මෝල්ටිටෝල්

Maltitol
IUPAC name 4-O-α-D-Glucopyranosyl-D-glucitol
Other names Amalty Maltitol Maltisorb Maltisweet
Identifiers
CAS number	585-88-6
SMILES	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
Molecular formula	C12H24O11
Molar mass	344.31 g/mol
Density	? g/cm3
Melting point	145 °C
Except where noted otherwise, data are given for materials in their standard state (at 25 °C, 100 kPa)
Infobox references

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. Chemically, maltitol is also known as 4-O-α-glucopyranosyl-D-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 hard candies, chewing gum, chocolates, baked goods, and ice cream. The pharmaceutical industry uses maltitol as an excipient where it utilised 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 plasticiser in gelatine capsules, as an emollient, and as a humectant.

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 kJ/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, Norway 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.

Permissible for Muslims

Islam forbids the handling, promotion, selling and consumption of alcoholic beverages and other intoxicants. However, sugar alcohols are chemically different from ethanol, the type of alcohol found in all alcoholic beverages. Sugar alcohols do not intoxicate, and are permissible for Muslims to eat.

Food import regulations of GCC (Gulf Cooperation Council) countries like Saudi Arabia and Qatar permit the sugar alcohol maltitol. GCC food import regulations are based in large part on Islamic dietary law, formed in consult with the member countries' Ministries of Health and religious professionals. SPOTLIGHT HALAL magazine lists the sugar alcohols permitted by Saudi and Qatari regulations..

External links

• Calorie Control Council: Maltitol
• Net Carbs & Maltitol Glycemic Index Information