Maltitol (CAS 585-88-6)

Maltitol, a sugar alcohol derived from maltose, is frequently utilized in scientific research due to its chemical properties, particularly as an osmotic pressure modulator and a non-metabolizable sugar substitute in various experimental settings. Researchers often employ maltitol in studies focusing on osmoregulation and cell volume regulation due to its capacity to influence water movement across cellular membranes without being metabolized by typical sugar pathways. This characteristic makes it an invaluable tool in experiments aiming to understand cellular response to hyperosmotic conditions. Additionally, maltitol is used in enzymatic studies to investigate the specificity and activity of enzymes that interact with sugars, providing insights into enzyme kinetics and mechanisms without the confounding effects of metabolism seen with natural sugars. Its stability and non-reactivity under a range of conditions also make it suitable for use in long-term studies, where consistent experimental conditions are crucial. In nutritional research, maltitol serves as a model compound to explore the impact of sugar substitutes on microbial growth and metabolism, offering a way to dissect the dietary effects of carbohydrates without the caloric impact of traditional sugars. Its role in these research contexts highlights its versatility and utility in advancing our understanding of biological processes and cellular mechanisms.