Low Sugar Diet - Sugar Alcohols (Part 2)

Maltitol

Maltitol is a sugar alcohol produced by hydrogenation of maltose extracted from corn syrup, but its sweetness and calories are 90% and 60% of sucrose, respectively. Maltitol has a different characteristic from ordinary sugar alcohols: it does not produce endothermic reactions in the mouth like sucrose, and does not have a cooling sensation in the mouth, so it has a very similar taste and texture to sucrose, so it is often used in sugar-free ( sugar-free) pastries, biscuits, chocolate and ice cream, etc., because the taste of the finished product is the closest to that made with sucrose. However, the glycemic index of maltitol is 35, which is the highest among sugar alcohols. When it reaches the same sweetness as sucrose, its calories are 3 kcal per gram (about 75% of sucrose), so it is the least low-carb (low-carb) Sugar alcohols, friends with blood sugar or weight control goals should pay special attention when eating sugar-free foods made of maltitol.

Maltitol, like other sugar alcohols, does not cause tooth decay, and may cause mild diarrhea when consumed in excess.

Sorbitol

Sorbitol exists in many fruits and plants in nature, but currently it is mostly produced by hydrolysis or hydrogenation of starch. Sorbitol has only 55% of the sweetness of sucrose and 65% of the calories of sucrose, so when it wants to achieve the sweetness of sucrose, its calories will be higher than that of sucrose. Unlike other sugar alcohols, sorbitol has moisturizing chemical properties, so it is often used in soft candies and jams when making sugar substitutes, and is also a common cosmetic raw material. When consumed in excess, sorbitol can cause more severe diarrhea than other sugar alcohols.

Other sugar alcohols

Other sugar alcohols include Mannitol, Isomalt, Lactitol and hydrogenated starch hydrolyzate (HSH). The visibility of these types of sugar alcohols is low. Although they also have a low glycemic index, but also because of their low sweetness, when they reach the same sweetness as sucrose, the calories are almost the same or even slightly higher, so in sugar-free foods Relatively rare.