What is Maltitol?
Maltitol (E965) is a naturally occurring sugar, made from corn. It has 90% of the sweetness of sucrose (table sugar). It requires little or no insulin to metabolise, so is often recommended for use by diabetics. Maltitol does not promote tooth decay, and also has about half the calorific value of sucrose (2.1 Cal/g compared to 4.0 Cal/g). Visit www.maltitol.com to find out more!
Maltitol is manufactured by hydrogenating maltose, the glucose-glucose disaccharide (two sugars) derived from cornstarch. The use of maltitol in food is approved in most countries including Canada, Europe, Australia, New Zealand and Japan. While maltitol has not been approved officially for use in food in the United States, U.S. food manufacturers may use maltitol since FDA has accepted the 1986 petition seeking this approval. In 1999, FDA agreed officially that a value of 2.1 calories per gram was acceptable. Maltitol is about 90% as sweet as sugar. This feature makes it attractive to the food manufacturer as a one-for-one replacement of sugar. The FDA petition seeks approval for the use of maltitol in the same food categories approved for sorbitol and mannitol. What is hydrogenated starch hydrolysate? The singular term “hydrogenated starch hydrolysate” is applied to a family of polyol products. Hydrogenated starch hydrolysates (HSH) are produced by the partial hydrolysis of starch –
Sometimes used as a sugar substitute, maltitol is a polyol or sugar substitute that is understood to be almost as sweet as conventional granulated sugar. Measured in a manner that is similar to sugar, maltitol can be used in a number of recipes. The taste of maltitol is almost identical to sugar, but has the advantage of supplying fewer calories. There are several advantages that make maltitol worth consideration as a substitute for sugar. When used as an ingredient in baked goods, the sweetener helps to provide a pleasant taste. The thickening qualities of maltitol are similar to those of table sugar, making it ideal for the creation of a number of hard candies and chocolates. Because maltitol can aid in achieving a creamy texture, this sugar substitute is often used in creating ice cream that is lower in calories and less likely to trigger a spike in glucose levels. In the way of health benefits, the lower caloric content can be helpful for persons who are trying to lose a few extra
Maltitol is the sweetener used in Amber Lyn Chocolates. It is a reduced calorie sweetener that has 90% the sweetness of sugar. Maltitol is a member of a family of sweeteners known as sugar alcohols or polyols. In addition, most of the Maltitol on the market today is derived from corn. The Maltitol used in Amber Lyn Chocolates is derived from wheat.
