E965 – Maltitol
Maltitol, designated as E965, is a sugar alcohol (polyol) used as a sugar substitute in various food products. It provides approximately 75–90% of the sweetness of sucrose (table sugar) but with fewer calories, making it a popular ingredient in sugar-free and reduced-calorie foods.
Danger Level: 1 – Mostly Safe
Purpose in Products
- Sweetener: Maltitol is commonly used in sugar-free candies, chocolates, baked goods, and ice creams to provide sweetness without the full caloric content of sugar.
- Bulking Agent: Due to its physical properties similar to sucrose, maltitol adds bulk and texture to food products, making it suitable for use in a variety of formulations.
Health Considerations
- Caloric Content: Maltitol provides about 2.1 calories per gram, which is lower than the 4 calories per gram provided by sucrose.
- Glycemic Response: Maltitol has a lower glycemic index compared to sucrose, resulting in a more gradual increase in blood glucose levels, which may be beneficial for individuals managing blood sugar levels.
- Digestive Effects: Excessive consumption of maltitol can lead to gastrointestinal discomfort, including bloating, gas, and diarrhea, due to its incomplete absorption in the small intestine. Products containing more than 10% maltitol are required to include a warning about potential laxative effects.
Impact on Children
Children may be more susceptible to the laxative effects of maltitol due to their lower body weight. It is advisable to monitor and limit their intake of foods containing maltitol to prevent gastrointestinal discomfort.
Impact on Taste
Maltitol provides a sweetness profile similar to that of sucrose, with approximately 75–90% of the sweetness intensity. It lacks the bitter aftertaste associated with some artificial sweeteners, making it a favorable choice in many food applications.
Compatibility with Other Additives
Maltitol is often used in combination with other sugar alcohols and high-intensity sweeteners to achieve the desired sweetness and functional properties in food products. Its stability and compatibility with various ingredients make it versatile in different formulations.
Natural Occurrence
Maltitol does not occur naturally in significant amounts. It is produced commercially by hydrogenating maltose, which is derived from starch sources such as corn, wheat, or tapioca.
Alternatives and Substitutes
Other sugar alcohols and sweeteners used as alternatives to maltitol include:
- Sorbitol (E420): Approximately 60% as sweet as sucrose, used in sugar-free candies and gums.
- Xylitol (E967): Equally as sweet as sucrose, commonly used in sugar-free chewing gums and dental products.
- Erythritol (E968): About 70% as sweet as sucrose, with almost zero calories and minimal digestive effects.
Regulation
Maltitol (E965) is approved for use as a food additive in the European Union and many other countries. There is no defined Acceptable Daily Intake (ADI) for maltitol; however, products containing significant amounts are required to carry a warning about potential laxative effects if consumed in excess.
Conclusion
E965 (Maltitol) serves as a widely used sugar substitute, offering reduced caloric content and a sweetness profile similar to sucrose. While generally considered safe for consumption, excessive intake can lead to gastrointestinal discomfort due to its laxative effects. Consumers should be mindful of their intake, especially when consuming multiple products containing maltitol, to avoid potential digestive issues. As with all food additives, adherence to regulatory guidelines ensures consumer safety.