Maltitol is a disaccharide alcohol obtained by hydrogenation and reduction of maltose as raw material. It is colorless and transparent, and is easily soluble in water. Its sweetness is equivalent to 90% of sucrose, and its sweetness is pure and has no bad aftertaste. With a caloric value of 10% of sucrose and an energy value of 8.36KJ/g, maltitol is a low-calorie functional sweetener. It absorbs and releases moisture smoothly, is not easy to crystallize, is difficult to be fermented by microorganisms, and has many excellent physiological functional properties. Maltitol has been widely used in the food industry and has broad development prospects.

1. Does not increase blood sugar concentration. After ingesting glucose or sucrose, they are quickly absorbed by the body, causing blood sugar to rise rapidly, thereby stimulating insulin secretion. Since maltitol hydrolyzes very slowly in the human body, the glucose released is not enough to cause fluctuations in blood sugar levels, which inhibits its absorption of glucose to some extent. After humans ingest maltitol, blood sugar levels and blood insulin levels increase only slightly. Therefore, maltitol is an ideal sweetener for people with liver disease or diabetes.

2. Low caloric properties. Maltitol can resist the digestion of acidic gastric juice, the hydrolysis of small intestinal enzymes and the decomposition of large intestinal microorganisms during human digestion. This special physiological property makes maltitol a high-end health-care sweetener with excellent taste and low calories.

3. Inhibit excess accumulation of fat in the body. Insulin can increase the activity of lipase and promote the storage of excess fat in animal adipose tissue. But maltitol does not stimulate insulin secretion. Therefore, maltitol has the function of inhibiting fat accumulation in the body when eaten together with fat.

4. Non-cariogenic. Dental caries first begins with tartar. Tartar is formed when bacteria in the mouth synthesize ingested sugar into insoluble glucan. The acid produced by bacteria in dental plaque corrodes the enamel on the surface layer of teeth and accumulates over a long period of time, resulting in the formation of dental caries. Since maltitol is not an acid-producing matrix, it does not cause bacteria to synthesize insoluble polysaccharides at all. Therefore, maltitol is a non-corrosive sugar that is extremely difficult to form dental caries.

Applications of maltitol in food industry

Maltitol can be used in ice cream, popsicles, pastries, beverages, biscuits, bread, pickles, candies and other products, and can be used according to actual needs. It is a very safe food ingredient. Maltitol is almost not decomposed in the human body and can be used as a food ingredient for patients with diabetes and obesity.

1. Application in bread. Because maltitol is difficult to be utilized by fungi such as baker's yeast and mold, it is a refractory substance that can extend the shelf life of bread. At the same time, after adding maltitol, the bread becomes softer, has a delicate texture, and can better prevent dental caries. It is absorbed slowly in the gastrointestinal tract, inhibits the formation of fat, and promotes the absorption of calcium. It is very suitable for special groups such as those with obesity and diabetes.

2. Application in dairy products. Dairy products added with maltitol not only have no effect on the flavor of dairy products, but also make them have unique color, fragrance, rich nutrition, low sweetness, low heat energy, good stability and water solubility. The ratio of other major nutrients like protein, milk fat and minerals is completely in line with the physiological characteristics of middle-aged and elderly people and diabetic patients, and will not increase metabolic burden.

3. Application in ice cream and beverages. The use of maltitol in ice cream can make the product delicate and thick, sweet and delicious, and extend the shelf life. By using maltitol, a fat substitute and sugar-free sweetener, and appropriately increasing the amount of water added, a good-quality sugar-free ice cream product can be made. Maltitol has a certain viscosity and is difficult to ferment. Therefore, when making suspended fruit drinks or lactic acid drinks, adding maltitol instead of sugar can make the drinks taste fuller.

In recent years, with the changes in people's concepts of healthy diet and life, maltitol's low-calorie properties have met people's demand for sweetness. It is used as a sweetener for high-fat foods such as ice cream and cream pastries, and can inhibit fat accumulation in the body and prevent obesity, which displays extremely important functional properties in obesity.