Maltitol tablet is a sweetener used to enhance the texture and flavor of food products and drinks. It has been widely used in various food processing industries due to its delicious taste and multiple health benefits, but it is immensely popular in the food industry due to its low level of caloric content.
Maltitol also known as maltitol syrup or maltitol powder. Maltitol is a polyol, a sugar alcohol used as a sweetener and occurs naturally in some fruits and vegetables. Maltitol has the advantage of having a relatively low glycemic index, is safe for diabetics, and has some interesting features related to dental health. However, there have been some concerns that using this sweetener may have some negative effect on blood fat and may not be safe in people with liver disease.
What is maltitol?
Maltitol is a sugar alcohol made from maltose and is a sweetener that is used in many foods. It was approved as a food additive in the U.S. in 1974 and became available for use in food products as a tabletop sweetener and bulking agent in 1996.
Maltitol comes from the natural sugars found in corn, wheat or other plants. The process of making maltitol starts with the heating of these sugars, which then breaks down into smaller components called monosaccharides. These are then further broken down into disaccharides, di-saccharides, oligosaccharides, polysaccharides, and eventually monosaccharides again. This process is called hydrogenation, which occurs when the sugars are broken down by hydrogen gas at high temperatures (about 300 degrees Celsius). The result is an ingredient that has similar properties to sugar but fewer calories than table sugar (sucrose).
What is maltitol keto?
It is a sugar alcohol that has a low glycemic index and does not cause an insulin spike. It can be used as a sweetener for people with diabetes and those who want to control their blood sugar levels.
Maltitol keto is a sweetener used by many people on the keto diet. This is because it has a low-glycemic index, which means it doesn’t raise your blood sugar too much. It also has fewer calories than sugar and other sweeteners, making it ideal for those looking to lose weight or maintain their weight loss.
Maltitol keto is made by converting maltose into dihydroxyacetone (DHA) and adding hydrogen to produce maltitol syrup. The hydrogenation process converts some of the glucose molecules into maltitol molecules with three hydroxyl groups (3-OH) instead of two hydroxyl groups (2-OH).
What is maltitol good for?
Maltitol is a sugar alcohol (polyol) sweetener used in food and medicine. It is manufactured from the lactose in corn, wheat, or rye using hydrogenation. Maltitol has been approved by the FDA for use as a food additive in the United States since 1974.
In comparison to other polyols such as sorbitol, xylitol, and erythritol (all of which occur naturally), maltitol is more slowly absorbed by the body and produces less of an overall glycemic response. This makes it useful for people who need to limit their intake of carbohydrates or sugar alcohols (like diabetics).
Maltitol is commonly used in sugar-free candies, ice cream, and chewing gum, where it replaces sugar as a binding agent. Maltitol has also been used to make low-carbohydrate baked goods such as cookies, cakes and brownies, but these products may also contain other sugars such as sucrose or honey that negate any health benefits of using maltitol over regular sugar or high fructose corn syrup.
Why is maltitol bad for you?
Maltitol is a sugar alcohol that can be found in a variety of foods, such as baked goods, candies and chocolate.
Maltitol is considered to be safe for most people with diabetes. However, it doesn’t affect blood glucose levels like other sugars do and can lead to gas and diarrhea in some people.
Maltitol can cause gastrointestinal symptoms such as bloating and flatulence when consumed in large amounts. It also may cause increased blood cholesterol levels and weight gain because it isn’t absorbed by the body, so it has no calories.
Although maltitol has no impact on blood glucose levels, it may have an effect on weight control or weight loss efforts if consumed in high doses or frequently over long periods of time.
What is the difference between maltitol and maltose?
Maltitol and maltose are both sugar alcohols. Both contain 4 calories per gram, but maltitol is absorbed more slowly into the bloodstream than maltose, which means it doesn’t cause blood sugar spikes as quickly.
Maltitol is made from cornstarch and is often used to sweeten low-carbohydrate foods. It contains fewer calories than regular sugar (1.1 vs. 4 per gram), but it still has a high glycemic index (GI). That means it’s not safe for people with diabetes or those who are trying to lose weight.
Maltose occurs naturally in some fruits, vegetables, and grains, and is also used as a food additive in products like ice cream, chocolate bars, and baked goods.
In general, maltose isn’t absorbed well by the body because it’s a disaccharide — two simple sugars linked together. Maltose breaks down into glucose molecules when it enters your small intestine.
What is the type of maltitol?
Besides crystalline powder (E965i), it is also available in crystalline solution (E965ii). Sugar can be substituted with E965i, while glucose syrup can be substituted with E965ii.
1. Crystalline maltitol
It is composed primarily of D-maltitol (not less than 98 percent in dry basis) and related polyhydric alcohols.
Due to the high purity of powdered form, it can be directly added to food. It can be transported more easily than liquid, which is why the market demand for powdered form is higher than that of syrup.
Pure maltitol is complicated to refine because of the high-quality requirement of d-maltose in the raw material, since the more pure d-maltose, the better the results will be on hydrogenation. That’s why it costs more than sorbitol.
2. Maltitol syrup
On a dry basis, it contains at least 50% d-maltitol, in addition to sorbitol and hydrogenated oligo- and polysaccharides.
For specific applications, there are various syrups on the market with different levels of maltitol. Compared with crystalline powder, it is more hygroscopic.
What is maltitol made from?
Maltitol is a sugar alcohol (polyol) used as a sweetener in food and beverages. It is made from starch and is 60% as sweet as sucrose, but with only a third of the calories. Maltitol is also known under the brand name Litesse or Litesse-brand maltitol syrup (in Europe, Australia and New Zealand), SweetPearl (in Japan) and Olean (in the United States).
Maltitol is manufactured by hydrogenation of maltose obtained from starch.
How is maltitol made?
- The crystallized form of maltitol is formed by hydrogenating d-maltose, which is produced by enzyme conversion of starch. There are two major steps to the manufacturing process: the first is hydrolyzing the starch into maltose syrup, and the second is hydrogenating the maltose syrup into maltitol.
- Glucose syrup with high maltose content is catalytically hydrogenated to make maltitol syrup.
Hydrogenation occurs as follows:
What are the maltitol health benefits?
Maltitol is a sugar alcohol that is often used as a sugar substitute in foods. It has fewer calories than sugar but is also slower to digest, which can cause stomach discomfort if you consume too much of it at once.
Maltitol health benefits
1) Improves oral health: Maltitol is known to have many positive dental and oral health properties. It helps strengthen the tooth enamel and prevent cavities, and it can even reverse the effects of gingivitis. The Journal of Dentistry found that maltitol can reduce plaque buildup on the teeth, even after just one use!
2) Lowers cholesterol: A study published in the Journal of Nutrition & Metabolism found that maltitol reduced cholesterol levels by 15 percent when compared to other sweeteners like sucrose and fructose.
3) Reduces inflammation: A study published in the Journal of Agricultural Food Chemistry found that maltitol significantly reduces inflammation markers in the body such as C-reactive protein (CRP), interleukin-6 (IL-6), tumor necrosis factor (TNF), and monocyte chemoattractant protein 1 (MCP-1). These are all markers for heart disease risk factors such as high blood pressure, and elevated cholesterol levels.
- Maltitol solution
135 to 140 ℃
- The ability of food to retain moisture through hygroscopicity.
- Acids, alkalis, and heat are all stable.
- The lower the viscosity of the syrup, the purer it is.
- Unlike sugar, it doesn’t contain aldehyde groups, so when heated it doesn’t caramelize or brown.
- Tastes like sugar alcohol: Maltitol is the sugar alcohol that absorbs the least heat at 20°C. The mouthfeel is therefore almost nonexistent.
- In its main applications, it does not act as a humectant.
- The powder is white and crystalline
- Clear, colourless and odourless viscous liquids
The crystalline powder contains 90% sucrose, while syrup contains 75% sucrose. The taste is similar to sucrose, there are no off-flavors or unpleasant aftertastes, and it can mask the aftertaste of high intensity sweeteners such as saccharin.
It is soluble in water at a concentration of 100g/165g. Methanol and ethanol are sparingly soluble, while chloroform and ether are insoluble.
What are the application of maltitol?
As a functional sweetener, maltitol can be used to make diabetic food and foods that are low in calories and anti-cariogenic. Moreover, maltitol replaces sucrose in a variety of sugar-free foods because it is sweeter than other sugar alcohols (except xylitol).
It is commonly found in the following foods:
- Products for baking: bread, biscuits, cookies
- Sugary treats: chewing gum, chocolate, gummy bears
- Products made from dairy: ice cream, desserts, yogurt
- Snacks & cereals: cereal bars, breakfast cereals
As health products, sugar-free foods are those that substitute sucrose, fructose, and maltose with sugar alcohols or artificial sweeteners, which are not easily absorbed by the body and do not cause tooth decay, obesity, or high blood sugar levels.
As well as providing a similar taste to sugar, they are also low in calories and good for your health.
People are most exposed to sorbitol and xylitol in sugar-free foods on the market. As a substitute for xylitol, maltitol is cheaper than xylitol and can be used in most applications.
The sugar-free confectionery industry uses maltitol for chewing gum coating, chocolate, and hard and soft candy production.
- Chewing gum
- Ice cream
Soft candy made without sugar can be sweetened with it, and it prevents other polyols from crystallizing. Maltitol-based candy is chewier and less sticky.
To provide a crunchy texture and glossy surface, maltitol is often used in chewing gum coatings and masses (for soft gums). Chewing gum tablets can be made directly from their powder. The low hygroscopicity ensures that maltitol-coated tablets maintain their crunchy texture and glossy appearance.
Due to its low hygroscopicity, high sweetness, and no cooling aftertaste, crystallized maltitol is a widely used ingredient to reduce sugar and calories in sugar-free chocolate. Maltitol-made sugar-free chocolate tastes very similar to sucrose-made chocolate.
It is possible to use all polyols in the production of sugar-free chocolates, but most of them cause negative side effects when compared with maltitol. By way of example,
- The least sweet sugar alcohols are isomalt and lactitol.
- The sweetness of sorbitol and mannitol is lacking, and they bring a cooling taste to chocolate, which is undesirable.
- With the same sweetness as sugar, xylitol has a cooling effect as well.
In ice cream and frozen dairy products, it can be used as a fat and sugar substitute to make the product sweet, sticky, creamy, and long-lasting. Due to its nearly identical molecular weight to sucrose, maltitol can make no-added-sugar ice cream as sweet as full-sugar ice cream.
During dough formation, maltitol absorbs water and has the ability to retain water. Additions to bread can help keep it fresh during storage and extend its shelf life.
The use of maltitol prevents browning, as well as makes bakery products similar to traditional products that use sugar in terms of color, volume, and crispness.
Is maltitol safe?
Yes, maltitol is a sugar alcohol (polyol) that has been approved by the FDA as a food additive in the United States. It’s commonly used to sweeten products such as chewing gum and chocolate, and it’s also found in some processed baked goods and other foods.
It is self-affirmed GRAS by the FDA that maltitol and maltitol syrup are safe as food additives.
According to Commission Regulation (EU) No 231/2012, maltitol E965(i) is a type of authorized food additive that is classified as a “sweetener”.
Use Levels And Authorized Uses
In Group I, it is listed as a quantum satis application. Besides serving as a sweetener, it can also serve as a carrier for other food additives and nutrients.
UK Food Standards Agency
In the category “Sweeteners”
Food Standards Australia New Zealand
It is all coded as E965 in Australia and New Zealand.
Classification: sweeteners, bulking agents, humectants, stabilizers.
Since 1993 and 1997, there has been no specific guideline for acceptable daily intake.
What is maltitol side effects?
Maltitol is a sugar substitute that is often used in confections, baked goods and other foods. The ingredient is made from the starch of corn, wheat or potatoes and has been approved by the U.S. Food and Drug Administration (FDA).
Maltitol has fewer calories than other types of sugars and carbohydrates but can cause stomach issues if you consume too much. Here are some common side effects associated with maltitol:
Where to buy maltitol?
You can buy maltitol at any grocery store or pharmacy. Here are some places where you can buy maltitol online:
Amazon Prime Pantry
eBay and Walmart
Frequently asked questions
what has maltitol in it?
Maltitol is a sugar alcohol that is often used as a sweetener in foods and beverages. It is found in many products, including candy, yogurt, ice cream, frozen desserts, and chewing gum.
What is maltitol in chocolate?
Maltitol is a type of sugar that is used as a sweetener in chocolate. It is not a straight substitute for sugar, and it does not have the same taste or texture. It has about 40% of the sweetness of sugar, so it can be used to cut down on calories when making chocolate candies.
How does maltitol affect blood sugar?
Maltitol has a glycemic index of 35, which means that it will raise blood sugar by 35% as compared to pure glucose. This is a relatively low number, so you don’t need to worry about maltitol causing a significant rise in your blood sugar levels.
How is maltitol manufactured?
Maltitol is a sugar alcohol that’s used in many foods and beverages. It’s manufactured by the partial hydrogenation of maltose or lactose, and can also be made by enzymatic reduction of starch or sorbitol.
To make maltitol, you need to start with cornstarch or wheat flour. First, you have to convert the starch into maltose syrup by heating it up and then cooling it down. Then you can use enzymes to convert the remaining glucose into the desired product: either maltitol or sorbitol (another sugar alcohol).
Is maltitol a natural sweetener?
Maltitol is not a natural sweetener. It is made from corn syrup, which is a byproduct of cornstarch. The process for making maltitol begins with the hydrolysis of corn starch, which involves removing the glucose from the corn and then adding hydrogen ions to create maltose. The resulting mixture is then treated with enzymes to create maltitol crystals.
Is maltitol an artificial sweetener?
Maltitol is a sugar substitute that contains one third of the calories of sugar. It’s made from a natural ingredient called maltose, which is found in grains and vegetables. Maltitol is often used as a sweetener in food products because it has only 40% of the sweetness of table sugar but almost half the calories.
Is maltitol halal?
The short answer is yes. Maltitol is a sugar alcohol that is derived from plants, not animals. It is used in many food items like chewing gum and candy because it has fewer calories than sugar. It is a common ingredient in many Halal products but you should always check to make sure it’s listed as an ingredient on the label before purchasing your product.
Is maltitol kosher?
It’s not kosher because it’s made from corn starch.
Is maltitol vegan?
The answer is yes. Maltitol is vegan, and it’s also gluten-free. It’s a sugar alcohol that tastes like sugar, but it has fewer calories than sugar. It’s often used in sugar-free candies and ice creams because of its low glycemic index and its high degree of sweetness.
Is maltitol GMO?
Starch is not made with GMO’s, and importers always ask for GMO-free documents. Therefore, it is GMO-free.
Is maltitol gluten free?
Yes, maltitol is gluten free. Maltitol is a sugar alcohol that has been approved by the FDA as being safe for people with celiac disease or other gluten-related disorders to consume.
Is maltitol safe for pets?
Maltitol, a sugar alcohol, is safe for dogs and cats. It’s not quite as sweet as table sugar, but it’s still too sweet for your pet to eat in large quantities.
Maltitol is used in some human foods because it has a lower glycemic index than other sugars. It can be used in baking and cooking to reduce the amount of sugar required while still producing a sweet-tasting product.
Is maltitol safe for pregnant?
Yes, maltitol is safe for pregnant women to consume. It is a sugar alcohol used in many foods and drinks, including ice cream, candy, chocolate, gum, and baked goods. Maltitol is safe to consume during pregnancy because it does not contain any carbohydrates or calories.
As maltitol is not broken down by the body, it is not considered a sugar. It has neither calories nor carbohydrates and can be safe for individuals with diabetes. However, it may cause diarrhea and other digestive side effects if consumed in large amounts (over 50g/day). There are no risks if you’re lactose intolerant but if you have hereditary fructose intolerance or hereditary glucose-galactose malabsorption, these conditions can affect how your body handles sugar substitutes like maltitol. Look for maltitol-only sweetened products without a high sugar content since high sugar content can increase the chances of a more intense reaction.
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