Maltitol

Does not promote tooth decay: Maltitol, like other polyols, is resistant to metabolism by oral bacteria which break down sugars and starches to release acids that may lead to cavities or erode tooth enamel. Maltitol, therefore, is non-cariogenic. The usefulness of polyols, including maltitol, as alternatives to sugars and as part of a comprehensive program including proper dental hygiene has been recognized by the American Dental Association. The FDA has approved the use of a “does not promote tooth decay” health claim in labeling for sugar-free foods that contain maltitol or other polyols. It may be labeled as safe for teeth in other parts of the world.

Reduced Calorie Alternative to Sugar: Absorption of maltitol by the human body is slow, allowing part of the ingested maltitol to reach the large intestine where metabolism yields fewer calories. Therefore, unlike sugar which contributes four calories per gram, the caloric contribution of maltitol is only 2.1 calories per gram. The U.S. Food and Drug Administration has stated it does not object to the use of this value for maltitol in nutrition labeling of foods. For a product to qualify as “reduced calorie” in the United States, it must have at least a 25 percent reduction in calories. Maltitol is, therefore, useful in formulating “reduced calorie” products.

The lower caloric value of maltitol and other polyols is recognized in other countries as well. For example, the European Union has provided a Nutritional Labeling Directive stating that polyols, including maltitol, are assigned a caloric value of 2.4 calories per gram.

Useful in the Diets of People with Diabetes: Control of blood glucose, lipids and weight are the three major goals of diabetes management today. Maltitol is slowly absorbed. Therefore, when maltitol is used, the rise in blood glucose and the insulin response associated with the ingestion of glucose is significantly reduced. The reduced caloric value of maltitol (2.1 calories per gram versus 4.0 for sugar) is consistent with the objective of weight control. Products sweetened with maltitol in place of sugar may be useful in providing a wider variety of reduced-calorie and sugar-free choices to people with diabetes.

Recognizing that diabetes is complex and requirements for its management may vary between individuals, the usefulness of maltitol should be discussed between individuals and their health care providers. Foods sweetened with maltitol may contain other ingredients which also contribute calories and other nutrients. These must be considered in meal planning.

Useful in the Production of Sucrose Free/Reduced Calorie Chocolate: Before the development of maltitol, the production of “sucrose-free” or “no sugar added” chocolate proved difficult because of the lack of a polyol with the physical, chemical and organoleptic properties of sucrose. Maltitol’s anhydrous crystalline form, low hygroscopicity, high melting point and stability allow it to replace sucrose in high quality chocolate coatings, confectionery, bakery chocolate and ice cream.