Maltitol

Detailed information

What it is & how it is made

Maltitol is a sugar alcohol (polyol) and EU legislation recognises two forms. E 965(i) maltitol is, according to the specification, 'obtained by hydrogenation of D-maltose', is mainly composed of D-maltitol and has a content of not less than 98 percent on the anhydrous basis; its chemical name is alpha-D-glucopyranosyl-1,4-D-glucitol. E 965(ii) maltitol syrup is defined by its synonyms as 'hydrogenated high-maltose-glucose syrup' and consists mainly of maltitol together with sorbitol and hydrogenated oligosaccharides (Commission Regulation (EU) No 231/2012, E 965).

Where it is used

It is listed among the sweeteners in EU Regulation (EC) No 1333/2008 and is used in sugar-free confectionery, chewing gum, bakery wares and table-top sweeteners. The Turkish Food Codex Regulation on Food Additives follows the same list.

Health note

At its 41st meeting (1993) JECFA left the acceptable daily intake (ADI) for maltitol and maltitol syrup 'not specified' (WHO Food Additives Series 32). In the EU, table-top sweeteners containing polyols must bear the warning 'excessive consumption may induce laxative effects' under Article 23(3) of Regulation (EC) No 1333/2008. EFSA's re-evaluation has not been completed; EFSA has issued a separate call for genotoxicity data on E 965(i).

Halal assessment

The EU specification identifies D-maltose and high-maltose glucose syrup as the raw materials; the legislative text records nothing about animal raw material. A metal catalyst is used in the hydrogenation step and the specification sets a maximum limit for nickel. Consult the manufacturer's halal certificate for definitive information.