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Maltitol is a member of a family of bulk sweeteners known as polyols or sugar alcohols. It has a pleasant sweet taste--remarkably similar to sucrose. Maltitol is about 90% as sweet as sugar, non-cariogenic, and significantly reduced in calories. Maltitol is especially useful in the production of sweets, including sugarless hard candies, chewing gum, chocolates, baked goods and ice cream.

Maltitol is made by the hydrogenation of maltose which is obtained from starch. Like other polyols, it does not brown or caramelize as do sugars. Maltitol?s high sweetness allows it to be used without other sweeteners. It exhibits a negligible cooling effect in the mouth compared to most other polyols. Although maltitol is often used to replace sugars in the manufacture of sugar-free foods, it may also be used to replace fat as it gives a creamy texture to food.


Benefits of Maltitol
Does not promote tooth decay -- Maltitol, like other polyols, is resistant to metabolism by oral bacteria which break down sugars and starches to release acids that may lead to cavities or erode tooth enamel. Maltitol, therefore, is non-cariogenic. The usefulness of polyols, including maltitol, as alternatives to sugars and as part of a comprehensive program including proper dental hygiene has been recognized by the American Dental Association. The FDA has approved the use of a "does not promote tooth decay" health claim in labeling for sugar-free foods that contain maltitol or other polyols.

Reduced Calorie Alternative to Sugar - Absorption of maltitol by the human body is slow, allowing part of the ingested maltitol to reach the large intestine where metabolism yields fewer calories. Therefore, unlike sugar which contributes four calories per gram, the caloric contribution of maltitol is only 2.1 calories per gram. The U.S. Food and Drug Administration has stated it does not object to the use of this value for maltitol in nutrition labeling of foods. For a product to qualify as "reduced calorie" in the United States, it must have at least a 25 percent reduction in calories. Maltitol is, therefore, useful in formulating "reduced calorie" products.

The lower caloric value of maltitol and other polyols is recognized in other countries as well. For example, the European Union has provided a Nutritional Labeling Directive stating that all polyols, including maltitol, are assigned a caloric value of 2.4 calories per gram.