# Maltitol Crystalline: Properties and Applications in Food Industry
## Introduction to Maltitol Crystalline
Keyword: maltitolo cristallino
Maltitol crystalline is a sugar alcohol commonly used as a sugar substitute in various food products. Derived from maltose through hydrogenation, this polyol has gained popularity in the food industry due to its similar sweetness profile to sucrose and its reduced caloric content.
## Physical and Chemical Properties
Maltitol crystalline appears as white, odorless crystals with a clean, sweet taste. It exhibits excellent solubility in water, making it suitable for various food applications.
With approximately 75-90% of the sweetness of sucrose, maltitol crystalline provides 2.1 calories per gram compared to sugar’s 4 calories per gram. This reduced caloric content makes it attractive for low-calorie and sugar-free products.
Maltitol crystalline demonstrates good heat stability, maintaining its properties during baking and cooking processes up to 180°C (356°F).
## Applications in Food Industry
Maltitol crystalline is widely used in sugar-free chocolates, hard candies, and chewing gums due to its ability to provide bulk and texture similar to sugar.
In baking applications, maltitol crystalline serves as an effective sugar replacement in cookies, cakes, and pastries, offering comparable browning and moisture retention properties.
Ice creams, yogurts, and other dairy products benefit from maltitol crystalline’s ability to provide sweetness without the drawbacks of sugar while maintaining desirable texture.
Beyond food, maltitol crystalline finds use in pharmaceutical products as an excipient in chewable tablets and syrups, offering improved palatability.
## Health Considerations
While maltitol crystalline has a lower glycemic index (35) than sugar (65), it’s not completely carb-free and may affect blood sugar levels, though to a lesser degree.
Like other sugar alcohols, excessive consumption of maltitol crystalline may cause digestive discomfort in some individuals, including bloating or laxative effects.
## Conclusion
Maltitol crystalline offers food manufacturers a versatile sugar alternative with functional properties similar to sucrose. Its applications span across various food categories, providing reduced-calorie options while maintaining desirable sensory characteristics. As consumer demand for sugar-reduced products grows, maltitol crystalline continues to play a significant role in food formulation strategies.
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