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CLOSEST POLYOL EQUIVALENT TO SUCROSE
MALTISWEET

Crystalline Maltitol
What is it?
Maltitol is the closest polyol equivalent to sucrose in
molecular weight, solubility, low cooling efect, and
functionality. It is non-reactive and can withstand high
temperatures without browning. Maltitol is about 90% as
sweet as sucrose, and it may not require addition of high
potency sweeteners.
Why should I use it?
The many similarities between sucrose and maltitol allow
for very easy reformulation. Sugar based formulations can
be converted to sugar free simply by replacing the sugar
with maltitol. Additionally, it is a great humectant, cryo-
protectant, freeze point depressant, and static plasticizer.
Major uses currently include baked goods, cream centers,
nutritional bars and chocolate. In nutritional bars, maltitol
does not contribute to immediate glycemic response and
is assimilated more slowly into the blood stream. Maltitol
90% as sweet as sucrose
2.1 Kcal/g
100 grams/day laxation impact
Use as a 1:1 replacement for sugar
is slowly absorbed, resulting in signifcantly reduced rise
in blood glucose and insulin response. Thus it may be a
useful alternative for people with diabetes. Maltitol has
been used successfully to formulate sugar-free chocolate
compound coatings with the look, mouthfeel and taste of
full-sugar chocolates. Emerging markets for maltitol are
beverages, cereal and frozen desserts.
How do I use it?
Maltitol can be used on a 1:1 basis as a replacement
for sucrose as a bulking agent and sweetener in food
applications. Maltitol has a lower laxation potential than
most polyols: up to 100 grams/day can be consumed
without problem.