# 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.

## Physical and Chemical Properties

Maltitol crystalline appears as white, odorless crystals with the following characteristics:

– 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 Applications

Maltitol crystalline offers several benefits that make it attractive for food manufacturers:

1. Sugar-like Properties

Maltitol crystalline closely resembles sugar in many aspects, including taste profile, texture, and bulk. This makes it easier to substitute sugar in recipes without significant formulation changes.

2. Reduced Caloric Content

With only about half the calories of sugar, maltitol crystalline helps create reduced-calorie products while maintaining sweetness.

3. Dental Benefits

Unlike sugar, maltitol crystalline is non-cariogenic, meaning it doesn’t promote tooth decay. This makes it suitable for sugar-free chewing gums and candies.

4. Low Glycemic Index

With a glycemic index of 35 (compared to 65 for sucrose), maltitol crystalline causes a slower and lower rise in blood glucose levels, making it suitable for diabetic products.

## Common Applications in Food Industry

Maltitol crystalline finds extensive use in various food products:

1. Confectionery Products

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

2. Baked Goods

Used in sugar-free cookies, cakes, and pastries where it provides bulk and texture similar to sugar.

3. Dairy Products

Added to ice creams, yogurts, and other dairy products to reduce sugar content while maintaining creaminess.

4. Pharmaceutical Applications

Used as an excipient in chewable tablets and syrups to improve palatability without adding sugar.

## Processing Considerations

When working with maltitol crystalline, manufacturers should consider:

– Heat stability: Stable at normal processing temperatures but may caramelize at high temperatures
– Cooling effect: Less pronounced than other polyols like xylitol or sorbitol
– Crystallization behavior: Similar to sucrose, making it easy to work with in confectionery
– Compatibility: Works well with other sweeteners and bulking agents

## Regulatory Status and Safety

Maltitol crystalline is generally recognized as safe (GRAS) by the FDA and approved for use in many countries worldwide. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has established an acceptable daily intake (ADI) of “not specified,” indicating its safety at levels consumed in normal diets.

## Conclusion

Maltitol crystalline serves as an excellent sugar substitute in various food applications, offering sweetness and functionality similar to sucrose with reduced calories