Maltitol
A sugar alcohol used as a sugar substitute
Maltitol
Maltitol is a sugar alcohol (also known as a polyol) used as a sugar substitute. It is commonly used in the food industry due to its sweetness, which is similar to that of sucrose, and its lower caloric content. Maltitol is derived from maltose, a disaccharide, and is produced by the hydrogenation of maltose obtained from starch.
Chemical Properties
Maltitol is a disaccharide alcohol with the chemical formula C12H24O11. It is a white, crystalline powder that is soluble in water. The sweetness of maltitol is approximately 75-90% that of sucrose, making it a popular choice for sugar-free and reduced-calorie foods.
Uses
Maltitol is widely used in the production of sugar-free and "no sugar added" products, including chocolate, candy, baked goods, and ice cream. It is also used in chewing gum and oral hygiene products due to its non-cariogenic properties, meaning it does not contribute to dental caries.
Health Effects
Maltitol is considered safe for consumption by various health authorities, including the Food and Drug Administration (FDA) and the European Food Safety Authority (EFSA). However, like other sugar alcohols, excessive consumption of maltitol can lead to gastrointestinal discomfort, such as bloating and diarrhea, due to its incomplete absorption in the small intestine.
Metabolism
Maltitol is partially absorbed in the small intestine and metabolized in the liver. The unabsorbed portion is fermented by bacteria in the large intestine, which can lead to the production of gas and other byproducts. The caloric value of maltitol is approximately 2.1 kcal/g, which is lower than that of sucrose (4 kcal/g).
Comparison with Other Sugar Alcohols
Maltitol is one of several sugar alcohols used as sweeteners, including sorbitol, xylitol, and erythritol. Compared to these, maltitol has a sweetness level closer to that of sucrose, but it also has a higher glycemic index, which can affect blood sugar levels more than other sugar alcohols.
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