Maltitol in food - functions and safety

Maltitol is a sugar alcohol (polyol) and is widely used in the food industry as a substitute for sucrose (table sugar) . It can be found in confectionery, low-calorie foods, protein bars, spreads or “fit” versions of desserts. Thanks to its sweet taste and lower energy value, it may seem like an ideal solution to limit sugar intake - but the reality is a little more complicated.

How is maltitol made and why is it used?

Maltitol is produced by hydrogenating maltose (so-called malt sugar) from starch.
It is characterized by:

• approximately 75–90% of the sweetness of sucrose ,

• lower energy value (≈ 2.1 kcal/g compared to 4 kcal/g of sugar),

• lower glycemic index (GI ≈ 35).

This means that maltitol raises blood glucose levels more slowly , but not completely – it still has a measurable effect on blood sugar . Therefore, it is not entirely suitable for people with diabetes if used in larger quantities.

From a technological point of view, it is popular because:

• behaves similarly to sugar (provides texture, stability, volume),

• has a pleasant taste without the bitter aftertaste typical of other polyols,

• and it is affordable .

Manufacturers use it not only to reduce the sugar content, but sometimes also as a cheaper replacement for parts of the ingredients.

Source: fjingredients.eu

Maltitol metabolism

• About 40–50% of ingested maltitol is broken down in the small intestine into glucose and sorbitol , which are further absorbed and metabolized via normal pathways.

• The rest (about half) passes into the large intestine , where bacteria ferment it into short-chain fatty acids (SCFAs) , carbon dioxide, and hydrogen.

• This process may lead to bloating, a feeling of fullness, or a laxative effect , especially at higher intakes.

Tolerance is individual, but doses above 30–40 g/day may cause digestive problems in more sensitive people.

Source: canva.com

Safety and health effects

According to available studies and the conclusions of the EFSA and FDA, maltitol is considered safe .
Its advantages:

• lower energy value,

• slower absorption of glucose,

• does not harm teeth (does not promote tooth decay).

Possible disadvantages:

• at high doses laxative effect and flatulence ,

• may cause discomfort in some people with digestive disorders (e.g. IBS),

• When consumed excessively, it still contributes to energy intake and therefore weight gain.
  

Maltitol and body weight

Although it has a lower caloric value than sugar, maltitol still provides energy .
If we consume it frequently and in large quantities (e.g. in "low sugar" sweets), it can contribute to excess calories just like other carbohydrates.
The claim "low calorie" does not mean that you cannot gain weight after eating a given food.

In conclusion

Maltitol can be a useful sweetener for reducing the sugar and energy content of foods. However, in higher amounts it can cause digestive problems and still contribute to energy intake. For the average consumer, small amounts are fine , but daily and high intakes can be detrimental to digestion and metabolism.

Resources:

1. The low glycemic index and health benefits of polyols as sugar substitutes Livesey, G. PMID: 19087449 Nutr Res Rev. 2003 Dec;16(2):163–91. doi: 10.1079/NRR200371.
2. A. Black, M. Spence, RO McMahon, GJ Cuskelly, CN Ennis, DR McCance, IS Young, PM Bell, and SJ Hunter et al. The impact of eucalyptus gum on glucose and insulin metabolism Published online September 1, 2002, at: Diabetes Metab Res Rev. PMID: 12469372.
3. GR Gibson; HM Probert; JV Loo; RA Rastall; MB Roberfroid Modulation of human colonic microbiota through diet: a revised prebiotic paradigm Doi: 10.1079/NRR200479; PMID: 19087444 Nutr Res Rev. 2004 Jun;17(2):259–75.
   
4. Saraiva, A., Carrascosa, C., Raheem, D., Ramos, F., & Raposo, A. (2020). Maltitol: Analytical determination methods, applications in the food industry, metabolism and health impacts. Nutrients, 12 (8), 2194. https://doi.org/10.3390/nu12082194