Q1: What is the difference between maltitol and xylitol?
A1: Chemically, maltitol is a polyol with a chemical structure similar to that of maltose, derived from the hydrolysis of starch, while xylitol is a five-carbon sugar alcohol with a chemical structure similar to that of xylose, derived from the hydrolysis of plant fibres. In terms of sweetness, maltitol's sweetness is about half to two-thirds that of sucrose, with a lighter sweetness; xylitol's sweetness is close to that of sucrose, with a stronger sweetness. In terms of calorie content, maltitol has a lower calorie content, about half that of sucrose; xylitol also has a lower calorie content, but slightly higher than maltitol.
Q2: In which foods is Maltitol commonly found?
A2: Maltitol is commonly used as a sweetener and sweetening agent in various types of food such as candy, chocolate, chewing gum, pastries, ice cream, biscuits, jellies, and cakes. Due to its moderate sweetness, low calorie content and low impact on blood glucose, Maltitol is widely used in food processing, providing consumers with more low-sugar or no-sugar options.