malitol
Maltitol provides approximately 2.1-2.7 calories per gram (compared to 4 calories for sucrose) and has minimal impact on blood glucose levels, making it suitable for diabetic-friendly and low-glycemic products. It is not fermented by oral bacteria and therefore does not contribute to dental caries.
About
Maltitol is a sugar alcohol (polyol) derived from maltose, a disaccharide found in grains and malt. It is produced through the hydrogenation of maltose, a process that converts the double bonds in the sugar molecule to single bonds, resulting in a more stable compound. Maltitol is a white to off-white crystalline powder with a chemical formula of C₁₂H₂₄O₁₁. It is approximately 75-90% as sweet as sucrose (table sugar) depending on the application and formulation, with a clean sweet taste and minimal aftertaste. It differs from other sugar alcohols like sorbitol and xylitol in its molecular structure and resulting functional properties in food applications.
Culinary Uses
Maltitol is widely used as a sugar replacement in reduced-calorie and sugar-free food products, including confectionery, baked goods, beverages, and dairy products. It provides bulk and texture similar to sucrose, making it valuable in chocolate, hard candies, caramels, and ice cream formulations. Unlike some sugar alcohols, maltitol has a relatively neutral taste profile and does not impart the cooling sensation associated with xylitol. It is commonly combined with high-intensity sweeteners like sucralose or aspartame to achieve the desired sweetness level while maintaining proper texture and mouthfeel in finished products.