Food scientists at Roquette America Inc. have carried out extensive application work with reduced sugar and sugar-free confections using MALTISORB® (i.e., maltitol) as a sugar substitute and NUTRIOSE® soluble fiber for functional benefit. Maltitol is an ideal choice for use as a sugar replacement because its sweetness perception, at a value of 90, is nearly that of sucrose, at 100. As a result, maltitol can be used as a bulk sweetener, and yet its caloric contribution is nearly half that of sugar at 2.1Kcal/g vs. 4Kcal/g, respectively.
Maltitol is thermally stable up to 200°C (392°F), does not participate in Maillard browning, is not fermented by yeast, is non-cariogenic and provides good stability and shelflife. Maltitol may be used for sugar reduction/elimination and calorie reduction and also for glycemic-index reduction and texture, viscosity and crystallization control. In addition, maltitol is easy to use in processing. For instance, when maltitol is used in chocolate, high temperature conching may proceed without any process modifications. Maltitol's low cooling effect makes it a good choice for chewing gum centers,