E965 – Maltitols
SweetenerDescription
A polyol (sugar alcohol) derived from the catalytic hydrogenation of maltose, commonly sourced from starch hydrolysates (E965). It functions primarily as a bulk sweetener, humectant, and texturizer, providing approximately 2.1 kcal/g and 90% the sweetness of sucrose. It exhibits non-cariogenic properties and a low glycemic index.
Notes
Maltitol is created by taking maltose, a sugar that naturally occurs when starches break down (like when you chew bread and it starts to taste sweet), and putting it through a process called catalytic hydrogenation. This involves adding hydrogen atoms to the sugar molecules using special catalysts, transforming the regular sugar into a sugar alcohol. The process is similar to how vegetable oils are sometimes hydrogenated, but the end result is completely different. This sugar alcohol works as a bulk sweetener, providing about 90% of the sweetness of regular sugar with roughly half the calories. You'll commonly find maltitol in sugar-free chocolates, hard candies, chewing gum, and baked goods marketed to diabetics or those watching their sugar intake. It's particularly popular in chocolate products because it provides the same bulk and texture as sugar, helping maintain the familiar mouthfeel we expect from chocolate. Maltitol is a synthetic ingredient created through industrial processing, though it's made from naturally occurring sugars. It's suitable for vegetarians and vegans, and doesn't contain any common allergens. However, like other sugar alcohols, maltitol can have a laxative effect if consumed in large quantities - you might notice warnings on sugar-free candy packages about this. People with diabetes should note that while maltitol has less impact on blood sugar than regular sugar, it's not completely neutral.