Characteristics

Occurrence

Maltitol is a sugar free, reduced calorie sweetener made from corn. It has a sugar-like taste and sweetness.

Maltitol has about half the calories of sugar [2.1 k/cal/g] and is useful for making a variety of sugar free and reduced calorie foods.

Maltitol is a unique sweetener because it not only tastes like sugar, but it also provides bulk or volume like sugar. Hence, it is used as a direct cup-for-cup replacement for sugar.

Because maltitol also closely replicates the functional properties of sugar, it provides superior results across a wide variety of food product applications, particularly in confectionery, bakery, ice cream, bars and pharmaceuticals.

Maltitol is very suitable for diabetic, low carbohydrate and reduced calorie diets.

Maltitol does not promote tooth decay.

Appearance

White, odorless, sweet-tasting powder or syrup.

Maltitol is a sugar alcohol, like sorbitol, mannitol, and xylitol, but it is a larger molecule.

Unlike those other sugar alcohols, and menthol, maltitol does not stimulate the cold sensors in the skin, so it does not feel cool in the mouth.

Molecular Structure

Maltitol is a member of a family of bulk sweeteners known as polyols or sugar alcohols.

Maltitol is made by hydrogenation of maltose obtained from starch.

Typical Data

Crystalline
Dry Substance	%	83.0
pH		6.0
Composition	% d.b
Maltitol		76.0
Sorbitol		3.0
Reducing Sugars		0.2

 

Syrup
Dry Substance	%	71.0
pH		6.0
Composition	% d.b
Maltitol		95.0
Sorbitol		3.0
Reducing Sugars		0.2
Viscosity (25° C)	cP	300