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Maltitol CAS 585-88-6 98%

Maltitol CAS 585-88-6 98%

Maltitol CAS NO. 585-88-6 Molecular formula: C12H24O11 Properties: Maltitol is white or almost white crystalline powder,soluble in water,slightly soluble in ethanol,moderate viscosity,melting point is 148~151°C,sweetness of sucrose 0.8~0.9 times.Maltitol solution is colorless viscous liquid,0.6...

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Maltitol

CAS NO.585-88-6
Molecular formula:C12H24O11

Properties:

Maltitol is white or almost white crystalline powder,soluble in water,slightly soluble in ethanol,moderate viscosity,melting point is 148~151°C,sweetness of sucrose 0.8~0.9 times.Maltitol solution is colorless viscous liquid,0.6 times that of the sweetness of sucrose,its sweet taste delicious,no aftertaste.

Stability: Maltitol is stable to heat,acid,due to no free hydroxyl in the structure of maltitol,so maillard reverse during food processing will not occur Should be,even with amino acid,protein heating caused by maillard reaction.

Solubility: Maltitol soluble in water,0.1 mol/L NaOH and 0.1 mol/L HCL,slightly soluble in methanol,ethanol,not soluble in chloroform,Acetic ether;Maltitol in water solubility is crystalline maltitol big;Maltitol in aqueous solubility Decreases with the increase of ethanol content.

Sweet: Maltitol sweetness is 80%~95%sugar,sweet features close to sucrose.Gentle flavor,without excitant and return after taste of acid;Maltitol solution heat for 20°C dissolves in water-23.0 J/g,edible when almost no the taste of cool features.

Hygroscopicity: Liquid maltitol hygroscopic,put wet steady,has the very good moisturizing effect,although the powdery maltitol moisture 3%~3%,but still Powder,and the crystallization of high purity maltitol,no moisture absorption.

Sticky degree: Maltitol solution viscosity is low sugar or sugar cane-glucose solution,it will affect the food material flow in the process Learning characteristics.As in hard candy manufacturing process,need to change the mold temperature appropriately.

Application: 

Maltitol is widely used in food industry due to its unique properties. As a functional sweetener, it can be used for diabetic patients' special food, anti-carious foods and low-energy diet food. Maltitol has close to the sweetness of sucrose, generally do not need to add other powerful sweetener, use convenient, can on the basis of quality than directly instead of ordinary sugar, without the need to change the original production method and production ingredients; As filler sweeteners, perfumers, thickening agents, moisturizers and confectionery quality modifiers can be added according to various practical needs. 

Maltitol is an ideal substitute for sucrose, mainly used in sugar-free gum coating, sugar-free chocolate, sugar-free candy domains such as hard candy. Also, it is getting more widely used for healthy foods, dink and medicine syrup etc. 

Specification:

Test Items

JECFA

GB28307-2012

product name

Maltitol

Maltitol

Maltitol solution

  • Moisture,%

≤1.0

≤1.0

≤1.0

≤32.0

Melting point,℃

148∼151

-

-

-

Spectlic oppttcal rotationαm(20℃,D)/[(º)·dm2·kg-1]

+105.5∼108.5

+105.5∼108.5

-

-

Maltitol content(dry basis),%

≥98

≥98.0

≥50.0

≥50.0

Sorbitol(dry basis),%

-

-

≤8.0

≤8.0

Reducing sugars(glucose),w/%

≤0.1

≤0.1

≤0.3

≤0.3

Residue after ignition,w/%

≤0.1

≤0.1

≤0.1

≤0.1

Sulfate(SO42)/(mg/kg)

≤100

≤100

≤100

≤100

Chloride(Cl-)/(mg/kg)

≤50

≤50

≤50

≤50

Lead(Pb)/(mg/kg)

≤1

≤1

≤1

≤1

Nickel(Ni)/(mg/kg)

≤2

≤2

≤2

≤2

Arsenic(As)/(mg/kg)

≤3

≤3

-

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