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Maltitol
Maltitol
Maltitol
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Maltitol
Chemical structure of maltitol
Chemical structure of maltitol
Names
IUPAC name
4-O-α-D-Glucopyranosyl-D-glucitol
Identifiers
3D model (JSmol)
ChEMBL
ChemSpider
ECHA InfoCard 100.008.699 Edit this at Wikidata
E number E965 (glazing agents, ...)
UNII
  • 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 ☒N
    Key: VQHSOMBJVWLPSR-WUJBLJFYSA-N ☒N
  • 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+/m0/s1
    Key: VQHSOMBJVWLPSR-WUJBLJFYBZ
  • OC[C@H](O)[C@@H](O)[C@]([C@H](O)CO)([H])O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O
Properties
C12H24O11
Molar mass 344.313 g·mol−1
Melting point 145 °C (293 °F; 418 K)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
☒N verify (what is checkY☒N ?)

Maltitol is a sugar alcohol (a polyol) used as a sugar substitute and laxative. 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 is half as calorific, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.[1]

Production and uses

[edit]

Maltitol is a disaccharide produced by hydrogenation of maltose obtained from starch. Maltitol syrup, a hydrogenated starch hydrolysate, is produced by hydrogenating corn syrup, a mixture of carbohydrates produced from the hydrolysis of starch. This product contains between 50% and 80% maltitol by weight. The remainder is mostly sorbitol, with a small quantity of other sugar-related substances.[2]

Maltitol's high sweetness allows it to be used without being mixed with other sweeteners. It exhibits a negligible cooling effect (positive heat of solution) in comparison with other sugar alcohols, similar to the subtle cooling effect of sucrose.[3] It is used in candy manufacture, particularly sugar-free hard candy, chewing gum, chocolates, baked goods, and ice cream. The pharmaceutical industry uses maltitol as an excipient, where it is used as a low-calorie sweetening agent. Its similarity to sucrose allows it to be used in syrups with the advantage that crystallization (which may cause bottle caps to stick) is less likely. Maltitol may also be used as a plasticizer in gelatin capsules, as an emollient, and as a humectant.[4]

Nutritional information

[edit]

Maltitol provides between 2 and 3 kilocalories per gram [kcal/g] (8–10 kJ/g).[5] Maltitol is largely unaffected by human digestive enzymes and is fermented by gut flora, with about 15% of the ingested maltitol excreted unchanged in the feces.[6]

Chemical properties

[edit]

Maltitol in its crystallized form measures the same (bulk) as table sugar, but does not caramelize nor participate in Maillard reactions upon heating due to its relative chemical inertness.[7][8] The crystallized form is readily dissolved in warm liquids (≈ 50 °C (120 °F) and above); the powdered form is preferred if room-temperature or cold liquids are used. Due to its sucrose-like structure, maltitol is easy to produce and made commercially available in crystallized, powdered, and syrup forms.

It is not metabolized by oral bacteria, so it does not promote tooth decay.[1] It is more slowly absorbed than sucrose, a desirable property for diet in diabetes.

Effects on digestion

[edit]

Like other sugar alcohols (with the possible exception of erythritol), maltitol has a laxative effect,[9] typically causing diarrhea at a daily consumption above about 90 g.[10] Doses of about 40 g may cause mild borborygmus (stomach and bowel sounds) and flatulence.[11]

See also

[edit]

References

[edit]
[edit]
Revisions and contributorsEdit on WikipediaRead on Wikipedia

Maltitol

View on Grokipedia
from Grokipedia
Maltitol is a () derived from the of , serving as a low-calorie with approximately 75-90% of the sweetness of and a caloric value of 2.1-2.4 kcal/g. Chemically known as 4-O-α-D-glucopyranosyl-D-glucitol, it has the molecular formula C₁₂H₂₄O₁₁ and appears as a white crystalline powder with a of 148-151°C, exhibiting high in and good thermal and chemical stability. Produced industrially through the catalytic of high-maltose syrups obtained from the enzymatic of sources like corn, maltitol is available in forms such as powder (≥98% purity) or syrup (50-90% concentration) to meet standards. It is widely used in the as a bulking agent, , and texturizer in sugar-free products including chocolates, chewing gums, baked goods, and , where it provides a creamy texture without promoting browning reactions. In pharmaceuticals, it functions as a non-cariogenic in oral , while in , it acts as a and skin conditioner. Maltitol offers benefits such as a glycemic index ranging from 35 (powder) to 52 (syrup), lower than that of sucrose (~65) but higher than many other sugar alcohols like erythritol, making it suitable for individuals with as it elicits a moderate insulin response lower than that of (GI ≈ 65) but higher than that of many other polyols. It is non-cariogenic, resisting metabolism by oral bacteria that produce cavity-causing acids, and supports gut by fermenting into and promoting beneficial bacteria like Bifidobacteria. Safety-wise, maltitol holds self-affirmed (GRAS) status from the U.S. Food and Drug Administration (FDA) since 1986 and is approved as food additive E 965 by the (EFSA) with no specified (ADI) limit, though it may cause effects like at doses exceeding 30 g per day due to poor absorption in the . Overall, it is considered safe for general consumption when used within recommended limits, with regulatory bodies emphasizing its role in reduced-calorie and diabetic-friendly formulations.

Introduction

Definition and Chemical Identity

Maltitol is a , commonly referred to as a , derived from the of , which results in the reduction of its reducing end glucose moiety to . Chemically, it is identified as 4-O-α-D-glucopyranosyl-D-glucitol, a compound that serves as a non-reducing in various applications. The molecular formula of maltitol is C₁₂H₂₄O₁₁, with a molecular weight of 344.32 g/mol. Structurally, it comprises a bound to a molecule via an α-1,4 at the 4-position of the glucitol. This configuration maintains the framework while eliminating the reducing , rendering it stable and non-reactive in certain chemical environments. Maltitol is classified as a reduced , a category of sugar alcohols that differ from polyols like by preserving an oligosaccharide linkage after reduction. This structural distinction contributes to its unique properties as a bulk sweetener, with a relative of about 90% that of .

History and Commercialization

Maltitol was developed in the late through research on the of , a derived from , as part of efforts to create low-calorie sugar substitutes with properties similar to . This process involved catalytic to convert into the maltitol, building on earlier advancements in production like . Initial development occurred in , where researchers at Hayashibara Shoten (now part of Nagase Viita) established a production method by the early , licensing it to European firms such as Anic S.p.A. in 1979. Commercialization accelerated in the , with early approvals for use in and , where it was recognized as a safe for and other products. French company played a pivotal role, launching maltitol production at its Lestrem facility in 1993 and introducing trade names like SweetPearl for powdered and syrup forms. In the United States, the FDA affirmed maltitol's (GRAS) status in 1986 for specific applications, such as in , , and , based on its composition in hydrogenated glucose syrups containing 50-55% maltitol. By the , approvals expanded to general use, enabling broader market entry under trade names including Lesys (from Towa Corporation) and Maltisweet. Today, global production is led by companies such as , , and , with output centered in , , and to meet rising demand for low-calorie sweeteners. The maltitol market has grown steadily, valued at approximately USD 220.8 million in 2023 and projected to reach USD 398.9 million by 2033 at a (CAGR) of 6.09%, driven by consumer preferences for sugar-reduced products in the food, pharmaceutical, and sectors.

Properties

Chemical Properties

Maltitol, produced through the of , lacks a free reducing group, rendering it a non-reducing . This structural modification prevents it from participating in Maillard browning reactions with during heating or in processes, which is advantageous for maintaining color stability in food formulations. Maltitol exhibits excellent thermal and , remaining largely unchanged when heated to 150°C for up to one hour in aqueous solutions and showing no significant below 200°C. In acidic conditions, it demonstrates high stability suitable for processing applications, such as in and beverages, but undergoes slow to glucose and under prolonged exposure to low environments.

Physical Properties

Maltitol is typically presented as a white to off-white crystalline powder in its solid form or as a clear, colorless, viscous in liquid form; it is odorless and imparts a clean, sweet taste similar to . The sweetness intensity of maltitol ranges from 75% to 90% that of , with a comparable temporal profile in the mouth but providing slightly less body or fullness. Crystalline maltitol has a of 148–152 °C, which contributes to its suitability for thermal processing applications. Maltitol exhibits hygroscopic , absorbing moisture from the environment, particularly at relative humidities above 80%, though its hygroscopicity is lower than that of many other polyols. The true of the crystalline form is approximately 1.62 g/cm³, while values range from 0.79 g/cm³ (untapped) to 0.95 g/cm³ (tapped). In forms containing 50–80% maltitol on a dry basis, depends on concentration and ; for instance, a 75% dry substance solution exhibits a dynamic of around 250 mPa·s at 20 °C or up to 1,700 mPa·s at 25 °C. Maltitol is highly soluble in (175 g per 100 mL at 25 °C), which facilitates its use in aqueous-based products, while it shows limited solubility in .

Production

Raw Materials and Synthesis

Maltitol is primarily synthesized from , a obtained through the of derived from agricultural crops such as corn, , or potatoes. The process typically employs enzymatic methods, utilizing enzymes like alpha-amylase for , followed by beta-amylase and pullulanase for to produce maltose-rich syrups, although acid can also be used in some cases. is the predominant raw material due to its abundance and cost-effectiveness. The synthesis of maltitol proceeds via the catalytic of , following the reaction \ceC12H22O11+H2−>C12H24O11\ce{C12H22O11 + H2 -> C12H24O11}. This reduction converts the group of into an alcohol, yielding the maltitol. The reaction is conducted industrially using heterogeneous catalysts, primarily , though ruthenium-based catalysts are also employed for improved selectivity under milder conditions. Optimal conditions include temperatures ranging from 100 to 150°C and pressures up to 150 bar to achieve high conversion rates while minimizing side reactions. During hydrogenation, minor byproducts such as (from partial cleavage of the ) and maltotriitol (from higher oligosaccharides) can form, typically comprising less than 8% of the product mixture. For food-grade crystalline maltitol, stringent purification is required to achieve a purity exceeding 99%, ensuring compliance with regulatory standards for safety and functionality.

Manufacturing Process

The industrial manufacturing of maltitol begins with the enzymatic of to produce a maltose-rich . Raw , typically derived from corn or , undergoes liquefaction using alpha-amylase at elevated temperatures (around 105°C) to break down the into dextrins, followed by with beta-amylase and pullulanase enzymes at milder conditions (50–60°C, 4.5–5.5) to yield a containing over 90% maltose on a dry basis. The resulting is then filtered through multi-stage systems, such as and , to remove insoluble impurities and enzymes, ensuring clarity and preventing downstream contamination. The core transformation occurs via catalytic of the syrup in high-pressure reactors (typically 40–80 bar pressure, 100–140°C) using as the catalyst, converting the to the maltitol through the addition of across the . This step achieves high conversion rates, with conversion often exceeding 95% and maltitol yields of 90–98% under optimized conditions, though side products like (1–2%) may form. Post-, the mixture undergoes ion-exchange purification to remove ionic impurities, followed by treatment for decolorization and further filtration. The purified solution is then concentrated via multi-effect evaporation to 70–85% solids content. Final product formation involves either for solid maltitol or spray-drying for powdered forms. For crystalline maltitol, the concentrated (≥95% maltitol content) is cooled under controlled seeding to promote , yielding white crystals with 99% purity after and drying; this form is prevalent for pharmaceutical applications. Maltitol , with 50–80% solids and lower purity (75–85% maltitol), are produced by direct and stabilization without , suitable for uses. High-purity grades (>99.5%) for pharma undergo additional chromatographic separation. The stage is energy-intensive due to high pressures and temperatures, with catalyst recycling (e.g., Raney Ni and reactivation) enhancing efficiency and reducing costs by up to 20%. Quality control throughout production includes (HPLC) for assaying maltitol purity (target ≥99% for crystals), moisture content (<0.5%), reducing sugars (<0.5%), and microbial limits, alongside tests for and residual solvents to comply with GMP, FDA, and EFSA standards. Environmental considerations address from , which is high in organic load and treated via , while modern plants incorporate heat integration and steam recycling to cut use by 30% and minimize emissions.

Uses

In Food Industry

Maltitol serves as a versatile in the , particularly in sugar-free and reduced-sugar products, where it functions as a bulk sweetener providing similar volume and texture to . In sugar-free , it is commonly used at replacement levels of 20–50% in chocolates to maintain premium taste and , while in hard candies and jellies, it can constitute up to 75% of the formulation to achieve desired hardness and clarity. For , maltitol enhances texture and acts as a to retain moisture, often comprising a significant portion of the gum base for improved stability and flavor release, especially in fruit-flavored varieties. In baked goods, maltitol acts as a bulking agent and can replace on a 1:1 basis, contributing to improved and reduced by retaining through its properties. It also enables better control of in icings and frostings, preventing graininess and ensuring a smooth finish. Specific examples include its application in at around 15% concentration to enhance creaminess and provide freeze-thaw stability, allowing for formulations with lower glycemic impact when blended with other polyols like . In some products, such as certain hard candies or gums, maltitol can replace up to 100% of sugar while preserving structural integrity. Despite these benefits, high concentrations of maltitol can produce a mild cooling effect in the , which may alter sensory and necessitate careful . To achieve balanced sweetness without excessive bulk, it is often blended with intense sweeteners such as or acesulfame-K, particularly in and baked goods where full replacement is desired.

In Pharmaceuticals and Cosmetics

Maltitol serves as a versatile in pharmaceutical formulations, functioning as a tablet binder and filler due to its ability to provide bulk and compressibility without reacting with active ingredients. Its high in —approximately 175 g per 100 mL at 25°C—makes it suitable as a base for syrups and oral solutions, where it imparts sweetness and while maintaining stability. In products, such as oral solutions, maltitol is incorporated to leverage its osmotic effects, which occur at doses exceeding 30-50 g daily in sensitive individuals. Additionally, it acts as a agent in tablet films, enhancing and protecting against ingress. In specific applications, maltitol is a key in chewable tablets, including supplements, where it can constitute a major portion of the formulation to achieve desired texture and sweetness without promoting dental caries. As a in film coatings, it improves flexibility and for sustained-release , contributing to controlled . Pharmaceutical-grade maltitol exhibits low hygroscopicity, absorbing moisture only above 82% relative humidity, which ensures formulation stability during storage and processing. It complies with (USP) and (EP) standards for purity, typically exceeding 99% maltitol content with minimal impurities. In cosmetics, maltitol functions primarily as a , attracting and retaining moisture in products like lotions and creams to the and prevent dryness. It is also used in and oral care formulations as a non-irritating and , reducing the risk of while providing a smooth texture. As a stabilizer, particularly in the form of maltitol laurate, it helps maintain integrity in creams and lotions by preventing . The Cosmetic Ingredient Review Expert Panel has deemed maltitol safe for use in at concentrations up to 99%, with no evidence of or eye under typical conditions.

Nutrition and Metabolism

Caloric Value and Absorption

Maltitol provides a caloric value of 2.1–2.4 kcal/g, which is approximately 50–60% of the 4 kcal/g yielded by , owing to its partial absorption and incomplete in the . This reduced energy yield arises from the fact that only a portion of maltitol is broken down and utilized, with the remainder contributing minimally through microbial processes. In the digestive tract, approximately 80–90% of ingested maltitol is hydrolyzed in the by the enzyme (also known as maltase-glucoamylase), cleaving it into one molecule of glucose and one of . The resulting glucose is rapidly absorbed into the bloodstream via mechanisms, while the sorbitol component undergoes passive with variable efficiency. The remaining 10–20% of maltitol passes undigested to the , where it is fermented by gut into short-chain fatty acids, such as , propionate, and butyrate, providing an additional minor energy contribution that aligns with the overall caloric estimate of about 2 kcal/g. Compared to other polyols, maltitol exhibits higher absorption and utilization than (approximately 25% absorbed, yielding 1.6 kcal/g) but lower than (up to 79% absorbed in some studies, yielding 2.6 kcal/g), reflecting differences in molecular structure and enzymatic processing. This positions maltitol as an intermediate option among sugar alcohols for energy provision.

Impact on Blood Sugar

Maltitol has a glycemic index () ranging from 35–36 (crystalline or powder form) to 52 (syrup form), significantly lower than sucrose's of 65, primarily due to its incomplete in the and slower absorption of resulting glucose. This reduced makes maltitol a suitable for managing postprandial blood glucose levels, as it leads to a more gradual rise in blood sugar compared to traditional sugars. The insulinemic response to maltitol is moderate, with an insulinemic index of 27, resulting in lower insulin secretion than observed with (insulinemic index around 48) but higher than many other sugar alcohols such as erythritol (insulinemic index 2). This characteristic supports its use in low-carbohydrate diets, where minimizing insulin spikes is beneficial for glycemic control. Clinical studies demonstrate that maltitol consumption results in peak blood glucose increases 20–30% lower than equivalent amounts of ; for instance, a 50 g dose in healthy subjects elicited significantly reduced glucose and insulin responses compared to . In individuals with , doses of 30 g or 50 g similarly produced lower postprandial glucose excursions. The glycemic impact of maltitol can vary based on its form and dietary context; crystalline maltitol has a GI of 36, while the syrup form has a higher GI of 52 due to greater content of hydrogenated oligosaccharides. Co-ingestion with , such as short-chain fructo-oligosaccharides, further attenuates the glycemic response, as shown in studies where combinations reduced the area under the curve for blood glucose by over 50% compared to dextrose controls. Despite its relatively low glycemic index, maltitol can still cause blood sugar spikes and insulin reactions in some individuals, particularly when consumed in larger amounts. This makes it not ideal for strict ketogenic diets, as it may disrupt ketosis by elevating blood glucose and insulin levels.

Biological Effects

Effects on the Gastrointestinal System

Maltitol exerts effects primarily through an osmotic mechanism, as a portion remains unabsorbed in the and draws water into the intestinal lumen, softening stool and promoting bowel movements. This unabsorbed fraction, approximately 40-50%, reaches the colon where it is fermented by , producing and gases such as hydrogen and carbon dioxide, which contribute to , , and borborygmi. These gastrointestinal effects are particularly relevant for individuals on ketogenic diets, who often consume sugar alcohols as sweeteners and may seek to avoid such symptoms to maintain comfort and adherence. Maltitol may also exhibit prebiotic effects by promoting the growth of beneficial bacteria such as Bifidobacteria through selective fermentation. In healthy adults, gastrointestinal tolerance to maltitol is generally good at moderate doses, with mild symptoms like and borborygmi emerging at intakes of 30-40 g per day, particularly when consumed in a single dose. More pronounced effects, including osmotic , occur at higher levels around 45-90 g per day, affecting a of individuals, though single doses up to 40 g often cause only transient discomfort without significant laxation. The (NOAEL) for gastrointestinal symptoms is estimated at approximately 35 g per day based on studies. Tolerance can vary between individuals. Studies indicate no adaptation in intestinal with regular consumption, meaning chronic high intake still risks symptoms if thresholds are exceeded. The European Union's Scientific on has assessed maltitol's gastrointestinal effects, noting laxative potential at 30-50 g per day but concluding overall safety without establishing an limit due to low risk at typical consumption levels. In children, tolerance thresholds are lower, with up to 15 g per day (approximately 0.5 g/kg body weight) generally well-tolerated without significant symptoms, supporting its use in pediatric sugar-free products. tolerance studies, including those reviewed by the FDA, confirm these pediatric limits and emphasize dose-dependent responses similar to adults but at reduced scales. While no direct evidence links maltitol's moderate insulin response to enhanced or impaired athletic performance, the potential digestive side effects such as bloating, gas, or diarrhea may affect exercise tolerance in sensitive individuals or at higher doses.

Effects on Oral Health

Maltitol exhibits non-cariogenic properties due to its limited fermentability by oral . Unlike fermentable sugars, maltitol is not metabolized by or most other plaque-forming , thereby preventing the production of acids that lead to enamel demineralization and . This resistance to bacterial stems from its chemical structure as a , which oral pathogens cannot efficiently break down into cariogenic byproducts. The U.S. (FDA) has authorized health claims for sugar alcohols, including maltitol, stating that they may reduce the risk of dental caries when used to replace sugars in foods such as . These claims are supported by that noncariogenic sweeteners like maltitol do not promote acid production in and contribute to a less acidic oral environment. In products like , maltitol helps reduce plaque acidity and bacterial adhesion, leading to lower caries incidence in regular users. Clinical studies have demonstrated that maltitol-sweetened gum significantly decreases plaque accumulation and S. mutans levels compared to sucrose-based alternatives, with benefits observed in both short-term and longitudinal evaluations. Additionally, maltitol serves as a mild in formulations, aiding in moisture retention without promoting dry mouth or .

Safety Profile and Regulations

Maltitol exhibits a favorable toxicity profile, with no evidence of genotoxicity or carcinogenicity observed in standard assays, including Ames tests and in vivo micronucleus evaluations. Acute oral toxicity studies report an LD50 exceeding 24 g/kg body weight in rats and mice, indicating low acute toxicity potential. Long-term studies in rats at dietary levels up to 20% showed no treatment-related carcinogenic effects or increased tumor incidence. Due to its established safety margins, maltitol is considered safe for the general population, including children and pregnant women, as supported by evaluations assigning it the highest safety category with no specified intake limits. Regulatory authorities worldwide affirm maltitol's safety for food use. In the United States, the (FDA) accepted a petition affirming its (GRAS) status in 1986 for applications in , , and confections, with expansions in 1995 to include broader uses as a . In the , maltitol is authorized as E 965 under Regulation (EC) No 1333/2008, permitted at levels up to (as needed) without an (ADI) limit, reflecting its safety for unrestricted use in authorized categories. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) established an ADI of "not specified" in 1993, indicating no safety concerns at levels consistent with good manufacturing practices. Labeling requirements for maltitol vary by region to inform consumers of potential effects. In the , products containing more than 10% added polyols, including maltitol, must include a warning statement such as "excessive consumption may produce effects" to address gastrointestinal tolerance thresholds. In the , labeling for dental health claims is voluntary; the FDA permits statements like "does not promote " on sugar-free foods containing maltitol or other polyols, provided they meet specified criteria. As of 2025, no new restrictions have been imposed on maltitol use globally, maintaining its established approvals. Ongoing regulatory reviews by bodies like the (EFSA) focus on blends in low-sugar reformulations to ensure compatibility with evolving nutrition labeling and health claims frameworks.

References

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