maltose

Maltitol is a sugar-free sweetener in the polyol family. Polyols are carbohydrates occurring naturally in various fruits and vegetables. We produces them directly from cereals. Maltitol is an hydrogenated disaccharide, consisting of glucose and sorbitol; it is made by the hydrogenation of D-maltose, a sugar obtained from starch. Maltitol is an anhydrous crystalline white powder. A unique process guarantees a purity higher than 99%.
An invaluable complement to intense sweeteners
A bulk sweetener, maltitol tastes as sweet as sugar (sucrose). In its food applications it offers the same useful functionalities as sugar - bulk, texture, mouth-feel and shelf-stability - but with fewer calories and a decreased risk of triggering cavities. All these characteristics can make maltitol an invaluable complement to intense sweeteners. maltitol should not be confused with artificial intense sweeteners (such as aspartame, acesulfame-k, sucralose, saccharin, etc.) , which are mostly obtained by chemical synthesis and whose high levels of sweetness come almost calorie-free. Their only function is to sweeten: their strength in this respect means they only need be used in small quantities. They inherently lack the bulk of the sugar they replace, which is why food formulators generally need to blend them with polyols to obtain successful end products.
As its sweetening characteristics and functionalities imply, maltitol used alone allows the production of foods with a sweetness comparable to that of sugar-based products. However, it also works very well with intense sweeteners whenever especially high levels of sweetness are demanded. In such cases the quantity of intense sweetener added is less critical than it is for other, less sweet polyol

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