Maltitol

Maltitol is a sugar alcohol (polyol) that is produced from maltose, a sugar found in starch. It is manufactured through the hydrogenation of maltose, a process that converts some of the aldehyde groups to hydroxyl groups. This results in a substance that is about 90% as sweet as sucrose (table sugar) but with fewer calories.

Maltitol is primarily used as a sugar substitute in a variety of sugar-free and reduced-sugar food products. Its properties, such as its sweetness, texture, and stability, make it suitable for use in confectionery, baked goods, chewing gum, and ice cream. It provides bulk and sweetness without contributing as many calories or as much to blood sugar levels as regular sugar.

Maltitol is authorised as a food additive in Great Britain and is listed on the Register of Food Additive Authorisations. It has been evaluated by the European Food Safety Authority (EFSA). Like other sugar alcohols, excessive consumption of maltitol can have a laxative effect due to its incomplete absorption in the small intestine. The NHS notes that sugar alcohols can cause bloating and diarrhoea if eaten in large amounts. Evidence regarding its impact on dental health suggests it does not contribute to tooth decay in the same way as sugar.