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Maltitol is a natural sweetener (sweetener) belonging to the group of polyols. It is used in the food industry – it is added to chewing gums, chocolates and sweets with a reduced fat content.
Maltitol is a sweetener from the group of sugar alcohols, which also includes sorbitol, xylitol and ertritol. Despite the name of the group, its sugars do not contain any percentage of alcohol. Sugar alcohols are substances that occur naturally in plant products, but are produced artificially for the food industry. Maltitol is made from maltose naturally contained in cereal grains, mainly corn. It is obtained by reducing sugars and does not contain any unnatural additives. What are the properties of maltitol? The properties of maltitol are similar to those of sucrose, i.e. ordinary white sugar obtained from beetroot or sugar cane. It has a taste very similar to sugar and does not change properties when exposed to high temperatures (artificial sweeteners such as aspartame or saccharin have this disadvantage). Thanks to this, it can be successfully used for confectionery products and baked goods, as well as for cooking and baking. High temperature does not make maltitol caramelize and turn brown. It melts at high temperature and gives the dishes and products to which it has been added a creamy consistency. It is almost as sweet as sugar, so it is used in the same proportions. However, it has half the calories, does not cause cavities and can be consumed by people with celiac disease and lactose intolerance. Maltitol can also be used by people who are slimming (due to its lower caloric content), people with diabetes and people on a gluten-free diet.
Due to its low calorific value, maltitol is added to light products, intended for people who care about their body or are on a slimming diet. Such products have a reduced fat content, which is often supplemented with an increased sugar content, so that the bar or cheese has a pleasant taste. Adding more maltitol does not increase the caloric value of the product, so it still serves its purpose. Often, in the case of light products, artificial sweeteners such as aspartame are used, but maltitol seems to be a safer and healthier sugar substitute. Maltitol added to food products also gives them a nice-tasting creamy texture and increases the volume of the mass, which automatically lowers the caloric content (it seems that there is more of the product, and the energy value remains low).
Unlike artificial sweeteners, maltitol has no side effects or harmful to health, or at least so far there are no reports of them. Thorough studies have been carried out to determine the possible harmfulness of maltitol, as was the case with other sweeteners. No harmful effects of maltitol were detected and therefore no recommendations were made to limit the daily consumption of this sweetener. However, as with all food products, moderation is also recommended when using maltitol. Excessive amounts of this sweetener can cause gas to build up in the gut and cause gastrointestinal discomfort such as diarrhea. It is recommended not to exceed the dose of 50 g of maltitol per day. However, this is such a large amount that it seems highly unlikely that anyone would manage to eat so many maltitol-sweetened products per day.
Maltitol for diabetics and people with gluten intolerance
Maltitol is absorbed in the digestive tract more slowly than regular sugar, so it does not cause an excessive increase in blood glucose and does not stimulate insulin secretion. It has a low glycemic index and for these reasons it is an excellent sugar substitute for people suffering from diabetes. Nevertheless, they should check their blood glucose levels after consuming products containing this sweetener, for their own safety. Maltitol is also a sweetener suitable for people with glucose intolerance. Although it is obtained from cereal grains, it does not contain gluten. While a food sweetened with maltitol does not contain grains such as oats, wheat and rye, it can be safely consumed by people with celiac disease or gluten intolerance.