Maltitol

• BPMaltitol
• Ph. Eur.Maltitol
• USP–NFMaltitol

Hydrogenated maltose; maltitolum; Amalty; Maltisorb; Maltisweet; SweetPearl; E965

4-O-α-D-Glucopyranosyl-D-glucitol · [585-88-6]

UNII D65DG142WK · PubChem CID 493591

C12H24O11 · 344.31

Sweetening agent, Diluent (filler)

Typical concentrations: — · Dosage forms: Solid, Liquid

A sugar-free sweetener and bulking agent used in oral solid and liquid products: as a diluent in tablets (including chewable tablets and lozenges), in sugar-free hard coatings for tablets, and (as maltitol solution) in sugar-free syrups. Its sweetness is about 75–90% of that of sucrose, so it can often replace sucrose weight for weight.

A white, odourless, crystalline powder with a sweet taste similar to sucrose.

Melting point

about 148–151 °C

Solubility

very soluble in water; very slightly soluble in ethanol

Relative sweetness

about 0.75–0.9 × sucrose

Hygroscopicity

low at normal humidities

Energy value

2.4 kcal/g for labelling in the EU (as for other polyols)

Stable to heat and over a wide pH range. As a non-reducing polyol it does not undergo Maillard browning. Store in a well-closed container in a dry place.

No significant incompatibilities are known; avoid strong oxidising agents.

Produced by enzymatic hydrolysis of starch to a high-maltose syrup, followed by catalytic hydrogenation of maltose and crystallisation.

Slowly and partially absorbed, giving a lower glycaemic response than sucrose, and non-cariogenic. Large amounts can cause flatulence and an osmotic laxative effect; products in the EU containing more than 10% added polyols must carry a warning about laxative effects.

Observe normal precautions for the quantity handled. Avoid generating dust; eye protection, gloves and a dust mask are recommended.

Accepted as a food additive in Europe (E965); JECFA has allocated an ADI 'not specified'. Included in the FDA Inactive Ingredient Database (oral preparations) and in non-parenteral medicines licensed in Europe.

Maltitol solution; isomalt; lactitol; sorbitol; xylitol.

Maltitol has a low negative heat of solution, so it gives less cooling in the mouth than xylitol or sorbitol, which makes it a close sucrose substitute in chewable products and coatings.