Maltitol is a cornstarch-based hydrogenated disaccharide containing glucose and sorbitol . The polyol is made by hydrogenating maltose obtained by hydrolysis of starch; it is stable to heat and acid, easily soluble in water, and not easily soluble in methanol and ethanol. The sweetness of maltitol is similar to sucrose, it's 80% — 90% of sucrose .
Physicochemical Properties:
Maltitol has two types of products: liquid and crystalline. The physicochemical properties of various products vary significantly with the increase in the purity of maltitol in the product.
1. Stability.
Pure maltitol is a colorless and transparent crystal with a melting point of 135-140°C. It is very stable to heat and acid. Its 70% aqueous solution will hardly change when treated above 150°C for 1 hour, and only partially decomposed when treated at 170°C for 1 hour,treated over 200°C will decompose and color; under ph3-7, heating at 100 ℃ for 1h, there is no change, and only 6% decomposition will occur below ph2. Since there is no free carbonyl group in the maltitol structure, Maillard reaction does not occur during food processing, and it will not cause Maillard reaction even if it is heated with amino acids and proteins.
2. Solubility
3. Hygroscopicity
Liquid maltitol absorbs and releases moisture smoothly and has good moisturizing properties. Although powdered maltitol can absorb moisture by 3%-5%, it is still powdery, and the crystal of high purity maltitol does not absorb moisture at all.