Maltitol is a sugar alcohol used as a sugar substitute. It has 75–90% of sucrose’s sweetness and nearly identical properties but does not brown when heated. Maltitol Syrup is frequently 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.
This product is a clear, colorless, syrupy liquid, miscible with water. It has a high maltitol content from the manufacturing process, made by a chemical reaction between a high amount of disaccharide maltose and liquid glucose. This process is called catalytic hydrogenation that is derived mainly from corn starch.
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