Maltitol

Maltitol is a sugar alcohol, which is a type of carbohydrate. It is produced from maltose, a sugar found in starch, often from corn or wheat. The process involves hydrogenation, which chemically changes maltose into maltitol.

Manufacturers add maltitol primarily as a sugar substitute because it provides sweetness with fewer calories than sugar. It is commonly found in sugar-free candies, chocolates, baked goods, and chewing gum. Besides sweetness, it also helps improve the texture and mouthfeel of foods.

The U.S. Food and Drug Administration (FDA) generally recognizes maltitol as safe (GRAS). Like other sugar alcohols, consuming large amounts of maltitol can lead to gastrointestinal discomfort such as bloating, gas, or diarrhea. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated maltitol and determined that an acceptable daily intake (ADI) does not need to be specified, meaning it is considered safe when used according to good manufacturing practices.