Maltitol is a member of the 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 that 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. 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.
Maltitol is slowly absorbed. Therefore, when maltitol is used, the rise in blood glucose and the insulin response associated with the ingestion of glucose is significantly reduced. The reduced caloric value of maltitol (2.1 calories per gram versus 4.0 of sugar) is consistent with the objective of weight control.
