Maltitol
(Synonyms: 麦芽糖醇) 目录号 : GC30037
Maltitol (Maltisorb, 4-O-α-glucopyranosyl-D-sorbitol) is a sugar alcohol (polyol) used as a sugar substitute. It is especially useful in the production of sweets, including sugarless hard candies, chewing gum, chocolates.
Cas No.:585-88-6
Sample solution is provided at 25 µL, 10mM.
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Quality Control & SDS
- View current batch:
- Purity: >98.00%
- COA (Certificate Of Analysis)
- SDS (Safety Data Sheet)
- Datasheet
Maltitol (Maltisorb, 4-O-α-glucopyranosyl-D-sorbitol) is a sugar alcohol (polyol) used as a sugar substitute. It is especially useful in the production of sweets, including sugarless hard candies, chewing gum, chocolates.
| Cas No. | 585-88-6 | SDF | |
| 别名 | 麦芽糖醇 | ||
| Canonical SMILES | O[C@H](CO)[C@H]([C@H](O)[C@H](CO)O)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 | ||
| 分子式 | C12H24O11 | 分子量 | 344.31 |
| 溶解度 | DMSO : 33.33 mg/mL (96.80 mM) | 储存条件 | Store at -20°C |
| General tips | 请根据产品在不同溶剂中的溶解度选择合适的溶剂配制储备液；一旦配成溶液，请分装保存，避免反复冻融造成的产品失效。 储备液的保存方式和期限：-80°C 储存时，请在 6 个月内使用，-20°C 储存时，请在 1 个月内使用。 为了提高溶解度，请将管子加热至37℃，然后在超声波浴中震荡一段时间。 |
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| Shipping Condition | 评估样品解决方案：配备蓝冰进行发货。所有其他可用尺寸：配备RT，或根据请求配备蓝冰。 | ||
| 制备储备液 | |||
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1 mg | 5 mg | 10 mg |
| 1 mM | 2.9044 mL | 14.5218 mL | 29.0436 mL |
| 5 mM | 0.5809 mL | 2.9044 mL | 5.8087 mL |
| 10 mM | 0.2904 mL | 1.4522 mL | 2.9044 mL |
| 第一步：请输入基本实验信息（考虑到实验过程中的损耗，建议多配一只动物的药量） | ||||||||||
| 给药剂量 | mg/kg |  |
动物平均体重 | g | |
每只动物给药体积 | ul | |
动物数量 | 只 |
| 第二步：请输入动物体内配方组成（配方适用于不溶于水的药物；不同批次药物配方比例不同，请联系GLPBIO为您提供正确的澄清溶液配方） | ||||||||||
| % DMSO % % Tween 80 % saline | ||||||||||
| 计算重置 | ||||||||||
计算结果:
工作液浓度： mg/ml；
DMSO母液配制方法： mg 药物溶于 μL DMSO溶液（母液浓度 mg/mL，
体内配方配制方法：取 μL DMSO母液，加入 μL PEG300，混匀澄清后加入μL Tween 80，混匀澄清后加入 μL saline，混匀澄清。
1. 首先保证母液是澄清的；
2.
一定要按照顺序依次将溶剂加入，进行下一步操作之前必须保证上一步操作得到的是澄清的溶液，可采用涡旋、超声或水浴加热等物理方法助溶。
3. 以上所有助溶剂都可在 GlpBio 网站选购。
Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts
Int J Environ Res Public Health 2020 Jul 20;17(14):5227.32698373 PMC7400077
Bulk sweetener Maltitol belongs to the polyols family and there have been several dietary applications in the past few years, during which the food industry has used it in many food products: bakery and dairy products, chocolate, sweets. This review paper addresses and discusses in detail the most relevant aspects concerning the analytical methods employed to determine Maltitol's food safety and industry applications, its metabolism and its impacts on human health. According to our main research outcome, we can assume that Maltitol at lower doses poses little risk to humans and is a good alternative to using sucrose. However, it causes diarrhoea and foetus complications at high doses. Regarding its determination, high-performance liquid chromatography proved the primary method in various food matrices. The future role of Maltitol in the food industry is likely to become more relevant as processors seek alternative sweeteners in product formulation without compromising health.
Xylitol and Maltitol Improve the Rheological Property of Kappa-Carrageenan
Foods 2021 Dec 27;11(1):51.35010177 PMC8750924
To further extend the use of κ-carrageenan (κ-C) in real food systems (such as beverages), the understanding of gelation properties of κ-C with the presence of food ingredients is critical. The effects of xylitol and Maltitol (up to 30 wt %) on the rheological and structural properties of κ-C were inspected by means of rheometer and Fourier transform infrared (FTIR). With the addition of xylitol, the gelation temperature increased from 44.1 to 57.3 °C, while the gelation temperature increased from 44.1 to 61.4 °C in Maltitol systems. With the increasing concentration of both xylitol and Maltitol, the values of fractal dimension df and complex modulus G* of κ-C increased, while the relaxation exponent n decreased from 0.87 to 0.39 of xylitol and 0.87 to 0.78 of Maltitol, respectively. These indicated that the gel networks of aqueous κ-C were improved by the addition of xylitol and Maltitol. The FTIR results showed that the interaction between κ-C and these polyols contributed to the increase of hydrogen bonds. The effects of Maltitol on κ-C were stronger than those of xylitol because of more equatorial-OH bonds in Maltitol. These findings contribute to a better understanding of the gelation processes of κ-C/polyols systems.
Using Maltitol and xylitol as alternative bulking agents in milk chocolate: modelling approach
J Food Sci Technol 2022 Jun;59(6):2492-2500.35602441 10.1007/s13197-021-05268-1
The aim of the present study was to evaluate optimal concentration of polyols (Maltitol and xylitol) by applying mixture design for the formulation of milk chocolate. The influences of polyols as sucrose substitutes on the main physicochemical parameters and sensory perception were determined. The optimization of the variables demonstrated that utilizing 85.58% Maltitol and 14.42% xylitol yielded the optimum milk chocolate with the highest desirability without unpleasant alterations in the quality characteristics. Chocolates possessing high concentrations of Maltitol pleased the consumer demand. The outcomes indicated that sucrose replacement by polyols have potential in the formulation of reduced calorie milk chocolates. Supplementary information: The online version contains supplementary material available at 10.1007/s13197-021-05268-1.
Enzymatic Synthesis of Maltitol and Its Inhibitory Effect on the Growth of Streptococcus mutans DMST 18777
Biomolecules 2022 Jan 20;12(2):167.35204667 PMC8961570
This study aimed to synthesize Maltitol using recombinant CGTase from Bacillus circulans A11 with β-cyclodextrin (β-CD) and sorbitol as a glucosyl donor and acceptor, respectively, and assess its antibacterial activity. Optimal conditions for producing the highest yield, 25.0% (w/w), were incubation of 1% (w/v) β-CD and sorbitol with 400 U/mL of CGTase in 20 mM phosphate buffer at pH 6.0 and 50 °C for 72 h. Subsequently, Maltitol underwent large-scale production and was purified by HPLC. By mass spectrometry, the molecular weight of the synthesized Maltitol was 379.08 daltons, corresponding exactly to that of standard Maltitol. The relative sweetness of synthesized and standard Maltitol was ~90% of that of sucrose. Spot assay on the agar plate showed that Maltitol inhibited the growth of Streptococcus mutans DMST 18777 cells. In addition, the MIC and MBC values of synthesized and standard Maltitol against S. mutans were also determined as 20 and 40 mg/mL, respectively. These results show that the synthesized Maltitol can be produced at high yields and has the potential to be used as an anticariogenic agent in products such as toothpaste.
Structure-Property Relationship of Amorphous Maltitol as Tableting Excipient
AAPS PharmSciTech 2020 Oct 13;21(7):281.33051782 10.1208/s12249-020-01824-8
Maltitol shows interesting properties compared with mannitol or sorbitol, two other polyols, which are widely used as a pharmaceutical excipients for tablet compaction. For this study, the properties of an amorphous polyol, Maltitol, were investigated using a tablet press simulator. The aim of this study was to evaluate the behavior of amorphous Maltitol compared to SweetPearl® P 200, a pure product, and SweetPearl® P 300 DC, a textured crystalline Maltitol excipient for direct compression. The physicochemical and pharmacotechnical properties were compared, revealing a major change in properties after amorphization. The study of the tabletability, mean yield pressure, elastic properties, etc. shows that the compression behavior of amorphous powders has been significantly altered. The results showed specific properties of amorphous Maltitol with good tabletability at low compaction pressure. The stability of the amorphous and the evolution of its behavior in compression were then studied, showing a direct link between its recrystallization and the change in its properties. The use of a stabilizing agent, maltotriitol, slowed down the recrystallization, maintaining the specific properties of the amorphous material in compression for a longer period of time.