Maltitol is a functional sugar alcohol produced by hydrogenation of maltose. As a representative product of low-calorie sweeteners, it has outstanding health benefits such as not raising blood sugar, not stimulating insulin secretion, and preventing tooth decay. Currently, it has become a core ingredient in sugar-free and low-sugar product formulations.
Characteristics of Low-Or Zero-calorie Sweeteners Maltitol
1. Similar sweetness to sucrose
It has a similar sweetness to sucrose, with a mild and pure taste without any off-flavors or unpleasant aftertastes.
2. Low calories
Maltitol is difficult to be digested and metabolized in the body, with calories only being 5-10% of those of sucrose. When consumed with high-fat foods, it can also help store fat in the body.
3. Does not raise blood sugar
Maltitol is difficult to be digested and absorbed, having almost no stimulating effect on insulin secretion, and the increase in blood sugar levels is also less.
4. Does not cause tooth decay
It is not a substrate that produces acid, almost completely does not cause bacteria to synthesize insoluble polysaccharides, and is an extremely difficult-to-form non-corrosive sugar. It is not metabolized by oral microorganisms and therefore does not cause tooth decay.
5. Non-fermentable
It is not easily utilized by molds, yeasts, and lactic acid bacteria, and has excellent microbial stability.
Functional advantages
1. Promotes calcium absorption
It has the effect of promoting calcium absorption in the intestines and has the function of increasing girls' calcium intake and enhancing bone strength.
2. Inhibits fat accumulation
It can be used to make high-fat foods instead of granulated sugar, and since it does not stimulate insulin secretion, it can reduce excessive accumulation of fat in the body.
3. Laxative effect
It promotes intestinal peristalsis, and moderate intake is helpful for improving constipation.
4. Preservation of aroma
It has an aroma retention property, which can maintain the aroma of food and enhance the flavor experience.
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