Common sugar substitute with properties similar to sugar but with moderate glycemic impact.
Moderate glycemic index sugar substitute produced from malt syrup, providing approximately 75% of sugar calories. A popular sugar substitute in sugar-free products despite having a higher glycemic impact.
Maltitol is a polyol derived from malt syrup through catalytic hydrogenation. It offers a flavor and texture profile very close to sugar, making it extremely popular in the food industry for sugar-free products. Its glycemic index of 35 is significantly higher than that of erythritol or xylitol, indicating a moderate increase in glycemia. Maltitol provides 2.1 to 2.7 kcal/g according to sources and can also cause digestive issues in large quantities.
Moderate glycemic index sugar substitute allowing better texture in sugar-free products.
Consume maltitol in moderation due to its higher glycemic index than other polyols. Check your individual glycemic response as it may vary. Prefer erythritol or xylitol over maltitol for better glycemic control when possible.
Maltitol offers a better taste but has a higher glycemic index than other polyols.
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