Maltitol
[CAS# 585-88-6]

Identification

• Classification: Biochemical >> Carbohydrate >> Double sugar
• Name: Maltitol
• Synonyms: 4-O-alpha-Glucopyranosyl-D-sorbitol; 4-O-alpha-D-Glucopyranosyl-D-glucitol
• Molecular Formula: C₁₂H₂₄O₁₁
• Molecular Weight: 344.31
• CAS Registry Number: 585-88-6
• EC Number: 209-567-0
• SMILES: C([C@@H]1[C@H]([C@@H]([C@H]([C@H](O1)O[C@H]([C@@H](CO)O)[C@@H]([C@H](CO)O)O)O)O)O)O

Properties

• Melting point: 149-152 °C
• alpha: 107 °

Safety Data

• Hazard Symbols: GHS07 Warning
• Risk Statements: H315-H319-H335
• Safety Statements: P261-P305+P351+P338

Hazard Classification

Hazard	Class	Category Code	Hazard Statement
Eye irritation	Eye Irrit.	2	H319
Specific target organ toxicity - single exposure	STOT SE	3	H335
Skin irritation	Skin Irrit.	2	H315

Discovery and Applications

Maltitol is a versatile sugar alcohol that has revolutionized the low-calorie sweetener landscape since its discovery. Originally developed in the mid-20th century by hydrogenating maltose (a sugar derived from starch), maltitol provides approximately 75-90% of the sweetness of sucrose, but with nearly half the calories. This discovery marked a major advance in creating healthier sugar alternatives. Maltitol is favored for its sweet, clean taste, without the bitter aftertaste common with many artificial sweeteners.

Due to its low glycemic index, it is suitable for diabetics as it does not cause a rapid spike in blood sugar levels. Its benefits for teeth are also significant; unlike sugar, maltitol does not cause tooth decay, making it an attractive ingredient in dental care products.

In the food and beverage industry, maltitol is widely used in sugar-free and low-calorie products. Its ability to mimic the volume and texture of sugar makes it ideal for chocolate, candy, and baked goods. It provides the desired taste and stability in a variety of culinary applications, maintaining sweetness without compromising calorie content.

Maltitol’s stability at high temperatures and its humectant properties make it particularly useful in confectionery and baking. It enhances the texture and shelf life of products such as cookies, cakes and chocolate coatings, where maintaining the consistency of sugar is essential.

In addition to food, maltitol is used in pharmaceuticals and health foods. It sweetens medicinal syrups, chewable tablets and dietary supplements without adding significant calories or causing tooth decay. This improves patient compliance, especially for pediatrics and diabetics.

Maltitol has been deemed safe by regulatory agencies such as the FDA and EFSA. While generally well tolerated, large amounts can cause digestive discomfort due to its laxative effect, so moderate consumption is recommended. Maltitol is derived from renewable resources such as corn or wheat starch and its production is sustainable. The enzymatic conversion of starch to maltose, followed by hydrogenation, complies with green chemistry principles and minimizes environmental impact.

References

2011. Sugar Alcohols (Polyols) and Polydextrose Used as Sweeteners in Foods. Health Canada. Available from: https://www.hc-sc.gc.ca/fn-an/securit/addit/sweeten-edulcor/polyols_polydextrose_factsheet-polyols_polydextrose_fiche-eng.php

2024. Design of mobile and website health application devices for drug tolerability in hereditary fructose intolerance. Orphanet Journal of Rare Diseases, 19(1).
DOI: 10.1186/s13023-023-03011-x