Maltitol – what it is, properties, uses

Maltitol has become famous as an alternative to table sugar. It is almost as sweet as sucrose and has similar technological properties. Thanks to its properties, it can be used in the production of many types of food products without the side effects characteristic of ordinary table sugar.

1. What is maltitol? Artificial or natural?
2. Why is maltitol a better choice?
3. Application – who should choose maltitol?

What is maltitol? Artificial or natural?

Maltitol is a polyol, or polyhydric alcohol, that is particularly popular in culinary technology. More specifically, it is a compound similar to carbohydrates, but not fully utilised by the body. It occurs naturally in small amounts in some fruits and vegetables and in cereal products. It is commonly used as a sweetener and is available in shops in the form of a crystalline powder. On a commercial scale, maltitol is produced from starch obtained, for example, from the processing of corn, wheat or potatoes.

Why is maltitol a better choice?

Maltitol is a very versatile sweetener, as it resembles regular table sugar in many ways. It is almost as sweet (up to 90% of the sweetness of sucrose) and dissolves just as easily. In addition, solutions with added sugar or maltitol have a similar level of viscosity, which is very important in culinary practices.

At high ambient temperatures, this sweetener absorbs less moisture than sucrose, making it more stable during long-term storage. Maltitol reduces acidity in the mouth, thus helping to prevent tooth decay. It provides approximately 2.4 kcal per 1 g of product, and its glycaemic index is estimated at around 35, making it a compound of interest to people with obesity or diabetes.

Application – who should choose maltitol?

Maltitol is recommended for anyone who consumes excessive amounts of sugar and calories on a daily basis. Replacing sugar with this sweetener can ‘save’ both your energy balance and glucose-insulin metabolism, as well as the condition of your teeth. It is estimated that safe doses for adults are up to 40 g per day, while children can safely consume around 15 g.

Maltitol is used in the production of many types of sweets. All confectionery, chocolate, sweets, jellies and chewing gum that contain maltitol instead of sugar do not differ in taste from the originals, but have a incomparably better effect on health. What is more, it is added to bread, dairy products and toothpaste. In the form of syrup, it is added to optimise the taste, consistency and shelf life of many highly processed products.