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. With its sweet taste and low glycemic index, it has gained popularity in the food industry, particularly in sugar-free and reduced-calorie products.

## Chemical and Physical Properties

Maltitol crystalline is a disaccharide polyol derived from maltose through hydrogenation. Its molecular formula is C12H24O11, and it appears as white, odorless crystals with the following characteristics:

– Sweetness: Approximately 75-90% as sweet as sucrose
– Solubility: Highly soluble in water
– Melting point: Around 150°C
– Hygroscopicity: Lower than other polyols like sorbitol
– Caloric value: About 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

Unlike some other sweeteners, maltitol crystalline provides bulk and texture similar to sugar, making it excellent for baked goods and chocolates.

2. Dental Benefits

As a non-cariogenic sweetener, maltitol doesn’t promote tooth decay, making it suitable for sugar-free candies and chewing gums.

3. Diabetic-Friendly

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

## Common Applications in Food Industry

Maltitol crystalline finds extensive use in various food products:

• Sugar-free chocolates and confectionery
• Baked goods (cookies, cakes, pastries)
• Ice cream and dairy desserts
• Chewing gums and candies
• Pharmaceutical products (syrups, tablets)

## Processing Considerations

When using maltitol crystalline in food production, manufacturers should consider:

1. Sweetness adjustment: Since maltitol is less sweet than sugar, formulations may need adjustment with high-intensity sweeteners.

2. Crystallization control: Proper temperature management is crucial to prevent unwanted crystallization in certain products.

3. Labeling requirements: In many countries, products containing maltitol must include specific labeling about potential laxative effects when consumed in excess.

## Future Trends and Research

Ongoing research focuses on improving maltitol crystalline applications:

• Development of new blends with other sweeteners for better taste profiles
• Optimization of production processes to reduce costs
• Exploration of potential prebiotic effects
• Expansion into new product categories like functional foods

## Conclusion

Maltitol crystalline continues to be a valuable ingredient in the food industry, offering a balance between sweetness, functionality, and health benefits. As consumer demand for reduced-sugar products grows, its importance in food formulation is likely to increase further.