If you have eaten sweets without added sugar, you must have eaten maltitol!
Maltitol is by far the most popular sweetener, sugar substitute added to food - chocolates, bars, candies, cookies, nutritional supplements and more.
Three reasons why we want you to learn more about maltitol:
- It has a daily norm, exceeding which an unpleasant body reaction may begin.
- It has calories and affects sugar levels.
- It is the most popular sweetener used in the production of low-sugar foods, so it is taken relatively often.
ANATA.LV also offers products that contain maltitol, and we want our customers to make informed purchases, be able to choose the most suitable for them and feel good when using it.
That is why we explain in simple language what is what, so that you can choose what is best for you.
The article was written in cooperation with certified nutritionist Diana Nešatajeva.
In this publication you will learn:
- What is maltitol and what does it taste like.
- How maltitol is obtained.
- How maltitol affects sugar levels.
- What is the dosage of maltitol to feel good.
- Is maltitol suitable for people with diabetes.
1. Maltitol taste
Maltitol has a sweet taste, very similar to sugar and about 90% of the sweetness of sugar. This sweetener is usually not available for purchase at home, but is the most popular sweetener in sugar-free and no-added-sugar products.
Maltitol does not have a cool or bitter aftertaste like other sweeteners.
2. Origin of maltitol
Maltitol is a natural sweetener - a sugar alcohol or polyol, and it occurs naturally in various fruits and vegetables.
It is often called both MALTITOL and MALTITE, the meaning is the same, but MALTITOL would be correct.
Commercially, it is obtained from starches such as corn, wheat and potato starch.
Maltitol is often referred to as maltitol syrup (E965ii) and crystalline maltitol (E965i) in the ingredients list. It is found as an ingredient in a wide range of food products such as chewing gum, chocolate, nutritional supplements and hard and chewy sweets.
3. Effects of maltitol
Maltitol has half less calories than sugar – 240 kcal per 100 g (sugar has 400 kcal per 100 g). It has a glycemic index of 35 (sugar has a GI of 63), is not quickly absorbed into the bloodstream, and therefore does not have the same effect on blood sugar or insulin levels as sugar.
It is recognized as safe, but should be used in moderation - up to 40g per day for adults and 15g per day for children. Maltitol can cause bloating and diarrhea when taken in large amounts.
To avoid unwanted reactions, when choosing products containing maltitol, pay attention to the amount of "polyol" indicated in the nutritional value table of the product, because maltitol is a polyol. For example, if the amount of product in a package is 50 g and the polyols per 100 g of product is 60 g, then this particular package contains 30 g of maltitol, which will be the acceptable amount for an adult, but a child will be allowed to eat less than half of the product.
4. Suitability of maltitol for diabetics
Maltitol is a carbohydrate and has a medium GI, so it affects blood sugar levels. If the product with maltitol also contains fiber, then sugar level fluctuations will be more even. Diabetic patients can use products with maltitol in their composition, but they must also monitor the glucose curve and it is better to eat them after the main meal.
Conclusions
Maltitol can reduce the amount of calories in products by half compared to using sugar, so it can help you lose weight.
Maltitol raises blood sugar more slowly than sugar, making it a good enough alternative to sugar. Maltitol in too large a quantity can cause unwanted stomach problems, so the amount taken should be monitored.
Diabetics should take into account that maltitol is a carbohydrate and monitor the glucose curve when using products with maltitol.
Source used: Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts. Ariana Saraiva, Conrado Carrascosa, Dele Raheem, Fernando Ramos and António Raposo. International journal of environmental research and public health. July 2020; 17(14): 5227. Published July 20, 2020.