Maltitol is a disaccharide composed of glucose and sorbose, is a relatively new sweetener. Maltitol belongs to a kind of low sugar, but it is not sugar-free, because it does have sugar content itself, but it is not as high calorie and sweet as sugar.
Maltitol itself is not sugar-free, so the food made from it can not be considered sugar-free food, only low-sugar food, and not really sugar-free, but only high sweetness and low calorie. And maltitol in the absorption process, and will not stimulate the pancreas, will not increase the burden on the pancreas, there is no pressure to raise sugar, so it is more suitable for diabetic patients.
Maltitol is widely used in food additives because it is more advantageous compared to other sugar substitutes, and it is quite popular because it is safe and stable. It is also not metabolized by microorganisms in the mouth and therefore does not cause dental problems such as tooth decay.