Maltitol

Maltitol is a sugar alcohol (a polyol) used as a sugar substitute. It has 75–90% of the sweetness of sucrose (table sugar) and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose. In chemical terms, maltitol is known as 4-O-α-glucopyranosyl-D-sorbitol. It is used in commercial products under trade names such as Lesys, Maltisweet and SweetPearl.

Etymology

The term "maltitol" is derived from "maltose" (the sugar obtained from malt) and "-itol," a common ending for sugar alcohols.

Chemical Properties

Maltitol is a member of a family of bulk sweeteners known as polyols or sugar alcohols. It has a chemical formula of C12H24O11. Like other polyols, it does not brown or caramelize as sugars do. Maltitol is very similar to sugar in terms of its physical appearance.

Health Effects

Maltitol is less likely to cause gastric distress than other sugar alcohols because of its unique digestion process. However, overconsumption can lead to bloating, flatulence, and diarrhea. It is considered safe for people with diabetes, but should be included in the daily carbohydrate count.

Uses

Maltitol is commonly used in sugar-free and diet products, including chocolates, candies, baked goods, and ice cream. It is also used in non-food items such as mouthwash, toothpaste, and cough syrup.

See Also

• Sugar substitute
• Sugar alcohol
• Polyol
• Maltose

References

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