Maltitol (E965): Sugar Substitute with Fewer Calories
Maltitol (E965) is a sugar alcohol used as a sugar substitute in reduced-sugar foods. It provides fewer calories than sugar and has a minimal impact on blood glucose levels.
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Maltitol (E965) is a sugar alcohol used as a sugar substitute in reduced-sugar foods. It provides fewer calories than sugar and has a minimal impact on blood glucose levels.
What is Maltitol?
Maltitol (also known as Maltit, food additive E965) is a sugar alcohol (polyol) produced industrially from maltose, which itself is derived from the breakdown of starch. Maltitol is widely used as a sugar substitute in foods such as chocolate, chewing gum, candies, and baked goods that are marketed as sugar-reduced or sugar-free.
Production and Chemical Properties
Maltitol is produced by the hydrogenation of maltose, a process in which hydrogen is added to the sugar molecule. The result is a white, crystalline powder with a sweetness of approximately 75–90% compared to regular table sugar (sucrose). Unlike sucrose, maltitol is only partially absorbed in the small intestine and is metabolized more slowly.
Caloric Content and Glycemic Index
Maltitol provides approximately 2.4 kilocalories per gram, significantly less than sugar (4 kcal/g). Its glycemic index (GI) is around 35, compared to a GI of 65–70 for sucrose. This makes maltitol particularly suitable for products designed for people with diabetes mellitus or for calorie-reduced diets. However, it is worth noting that maltitol raises blood sugar more than other sugar alcohols such as erythritol or xylitol.
Applications in Food
Maltitol is used in a wide variety of food products:
- Chocolate and confectionery: Maltitol closely mimics the texture and melt of sugar, making it especially well suited as a replacement in chocolate products.
- Chewing gum and candies: Due to its moisture-retaining properties, maltitol extends shelf life and improves texture.
- Baked goods and pastries: Maltitol can replace sugar in recipes and provides similar baking and browning characteristics.
- Medications and dietary supplements: Maltitol is used as a carrier and sweetener in tablets and syrups.
Tolerability and Possible Side Effects
Like all sugar alcohols, maltitol can cause digestive discomfort when consumed in excessive amounts. Since it is only incompletely absorbed in the small intestine, a portion of the maltitol reaches the large intestine, where it is fermented by gut bacteria. This can lead to the following complaints:
- Bloating and flatulence
- Abdominal cramps
- Diarrhea (at high doses)
EU food regulations require that products containing more than 10% maltitol carry the warning: excessive consumption may produce laxative effects. Compared to other polyols such as sorbitol or mannitol, maltitol is generally considered somewhat better tolerated.
Dental Health
Maltitol is barely fermented by oral bacteria, which is why it is considered tooth-friendly. It does not promote dental caries, as cariogenic bacteria (such as Streptococcus mutans) are unable to use maltitol effectively for acid production. However, maltitol is not officially approved as tooth-protective in the same way as xylitol.
Safety and Regulatory Status
Maltitol is approved as a food additive in the European Union under the number E965 and is considered safe for human consumption by the EFSA (European Food Safety Authority). There is no established ADI (Acceptable Daily Intake) value, as no toxicological concerns are known. The FDA in the United States also classifies maltitol as GRAS (Generally Recognized As Safe).
References
- European Food Safety Authority (EFSA): Re-evaluation of maltitol (E 965) as a food additive. EFSA Journal, 2019.
- Livesey G. - Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties. Nutrition Research Reviews, 2003.
- U.S. Food and Drug Administration (FDA): Generally Recognized as Safe (GRAS) - Maltitol. FDA, 2022.
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Related search terms: Maltitol + Maltit + E965