The difference between maltitol and xylitol: different definitions; different properties; different uses.
1. Different definitions
Maltitol is a new type of functional sweetener, which has attracted widespread attention due to its low-calorie, non-cariogenic, indigestible, and calcium absorption-promoting properties.
Xylitol is native to Finland and is a natural sweetener extracted from birch, oak, corncob, bagasse and other plant materials. In nature, xylitol is widely distributed in various fruits, vegetables and cereals, but the content is very low.
2. Different properties
The sweetness of maltitol is 85% to 95% of sucrose. It has the characteristics of heat resistance, acid resistance, moisture retention and non-fermentation, and basically does not have a Maillard reaction. It is not digested and absorbed in the body, and its calorific value is only 5% of that of sucrose. It does not increase blood sugar and cholesterol. It is an ideal sweetener for curative food.
The sweetness of xylitol is equal of sucrose, and it can absorb a lot of heat when dissolved in water. It has the largest endothermic value among all sugar alcohol sweeteners. Therefore, when eaten in solid form, it will produce a pleasant cooling sensation in the mouth. Xylitol does not cause caries and has the effect of preventing caries. Metabolism is not regulated by insulin, and it is completely metabolized in the human body, with a calorific value of 16.72kJ/g, which can be used as a heat energy source for diabetics.
3. Different uses
Maltitol used in candy and chocolate production. Due to its good flavor and taste, good moisture retention and non-crystallinity, maltitol can be used to make various candies, including foamed marshmallows, hard candies, transparent soft candies, and so on.
Xylitol can be used in pastries and beverages in place of sugar according to normal production needs. In actual production, xylitol can be used as a sweetener and a wetting agent. When making pastries that require browning, add a small amount of fructose. Xylitol can inhibit the growth and fermentation activity of yeast, so it is not suitable for fermented food.