Maltitol is a polyol, white crystalline powder used as a sugar substitute, which contains 7590% of the sweetness of sucrose with nearly identical properties. It is closest to sucrose in molecular weight, solubility, low cooling effect, and functionality. It is disaccharide produced by using hydrogenation of maltose obtained from starch.
It is also a great humectant and can function as crystallization inhibitor, cryprotectant, freeze point depressant, and plasticizer.
