# 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. Derived from maltose through hydrogenation, this polyol has gained significant popularity in the food industry due to its unique properties and health benefits.
## Chemical and Physical Properties
Maltitol crystalline exhibits several distinctive characteristics:
– Sweetness level: Approximately 90% as sweet as sucrose
– Caloric value: 2.1 calories per gram (compared to 4 calories for sugar)
– Solubility: Highly soluble in water
– Melting point: Between 145-150°C
– Hygroscopic nature: Absorbs moisture from the air
– Stability: Resistant to heat and acid hydrolysis
## Production Process
The manufacturing of maltitol crystalline involves several key steps:
1. Extraction of maltose from starch sources (typically corn or wheat)
2. Hydrogenation process using nickel catalysts
3. Purification through crystallization
4. Drying and sieving to obtain the final crystalline product
## Applications in Food Industry
### Confectionery Products
Maltitol crystalline is widely used in sugar-free confectionery:
– Chocolate production (especially diabetic chocolate)
– Hard candies and chewing gum
– Caramel and toffee products
– Fondants and fillings
### Baked Goods
The polyol serves multiple functions in bakery applications:
– Provides bulk and texture similar to sugar
– Extends shelf life by retaining moisture
– Enhances browning through Maillard reactions
– Maintains sweetness in reduced-sugar formulations
### Dairy Products
Maltitol crystalline finds applications in:
– Ice cream and frozen desserts
– Yogurts and flavored milk drinks
– Cheese products requiring reduced sugar content
## Health Benefits and Considerations
### Advantages
– Low glycemic index (GI of 35 compared to sucrose’s 65)
– Reduced caloric content
– Non-cariogenic (does not promote tooth decay)
– Suitable for diabetics when consumed in moderation
### Potential Considerations
– May cause digestive discomfort if consumed in excess
– Laxative effect at high doses
– Not completely calorie-free
– Requires proper labeling as a sugar alcohol
## Regulatory Status and Labeling
Maltitol crystalline is approved for use in many countries:
– Generally Recognized As Safe (GRAS) in the United States
– Approved in the European Union (E965)
– Permitted in many Asian and South American markets
Labeling requirements typically include:
– Declaration as “maltitol” or “sugar alcohol”
– Potential need for “excess consumption may have a laxative effect” warning
– Inclusion in total carbohydrate count with separate sugar alcohol listing
## Future Trends and Innovations
Keyword: maltitolo cristallino
The market for maltitol crystalline continues to evolve with:
– Development of improved crystallization techniques
– Blends with other polyols for enhanced functionality
– Expansion into new food categories
– Growing demand in emerging markets
As consumer demand for reduced-sugar products increases, maltitol crystalline remains a valuable tool for food formulators seeking to balance sweetness, texture, and health considerations in their products.
