Maltitol VS Xylitol , Which is Suitable for Diabetics?
1. Different definitions: Maltitol is disaccharide alcohol, which is obtained by hydrogenation and reduction of maltose. Firstly, starch is hydrolyzed to produce high maltose syrup. Secondly, the prepared maltose syrup is hydrogenated and reduced to produce maltitol. Maltitol is a new type of functional sweetener, which has attracted widespread attention because of its low-calorie, non-carious, indigestible, and calcium absorption-promoting properties.
Originally produced in Finland, xylitol is a natural sweetener extracted from birch, oak, corn cob, bagasse and other plant materials. In nature, xylitol has a wide range of distribution and widely exists in various fruits, vegetables, and grains, but the content is very low.
2. Different properties: The sweetness of maltitol is 85%~95% of that of sucrose. The maltitol has the characteristics of heat resistance, acid resistance, moisture retention and non-fermentation. It basically does not have Maillard reaction and is not digested in the body. The calorific value of maltitol is only 5% of sucrose and it will not increase blood sugar and cholesterol, it is an ideal sweetener for curative food.
The sweetness of xylitol is equivalent to that of sucrose, and it can absorb a lot of calories when dissolved in water. It is the one with the largest calorie value among all sugar alcohol sweeteners. So when consuming xylitol in solid form, one experiences a pleasant cooling sensation in the mouth. Xylitol does not cause caries and has the effect of preventing dental caries. Its metabolism is not regulated by insulin. It is completely metabolized in the human body with a calorific value of 16.72kJ/g. So it can be used as a heat source for diabetics.
3. Different uses: Maltitol is used in the production of candy and chocolate. Because maltitol has a good flavor and taste, good moisture retention and non-crystallinity, it can be used to make various candies, including foamed marshmallows, hard candies, transparent soft candies, etc.
Xylitol can replace sugar and be used in cakes and beverages according to normal production needs. In actual production, xylitol can be used as a sweetener and lubricant. Pastry chefs who need browning can add a little fructose. Xylitol can inhibit the growth and fermentation activity of yeast, so it is not suitable for fermented food .
So which of xylitol and maltitol is suitable for diabetics to take?
For diabetics, both xylitol and maltitol can be taken. However, diabetic patients are generally not recommended to eat fructose, glucose, sucrose and other monosaccharide or disaccharide foods, because after eating, blood sugar will rise rapidly, which is not conducive to blood sugar control.
Xylitol is not metabolized by insulin, so diabetics can eat it. Maltitol is a low-calorie sweetener, so diabetics can also eat it. In addition, the FDA also approved 5 non-nutritive sweeteners, including acesulfame potassium, aspartame, neotame, saccharin, and sucralose.
Both xylitol and maltitol have corresponding unique functions. Both are healthy and harmless to the human body. When eating, you can choose the one that suits you from the sources, properties, and functions.
- Resistant Dextrin
Dioscorea Opposita Dietary Fiber
Wheat Dietary Fiber
Oat Dietary Fiber
- Fructo Oligosaccharide
- Malt Oligosaccharide