Maltitol: Merkmale und mögliche schädliche Auswirkungen des kalorienreduzierten Süßungsmittels
Alicja Kowalska
2026-03-23
2 Min. Lesezeit
162
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Der heutige Markt bietet Verbrauchern eine umfangreiche Palette an Produkten, die als Ersatz für herkömmlichen Zucker dienen können. Diese Verbindungen, die Lebensmitteln eine süße Note verleihen, zeichnen sich durch eine beträchtliche Vielfalt in Bezug auf chemische Zusammensetzung, physikalische Kennwerte und sensorische Eigenschaften aus. Besonders hervorzuheben ist dabei Maltitol – ein synthetischer Süßstoff, der im Vergleich zu Saccharose einen deutlich geringeren Brennwert aufweist.
Maltitol
Maltitol belongs to a group of chemical compounds called sugar alcohols polyols. It occurs in this group alongside other compounds of this type, such as xylitol, erythritol or sorbitol. It is obtained from maltose of a double sugar consisting of two residues of D-glucose. As maltitol is used as a food additive, it is listed on the official list of additives E, and its symbol is E965.
Maltitol properties
Polyols are low-calorie sugar substitutes their sweetness is defined as similar to sugar, whereas the energy value is about 50% lower. In the case of maltitol, it is estimated to exhibit a sweetness of 0.60.9 sugars, providing about 2 kcal/ 1 g of the product. Furthermore, maltital is thermostatic it does not decompose and lose properties at low and high temperatures, is easily soluble in water, is highly hygroscopic and exhibits high viscosity. These properties can be of great importance in food technology and production.
Maltitol is harmful
Many of the chemicals added to food can have certain adverse effects on the body. Of course, this applies to situations where they are consumed in excess contrary to the manufacturer's recommendations. Otherwise they would not be available in the European Union. On the packaging of products containing polyols you will most often find information about possible cleansing effects. These ingredients can have such an effect on your body because they are absorbed slightly differently from your dietary system than sugar. Namely, polyhydrogenic alcohols are not hydrolysed into the blood glucose as in the hypoglycemic diet.