Abstract
Maltitol (4-O-α-D-glucopyranosyl-D-sorbitol) is a disaccharide obtained from hydrogenation of maltose. Recently it was reported in several papers that maltitol was hardly utilized in animals, and suddenly maltitol was watched with keen interest. Maltitol has been used as a calorie free sweetener and a food quality improver, and also been applied for low calorie food, diet for diabetics, etc. being almost the same sweetness as sucrose, acid and heat resisting and having excellent moisture-maintaining property. In this paper the authors explained the manufacturing methods, analytical manners, chemical structure, physical properties, and physiological characters of maltitol, and viewed the present state of the utilization and tendency of the study.
