Topic
Maltitol
About: Maltitol is a research topic. Over the lifetime, 1252 publications have been published within this topic receiving 11726 citations. The topic is also known as: 4-O-alpha-D-glucopyranosyl-D-glucitol & (2S,3R,4R,5R)-4-{[(2R,3R,4S,5S,6R)-3,4,5-trihydroxy-6-(hydroxymethyl)tetrahydro-2H-pyran-2-yl]oxy}hexane-1,2,3,5,6-pentol.
Papers published on a yearly basis
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Papers
TL;DR: The role of commonly used sugar alcohols such as erythritol, isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol as sugar substitutes in food industry is reviewed.
Abstract: Epidemic obesity and diabetes encouraged the changes in population lifestyle and consumers’ food products awareness. Food industry has responded people’s demand by producing a number of energy-reduced products with sugar alcohols as sweeteners. These compounds are usually produced by a catalytic hydrogenation of carbohydrates, but they can be also found in nature in fruits, vegetables or mushrooms as well as in human organism. Due to their properties, sugar alcohols are widely used in food, beverage, confectionery and pharmaceutical industries throughout the world. They have found use as bulk sweeteners that promote dental health and exert prebiotic effect. They are added to foods as alternative sweeteners what might be helpful in the control of calories intake. Consumption of low-calorie foods by the worldwide population has dramatically increased, as well as health concerns associated with the consequent high intake of sweeteners. This review deals with the role of commonly used sugar alcohols such as erythritol, isomalt, lactitol, maltitol, mannitol, sorbitol and xylitol as sugar substitutes in food industry.
401 citations
TL;DR: The plasticizing effect of different polyols such as glycerol, xylitol, sorbitol, and maltitol on waxy maize starch was investigated and good mechanical properties of the moist material were obtained in terms of both stiffness and elongation at break.
317 citations
TL;DR: In this paper, two groups of plasticizers (polyols and monosaccharides) were compared to compare their plasticizing efficiency and found that polyols have several hydroxyl groups and a compatible structure with starch polymers resulting in effective plasticization in starch films.
Abstract: Monosaccharides have several hydroxyl groups and a compatible structure with starch polymers resulting in effective plasticization in starch films. Two groups of plasticizers (polyols and monosaccharides) were used to compare their plasticizing efficiency. Fructose, glucose, mannose, galactose, glycerol, sorbitol, ethylene glycol, and maltitol were selected at 13.031 mmol per 100 g of pea starch. Edible starch films were produced after heat gelatinization and dehydration of the 3% starch dispersion. The microstructure, attenuated total reflection foorier transform infrared (ATR-FTIR) characteristics, thickness, moisture content, tensile strength, modulus of elasticity, elongation-at-break, water vapor permeability, and transparency of films were determined. Microstructure of the film solutions showed that some swollen starch granules and their remnants existed in the film. Compared to the FTIR spectra of pure starch films, the spectra of plasticized films showed that more hydrogens bound hydroxyl groups and more water molecules were attracted around starch polymer chains. Ethers were produced in glycerol-plasticized films. Monosaccharide-plasticized films were comparable to the polyol-plasticized films in tensile test, but more resistant in moisture permeation than the polyol-plasticized films. It was assumed that the structural compatibility of monosaccharides with starch might result in denser polymer-plasticizer complex, smaller size of free volume, and less segmental motions of starch chains. In conclusion, monosaccharides were identified as effective plasticizers for starch film.
262 citations
TL;DR: Identifying natural sweeteners that have favorable effects on body weight and metabolism may help achieving the current recommendations of restricting simple sugar consumption.
Abstract: The rapid increase in the prevalence of obesity worldwide has been partially attributed to the overconsumption of added sugars. Recent guidelines call for limiting the consumption of simple sugars to less than 10% of daily caloric consumption. High intensity sweeteners are regulated as food additives and include aspartame, acesulfame-k, neotame, saccharin, sucralose, cyclamate and alitame. Steviol glycosides and Luo Han Guo fruit extracts are high intensity sweeteners that are designated as generally recognized as safe (GRAS). Commonly used non-caloric artificial sweeteners may have unfavorable effect on health including glucose intolerance and failure to cause weight reduction. The nutritive sweeteners include sugar alcohols such as sorbitol, xylitol, lactitol, mannitol, erythritol, trehalose and maltitol. Naturally occurring rare sugars have recently emerged as an alternative category of sweeteners. These monosaccharides and their derivatives are found in nature in small quantities and lack significant calories. This category includes d-allulose (d-psicose), d-tagatose, d-sorbose and d-allose. Limiting consumption of any sweetener may well be the best health advice. Identifying natural sweeteners that have favorable effects on body weight and metabolism may help achieving the current recommendations of restricting simple sugar consumption.
248 citations
TL;DR: Mannitol showed potential as a drug carrier to be used in DPIs whereas the more hygroscopic sugars only showed poor dispersibility.
193 citations
Related Topics (5)
Performance Metrics
| Year | Papers |
|---|---|
| 2025 | 11 |
| 2024 | 12 |
| 2023 | 14 |
| 2022 | 30 |
| 2021 | 22 |
| 2020 | 23 |