Maltitol
Maltitol is a sugar alcohol (polyol) widely used as a sugar replacer in the food industry, especially in reduced sugar or no added sugar products. It provides a pleasant, sugar like sweetness and body, with a lower impact on blood glucose compared to sucrose, and is highly valued in formulations where texture and bulk similar to sugar are required.
Source
Industrial production: maltitol is produced from carbohydrate raw materials (most commonly starch-based sources) through enzymatic conversion to maltose, followed by hydrogenation to maltitol, then purification and quality standardization.
Variations
- Maltitol syrup: used in fillings, caramels, toppings, chewing gum, and bars (adds body and water-binding).
- Powder/crystalline maltitol: for chocolate, baked goods, dry mixes, and powdered formulations.
- Different syrup profiles (DE / composition): selected based on target viscosity, sweetness, and processing behavior.
- Standard vs. specialty grades (e.g., low-moisture): chosen depending on process and storage requirements.
Applications In The Food Industry
Confectionery Industry (Sugar-Free And No Added Sugar Products)
Maltitol is widely used in sugar-free chocolates, fillings, coatings, caramel and hard candies, chewing gums and bubble gums. With sweetness close to sucrose and good heat stability, it enables the production of reduced-calorie and sugar-free products without major compromise in taste and texture. It is suitable for cooking, boiling and caramel formation processes, with lower crystallization risk compared to regular sugar.
Bakery Industry And Diet Bakery Products
In bakery products with reduced sugar or no added sugar (cookies, biscuits, cakes, muffins), maltitol acts as a sweetener and bulk ingredient contributing to volume and structure, unlike high-intensity sweeteners. It helps retain moisture, prolongs softness and supports an appealing crust color during baking. It is particularly suitable for products aimed at consumers monitoring sugar and calorie intake.
Beverage And Syrup Industry
Maltitol, most often in liquid form (maltitol syrup), is used in functional drinks, syrups, ice cream toppings and dessert sauces with reduced sugar content. It provides pleasant mild sweetness, viscosity and body, with a lower glycemic response compared to sucrose. Due to its good solubility and neutral taste, it blends easily with high-intensity sweeteners and flavors.
Diet Products, Protein And Snack Bars Industry
In protein, diet and meal replacement bars, maltitol is used as a sweetener and bulk agent that contributes to structure and binding of ingredients. It helps create a soft or chewy texture, reduces stickiness and can extend shelf life thanks to lower levels of fermentable sugars. It is often combined with fibers, other polyols and proteins to achieve low or reduced sugar content.
Benefits
- Sugar replacement with true bulk: delivers mass and texture similar to sucrose (not just high-intensity sweetness).
- Clean, sugar-like sweetness: close to sugar, typically without a strong aftertaste.
- Good mouthfeel: especially in chocolate, fillings, and creams.
- Supports reduced-sugar formulations: enables “sugar reduced” profiles while keeping structure and eating quality.
- Processing stability: performs well under many thermal and manufacturing conditions when the recipe is properly balanced.
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