4-O-α-D-Glucopyranosyl-D-glucitol Chemische Eigenschaften,Einsatz,Produktion Methoden
S-Sätze Betriebsanweisung:
S24/25:Berührung mit den Augen und der Haut vermeiden.
Beschreibung
Maltitol is a-D-glucopyranosyl-1.4-glucitol. The solubility in water is approximately 1,750 g/L at room temperature. Maltitol is stable under the common processing conditions of foods. In addition to dry maltitol several types of syrups are available.
Maltitol is, depending on the concentration, approximately 90 % as sweet as sucrose and noncariogenic.
In the European Union, maltitol is approved as E 965 for a large number of food applications. It is GRAS in the United States and also approved in many other countries.
Chemische Eigenschaften
Maltitol is a-D-glucopyranosyl-1.4-glucitol. The solubility in water is approximately
1,750 g/L at room temperature. Maltitol is stable under the common processing
conditions of foods. In addition to dry maltitol several types of syrups are
available.
Maltitol is, depending on the concentration, approximately 90 % as sweet as
sucrose and noncariogenic .
In the European Union, maltitol is approved as E 965 for a large number of food
applications. It is GRAS in the United States and also approved in many other
countries.
Verwenden
Maltitol is a polyhydric alcohol (polyol) produced by hydrogenation
of maltose. it is approximately 90% as sweet as sucrose, has good
stability, and is nonhygroscopic. uses include chewing gum, dry nut
bakery products, and chocolate.
Vorbereitung Methode
Maltitol is produced by chemical hydrogenation of maltose, which can be obtained by enzymatic degradation of starch under conditions similar to those used for other starch hydrolysates such as glucose. The Starting material can be the different commercially available starches including corn, potato, and others. A partially degraded starch, which can be obtained by treatment with diluted hydrochloric or sulphuric acid and subsequent neutralization or with heat-stable a-amylase, is then subjected to enzyme treatment for further degradation to maltose-rich products.
Enzymes used for maltose production are b-amylases, fungal a-amylases, a-1.6- glucosidases, maltogenic amylases, and debranching enzymes, preferably with high temperature optimum.
Definition
ChEBI: An alpha-D-glucoside consisting of D-glucitol having an alpha-D-glucosyl residue attached at the 4-position. Used as a sugar substitute.
Allgemeine Beschreibung
Maltitol is a low-caloric artificial sweetener, consisting of a sugar alcohol (polyol),
Pharmazeutische Anwendungen
Maltitol is widely used in the pharmaceutical industry in the
formulation of oral dosage forms. It is a noncariogenic bulk
sweetener, approximately as sweet as sucrose, well adapted as a
diluent for different oral dosage forms, wet granulation, and sugarfree
hard coating.
Sicherheit(Safety)
Maltitol is used in oral pharmaceutical formulations, confectionery,
and food products, and is considered to be noncariogenic. It is
generally regarded as a nontoxic, nonallergenic, and nonirritant
material.
Digestion of maltitol follows two different metabolic pathways:
absorption in the small intestine and fermentation in the large
intestine (colon). These two metabolic pathways must thus be
considered when evaluating the energy value.
The hydrolysis of maltitol in the small intestine releases sorbitol
and glucose. Glucose is actively transported and rapidly absorbed,
whereas sorbitol absorption is passive. The nonabsorbed sorbitol and nonhydrolyzed maltitol are fermented by the microflora in the
colon. The relative importance of the two absorption pathways
depends on numerous individual factors and is related to the
quantity of maltitol ingested. Excessive oral consumption (>50 g
daily) may cause flatulence and diarrhea.
Maltitol exhibits a low glycemic index and can therefore, under
medical supervision, have a place in the diet of diabetic patients. The
intake of maltitol must be taken into account for the calculation of
the daily glucidic allowance.
The WHO, in considering the safety of maltitol, did not set a
value for the acceptable daily intake since the levels used in food to
achieve a desired effect were not considered a hazard to health.
Lager
Maltitol has good thermal and chemical stability. When it is heated
at temperatures above 200°C, decomposition begins (depending on
time, temperature, and other prevailing conditions). Maltitol does
not undergo browning reactions with amino acids, and absorbs
atmospheric moisture only at relative humidities of 89% and above,
at 20°C.
Regulatory Status
GRAS listed. Accepted for use as a food additive in Europe.
Included in oral pharmaceutical formulations. Included in the
Canadian List of Acceptable Non-medicinal Ingredients.
4-O-α-D-Glucopyranosyl-D-glucitol Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
