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• 絵表示(GHS)

  

• 注意喚起語

  Warning

• 危険有害性情報

  H315：皮膚刺激

  H319：強い眼刺激

  H335：呼吸器への刺激のおそれ

• 注意書き

  P261：粉じん/煙/ガス/ミスト/蒸気/スプレーの吸入を避ける こと。

  P305+P351+P338：眼に入った場合：水で数分間注意深く洗うこと。次にコ ンタクトレンズを着用していて容易に外せる場合は外す こと。その後も洗浄を続けること。

マルチトール 価格

MSDS Information

• Maltitol

マルチトール 化学特性,用途語,生産方法

• 外観

  白色, 結晶～結晶性粉末

• 定義

  本品は、マルトース(*)に水素添加して得られる二糖ポリオールであり、次の化学式で表される。
  参照表示名称：マルトース

• 溶解性

  水にやや溶けやすく、エタノールにやや溶けにくく、ジエチルエーテルにほとんど溶けない。

• 無機性値/有機性値

  1060/240

• 用途

  糖研究用、糖定量用。

• 化粧品の成分用途

  保湿.湿潤剤、保水剤、香味剤

• 効能

  甘味料

• 説明

  Maltitol is a-D-glucopyranosyl-1.4-glucitol. The solubility in water is approximately 1,750 g/L at room temperature. Maltitol is stable under the common processing conditions of foods. In addition to dry maltitol several types of syrups are available.
  Maltitol is, depending on the concentration, approximately 90 % as sweet as sucrose and noncariogenic.
  In the European Union, maltitol is approved as E 965 for a large number of food applications. It is GRAS in the United States and also approved in many other countries.

• 化学的特性

  Maltitol is a-D-glucopyranosyl-1.4-glucitol. The solubility in water is approximately 1,750 g/L at room temperature. Maltitol is stable under the common processing conditions of foods. In addition to dry maltitol several types of syrups are available.
  Maltitol is, depending on the concentration, approximately 90 % as sweet as sucrose and noncariogenic .
  In the European Union, maltitol is approved as E 965 for a large number of food applications. It is GRAS in the United States and also approved in many other countries.

• 使用

  Maltitol is a polyhydric alcohol (polyol) produced by hydrogenation of maltose. it is approximately 90% as sweet as sucrose, has good stability, and is nonhygroscopic. uses include chewing gum, dry nut bakery products, and chocolate.

• 定義

  ChEBI: An alpha-D-glucoside consisting of D-glucitol having an alpha-D-glucosyl residue attached at the 4-position. Used as a sugar substitute.

• 調製方法

  Maltitol is produced by chemical hydrogenation of maltose, which can be obtained by enzymatic degradation of starch under conditions similar to those used for other starch hydrolysates such as glucose. The Starting material can be the different commercially available starches including corn, potato, and others. A partially degraded starch, which can be obtained by treatment with diluted hydrochloric or sulphuric acid and subsequent neutralization or with heat-stable a-amylase, is then subjected to enzyme treatment for further degradation to maltose-rich products.
  Enzymes used for maltose production are b-amylases, fungal a-amylases, a-1.6- glucosidases, maltogenic amylases, and debranching enzymes, preferably with high temperature optimum.

• 一般的な説明

  Maltitol is a low-caloric artificial sweetener, consisting of a sugar alcohol (polyol),

• 応用例（製薬）

  Maltitol is widely used in the pharmaceutical industry in the formulation of oral dosage forms. It is a noncariogenic bulk sweetener, approximately as sweet as sucrose, well adapted as a diluent for different oral dosage forms, wet granulation, and sugarfree hard coating.

• 安全性

  Maltitol is used in oral pharmaceutical formulations, confectionery, and food products, and is considered to be noncariogenic. It is generally regarded as a nontoxic, nonallergenic, and nonirritant material.
  Digestion of maltitol follows two different metabolic pathways: absorption in the small intestine and fermentation in the large intestine (colon). These two metabolic pathways must thus be considered when evaluating the energy value. The hydrolysis of maltitol in the small intestine releases sorbitol and glucose. Glucose is actively transported and rapidly absorbed, whereas sorbitol absorption is passive. The nonabsorbed sorbitol and nonhydrolyzed maltitol are fermented by the microflora in the colon. The relative importance of the two absorption pathways depends on numerous individual factors and is related to the quantity of maltitol ingested. Excessive oral consumption (>50 g daily) may cause flatulence and diarrhea.
  Maltitol exhibits a low glycemic index and can therefore, under medical supervision, have a place in the diet of diabetic patients. The intake of maltitol must be taken into account for the calculation of the daily glucidic allowance.
  The WHO, in considering the safety of maltitol, did not set a value for the acceptable daily intake since the levels used in food to achieve a desired effect were not considered a hazard to health.

• 貯蔵

  Maltitol has good thermal and chemical stability. When it is heated at temperatures above 200°C, decomposition begins (depending on time, temperature, and other prevailing conditions). Maltitol does not undergo browning reactions with amino acids, and absorbs atmospheric moisture only at relative humidities of 89% and above, at 20°C.

• 規制状況(Regulatory Status)

  GRAS listed. Accepted for use as a food additive in Europe. Included in oral pharmaceutical formulations. Included in the Canadian List of Acceptable Non-medicinal Ingredients.

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