Maltitol 2243761 224860393 2008-07-10T19:05:10Z 66.207.12.19 {{Chembox new | Name = Maltitol | ImageFile = Maltitol.svg <!-- | ImageSize = 200px --> | ImageName = Chemical structure of maltitol | IUPACName = 4-O-α-<small>D</small>-Glucopyranosyl-<small>D</small>-glucitol | OtherNames = Amalty<br />Maltitol<br />Maltisorb<br />Maltisweet | Section1 = {{Chembox Identifiers | CASNo = 585-88-6 | SMILES = OC[C@H](O)[C@@H](O)[C@]([C@H](O)CO)([H])O<br />[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O }} | Section2 = {{Chembox Properties | Formula = C<sub>12</sub>H<sub>24</sub>O<sub>11</sub> | MolarMass = 344.31 g/mol | Density = ? g/cm<sup>3</sup> | MeltingPt = 145 °C }} }} '''Maltitol''' is a [[sugar alcohol]] (a [[polyol]]) used as a [[sugar substitute]]. 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 has fewer [[calories]], does not promote tooth decay and has a somewhat lesser effect on blood glucose. Unfortunately, maltitol is well known to cause [[gastric]] [[Stress (medicine)|distress]]{{Fact|date=December 2007}}, particularly if consumed in great quantities. Chemically, maltitol is also known as '''4-O-α-glucopyranosyl-<small>D</small>-sorbitol'''. Commercially, it is known under trade names such as '''Maltisorb''' and '''Maltisweet'''. ==Production and uses== Commercially, maltitol is a [[disaccharide]] produced by Corn Products Specialty Ingredients (formerly SPI Polyols), [[Cargill]], Roquette, and Towa, among other companies. Maltitol is made by [[hydrogenation]] of [[maltose]] obtained from [[starch]]. Its high sweetness allows it to be used without being mixed with other sweeteners, and exhibits negligible cooling effect (positive [[heat of solution]]) in comparison with other sugar alcohols, and is very similar to the subtle cooling effect of sucrose. It is used especially in production of sweets: sugarless [[candy|hard candies]], [[chewing gum]], [[chocolate]]s, baked goods, and [[ice cream]]. ==Metabolism== Maltitol does not brown and caramelize after liquifying by exposure to intense heat. It is not metabolized by oral bacteria, so it does not promote [[tooth decay]]. It is somewhat more slowly absorbed than sucrose which makes it somewhat more suitable for people with [[diabetes]] than [[sucrose]]. Its [[food energy]] value is 2.1 kilocalories per gram (8.8 [[kilojoule|kJ]]/[[gram|g]]); (sucrose is 4.0 kcal/g (16.7 kJ/g)). Due to its slow absorption, excessive consumption can have [[laxative]] effect and sometimes can cause gas and/or bloating. It is very easy for food producers to use it in vast quantities, due to its similarity to sugar, so consumers often end up ingesting far more than they could most other sugar alcohols. This means that maltitol is particularly associated with gastric issues. In countries like Australia and New Zealand, it carries a mandatory warning such as "Excessive consumption may have a laxative effect." In the United States, it is a [[Generally recognized as safe]] (GRAS) substance, with a recommendation of a warning about its laxative potential when consumed at levels of 100 grams per day or more. ==References== {{Unreferenced|date =September 2007}} <references/> ==External links== *[http://www.caloriecontrol.org/maltitol.html Calorie Control Council: Maltitol] *[http://mendosa.com/netcarbs.htm Net Carbs & Maltitol Glycemic Index Information] {{E number infobox 950-969}} [[Category:Sweeteners]] [[Category:Sugar alcohols]] [[Category:Disaccharides]] [[de:Maltit]] [[fr:Maltitol]] [[it:Maltitolo]] [[nl:Maltitol]] [[ja:マルチトール]] [[pl:Maltitol]]