# 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 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
– Hygroscopicity: Lower than sorbitol but higher than sucrose
– Sweetness: 75-90% 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 for food manufacturers:

1. Sugar-like Properties

Maltitol provides similar bulk and texture to sugar, making it an excellent replacement in many applications without significant formulation changes.

2. Reduced Caloric Content

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

3. Dental Benefits

Unlike sugar, maltitol doesn’t promote tooth decay, making it suitable for sugar-free candies and chewing gums.

4. Low Glycemic Impact

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

## Common Applications in the Food Industry

Maltitol crystalline finds extensive use in various food products:

### Confectionery Products

Widely used in sugar-free chocolates, hard candies, chewing gums, and gummies due to its excellent heat stability and sugar-like properties.

### Baked Goods

Functions well in cookies, cakes, and pastries as it provides bulk and texture similar to sugar while being more stable at high temperatures.

### Dairy Products

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

### Pharmaceutical Applications

Often used as an excipient in chewable tablets and syrups due to its pleasant taste and low cariogenic properties.

## Processing Considerations

When working with maltitol crystalline, manufacturers should consider:

– Requires similar handling as sugar but may need slight adjustments in processing temperatures
– May crystallize differently than sucrose in some applications
– Can affect product viscosity and may require formula adjustments
– Has excellent heat stability, making it suitable for high-temperature processes

## 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” for maltitol, indicating its safety when consumed in normal amounts.

## Conclusion

Maltitol crystalline serves as an excellent sugar alternative in numerous food applications, offering functional benefits while reducing calories and glycemic impact. Its sugar-like properties make it particularly valuable for creating reduced-sugar and sugar-free products that maintain the sensory qualities consumers expect. As the demand for healthier food options continues to grow, maltitol crystalline will likely remain an important tool for food formulators seeking to balance taste, texture, and nutritional benefits.