Maltitol

Maltitol is a member of the family of bulk sweeteners known as polyols or sugar alcohols. It has a sweet and pleasant taste – remarkably similar to sucrose. Maltitol is approximately 90% as sweet as sugar, non-cariogenic with significantly reduced calories.

Maltitol is especially useful in the production of sweets, including sugar-free candies, chewing gum, chocolates, baked goods, and ice cream.

Benefits

• Taste similar to sucrose, low in calories.

Where to apply

• Chewing gum
• Chocolates
• Ice creams
• Baking, among other things.
• Products 'with no added sugar'

Features

Obtaining:

Maltitol is produced by the hydrogenation of maltose, which is obtained from starch. Like other polyols, it does not brown or caramelize like sugars. Maltitol's high sweetness allows its use without other sweeteners. Its cooling effect in the mouth is insignificant compared to most polyols. Although maltitol is often used to replace sugars in the manufacture of sugar-free foods, it can also be used to replace the fat that gives food its creamy texture.

Polyol (sugar alcohol) derived from starch, low-calorie sweetener (CAS 585-88-6). Sugar substitute with a taste similar to sucrose, used in 'no added sugar' products.

The sweetening power of maltitol is practically the same as that of sugar.

Technical information

• Identification: Maltitol (polyol derived from starch)
• CAS: 585-88-6
• Physical form / appearance: Crystalline powder or syrup (depending on the grade)

Functions and applications

• Main function: Low-calorie sweetener, sugar substitute.