Maltitol vs. Isomalt — What's the Difference?

Maltitol is derived from maltose, obtained from starch, and is known for its sugar-like sweetness and ability to provide a similar texture and mouthfeel in foods, making it popular in sugar-free and reduced-calorie products like candies and baked goods. On the other hand, isomalt, made from sucrose, is less sweet and is valued for its minimal impact on sugar levels and reduced calorie content, making it a preferred choice for diabetic-friendly foods and confectioneries that require high stability, like hard candies and decorations.

When considering their impact on digestive health, maltitol is known for its potential to cause digestive discomfort if consumed in large amounts, due to its partial digestibility and fermentation by gut bacteria. Isomalt, while also having a laxative effect when overconsumed, is generally better tolerated than maltitol, as it is more completely absorbed in the small intestine.

In culinary applications, maltitol is often used to create soft, moist textures in baked goods and chewy candies, due to its ability to retain moisture. Isomalt, with its high melting point and resistance to humidity, is the preferred choice for creating clear, artistic sugar work and maintaining the crunchiness of hard candies.

In terms of caloric content, maltitol provides about 2-3 calories per gram, which is lower than sugar but higher than some other sugar alcohols. Isomalt, on the other hand, offers a lower caloric value, around 2 calories per gram, making it an attractive option for calorie-reduced formulations.

Both maltitol and isomalt play a role in tooth health; they do not contribute to tooth decay, making them favorable alternatives to sugar in chewing gums and tooth-friendly candies. However, their different properties make them suitable for various specific applications within the food industry.