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Maltitol 99%
English name Maltitol
CAS number 585-88-6
Molecular weight 344.312
Density 1.7±0.1 g/cm3
Boiling point 788.5±60.0 °C at 760 mmHg
Molecular formula C12H24O11
Melting point 149-152 °C(lit.)
Flash point 430.7±32.9 °C
CAS number 585-88-6
Molecular weight 344.312
Density 1.7±0.1 g/cm3
Boiling point 788.5±60.0 °C at 760 mmHg
Molecular formula C12H24O11
Melting point 149-152 °C(lit.)
Flash point 430.7±32.9 °C
Maltitol is a new type of functional sweetener, which has attracted extensive attention due to its physiological characteristics such as low calorie,
non-caries, difficult digestibility and promoting calcium absorption. Maltitol,
also known as hydrogenated maltose, chemical name 4-O-α-D-glucosyl-d-glucotol, molecular formula C12H24O11,
relative molecular mass 344.31. Maltitol is white crystalline powder or colorless transparent neutral viscous liquid, soluble in water,
insoluble in methanol and ethanol. The hygroscopicity is very strong, and the general commercialization is maltitol syrup.
English name Maltitol
CAS number 585-88-6
Molecular weight 344.312
Density 1.7±0.1 g/cm3
Boiling point 788.5±60.0 °C at 760 mmHg
Molecular formula C12H24O11
Melting point 149-152 °C(lit.)
Flash point 430.7±32.9 °C
Function
1.Regulate blood sugar, improve human immunity.
2.Fat reducing function to prevent excessive fat in human body.
3.Prevent tooth decay and improve calcium absorption and reserve in human body.
4.Protect moister and flavor, improve aromatic odor and enhance candy appearance and transparency.
Application
1. In functional foods.
2. In confectionery and chocolate. With Maltitols good taste, moisture retention and non-crystallization,
good to be used for producing confectionery, including cotton candy, hard candy, transparent soft candy and etc.
3. In fruit juice drinks. Viscosity and non-fermentation, good to be used in floating fruit juicy drinks or lactic acid drinks instead of sugar.
4. In frozen food. Add Maltitol into ice cream to make it finer and viscous, the product can taste fuller sweet and have longer shelf life.
non-caries, difficult digestibility and promoting calcium absorption. Maltitol,
also known as hydrogenated maltose, chemical name 4-O-α-D-glucosyl-d-glucotol, molecular formula C12H24O11,
relative molecular mass 344.31. Maltitol is white crystalline powder or colorless transparent neutral viscous liquid, soluble in water,
insoluble in methanol and ethanol. The hygroscopicity is very strong, and the general commercialization is maltitol syrup.
English name Maltitol
CAS number 585-88-6
Molecular weight 344.312
Density 1.7±0.1 g/cm3
Boiling point 788.5±60.0 °C at 760 mmHg
Molecular formula C12H24O11
Melting point 149-152 °C(lit.)
Flash point 430.7±32.9 °C
| ANALYSIS | SPECIFICATION | RESULTS |
| Appearance | White Powder | Complies |
| Odor | Characteristic | Complies |
| Tasted | Characteristic | Complies |
| Assay | 99% | Complies |
| Sieve Analysis | ≤ 5.0% | 1.02% |
| Loss on Drying | ≤ 5.0% | 1.35% |
| Heavy Metal | ≤ 10.0 mg/kg | Complies |
| As | ≤ 1.0 mg/kg | Complies |
| Residual Solvents | Negative | Negative |
| Microbiology | ||
| Total Plate Count | ≤ 1000cfu/g | Complies |
| Yeast & Mold | ≤ 100cfu/g | Complies |
| E.Coli | Negative | Negative |
| Salmonella | Negative | Negative |
Function
1.Regulate blood sugar, improve human immunity.
2.Fat reducing function to prevent excessive fat in human body.
3.Prevent tooth decay and improve calcium absorption and reserve in human body.
4.Protect moister and flavor, improve aromatic odor and enhance candy appearance and transparency.
Application
1. In functional foods.
2. In confectionery and chocolate. With Maltitols good taste, moisture retention and non-crystallization,
good to be used for producing confectionery, including cotton candy, hard candy, transparent soft candy and etc.
3. In fruit juice drinks. Viscosity and non-fermentation, good to be used in floating fruit juicy drinks or lactic acid drinks instead of sugar.
4. In frozen food. Add Maltitol into ice cream to make it finer and viscous, the product can taste fuller sweet and have longer shelf life.
