Ingredient Deep Dive: Erythritol vs. Maltitol
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 […]
Which Sugar Alcohol (or Polyol) is the best for your Applications
Sugar alcohols (also known as Polyol) have a wide range of applications in the food and pharmaceutical industries. They are often used as low-calorie sweeteners and bulking agents in sugar-free and reduced-calorie foods and beverages. Sugar alcohols provide sweetness similar to sugar but with fewer calories and a lower impact on blood sugar levels, making […]
