Why should you use maltitol as a sugar substitute?
Maltitol is a sugar substitute that belongs to the group of sugar alcohols (polyols). It is frequently used in the food industry, especially in sugar-free and calorie-reduced products. The sweetening power of maltitol is around 75-90% of the sweetening power of sucrose, also known as standard table sugar. However, maltitol provides only about half the calories of sucrose - about 2.4 calories per gram compared to 4 calories per gram for sucrose. The flavour and texture of maltitol is so similar to that of sugar that it is often almost indistinguishable. These properties make maltitol a popular sweetener in sugar-free foods.
Ideal for body and health
The glycaemic index of maltitol is lower than that of sucrose, which makes it particularly attractive for diabetics as it has less of an effect on blood sugar levels. In addition, maltitol does not contribute to the formation of caries, as it is not fermented by oral bacteria into acids that attack tooth enamel. It is therefore often used for sugar-free chewing gum and sweets.
