Maltitol

Maltitol is a type of carbohydrate called a sugar alcohol, or polyol, which are water-soluble compounds that occur naturally in many fruits and vegetables. Maltitol is produced from starches that are rich in the sugar maltose (a disaccharide consisting of two glucose molecules). It is used in food items such as baked goods, chewing gum, sugar-free chocolates, chocolate coatings, hard candies and ice cream to provide body, sweetness and creamy texture.

Maltitol is not found abundantly in nature. It is commercially produced from starch to help reduce calories from sugars in packaged foods. Of all the sugar alcohols, maltitol’s properties are the most similar to sucrose. Because of this, maltitol is commonly used in baked goods, chewing gum, sugar-free chocolates, chocolate coatings, hard candies and ice cream for the desired attributes of creamy texture, sweetness, high melting point and color retention at high temperatures. 

Advantages of Maltitol

1. Maltitol is a low-calorie sweetener used in processed foods and drinks. It’s a useful replacement for table sugar (sucrose) because it’s almost as sweet (about 90%), but lower in calories. It tastes similar to sucrose as well.

2. Maltitol can prevent browning and add moisture to processed baked goods. It’s sometimes added to chewing gums and candies to create a cooling sensation in the mouth.

3. Maltitol is a carbohydrate that contains 2.1 calories per gram. It has fewer calories than most carbohydrates, including regular sugar, which has 4 calories per gram.

Applications of Maltitol 

Products labeled “sugar-free,” “no sugar added” or “reduced-calorie” often contain maltitol.

1. Sugar-free candies and chocalates

2. Energy bars

3.Baked goods

4. Cream and fruit fillings for baked goods

5. Chewing gum

6. Fondant and other frostings

7. Ice cream and dairy desserts

Maltitol syrup analysis