Maltitol is a polyol or sugar alcohol manufactured commercially from maltose derived from wheat, corn and potatoes, according to FoodProductDesign.com. There is also natural maltitol in chicory leaves and malt that is roasted.
Hydrogenation of Maltose
The hydrogenation or addition of hydrogen to maltose turns it from a simple sugar to maltitol, according to CalorieControl.org. Maltitol has some similarities to sugar, but it also has some key differences.
Comparison to Sugar
Compared to other polyols, maltitol has a solubility most similar to that of sucrose or table sugar, but is more heat-resistant and chemically stable. Its crystalline properties prevent it from absorbing as much water as sucrose, so it has a longer shelf life, according to FoodProductDesign.com.
Uses
The food industry uses maltitol as a bulk sweetener to replace sucrose, either fully or partially. It has fewer calories and as a chewing gum and candy sweetener, it does not cause cavities because bacteria in the mouth do not ferment it.
Tags: