Maltitol is a white crystalline powder or a colorless, transparent, neutral, viscous liquid. The dilute solution has a strawberry flavor and a sweetness of 75% to 95% of sucrose. The sweetness is pure. Easily soluble in water, ethanol, glycerin and propylene glycol. Highly hygroscopic. Good heat resistance. It has high stability and does not cause browning reaction when coexisting with proteins or amino acids.
The production method of maltitol is as follows:
It is obtained by decomposing starch into maltose through glucoamylase, and then hydrogenating it under high pressure.
It is hydrogenated from glucose syrup containing high maltose in the presence of nickel catalyst.
Maltitol is generally produced by high-pressure hydrogenation of maltose: C12H22O11+H2[Ni]→C11H24O11, adding 10% skeleton nickel catalyst to 30% maltose aqueous solution , stir and hydrogenate at 4~12MPa and 100~150℃. After hydrogenation, use activated carbon to decolorize, and then remove nickel ions through cationic resin exchange. Concentrate the sugar alcohol solution to 80%, add 1% anhydrous crystallized maltitol, gradually cool the temperature from 50°C to 20°C within 3 days with continuous stirring, centrifuge the crystallization, and wash with a small amount of water. The purity of the product can reach 99 %�
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