# Maltitol Crystalline: Properties and Applications

## Introduction to Maltitol Crystalline

Maltitol crystalline is a sugar alcohol commonly used as a sugar substitute in various food and pharmaceutical products. It is derived from maltose through hydrogenation and is known for its sweet taste and low glycemic index.

## Physical and Chemical Properties

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

– Molecular formula: C12H24O11
– Sweetness: Approximately 90% as sweet as sucrose
– Solubility: Highly soluble in water
– Melting point: Around 150°C
– Hygroscopicity: Lower than other polyols like sorbitol

## Advantages Over Other Sweeteners

Maltitol crystalline offers several benefits compared to other sugar substitutes:

– Better taste profile than many artificial sweeteners
– Lower caloric content than sugar (about 2.1 kcal/g vs. 4 kcal/g for sucrose)
– Does not promote tooth decay
– Suitable for diabetics due to its low glycemic index
– Good heat stability, making it suitable for baking

## Common Applications

### Food Industry

Maltitol crystalline is widely used in:

– Sugar-free chocolates and confectionery
– Baked goods
– Chewing gums
– Ice creams and dairy products
– Jams and preserves

### Pharmaceutical Industry

In pharmaceuticals, maltitol crystalline serves as:

– Excipient in tablets and syrups
– Sweetener in medicinal preparations
– Coating agent for pills

## Safety and Regulatory Status

Maltitol crystalline is generally recognized as safe (GRAS) by the FDA and approved for use in many countries worldwide. However, excessive consumption may cause gastrointestinal discomfort in some individuals due to its incomplete absorption in the small intestine.

## Conclusion

Maltitol crystalline represents an excellent sugar alternative with numerous applications in food and pharmaceutical industries. Its favorable properties make it a popular choice for manufacturers seeking to reduce sugar content while maintaining product quality and taste.