Maltitol Sweetener CAS 585-88-6 In Factory Price CAS NO.585-88-6

Maltitol powder

Identification:

Chemical Name: Maltitol

Synonyms: 4-O-a-D-glucopyranosyl- D-glucitol; Amalty P;

CAS No.: 585-88-6

Molecular Formula: C12H24O11

E-Code: E965

Properties:

Maltitol is a refined disaccharide alcohol, it is made from starch through the process of hydrolysis and hydrogenation, has liquid and crystalline products. Liquid products is from high quality maltitol.

Specifications:

Assay: ≥99%
Water content: ≤1.0%

Reducing sugars: ≤0.1%

Specific optical rotation: +105.5°~+108.5°

Melting point: 148-151℃

Sulfated ash: ≤0.1%

Sulphate: ≤100ppm

Chloride: ≤50ppm

Heavy metal: ≤10ppm

Lead:  1ppm max

Nickel: 1ppm max

Arsenic: 1ppm max

Total bacterium: 100cfu/g max

E.coli: 30 cfu/g max

Pathogen: Absent in 1g

Application:

Maltitol can be used many areas as a functional sweetener. For example the stuffing, biscuit, cake, candy, chewing gum, jam, beverage ,ice cream, daubed food, baking food and so on.

Packing& Storage:

N.W.25kg /bag or drum.

kept in a light-proof, well-closed, dry and cool place.

Product Name:  Maltitol    

Appearance :  White crystalline powder                

Molecular Formula :  C12H24O11

Molecular Weight :  344.31

chemical properties:

Maltitol in its crystallized form measures the same (bulk) as table sugar and browns and caramelizes in a manner very similar to that of sucrose after liquifying by exposure to intense heat. The crystallized form is readily dissolved in warm liquids (120°F/48.9°C 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. 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 (Cal) per gram (8.8 kJ/g); (sucrose is 4.0 Cal/g (16.7 kJ/g)).

Functions:

1.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 hard candies, chewing gum, chocolates, baked goods, and ice cream.

2.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 likel.

3.Maltitol may also be used as a plasticizer in gelatin capsules, as an emollient, and as a humectant.

4.Like other sugar alcohols (with the exception of erythritol), large quantities of maltitol can have a laxative effect.