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What is the difference between maltitol and xylitol?Issuing time:2024-12-09 00:00 The difference between maltitol and xylitol: different definitions; different properties; different uses. 1. Different definitions Maltitol: Maltitol is a new type of functional sweetener, which has attracted extensive attention due to its physiological characteristics such as low calorie, non-caries, difficult digestibility and promoting calcium absorption. Xylitol: Xylitol originates from Finland and is a natural sweetener extracted from plant materials such as birch trees, oak trees, corn cobs, and sugarcane residue. In nature, xylitol is widely distributed, occurring in various fruits, vegetables, and grains. However, it is present in these sources only in very low concentrations.2. Different performance Maltitol has a sweetness level that is 85% to 95% that of sucrose. It possesses characteristics such as heat resistance, acid resistance, moisture retention, and non-fermentability, and it generally does not undergo the Maillard reaction. Maltitol is not digested or absorbed by the body, and its calorific value is only 5% of sucrose.Xylitol has a sweetness similar to sucrose. It absorbs a large amount of heat when dissolving in water and has the highest cooling effect among all sugar alcohol sweeteners. Therefore, when consumed in solid form, it produces a pleasant cooling sensation in the mouth. 3. Different uses Maltitol: used in candy, chocolate production. Due to its good flavor and texture, good moisturizing and non-crystallization, it can be used to produce a variety of candies, including foaming marshmallows, hard candies, transparent fudge and so on. Xylitol can replace sugar for use in pastries and beverages as needed for normal production. In actual production, xylitol can be used as a sweetener and wetting agent. A small amount of fructose can be added when making pastries that require browning. Xylitol can inhibit the growth and fermentation activity of yeast, so it should not be used in fermented foods. |