Maltitol, 97%, Thermo Scientific Chemicals

Name: Maltitol, 97%, Thermo Scientific Chemicals
SKU: ALFB24158.30

CAS: 585-88-6 | C12H24O11 | 344.313 g/mol

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250 g

50 g

Catalog number ALFB24158.30

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250 g

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Chemical Identifiers

CAS35704-19-9

Specifications

Specification Sheet

FormCrystals or powder or crystalline powder or chunks

Assay (GC)≥97.5%

Melting Point (clear melt)202.0-208.0?C

Appearance (Color)Pale cream to cream

Maltitol is used in the manufacturing of sweets, including sugarless hard candies, chewing gum, chocolates, baked goods and ice cream. In the pharmaceutical industry, it is used as an excipient. Further, it is used as a plasticizer in gelatin capsules, humectant, emollient and a low-calorie sweetening agent. It is involved in the study to investigate the comparative effects of the maltitol chewing gums on reducing plaque.

This Thermo Scientific Chemicals brand product was originally part of the Alfa Aesar product portfolio. Some documentation and label information may refer to the legacy brand. The original Alfa Aesar product / item code or SKU reference has not changed as a part of the brand transition to Thermo Scientific Chemicals.

Applications
Maltitol is used in the manufacturing of sweets, including sugarless hard candies, chewing gum, chocolates, baked goods and ice cream. In the pharmaceutical industry, it is used as an excipient. Further, it is used as a plasticizer in gelatin capsules, humectant, emollient and a low-calorie sweetening agent. It is involved in the study to investigate the comparative effects of the maltitol chewing gums on reducing plaque.

Solubility
Soluble in water. Slightly soluble in ethanol.

Notes
Store in a cool place. Incompatible with strong oxidizing agents.

RUO – Research Use Only

General References:

Konar, N.; Poyrazoglu, E. S.; Artik, N. Influence of calcium fortification on physical and rheological properties of sucrose-free prebiotic milk chocolates containing inulin and maltitol. J. Food Sci. Technol. 2015, 52 (4), 2033-2042.
Chen, M.; Wu, S.; Tang, W.; Gong, J. Caking and adhesion free energy of maltitol: Studying of mechanism in adhesion process. Powder Technol. 2015, 272, 235-240.