Maltitol is a sugar alcohol used as a sugar substitute. It has 75–90% of the sweetness of sucrose and nearly identical properties, except for browning. It is used to replace table sugar because it is half as caloric, does not promote tooth decay, and has a somewhat lesser effect on blood glucose.
It is a white, odorless, crystalline powder with a sweet taste. It is manufactured by crystallization of a maltitol solution, which is obtained by catalytic hydrogenation of a high maltose glucose syrup content derived from edible starch hydrolysis