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. It belongs to the polyol family and is derived from maltose through hydrogenation. With its sweet taste and low glycemic index, maltitol crystalline has gained popularity in the food industry as an alternative to traditional sugars.

## Physical and Chemical Properties

Maltitol crystalline appears as a white, odorless, crystalline powder with several distinctive properties:

– Sweetness: Approximately 75-90% as sweet as sucrose
– Solubility: Highly soluble in water (around 150 g/100 ml at 20°C)
– Melting point: 145-150°C
– Hygroscopicity: Lower than sorbitol but higher than sucrose
– Caloric value: About 2.1 kcal/g (compared to 4 kcal/g for sugar)
– Glycemic index: 35 (compared to 65 for sucrose)

## Advantages in Food Applications

Maltitol crystalline offers several benefits that make it attractive for food manufacturers:

1. Reduced calorie content: With nearly half the calories of sugar, maltitol helps create lower-calorie products without sacrificing sweetness.

2. Tooth-friendly: Unlike sugar, maltitol doesn’t promote tooth decay as it’s not fermented by oral bacteria.

3. Suitable for diabetics: Its lower glycemic impact makes it a preferred sweetener for diabetic-friendly foods.

4. Excellent bulking properties: Maltitol crystalline provides similar bulk to sugar, making it ideal for sugar-free confectionery.

## Common Applications in Food Industry

### Confectionery Products

Maltitol crystalline is widely used in sugar-free chocolates, hard candies, chewing gums, and other confectionery items. Its ability to crystallize similarly to sucrose makes it particularly valuable in chocolate production.

### Baked Goods

In baking applications, maltitol crystalline serves as:

– A sugar substitute in cakes and cookies
– A humectant to retain moisture
– A browning agent (participates in Maillard reactions)

### Dairy Products

Ice creams, yogurts, and other dairy products benefit from maltitol’s:

– Freezing point depression properties
– Clean sweet taste
– Improved texture

## Considerations and Limitations

While maltitol crystalline offers many advantages, food manufacturers should be aware of certain limitations:

1. Laxative effect: Like other polyols, excessive consumption may cause gastrointestinal discomfort.

2. Heat stability: While generally stable, maltitol may degrade at very high temperatures (>200°C).

3. Regulatory status: Usage levels may be regulated in certain countries, requiring proper labeling.

## Future Prospects

As consumer demand for reduced-sugar and diabetic-friendly products continues to grow, maltitol crystalline is expected to maintain its important position in the food industry. Ongoing research focuses on improving its functional properties and developing new applications in emerging food categories.