Chinese name: Maltitol
English name: Maltitol
CAS No.: 585-88-6
Molecular formula: C12H24O11
Molecular weight: 344.31
Purity: >98.0%(GC)
Grade: EP Maltitol MDL No.: MFCD00006600
Physiological Properties
Non-Corrosive: Maltitol is not an acid-producing substrate, and almost completely does not lead to bacterial synthesis of insoluble glycans, so maltitol is a non-corrosive neosaccharides that is extremely difficult to form dental caries. Maltitol promotes calcium absorption: Animal studies have shown that maltitol has the ability to promote intestinal absorption of calcium and increase bone mass and bone strength.
No stimulation of insulin secretion: maltitol is difficult to digest and absorb, the blood glucose value rises less, so on the glucose metabolism necessary for the secretion of insulin, there is no stimulation, which reduces the secretion of insulin. This shows that maltitol can be used as a sweetener for people with diabetes.
Inhibition of excessive accumulation of body fat: If high fat and granulated sugar are consumed at the same time, due to the stimulation of insulin secretion, the activity of lipoproteolytic enzyme is increased, so it is easy to increase the accumulation of body fat. If maltitol is used to replace granulated sugar in the manufacture of high-fat foods such as ice cream, cake, and chocolate, it can be expected to reduce the excessive accumulation of body fat because it does not stimulate insulin secretion.
Indigestibility: Maltitol is almost completely indigestible in the human body by saliva, gastric juices, and small intestinal membrane enzymes, and except for a portion of it that can be utilized by the bacteria in the intestines, the rest of it is indigestible and excreted from the body.
The maltitol in the human body, about 10% in the small intestine after decomposition and absorption as energy utilization; the remaining 90% in the colon under the action of bacteria decomposition for short-chain fatty acids, the rest of the part of the absorption in the large intestine as energy utilization. Thus, the amount of maltitol absorbed in the small intestine plus the amount of short-chain fatty acids absorbed in the large intestine, you can calculate the caloric value of maltitol is about 2Keal/g.
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Production
Maltitol is a dititol made from maltose by the hydrogenation of the reduction. Industry its production process can be divided into two major parts, the first part is the hydrolysis of starch made of high maltose syrup, the second part is the production of maltose syrup hydrogenated reduction made of maltitol. Maltitol throughout the process: starch a slurry (concentration of 10% to 20%, pH 6.0 ~ 6.4) a liquefaction (100 ℃, DE10 ~ 12) a saccharification (45 ~ 50 ℃, pH 5.8 ~ 6.0) a pressure filtration of a decolorization (pH 4.5 ~ 5.0, 80 ℃, 30rain, 20 ~ 25 rpm) a filtration of a pressure filtering of an ion-exchange (flow rate of 700kg / h, 40cI = about) 40cI = about) a vacuum concentration (0.086 ~ 0.092Mpa, 50 ~ 53 ~ C) a high maltose syrup a preparation (concentration of 12% ~ 15%) a pH adjustment (7.5 ~ 8.0) a feed reaction (temperature 120 ~ C ~ 130 ~ C, pressure 8Mpa) a filtration and decolorization of ion exchange an evaporation and concentration of a finished product.
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Syrup preparation
(1)Syrup mixing: first, add a certain amount of water into the mixing tank, turn on the stirrer, gradually add starch, starch mixing into the concentration of 10% to 20% of the starch emulsion, mixing powder mixing fully, to prevent agglomerations. After the starch is fully adjusted, add 0.1% or so of soda ash maltitol, adjust the pH to 6.0-6.4, in order to improve the vitality of amylase, add 0.2%-0.5% (for starch) of calcium chloride, stirring evenly.
(2) liquefaction: this process is critical to improve the yield of maltose, should be strictly operated. The tuned starch milk into the storage tank, d an amylase addition according to 5U / g starch, IO0 ~ C liquefaction to DE value of 1O ~ 12. At the same time, immediately raise the temperature above 100 ℃, keep 5min, high temperature enzyme. After high-temperature treatment, the starch liquefied liquid has good dispersion and is not easy to coagulate, which is conducive to saccharification operation.
(3) saccharification: the liquefaction cooled to 45 ~ 50 ℃, adjust the pH to 5.8 ~ 6.0, add isoamylase 20U / g starch and fresh bran, 13 amylase 10U / g starch, saccharification 3O ~ 40h, containing 80% ~ 95% maltose, 5% ~ 15% maltosaccharides saccharification solution.
(4)Filtering: its role is to remove impurities in the saccharification solution to ensure the smooth progress of the later process. With plate and frame filter press, diatomaceous earth or crushed perlite as a filter aid, until the filtrate is clarified.
(5) decolorization: 0.5 ~ 1.0% of the dry matter of the filtrate to add powdered activated carbon, before adding the activated carbon and an equal amount of filtrate mixing, so that it is easy to activated carbon mixing. Decolorization operating conditions: pH 4.5 ~ 5.0, 80 ℃, 30min, 20 ~ 25rpm stirring speed, and then diatomaceous earth as a filter aid (dosage of 0.3-0.5kg/m2), with plate and frame filter press filtration. First of all, a small amount of saccharification solution to the silicon maltitol diatomaceous earth mixing, and then pumped into the filter, the pressure is required to be below 0.1MPa, so that the diatomaceous earth evenly deposited on the filter surface, the beginning of filtration of filtrate is not clear, will be refluxed to the decolorization tank until the liquid is clarified until the closure of the reflux pipe, the filtrate will be sent to the storage tank, the filtration pressure should be controlled in the 0.2 ~ 0.3MPa.
(6)Ion Exchange : Remove the metal ions, ionic pigments and residual soluble nitrogenous substances and other impurities in the filtrate by ion exchange, which can further improve the purity and thermal stability of the sugar solution and make it colorless and transparent. Ion exchange process: saccharification liquid a yang column a yin column a yang column a yin column. Strong acidic cationic resin and strong alkaline cationic resin are selected. Before use, the ionic resin is soaked and swelled, and then loaded into the cationic and anodic columns respectively, and then it can be used after acid washing, alkali washing and water selection, and the flow rate of the exchange is controlled to be about 700kg/h, and the temperature is about 40°C. The length of the use cycle of the resin depends on the sugar liquor. The length of the resin use cycle depends on the impurity content of the syrup, impurity quality is high, the use cycle is short.
(7) vacuum concentration: vacuum maintained at 0.086-0.092MPa, sugar temperature of about 50 ~ 53 ℃, the vacuum is not less than 0.066MPa, the steam pressure is controlled at 0.2 ~ 0.3MPa. Concentration to the solids content of 40 ~ 60%, stopping the steam venting can be used as a raw material for the preparation of maltitol.
Preparation of maltitol. The solids content of 40% ~ 60% of colorless pure high maltose syrup under alkaline conditions, according to the starch input amount of 8% to add nickel catalyst. In the autoclave, 5-18 MPa hydrogen was passed, under which maltose began to absorb H for hydrogenation reaction. After the end of hydrogenation, maltitol liquid was obtained. Then filtered to remove the catalyst in the sugar solution, and then by activated carbon and ion exchange treatment (operational requirements and steps are the same as the previous operation), you can get the clarified maltitol. Finally, by vacuum concentration, spray drying and other processes can be made into maltitol pulp or granular products.
Maltitol melting point is higher, can choose a higher drying temperature, but due to the high viscosity of maltitol, must be dried in an instant, so you can use the whole crystallization process to produce crystalline maltitol, i.e., liquid maltitol as raw material in the melting state of the spray drying to produce powdered solid products.
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Development Prospects
People's health consciousness and the improvement of obesity, diabetes and other modern diseases increasingly prominent, high security, good taste, non-caries, does not affect the value of blood glucose of the various sugar alcohols will be more and more in demand, the research and development and development of maltitol application of the growing importance of the market outlook is very broad.
While maltitol is widely used in foreign countries, it is late in the development of application in China, and needs to be imported from foreign countries in the early stage, the price is very high, which affects the development and application of maltitol as a functional sweetener. At present, the domestic has been formally put into production, the annual output of 5000 tons. Foreign countries are mainly produced in Italy, Japan, France and the United States, due to the unique functional properties of maltitol, its products have been in short supply, of which Japan is relatively leading the development of this area, so the project has broad market prospects.
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Physical and chemical properties
(1) Maltitol is very easy to dissolve in water.
(2) Maltitol has the same sweetness as sucrose and is mildly sweet with no off-flavors.
(3) Maltitol has significant hygroscopicity, using this hygroscopicity can be used as a variety of food humectant, or to prevent the crystallization of sucrose precipitation.
(4) Maltitol is not easily utilized by molds, yeast and lactic acid bacteria, and can prevent dental caries.
(5) Maltitol is difficult to be digested and metabolized in animals, and is a good low-energy sweetener.
(6) When the human body ingests maltitol, the blood sugar will not rise rapidly and does not stimulate insulin secretion.
(7) The role of maltitol in the diet, not only has a low-calorie, but also with high-fat food with food, it can also inhibit the storage of fat in the body.
(8) Maltitol has emulsion stability and can be used as a fat substitute to produce low-calorie foods that taste like fat.
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Major maltitol producers
Maltitol industry after decades of development, has now formed a competitive market pattern globally with Shandong Foton as the first echelon, Longli, Bowling Green, Huakang, Green and Healthy as the second echelon, and other small and medium-sized enterprises (SMEs) as the third echelon.
Shandong Futian Science and Technology Group, headquartered in Qingdao, is a large-scale high-tech industrial group that comprehensively develops and utilizes corn kernel, cane cob, straw, paper wastewater and other non-food materials as raw materials, with Shandong Futian Pharmaceutical Company Limited, Shandong Futian Sugar Alcohol Company Limited, and Shandong Honey Fortune Food Company Limited, and a number of research and development and production bases in Qingdao, Yucheng, Dingtao, and Hebei, etc. The company is also the first to establish the Shandong Futian Pharmaceutical Company Limited, which is the largest pharmaceutical company in China.
Shandong Futian Technology Group was founded in 1991. After 20 years of struggle, it has developed into a giant enterprise in global functional sugar industry, a leading enterprise of functional sugar in China, a national key high-tech enterprise, a pillar enterprise of functional sugar in China, a backbone enterprise of national biotechnology industry, the largest production base of functional sugar alcohols in China, and has a very high recognition in the field of global food additives and ingredients.
Shandong Futian Science and Technology Group relies on modern bio-technology to create a unique "circular economy industry chain" based on non-food raw materials such as corn kernel, cane cob, straw, paper wastewater, etc. The products are centered on the concept of public health, and the development of xylose, xylitol, L-arabinose, other rare sugars, microcrystalline cellulose, polyols, and waste utilization of clean energy production products (can be outsourced), and other products. Our products are centered on the concept of public health, such as xylose, xylitol, L-arabinose, other rare sugars, microcrystalline cellulose, polyol and clean energy produced by waste utilization (service outsourcing is possible), while taking into account starch glycol products such as maltitol, erythritol, sorbitol, etc. The products produced by the group sell well in more than 30 countries and regions around the world, and has now established close strategic cooperative relationships with dozens of well-known domestic and foreign enterprise groups, such as Nestle, Cadbury, Mars, Sumitomo, Yinlu, Yili, Mengniu and so on.
Shandong Futaste Technology Group always abides by the corporate mission of "making mankind healthier and the world a better place", devotes itself to the research and development and innovation of the functional sugar industry, and establishes a close relationship with the Chinese Academy of Sciences, the Chinese Academy of Agricultural Sciences, Peking University, Tsinghua University, etc. It has a nationally recognized enterprise technology center, a Shandong Province enterprise technology center, a Shandong Province enterprise technology center, and a Shandong Province enterprise technology center. It has a nationally recognized enterprise technology center, Shandong Xylitol Research Institute (the only one in China), National Xylose (Alcohol) Analysis and Testing Center, National Sugar Engineering and Technology Research Center, Renewable Resource Utilization Technology Laboratory, Provincial Polyol Laboratory and other scientific research platforms. The company has been awarded "Top 20 Enterprises in National Starch Sugar Industry", "Top 500 Enterprises in China Light Industry", "Excellent Enterprise in National Food Industry", "National Food Safety Demonstration Unit" and "National Food Safety Demonstration Unit". National Food Safety Demonstration Unit", "National Pilot Enterprise of Circular Economy in Fermentation Industry", "China Famous Trademark", "Shandong Famous Brand", "Shandong Famous Brand for Export", "Shandong Province Inspection-free Products" and other honorary titles.
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Food Application
(1)Application in Functional Food
Maltitol is almost not decomposed in the body, so it can be used as a food ingredient for diabetic and obese patients. Now an example of low-calorie cream cake recipe as Table I.
(2) for candy, chocolate production Cakes containing maltitol due to maltitol flavor taste good, with good moisture and non-crystalline, can be used to manufacture a variety of sweets, including foaming marshmallows, hard candy, transparent fudge and so on. Examples of maltitol manufacturing candy formulations are given in Table II.
(3) In the fruit juice drink application
Maltitol has a certain viscosity, and has a difficult fermentation, so in the manufacture of suspended juice drinks or lactic acid drinks, add maltitol instead of a part of the sugar, can make the drink taste rich and lubricating.
(4) Application in frozen food
The use of maltitol in ice cream can make the product delicate and thick, sweet and delicious, and extend the shelf life.
Maltitol, as a food additive, is permitted to be used in cold beverages, pastries, juices, cookies, breads, sauces, and candies, and the dosage can be determined according to the production needs.
Sugar-free cake, also called healthy cake, will not be directly converted into ingredients that make blood sugar rise, low-calorie, low-calorie, suitable for all people to apply, especially the patient and the fear of fat people.
I, maltitol production of low-calorie buttercream cake recipe
Unit: g
Ingredients Guaranteed recipe Low-calorie recipe
Cake 1000 1000
Maltitol -- 500
Buttercream 1000 500
Sugar 1000 600
Eggs 1000 1000
Baking powder 1000 1000
Vanillin Moderate amount Moderate amount
Two, maltitol production of fruit-flavored gummy candy recipe
Unit: mass fraction %
Ingredients Formulation 1 Formulation 2
Crystalline maltitol -- 76.7
Liquid maltitol 81.25 --
Hydrogenated vegetable oil 8.62 10.74
Lecithin 0.25 0.31
Gum base 8.63 10.74
Citric acid 0.95 1.23
Strawberry flavor 0.15 0.19
Natural color 0.07 0.09
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Health benefits
No cavities - Maltitol, like other polyols, is not conducive to oral Like other polyols, maltitol is not conducive to the formation of cavities in the mouth where bacteria ferment to produce acids that can form cavities or erode tooth enamel, resulting in tooth decay.
Maltitol has been approved by the FDA for use in sugar-free foods with the "non-cavity producing" labeling.
Maltitol
*Its sweetness is equivalent to that of sucrose
*Low-calorie sweetener: 2.1 calories/g
*It is suitable for a wide range of low-calorie, low-fat, and sugar-free food products
*Particularly suited for chocolate food products
*It is beneficial to diabetic patients because it does not affect blood glucose elevation and insulin levels
*No cavities. *Does not produce cavities
Suitable for diabetic diets
Controlling blood glucose, blood lipids, and weight are the three main goals of diabetes management. Maltitol is absorbed slowly, so when maltitol is used, much less insulin will be needed due to elevated blood sugar. Maltitol's low calorie count facilitates weight loss (2.1 calories/g versus 4.0 calories/g for sucrose). A variety of sugar-free, low-calorie foods for diabetics can be produced by replacing sucrose with maltitol.
Safety
The FDA has determined that maltitol is safe for use. Specifically, maltitol can be added up to 99.5% in hard candies, 99% in cough syrups, 85% in soft candies, up to 75% in chewy gums, 55% in non-standardized jams, and 30% in cookies and sheesh cakes.
Maltitol has been used as a safe food ingredient in all types of human and animal products, and its safety is recognized by the World Food and Agriculture Organization/World Health Organization, the Specialized Committee on Food Additives, which does not regulate its daily use.