What is
Maltitol?
Maltitol is a reduced calorie bulk sweetener with sugar-like taste and sweetness.
Its stability, high sweetness, and structure make it suitable for a variety of
reduced-calorie, reduced-fat and sugar-free foods. Maltitol does not promote tooth decay.
Maltitol is a
member of a family of bulk sweeteners known as polyols or sugar alcohols. It has a
pleasant sweet taste--remarkably similar to sucrose. Maltitol is about 90% as sweet as
sugar, non-cariogenic, and significantly reduced in calories. Maltitol is especially
useful in the production of sweets, including sugarless hard candies, chewing gum,
chocolates, * baked goods and ice cream. It is available worldwide from Cerestar,
Roquette, SPI Polyols, Inc. and Towa Chemical Industry Co., LTD.
Maltitol is
made by the hydrogenation of maltose, which is obtained from starch. Like other polyols,
it does not brown or caramelize, as do sugars. Maltitol’s high sweetness allows it to
be used without other sweeteners. It exhibits a negligible cooling effect in the mouth
compared to most other polyols. Although maltitol is often used to replace sugars in the
manufacture of sugar-free foods, it may also be used to replace fat as it gives a creamy
texture to food.
Benefits
of 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.
Maltitol
Bulk sweetener
with a clean sweet taste similar to sucrose in intensity
Reduced-calorie
sweetener with only 2.1 calories per gram
Useful in
formulating a variety of low-calorie, low-fat and sugar-free foods
Especially
useful in the manufacture of sucrose-free chocolate
May be useful
for people with diabetes because it does not raise blood glucose or insulin levels
Does not
contribute to the formation of dental caries
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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.
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 all
polyols, including maltitol, are assigned a caloric value of 2.4 calories per gram.
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.
Safety
A petition to
affirm the GRAS (Generally Recognized as Safe) status of maltitol has been accepted for
filing by the U.S. Food and Drug Administration. This petition describes the use of
maltitol as a flavoring agent, formulation aid, humectant, nutritive sweetener, processing
aid, sequestrant, stabilizer and thickener, surface-finishing agent and texturizer. In
particular, the petition addresses the use of maltitol at levels of up 99.5% in hard candy
and cough drops, 99% in sugar substitutes, 85% in soft candies, 75% in chewing gum, 55% in
non-standardized jams and jellies and 30% in cookies and sponge cake.
The safety of
maltitol as a food ingredient is substantiated by numerous studies in both humans and
animals. The Joint Food and Agriculture Organization/World Health Organization Expert
Committee on Food Additives (JECFA) has reviewed the safety data and concluded that
maltitol is safe. JECFA has established an acceptable daily intake (ADI) for maltitol of
"not specified”, meaning no limits are placed on its use. An ADI "not
specified" is the safest category in which JECFA can place a food ingredient. Many
countries, which do not have their own agencies to review food additive safety, adopt
JECFA’s decisions.
The Scientific
Committee for Food of the European Union (EU) published a comprehensive assessment of
sweeteners in 1985, concluding that maltitol is acceptable for use, also without setting a
limit on its use.
As with other
polyols, maltitol may produce a laxative effect when consumed at very high levels. An
information statement similar to the one required for other polyols is recommended in the
GRAS petition for foreseeable consumption of greater than 100 grams per day of maltitol.
Multiple Ingredient Approach to Calorie Control
Americans
continue to demand good-tasting products with less calories and fat. The development and
use of a variety of safe low-calorie sweeteners, bulking agents, fat replacers and other
low-calorie ingredients help meet this consumer demand. The availability of many
low-calorie ingredients allows food manufacturers to choose the most appropriate
ingredient, or combination of ingredients, for a given product.
Maltitol works
well with other ingredients and may be synergistic with other sweeteners. This means the
combination of the sweeteners is sweeter than the sum of the individual sweeteners and
results in synergistic blends, which provide taste, economic and stability advantages.
Future
Maltitol’s
good taste, reduced caloric value, versatility and its high level of sweetness compared to
most other polyols facilitates its use in a wide variety of products. With the increasing
demand for products reduced in calories and fat, maltitol’s use is expected to
increase.
*As used in this paper, chocolate refers to chocolate flavored
confectionery.
REFERENCES
*** Information provided courtesy of the Calorie Control Council.
