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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.
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.
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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. |
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