfu/g
Coliform organisms Negative in 25g
Salmonella Negative in 25g


Maltitol Powder CAS No. 585-88-6 D-Maltitol



 
Maltitol Basic information
Product Name: Maltitol
Synonyms: Maltitol Syrup 585-88-6 ;maltimr;maltisorb;maltit;MALTITOL;D-MALTITOL;4-O-ALPHA-D-GLUCOPYRANOSYL-D-GLUCITOL;4-O-ALPHA-GLUCOPYRANOSYL-D-SORBITOL
CAS: 585-88-6
MF: C12H24O11
MW: 344.31
EINECS: 209-567-0
Product Categories: Biochemistry;Disaccharides;Sugar Alcohols;Sugars;Dextrins,Sugar & Carbohydrates;Food additive , Sweeteners;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)
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
Water Solubility  Soluble in water. Slightly soluble in ethanol.
BRN  89983
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  Yes
HS Code  29400090
 
MSDS Information
Provider Language
Maltitol English
ACROS English
SigmaAldrich English
ALFA English
 
Maltitol Usage And Synthesis
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 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 White or almost white, crystalline powder
Chemical Properties Maltitol occurs as a white, odorless, sweet, anhydrous crystalline powder. It is a disaccharide consisting of one glucose unit linked with one sorbitol unit via an α-(1→4) bond. The crystal structure is orthorhombic.
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 residual test 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 is hydrolyzed to yield a high-concentration maltose syrup, which is hydrogenated with a catalyst. After purification and concentration, the syrup is crystallized.
Biotechnological Production 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. 
Examples can be found in patent applications for processes for production of maltose and maltitol.
Pharmaceutical Applications Maltitol is widely used in the pharmaceutical industry in the formulation of oral dosage forms. It is a noncariogenic bulk sweetener, approximately as sweet as sucrose, well adapted as a diluent for different oral dosage forms, wet granulation, and sugarfree hard coating.
Safety Maltitol is used in oral pharmaceutical formulations, confectionery, and food products, and is considered to be noncariogenic. It is generally regarded as a nontoxic, nonallergenic, and nonirritant material.
Digestion of maltitol follows two different metabolic pathways: absorption in the small intestine and fermentation in the large intestine (colon). These two metabolic pathways must thus be considered when evaluating the energy value. The hydrolysis of maltitol in the small intestine releases sorbitol and 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 the colon. The relative importance of the two absorption pathways depends on numerous individual factors and is related to the quantity of maltitol ingested. Excessive oral consumption (>50 g daily) may cause flatulence and diarrhea.
Maltitol exhibits a low glycemic index and can therefore, under medical supervision, have a place in the diet of diabetic patients. The intake of maltitol must be taken into account for the calculation of the daily glucidic allowance.
The WHO, in considering the safety of maltitol, did not set a value for the acceptable daily intake since the levels used in food to achieve a desired effect were not considered a hazard to health.
storage Maltitol has good thermal and chemical stability. When it is heated at temperatures above 200°C, decomposition begins (depending on time, temperature, and other prevailing conditions). Maltitol does not undergo browning reactions with amino acids, and absorbs atmospheric 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 the Canadian List of Acceptable Non-medicinal Ingredients.







Hunan JK International Trade Corporation / JK BIO-CHEM CO.,LTD is a professional exporter of food/feed additives and food /feed ingredients in China. With years of development, now we are able to provide the following food additives and food ingredients: thickeners, antioxidants, preservatives, vitamins, sweeteners, proteins, acidulants, nutritional supplements, flavours, coenzyme and so on.
Our food additives and food ingredients, especially our Ascorbic Acid (Vitamin C), Acesulfame-K, Aspartame, Citrates, Dextrose, D-Xylose, Erythorbic Acid, Fumaric Acid, Fructose,Maltodextrin, Malic Acid, Monosodium glutamate, Lactic Acid Potassium Sorbate, Sodium Erythorbate, Sodium Cyclamate, Sodium Saccharin, sodium benzoate, Sodium ascorbate, Sorbic Acid, xanthan Gum, Xylitol, Tartaric Acid, I+G, , Vanillin, Sucralose, Stevia and so on, have been exported to more than 60 countries for our good quality products.
Our staff of sales and technical support is available to help you in selecting the right protection for your application as well as to provide you with samples of our products for evaluation. At High Five, we are committed to providing the highest level of customer service, competitive pricing, speedy delivery and a comprehensive, cutting-edge product offering. Our ultimate goal is your satisfaction.





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Maltitol Powder CAS No. 585-88-6 D-MaltitolMaltitol Powder CAS No. 585-88-6 D-Maltitol
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Maltitol Powder CAS No. 585-88-6 D-MaltitolMaltitol Powder CAS No. 585-88-6 D-MaltitolMaltitol Powder CAS No. 585-88-6 D-MaltitolMaltitol Powder CAS No. 585-88-6 D-MaltitolMaltitol Powder CAS No. 585-88-6 D-MaltitolMaltitol Powder CAS No. 585-88-6 D-Maltitol





 

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