Maltitol is not a sugar, it is a very typical sucrose substitute. Maltitol is added to many sugar-free products to make them taste better.

When people consume maltitol, it will not cause dental caries, and it has very little impact on blood sugar concentration. Of course, it also has a relatively small impact on blood lipids. Maltitol also plays a very important role in the syrup making process. Maltitol is very easily soluble in water, has a very good smell, and its sweetness is easily accepted by people. It has very good hygroscopicity, so when people store maltitol, they must store it in a cool and dry place. Even diabetic patients can consume maltitol products appropriately on daily basis, because people eating maltitol products will not increase blood sugar. Of course, it will not stimulate the secretion of insulin.

Maltitol is obtained by hydrogenating maltose. It is an early sugar alcohol used in low-calorie sweeteners. There are two products: one is a colorless crystalline product; the other is a colorless viscous product. liquid. Others include maltitol powder, which is produced by spray drying maltitol. Except for the moisture content ≤0.1, the other indicators are the same as liquid maltitol.

The hemiacetal hydroxyl group of maltose is reduced to a hydroxyl group and converted into maltitol, which increases the sweetness. The relative sweetness is about 0.9 times that of sucrose. The taste is pure and close to sucrose, but it is not digested and does not It is metabolized by oral microorganisms and will not cause dental caries. It is a calorie-free food sweetener and is especially suitable for patients with diabetes and obesity.