Maltitol, also known as maltitol, is a sugar alcohol used in the food industry as a sweetener.
It is produced by hydrogenating maltose found in starch and is widely used due to its pleasant sweet taste and physical properties similar to sucrose.
The sweetness of maltitol is approximately 75-90% of the sweetness of regular sugar.
It is not fully absorbed by the body, hence it has fewer calories, contributing to its popularity in weight-loss products and healthy foods.
Maltitol is heat-stable and resistant to acidic environments, making it suitable for various products, including baked goods and confectionery.
It does not participate in the fermentation process by oral bacteria, making it considered safe for teeth and can be used in the production of chewing gum and toothpaste.
However, excessive consumption of maltitol can cause digestive issues as the unabsorbed portion ferments in the colon by the gut flora.
Nutritional Value
Maltitol has a relatively low glycemic index (GI) of approximately 35.
It has less impact on blood glucose levels compared to traditional sugar. However, it is worth noting that maltitol can still cause some elevation in blood sugar levels.
Possible Risks
Excessive intake of maltitol can lead to gastrointestinal disturbances due to its osmotic properties, which enhance intestinal peristalsis and may result in diarrhea.
Consumed in large amounts, maltitol may have a negative impact on ketosis, as it can trigger an insulin response and thereby reduce blood ketone levels.
