Maltitol
The short version
A sugar alcohol about 90% as sweet as sucrose — common in sugar-free chocolate and confectionery.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Produced by catalytic hydrogenation of maltose, itself derived from starch hydrolysis. Developed in Japan in the 1960s as a sugar replacement for diabetic foods.
How it's used
The dominant sugar alcohol in sugar-free chocolate because it closely mimics sucrose's mouthfeel and crystallization behavior. Also in candies, ice cream, chewing gum, and baked goods. About 90% the sweetness of sucrose with about half the calories (~2.1 kcal/g).
Safety profile
No ADI specified. Considered safe but has the strongest osmotic laxative effect of common polyols — doses above 30–40 g typically cause GI upset. EU laxative warning required above defined levels. Slower blood-glucose response than sucrose.
Physical & chemical properties
White crystalline powder, very soluble in water. More stable to browning and acid than sucrose. Negative heat of dissolution gives a mild cooling sensation.
Regulation worldwide
Permitted globally. Laxative warning required above defined levels in the EU.
Educational information only. Not medical or dietary advice.