Sugar substitutes like erythritol and maltitol are vital tools in reducing caloric and glycemic impacts in food products. 

Both are polyols (sugar alcohols) with distinct chemical, functional, and physiological properties, making them suitable for different applications. 

This article provides a comprehensive, technical comparison of erythritol and maltitol to guide ingredient selection.

Chemical Structure and Production of Erythritol & Maltitol

• Erythritol
  • A naturally occurring four-carbon sugar alcohol found in fruits like melons and grapes.
  • Small, simple molecular structure (C₄H₁₀O₄; molecular weight: 122.12 g/mol).
  • Industrially produced via fermentation of glucose using Moniliella pollinis or similar microorganisms.
• Maltitol
  • A disaccharide polyol derived from maltose through catalytic hydrogenation.
  • Sourced from starches such as corn or wheat.
  • Larger, more complex molecular structure (C₁₂H₂₄O₁₁; molecular weight: 344.31 g/mol).

Sweetness and Caloric Value

• Sweetness:
  • Erythritol: 60–70% as sweet as sucrose, with a mild cooling effect.
  • Maltitol: 80–90% as sweet as sucrose, with a sugar-like mouthfeel.
• Caloric Value:
  • Erythritol: 0.2 kcal/g due to rapid absorption and excretion without metabolism.
  • Maltitol: 2.1 kcal/g, as a portion is metabolized in the small intestine.

Glycemic and Insulin Response

Erythritol and maltitol differ significantly in their effects on blood glucose and insulin levels:

• Erythritol
  • Glycemic index (GI): 0.
  • Does not impact blood sugar or insulin, making it ideal for ketogenic and diabetic diets.
• Maltitol
  • Glycemic index: 35.
  • Causes moderate spikes in blood sugar and insulin, less than sucrose (GI 65) but unsuitable for strict low-carb regimens.

Functional Applications in Food

• Erythritol
  • Non-hygroscopic, providing a crisp texture suitable for hard candies and baked goods.
  • Creates a cooling effect, which pairs well with mint or citrus flavors.
• Maltitol
  • Hygroscopic, retaining moisture in baked goods and confections for a smoother mouthfeel.
  • Often used in sugar-free chocolates, syrups, and gums due to its sugar-like behavior.

Health Considerations

• Erythritol
  • Recognized as safe by regulatory bodies like the FDA and EFSA.
  • May inhibit oral bacteria, reducing the risk of cavities.
  • Rarely causes digestive discomfort, even at higher doses (up to 1 g/kg body weight).
• Maltitol
  • Generally safe but associated with gastrointestinal issues at higher doses.
  • Moderate glycemic response makes it less suitable for diabetics seeking strict blood sugar control.

Conclusion

Erythritol and maltitol offer unique advantages depending on the intended application. 

Erythritol is ideal for ketogenic, low-calorie, and diabetic-friendly products due to its negligible glycemic impact, low caloric value, and high digestive tolerance. 

Maltitol, with its sugar-like taste and texture, is better suited for products like sugar-free chocolates and confections but carries higher glycemic and gastrointestinal risks.

The choice between these polyols ultimately depends on the desired sweetness profile, functional properties, and health considerations. 

With careful selection, both erythritol and maltitol can help manufacturers meet consumer demands for healthier, low-sugar alternatives.