Maltitol Crystalline: Properties and Applications in Food Industry

# Maltitol Crystalline: Properties and Applications in Food Industry

## Introduction to Maltitol Crystalline

Maltitol crystalline is a sugar alcohol commonly used as a sugar substitute in various food products. It belongs to the polyol family and is derived from maltose through hydrogenation. With approximately 75-90% of the sweetness of sucrose, maltitol crystalline has become a popular choice for food manufacturers looking to reduce sugar content while maintaining taste and texture.

## Chemical and Physical Properties

Maltitol crystalline exhibits several unique properties that make it suitable for food applications:

– Molecular formula: C12H24O11
– Molecular weight: 344.31 g/mol
– Melting point: 145-150°C
– Solubility: Highly soluble in water (approximately 175 g/100 mL at 20°C)
– Hygroscopicity: Lower than other polyols like sorbitol
– Sweetness: About 90% as sweet as sucrose
– Caloric value: 2.1 kcal/g (compared to 4 kcal/g for sugar)

## Advantages in Food Production

Food manufacturers choose maltitol crystalline for several reasons:

1. Sugar-like Properties

Maltitol crystalline closely resembles sugar in many aspects, including taste profile, mouthfeel, and bulk. This makes it an excellent 1:1 replacement for sucrose in many applications.

2. Reduced Caloric Content

With about half the calories of regular sugar, maltitol helps create reduced-calorie products without significant taste compromise.

3. Dental Benefits

Unlike sucrose, maltitol doesn’t promote tooth decay, making it suitable for “tooth-friendly” products.

4. Glycemic Impact

Maltitol has a lower glycemic index (35) compared to sucrose (65), making it preferable for diabetic-friendly foods.

## Common Applications in the Food Industry

Maltitol crystalline finds extensive use across various food categories:

### Confectionery Products

– Sugar-free chocolates
– Hard candies
– Chewing gums
– Gummies and jellies

### Baked Goods

– Cookies and biscuits
– Cakes and pastries
– Cereal bars

### Dairy Products

– Ice cream
– Yogurts
– Flavored milks

### Other Applications

– Tabletop sweeteners
– Pharmaceutical syrups
– Nutritional supplements

## Processing Considerations

When working with maltitol crystalline, manufacturers should consider:

1. Temperature stability: Maltitol remains stable at high temperatures, making it suitable for baked goods.
2. Maillard reaction: It participates in browning reactions, though less intensely than sucrose.
3. Cooling effect: Like other polyols, maltitol has a slight cooling effect in the mouth.
4. Moisture retention: It helps maintain moisture in baked goods, extending shelf life.

## Regulatory Status and Labeling

Maltitol crystalline is generally recognized as safe (GRAS) by the FDA and approved for use in many countries worldwide. In the EU, it’s classified as E965. Products containing maltitol must include appropriate labeling, especially regarding potential laxative effects when consumed in excess.

## Conclusion

Maltitol crystalline serves as an excellent sugar alternative in numerous food applications, offering sweetness and functionality similar to sucrose with reduced calories and glycemic impact. Its versatility, combined with favorable technological properties, makes it a valuable ingredient for food formulators developing reduced-sugar and sugar-free products. As consumer demand for healthier alternatives grows, maltitol crystalline will likely continue to play a significant role in food innovation.