Maltitol, also known as hydrogenated maltose, is a colorless and transparent crystal, easily soluble in water and insoluble in methanol and ethanol. It is a new type of sweetener that is widely used in sugary food processing.

As the main bulking sweetener, maltitol plays an important role in sugar substitutes for baked goods. Its unique characteristics make it possible to reduce the use of sugar while ensuring the quality of baked goods. And maltitol has the closest application properties to sucrose in baking, has high cost performance, and is widely used in baked goods. Maltitol is a disaccharide alcohol, and its physical and chemical properties such as molecular weight and solubility are also close to those of sucrose.

Maltitol has high sweetness, low calories, good safety, sufficient raw materials, simple manufacturing process, and unique properties that other sweeteners do not have. So what are its functional features?

1. Promote calcium absorption: Animal experiments have shown that maltitol can promote intestinal calcium absorption and increase bone mass and bone strength.

2. No stimulation of the secretion of insulin: Since maltitol is difficult to digest and absorb, and the blood sugar level rises little, it has no stimulating effect on the secretion of insulin necessary for glucose metabolism, thus reducing the secretion of insulin. Thus it can be seen that maltitol can be used as a sweetener for diabetic patients.

3. Inhibit excessive accumulation of fat in the body: If high fat and sugar are consumed at the same time, the secretion of insulin is stimulated and the activity of lipoprotein decomposing enzymes is increased, so it is easy to increase the accumulation of fat in the body. If maltitol is used instead of sugar to make high-fat foods such as ice cream, cakes, and chocolates, it will not stimulate insulin secretion, so it can be expected to reduce excessive accumulation of fat in the body.

4. Maltitol has good temperature and chemical stability. Degradation occurs when heated above 200°C. Its sweetness is 0.8-0.9 times that of sucrose, and its calories are 60% of that of sucrose. It is a low-GI raw material and is most widely used in sugar-free fillings and sugar-free mooncakes. Its viscosity is 2 times greater than xylitol and sorbitol, and is suitable for making sticky foods, such as various dessert fillings, Shaqima, Snow Meiniang, etc. Maltitol is basically not absorbed by the human body and does not increase blood sugar levels after consumption and is suitable for diabetic patients. Moreover, maltitol cannot be used by most bacteria and does not produce acid in the oral cavity, which can effectively prevent dental caries. It can also extend the shelf life of food.

Applications in the food industry

(1) Used as a fat substitute

Sugar alcohols are effective emulsifiers and foaming agents for cakes and creams. Taking advantage of the emulsification stability of sugar alcohols, the oil and water-based emulsified margarine produced is not only of high quality, but also can be used in food production to make food feel greasy and smooth. Due to its smooth structure, maltitol can be used as a fat substitute to produce low-calorie foods, which can maintain the flavor and texture of the original fatty foods.

(2) It can be used as a sweetener for high-fat foods such as ice cream, cream pastries, toffee, etc., which can inhibit fat accumulation in the body and prevent obesity.

(3) Used in processing chewing gum, candies, pastries, beverages, and food for children and the elderly, etc. It can promote the body's absorption of calcium and prevent dental caries and age-related diseases.

(4) Maltitol has a soft and pure sweetness and does not color when heated to 150°C. And it does not cause Maillard reaction when heated with amino acids. It is suitable for processing high-end hard candies, toffee, crystal toffee, etc. In addition, maltitol has excellent color protection effect and is used to process preserved fruits, jelly, pickles, etc., and can extend the shelf life of fruits and vegetables.

(5) Maltitol has good moisturizing properties and is non-fermentable. It can be used in bread and pastries to extend the shelf life.

However, excessive intake can cause gastrointestinal discomfort or diarrhea. The diarrhea-causing properties of various sugar alcohols are different. The diarrhea-causing threshold of maltitol is much larger than that of xylitol and sorbitol. For maltitol, 100 grams per person per day will not cause gastrointestinal discomfort.

To ensure the compliant use of food additives, food production companies should comply with GB 2760-2014 "National Food Safety Standard for the Use of Food Additives", which stipulates the principles for the use of food additives, the types of food additives allowed to be used, the scope of use and the maximum use amount or residual amount.