What is the maltitol syrup ?

The maltitol syrup is a maltose solution obtained by the hydrolysis of starch. The maltitol syrup belongs to the polyol family.

What are the peculiarities of the maltitol syrup?

Its amount equivalents in sweetness to 90 % saccharose (sugar) when not mixed with other substances. In the making of conventional confectioneries (sugar and glucose), its sweetening potency increases to 100% of conventional confectioneries.

The maltitol syrup has a calorific value of 2.8 kcal/g

The maltitol syrup does not encourage the emergence and the development of organic acids nor is it damageable for dental enamel.

Its non-cariogenic nature constitutes therefore a very advantageous choice for consumers; people who like quality products and are concerned about their health.

It does not require insulin to be metabolized in the organism; thereby being safe for diabetics (except for phenyketonuric patients).

Taken in normal amount, maltitol syrup does not cause any side effect.

Why eat maltitol syrup ?

To satisfy diabetics’ sugar cravings.

To maintain his/her weight.

To avoid cholesterol increase (especially people diagnosed with a cholesterol problem).
To give allergic people sweets and not worry about them having allergic reactions.

To reduce dental care fees.