Maltitol (chemical formula C₁₂H₂₄O₁₁), commonly known as hydrogenated maltose, is a functional sugar alcohol with a sweetness intensity of 80–90% compared to sucrose. Recognized for its favorable technological and metabolic properties, it serves as a multi-functional ingredient in the food industry.

Key Functional Characteristics

• Reduced Caloric Value: At approximately 2.1 kcal/g, maltitol provides about 47% fewer calories than sucrose, supporting its use in low-energy product formulations.

• Moderate Glycemic Response: With a glycemic index (GI) of around 35—significantly lower than sucrose (GI 65)—it causes a slower and lower rise in blood glucose levels, though its effect remains more pronounced than that of isomalt or xylitol.

• Stability & Humectancy: Exhibits excellent heat stability (up to 150°C) and moderate moisture-retaining capacity, making the liquid form particularly useful as a humectant in various applications.

• Consumption Consideration: A single intake should generally not exceed 20–30 g, as higher amounts may lead to gastrointestinal discomfort, including bloating or diarrhea.

Applications in the Food Industry
Maltitol performs multiple roles—as a sweetener, texture modifier, moisture retainer, and flavor enhancer—enabling its broad use across product categories:

• Confectionery: Frequently used in sugar-free chewing gum, chocolates, jams, and jellies, where it provides bulk and sweetness similar to sucrose while improving shelf life and mouthfeel.

• Bakery Products: Incorporated in breads, cakes, and pastries for its heat stability and mild sweetness, helping to lower caloric content without compromising product quality.

• Beverages & Frozen Desserts: Added to soft drinks and ice cream to enhance body and sweetness, and to maintain consistency under varying storage conditions.

• Fat Replacement: Serves as a carbohydrate-based fat substitute in certain low-calorie food systems, contributing to creamy texture and reduced energy density.

As a safe, multi-functional sweetener, maltitol effectively supports sugar and calorie reduction goals in a wide range of food products, while offering improved metabolic and dental health benefits compared to conventional sweeteners.