What is maltitol?

Maltitol is a hydrogenated disaccharide derived from corn starch, containing glucose and sorbitol. This polyol is produced by the hydrogenation of maltose obtained from starch hydrolysis. Maltitol is stable to heat and acid, highly soluble in water, but insoluble in methanol and ethanol. Its sweetness is comparable to that of sucrose, ranging from 80% to 90% of sucrose's sweetness.

Physical and chemical properties:

Maltitol comes in both liquid and crystalline forms, with the properties varying significantly as the purity of maltitol in the product increases.

1. Stability

Pure maltitol appears as colorless, transparent crystals with a melting point of 135-140°C. It exhibits high stability to heat and acid. A 70% aqueous solution of maltitol remains almost unchanged when treated at 150°C for one hour and only partially decomposes after being heated at 170°C for an hour. Decomposition and discoloration occur above 200°C. When heated at 100°C for one hour under pH conditions between 3 and 7, there are no changes; decomposition occurs only below pH 2, where about 6% decomposes. Due to the absence of free carbonyl groups in its structure, maltitol does not undergo Maillard reactions during food processing, even when heated with amino acids or proteins.

2. Solubility

Maltitol is highly soluble in water, but insoluble in methanol and ethanol.