# Crystalline Maltitol: Properties and Applications
## Introduction to Crystalline Maltitol
Crystalline maltitol is a sugar alcohol commonly used as a sugar substitute in various food products. It is derived from maltose through a hydrogenation process, resulting in a sweetener with properties similar to sucrose but with fewer calories and a lower glycemic index.
## Physical and Chemical Properties
Keyword: maltitolo cristallino
Maltitol crystallino (crystalline maltitol) has several distinctive characteristics:
– Sweetness: Approximately 90% as sweet as sucrose
– Caloric value: 2.1 calories per gram (compared to 4 calories per gram for sugar)
– Solubility: Highly soluble in water
– Melting point: Between 145-150°C
– Hygroscopicity: Less hygroscopic than other polyols
– Stability: Excellent heat and acid stability
## Advantages Over Other Sweeteners
Crystalline maltitol offers several benefits that make it popular in food manufacturing:
– Tooth-friendly: Does not promote tooth decay
– Diabetic-friendly: Has a low glycemic index (GI of 35)
– Reduced calorie content
– Similar taste profile to sugar without aftertaste
– Excellent bulking properties
## Common Applications in Food Industry
Crystalline maltitol finds wide application in various food products:
### Confectionery Products
– Sugar-free chocolates
– Hard candies
– Chewing gums
– Gummies and jellies
### Baked Goods
– Cookies and biscuits
– Cakes and pastries
– Ice creams
### Other Applications
– Pharmaceutical products (as excipient)
– Oral care products (toothpaste, mouthwash)
– Nutritional supplements
## Safety and Regulatory Status
Crystalline maltitol is generally recognized as safe (GRAS) by the FDA and approved for use in many countries worldwide. The acceptable daily intake (ADI) is “not specified,” meaning it can be consumed in amounts consistent with good manufacturing practices.
## Storage and Handling Recommendations
To maintain quality, crystalline maltitol should be stored:
– In a cool, dry place
– Away from direct sunlight
– In airtight containers to prevent moisture absorption
– At temperatures below 30°C
## Conclusion
Crystalline maltitol serves as an excellent sugar alternative with numerous functional benefits. Its similarity to sugar in taste and texture, combined with its reduced caloric content and dental benefits, make it a preferred choice for manufacturers developing reduced-sugar and sugar-free products. As consumer demand for healthier alternatives continues to grow, the use of crystalline maltitol is expected to expand further in the food industry.