Maltitol is a sugar alcohol (polyol) used as a sugar substitute. It has 90% the sweetness of sugar and nearly identical properties, except for browning. It is used to very easily replace sugar and has less food energy, does not promote tooth decay and has a somewhat lower blood sugar response. Unfortunately, maltitol is well known to cause gastric distress, particularly if consumed in great quantities, and still has a considerable impact on blood sugar[citation needed]. Chemically, maltitol is also known as 4-O-a-Glucopyranosyl-D-sorbitol. Commercially, it is known under trade names such as Maltisorb and Maltisweet.

Production and Uses
Commercially, maltitol is produced by Cerestar, Roquette, SPI Polyols, Inc., and Towa Chemical Industry Co., Ltd among other companies. Maltitol is made by hydrogenation of maltose obtained from starch. Its high sweetness allows it to be used without being mixed with other sweeteners, and exhibits negligible cooling effect (negative heat of solution) in comparison with other sugar alcohols, and is very similar to the subtle cooling effect of sucrose. It is used especially in production of sweets – sugarless hard candies, chewing gum, chocolates, baked goods, and ice cream.

Metabolism of Maltitol
Maltitol, like other sugar alcohols, does not brown or caramelize. It is not metabolized by oral bacteria, so it does not promote tooth decay. It is somewhat more slowly absorbed than sugar (sucrose) which makes it somewhat more suitable for people with diabetes than white sugar (sucrose). It is very important to be aware that its blood sugar impact is far from negligible and some traditional sugars, such as fructose, actually have a significantly lower impact on blood sugar[citation needed]. Its food energy value is 2.1 calories per gram (8.8 kJ/g); (sugar is 4.0 cal/g (16.7 kJ/g).

Due to its slow absorption, excessive consumption can have laxative effect and often can cause gas and/or bloating. Maltitol is particularly demonized regarding gastric side effects because it is so easy for food producers to use it in vast quantities (due to its amazingly sugar-like properties) so consumers often end up consuming far more than they could most other sugar alcohols. While this is a major problem with maltitol, many sugar alcohols are far more likely to cause gastric distress than maltitol when compared gram-for-gram.

This is part of a series on natural sugar substitutes. Read more here:

• Sugar Substitutes – Brazzein – Natural Sweetener
• Sugar Substitutes – Curculin – Natural Sweetener
• Sugar Substitutes – Erythritol – Natural Sweetener
• Sugar Substitutes – Fructose – Natural Sweetener
• Sugar Substitutes – Glycerol – Natural Sweeteners
• Sugar Substitutes – Glycyrrhizin – Natural Sweeteners
• Sugar Substitutes – Hydrogenated Starch Hydrolysates – Natural Sweetener
• Sugar Substitutes – Isomalt – Natural Sweetener
• Sugar Substitutes – Lactitol – Natural Sweetener
• Sugar Substitutes – Mabinlin – Natural Sweetener
• Sugar Substitutes – Maltitol – Natural Sweetener
• Sugar Substitutes – Mannitol – Natural Sweetener
• Sugar Substitutes – Miraculin – Natural Sweetener
• Sugar Substitutes – Monellin – Natural Sweetener
• Sugar Substitutes – Pentadin – Natural Sweetener
• Sugar Substitutes – Sorbitol – Natural Sweetener
• Sugar Substitutes – Stevia – Natural Sweetener
• Sugar Substitutes – Tagatose – Natural Sweetener
• Sugar Substitutes – Thaumatin – Natural Sweetener
• Sugar Substitutes – Xylitol – Natural Sweetener

Information Provided by Wikipedia