Maltitol CAS 585-88-6
Food Additives 2025-03-02
Maltitol occurs as a white, odorless, sweet, anhydrous crystalline powder, produced by hydrogenation of maltose. Pure maltitol is about 0.8 times as sweet as sucrose, has good thermal and chemical stability. It is widely used in oral pharmaceutical formulations, confectionery, and food products and considered to be noncariogenic. It is generally regarded as a nontoxic, nonallergenic, and nonirritant material.
| Property | Details |
|---|---|
| Chemical Name | Maltitol |
| CAS Number | 585-88-6 |
| Synonyms | 4-O-α-Glucopyranosyl-D-sorbitol; Hydrogenated maltose; Maltitol syrup; Maltitol-based products |
| Molecular Formula | C12H24O11 |
| Molecular Weight | 344.312 g/mol |
| Appearance | White to off-white powder or colorless transparent viscous liquid |
| Melting Point | 149-152 °C |
| Boiling Point | 788.5 °C at 760 mmHg |
| Density | Approximately 1.7 g/cm³ (varies) |
| Solubility | Very soluble in water, practically insoluble in anhydrous ethanol |
| Sweetness | 0.8∼0.9 times that of sucrose (powder); 0.6 times that of sucrose (liquid) |
| Stability | Stable to heat and acid; non-fermentable |
| Use | Sugar substitute, plasticizer in gelatin capsules, skin emollient, humectant |
| Storage Conditions | Store in a cool, dry, and well-ventilated place; keep container tightly closed; recommended storage temperature: 2-8 °C |
| Safety Information | Wear appropriate protective equipment, such as eye shields, gloves, and N95 (US) or P1 (EN143) respirator filters. Avoid contact with strong oxidants. |
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