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 clear, colorless, syrupy liquid, miscible with water. It is manufactured by catalytic hydrogenation of glucose syrup derived from edible starch hydrolysis.
It has a high maltitol content.