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Frequently Asked Questions
A FAQ covering the where, why, what and how of maltitol. Find all the answers here.
General information
- What is crystalline MALTISORB®?
- How is MALTISORB® made?
- Why use maltitol?
- Do products made with MALTISORB® taste the same as those made with sugar?
- Why is MALTISORB® crystalline maltitol the best polyol substitute for sucrose?
- What are MALTISORB®'s key advantages in its main applications?
- In which commercial forms is MALTISORB® available?
- In which countries is MALTISORB® authorized for use?
- The formulation of new products using maltitol will use up resources in my company. Are you ready to provide support?
- Where can I find and purchase maltitol?
What is crystalline MALTISORB®?
MALTISORB® is Roquette's unique brand of high-purity crystalline maltitol. It is an hydrogenated disaccharide consisting of glucose and sorbitol and is a member of the polyol family, which also includes sorbitol, mannitol, xylitol and our own LYCASIN®. MALTISORB® is a bulk sweetening agent and one of the best substitutes available for sucrose.
How is MALTISORB® made?
MALTISORB® is made by hydrogenation of maltose obtained by starch hydrolysis. It is purified using a patented Roquette technique and then crystallized in the form of a white powder. MALTISORB® is characterized by very high purity (exceeding 99%) - an important factor in its success in the market.
Why use maltitol?
The growth in demand for low-calorie and sugar-free food products, as well as the expansion in the number of available and approved sugar substitutes, has increasingly encouraged food industries to extend their traditional range to include sugar-free products. In this way, crystalline MALTISORB®, like the other polyols, assists industry to pursue its aims more effectively. Its energy value is less than that of sugar and it is both acceptable to diabetics and non-cariogenic.
Due to its slow energy release, maltitol is also a good energy management aid with hunger control advantages.
Do products made with MALTISORB® taste the same as those made with sugar?
Yes - the two categories are comparable, in every sense. That is why MALTISORB®-based products are so successful in the market - the consumer would not accept them if they diverged from sugar-based ones in any way.
MALTISORB® is 90% as sweet as sugar, which is sufficient for most consumers. Intense sweeteners may also be added; in such cases the quantity of intense sweetener added is five times less critical than it is for other, less sweet polyols.
Given the similar solubility at 37°C, the rate of dissolution of MALTISORB® in the mouth is the same as sugar's. A study by Leatherhead Food RA shows that MALTISORB®'s taste profile and mouthfeel are very similar to those of sugar.
Why is MALTISORB® crystalline maltitol the best polyol substitute for sucrose?
The physical and chemical properties and technological characteristics of MALTISORB® are close to those of sugar. These include its crystallization in anhydrous form, its solubility, its viscosity and its hygroscopicity. An additional advantage is its sweetness and taste, both of which are very similar to those of sugar. All these characteristics contribute to a high-quality finished product comparable to that obtained by traditional means. Another important advantage of MALTISORB® is that both manufacturing methods and other ingredients are the same as sugar's.
What are MALTISORB®'s key advantages in its main applications?
Sugar-free panning (coating)
Long-lasting crunchiness. Excellent taste. Ease of use.
Sugar-free / no-sugars-added chocolate
The best taste and flavor profile. Ease of use.
From reduced-sugar to sugar-free fine bakery
Use and end characteristics (taste, texture, color) like sugar's.
In which commercial forms is MALTISORB® available?
Three main granular types are currently available:
- MALTISORB® P200, with particles of about 200 microns diameter,
- MALTISORB® P90, a fine grain type, diameter approximately 90 microns,
- MALTISORB® P35, with very fine particles of about 35 microns diameter.
These three grades allow Roquette to cover most applications.
In which countries is MALTISORB® authorized for use?
Please see Legal status
The formulation of new products using maltitol will use up resources in my company. Are you ready to provide support?
Our laboratories and pilot facilities can help you to optimize your formulation and process, and also minimize the time required to formulate new products with high profit margins.
Where can I find and purchase maltitol?
At the moment, it is not possible to find maltitol on general retail sale. Maltitol is only sold as an ingredient for final application products.
Health nutrition
- Does MALTISORB® carry any health risks?
- Is maltitol well tolerated?
- I am a diabetic. I need some information about using maltitol in diet.
- What is maltitol's caloric value?
- What is meant by 'non-cariogenic'?
Does MALTISORB® carry any health risks?
The food additives committee of the FAO ( The Food and Agriculture Organization of the United Nations) and WHO (The World Health Organization ) has attributed to maltitol a non-specified acceptable daily intake (ADI), which is another way of saying that it is completely harmless, with no risks to health.
Is maltitol well tolerated?
Polyols are used in foodstuffs without the slightest risk to health. Nevertheless, their use can result in some minor secondary effects (such as flatulence). The effects on the digestive process are the same as those resulting from eating foods such as fruit and vegetables. Eaten in normal quantities, products containing maltitol do not cause intestinal problems.
It has been scientifically proven that the tolerance threshold can vary depending on individual sensitivity, the food matrix or the manner of consumption. The scientific studies (*) demonstrate how well MALTISORB®-based chocolate is tolerated.
(*) - Storey DM, Koutsou GA, Lee A, Zumbe A, Olivier P, Le Bot Y, Flourie B. (1998) Tolerance and breath hydrogen excretion following ingestion of maltitol incorporated at two levels into milk chocolate consumed by healthy young adults with and without fasting. J Nutr. 128(3): 587-92.
- Koutsou GA, Storey DM, Lee A, Zumbe A, Flourie B, leBot Y and Olivier P (1996) Dose-related gastrointestinal response to the ingestion of either isomalt, lactitol or maltitol in milk chocolate. European Journal of Clinical Nutrition, 50: 17-21.
I am a diabetic. I need some information about using maltitol in diet.
Maltitol belongs to the polyols family and induces a low glycaemic response when consumed.
A study by the internationally recognized French diabetes specialist, Professor Slama, has shown that maltitol induces a glycemic response of 29. For this reason, maltitol could be incorporated in diets requiring low impact on blood glucose.
Even so, diabetics should always consult a specialist about its suitability in their individual case.
What is maltitol's caloric value?
Like fibrous matter, maltitol is not wholly digested. It therefore contributes fewer calories than sugar. This reduction depends on individual factors and conditions in the digestive system.
From a regulatory point of view, the energy value of maltitol in the EU is 2.4 Kcal/g, 40% less than that of sucrose. It is set at 2.1 Kcal/g in the USA and at 2 Kcal/g in Japan.
In all cases, it is less than that of sugar and therefore allows the creation of products with a reduced calorie content.
What is meant by 'non-cariogenic'?
Excessive and repeated consumption of sugars is a well-known factor contributing to the formation of cavities (bacteria in the mouth consume the sugars and convert them into an acid, completing the first phase in the development of cavities). Such bacteria do not metabolize maltitol and there is consequently no acidification; maltitol is therefore neither acidogenic nor cariogenic. As such, finished products made with maltitol and not incorporating any fermentable substances often have a claim to bear the 'Toothfriendly' logo.
Technical
- What are the main applications for Maltitol?
- Can Maltitol be used in Chocolates?
- Which replacement ratio should be used for Maltitol vs sugar?
- How can comparable taste and sweetness be obtained?
- Is texture modified?
- Is colour affected?
- Can we keep the same formula?
- Can the same equipment and process conditions be used?
What are the main applications for Maltitol?
Maltitol can be used to partially or totally replace sugar in sweet goods.
For years, it has been very often used in chewing-gum and confectionery. But its use in chocolate and biscuits is on the rise.
All applications with cristallized sugar are concerned: coating, pastries, ice cream, fruit preparations, jam, fillings… and many more.
Can Maltitol be used in Chocolates?
Maltitol chocolates are worked in the same conditions as those made with sugar: grinding, conching, tempering, cooling, preserving.
Moulding, coating and decorating techniques are identical.
Maltitol fillings are delicious and easy to make: praline, truffe, fondant…
Which replacement ratio should be used for Maltitol vs sugar?
The properties of Maltitol (physico-chemical, structure) are similar to those of sucrose. Therefore, it can be used in the same way as sucrose in all sweet foods.
In general, replacement on a one to one basis is sufficient to obtain excellent results.
How can comparable taste and sweetness be obtained?
Maltitol develops a sweet taste of 0.9 (compared to 1 for sucrose)*.
The taste profile figures are self explanatory : the taste of Maltitol products is similar to that of sugar products.
* addition of a small quantity of high intensive sweetener might sometimes be necessary.
Is texture modified?
Thanks to the crystal characteristics and the physico-chemical properties of Maltitol, the softness and volume of a sugar free cake made with Maltitol will be maintained at the same level (compared to the sucrose reference).
For biscuits, we obtain perfect crunchiness.
For ice cream, the creaminess is excellent.
For each application, the sugar free version is very similar to the traditional product. Potential differences are too slight to be perceived by consumers.
Some specific formulas might need to be adapted. In this case, Roquette’s support team can help you. Feel free to Contact us.
Is color affected?
Cooked products undergo a Maillard reaction (between proteins and reducing sugar). This gives a very appealing colour to the products.
In baked goods, even with a formula including Maltitol, an appealing colour is obtained, thanks to reducing sugars coming from flour.
As with traditional recipes, colour variations are to be expected, even within a single batch. Such products are much appreciated by customers.
Can we keep the same formula?
No adjustment, or little one is necessary. For instance in Biscuits, a slight adjustment in water quantity may be necessary.
For example:
- In chocolate :
- In biscuits:
Can the same equipment and process conditions be used?
Yes. Maltitol allows producers to work in the same conditions and with the same equipment as for traditional production.
Generally, a simple replacement of sugar is enough to provide a delicious and appealing product.
For any further information, feel free to Contact us.
Disclaimer
The information contained in this website is to the best of our knowledge true and accurate but all instructions, recommendations or suggestions are made without guarantee.
Since the conditions of use are beyond our control, we disclaim any liability for loss and/or damage suffered from use of these data or suggestions.
Furthermore, no liability is accepted if use of any product in accordance with these data or suggestions
infringes any patent.
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(C) Roquette Frères S.A. - 03/2005.
Declaration to the CNIL pending (Déclaration à la CNIL en cours).
