Malt

Maltitol, like its cousin isomalt, is a disaccaride. It is a single disaccaride composed of a glucose (dextrose) unit linked to a sorbitol molecule. In fact Isomalt, a mixture of two disaccarides, contains half of its content as maltitol. Maltitol should not be confused with maltose. Maltose is a disaccaride composed of two glucose units and is similar to sucrose in its properties (high melting point, strong caramelization). The process of making Maltitol (or Isomaltitol) generates two sugar alcohols linked together. Thus the melting point is reduced and the thermal stability is greatly increased. Maltitol has a melting point of 145°C, about the same as dextrose. As it is a disaccaride it has a higher molecular weight than a monosaccaride such as sorbitol. This higher molecular weight produces a liquid, when melted, that is thicker than its components. Surfactants function quite well with this sugar but give pourable formulations that are thicker than those obtained with mono-sugars like sorbitol. A maltitol burn strand (surfactant present) burned quickly (3.8mm/sec) and with more visible flame than with other sugars. A 65/35 blend of fine KNO3 and maltitol, with surfactant present, has the same texture as KNO3 and sorbitol when in the molten state but it hardens much more quickly and is ready to use as soon as grains have cooled to room temperature. Delrin coring rods pulled easily from the grains once they were cool. This sugar is much less hygroscopic than some other sugars such as sorbitol. Some test stand results using this sugar are given below.