Maltitol (produced from the reduction of maltose) is about 80% as sweet as sucrose and leads to a slower rise in blood sugar and insulin levels compared to glucose or sucrose. Crystalline maltitol is the most widely used substance as a substitute for sucrose (sugar) in the production of sugar-free chocolate products. Low moisture, relatively high degree of sweetness and mild heat of the solution give the final chocolate product properties and sensory quality similar to sucrose. Additionally, since its melting point is close to that of sucrose and does not increase viscosity during the conching process, no process changes are required in making chocolate with maltitol. Maltitol also creates a creamy texture for brownies, cakes and cookies by producing crystals that are not perceptible on the tongue. Since it is a disaccharide, its properties, for example, its effect on water activity, are similar to sucrose. Maltitol is also available as a syrup.

Functional characteristics

• Blood glucose management
• No sugar
• Energy Management
• tooth health
• It is thermally stable
• Sweetening power similar to sugar