Maltitol Syrup (E 965): Sweetener Explained
Maltitol syrup is a thick, viscous sugar alcohol syrup used as a reduced-calorie sweetener substitute in a wide range of food products.
Things worth knowing about "Maltitol syrup"
Maltitol syrup is a thick, viscous sugar alcohol syrup used as a reduced-calorie sweetener substitute in a wide range of food products.
What is Maltitol Syrup?
Maltitol syrup is a liquid sugar substitute belonging to the group of sugar alcohols (polyols). It is produced from starch through enzymatic hydrolysis to maltose, followed by hydrogenation (catalytic reduction). The result is a thick, sweet syrup with a taste profile similar to sucrose but with fewer calories. In the European Union, it is approved as a food additive under the code E 965.
Composition and Properties
Maltitol syrup is primarily composed of maltitol along with other hydrogenated starch-derived compounds such as sorbitol, hydrogenated oligosaccharides, and hydrogenated polysaccharides. The exact composition may vary by manufacturer. Key properties include:
- Sweetness: approximately 75–90% of the sweetness of sucrose
- Caloric value: approximately 2.1 kcal/g (compared to 4 kcal/g for sugar)
- Low glycemic index (GI): significantly lower than sucrose
- Hygroscopic and viscous texture
- Heat-stable and easily processed in food manufacturing
Uses in Food Products
Maltitol syrup is widely used in the production of sugar-free or reduced-sugar foods. Common applications include:
- Sugar-free candies and hard-boiled sweets
- Reduced-calorie chocolate and snack bars
- Baked goods with reduced sugar content
- Ice cream and desserts
- Reduced-sugar jams and fruit spreads
- Nutritional supplements in syrup or softgel form
Effect on Blood Sugar
Because maltitol syrup is only partially absorbed in the small intestine, it causes a significantly smaller rise in blood glucose levels compared to regular sugar. This makes it appealing for individuals with diabetes mellitus or those seeking to reduce their sugar intake. However, it is not a substitute for medically supervised dietary management, and people with diabetes should consume it carefully, as it can still cause a modest increase in blood glucose levels.
Dental Friendliness
Compared to sucrose, maltitol syrup is poorly fermented by oral bacteria such as Streptococcus mutans, making it largely tooth-friendly. However, it does not achieve the same non-cariogenic status as sweeteners like xylitol.
Tolerability and Possible Side Effects
Like all sugar alcohols, maltitol syrup can cause gastrointestinal discomfort when consumed in excess, as it is fermented by bacteria in the large intestine. Common side effects at high intake levels include:
- Bloating and flatulence
- Abdominal cramps
- Diarrhea (laxative effect at approximately 25–50 g per day)
For this reason, EU food labeling regulations require that products containing more than 10% sugar alcohols carry the warning: “Excessive consumption may produce laxative effects.” Individuals with irritable bowel syndrome (IBS) or FODMAP intolerance are advised to avoid maltitol syrup, as polyols are classified as FODMAP substances.
Safety and Regulatory Status
Maltitol syrup is considered safe by the European Food Safety Authority (EFSA) and the US Food and Drug Administration (FDA) and is approved as a food additive. No specific acceptable daily intake (ADI) value has been established (“not specified”), but moderate consumption is recommended to avoid digestive discomfort.
References
- European Food Safety Authority (EFSA): Re-evaluation of the safety of maltitol (E 965) as a food additive. EFSA Journal, 2019.
- Grembecka, M.: Sugar alcohols - their role in the modern world of sweeteners. European Food Research and Technology, 2015.
- Livesey, G.: Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties. Nutrition Research Reviews, 2003.
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