Crystalline Maltitol: Properties and Applications

# Crystalline Maltitol: Properties and Applications

## Introduction to Crystalline Maltitol

Crystalline maltitol is a sugar alcohol commonly used as a sugar substitute in various food products. With its sweet taste and low glycemic index, it has become a popular choice for manufacturers looking to create reduced-sugar or sugar-free alternatives.

Keyword: maltitolo cristallino

## Chemical Properties of Crystalline Maltitol

Crystalline maltitol (C₁₂H₂₄O₁₁) is a disaccharide polyol derived from maltose through hydrogenation. It appears as white, odorless crystals with the following characteristics:

Molecular weight: 344.31 g/mol

Melting point: 145-150°C

Solubility: Highly soluble in water (160 g/100 mL at 20°C)

Sweetness: Approximately 90% as sweet as sucrose

## Physical Characteristics

Appearance and Texture

The crystalline form of maltitol features a fine, uniform particle size that makes it ideal for direct compression in tablet manufacturing. Its crystalline structure provides excellent flow properties and bulk density similar to sucrose.

Hygroscopicity

Unlike some other polyols, crystalline maltitol exhibits relatively low hygroscopicity, making it stable under normal storage conditions and suitable for products requiring extended shelf life.

## Applications in Food Industry

Confectionery Products

Crystalline maltitol is widely used in sugar-free chocolates, hard candies, and chewing gums due to its:

Excellent heat stability

Cooling effect similar to sucrose

Ability to prevent sugar crystallization

Bakery Goods

In baked products, crystalline maltitol serves as:

A bulk sweetener replacing sucrose 1:1

A humectant to maintain moisture

A texture modifier in cookies and cakes

Pharmaceutical Applications

The pharmaceutical industry utilizes crystalline maltitol for:

Tablet coatings

Excipient in chewable tablets

Flavor masking agent

## Health Benefits and Considerations

Dental Health

Crystalline maltitol is non-cariogenic, meaning it doesn’t promote tooth decay, making it suitable for dental-friendly products.

Glycemic Response

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

Digestive Tolerance

While generally well-tolerated, excessive consumption may cause gastrointestinal discomfort due to its incomplete absorption in the small intestine.

## Storage and Handling Recommendations

For optimal quality maintenance:

Store in a cool, dry place at temperatures below 25°C

Keep containers tightly sealed to prevent moisture absorption

Maintain relative humidity below 65%

## Conclusion

Crystalline maltitol offers food manufacturers a versatile sugar alternative with excellent functional properties and health benefits. Its crystalline form provides particular advantages in processing and product stability, making it a valuable ingredient in various applications from confectionery to pharmaceuticals.