Maltitol And Sorbitol Syrup

Maltitol and sorbitol syrup is a mixture of sugar alcohols (polyols) produced from the hydrogenation of maltose and glucose syrups. These syrups are derived from starch, typically from corn or wheat. The process converts the sugars into corresponding sugar alcohols, resulting in a liquid sweetener with a lower calorie content than regular sugar.

This syrup is used as a bulk sweetener in sugar-free and reduced-sugar products. It provides sweetness, texture, and moisture, similar to traditional sugars but with fewer calories and less impact on blood sugar levels. It is commonly found in baked goods like cakes, cookies, and pastries, as well as in candies and chewing gum.

Maltitol and sorbitol are recognized as safe by the FDA for use as sweeteners. They are considered GRAS (Generally Recognized As Safe). Like other sugar alcohols, excessive consumption can lead to a laxative effect due to incomplete absorption in the digestive system. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated these substances and established acceptable daily intakes. Evidence does not suggest significant health risks at typical consumption levels found in food products.