Other names for the additive (synonyms)
General Information
Food additive E965, known as maltitol (or maltitol syrup), is a popular sugar substitute that belongs to the group of polyols (sugar alcohols). The sweetness of E965 is about 90% of that of regular sugar, allowing products to maintain a pleasant taste while reducing calorie content.
Depending on the production method and the content of pure maltitol, according to the Codex Alimentarius CXG 36-1989, additive E965 is divided into two subtypes:
- E965(i) — maltitol, obtained by direct hydrogenation of maltose, resulting in a product with a high maltitol content (≈ 99%).
- E965(ii) — maltitol syrup, produced from starch syrups containing a mixture of maltose and other sugar alcohols; the content of pure maltitol is approximately 75–90%.
In the food industry, E965 is used not only as a sweetener but also as a texturizer, stabilizer, and humectant, improving the structure and quality of confectionery and dietetic products.
Maltitol is derived from natural raw materials, typically corn or wheat starch. Although it occurs in very small amounts in some fruits and vegetables such as plums, apricots, pears, beans, and cauliflower, for industrial use it is produced through starch processing, making it a semi-synthetic additive.
Maltitol was developed in the mid-20th century as part of research into sugar substitutes. Its emergence is associated with advances in carbohydrate processing technologies and the search for sweeteners with reduced caloric value and glycemic response. Industrial adoption of maltitol took place in the second half of the 20th century in response to growing demand for sugar substitutes in specialized food products.
The chemical formula of maltitol is C12H24O11. E965 is a white crystalline substance, highly soluble in water. It is characterized by high thermal stability (caramelizes more slowly than sucrose) and has a pleasant sweet taste without pronounced off-flavors typical of some other sweeteners.
Maltitol is produced from starch (usually corn or wheat) by enzymatic hydrolysis to maltose, followed by catalytic hydrogenation using a nickel catalyst. The product is then purified, crystallized, and dried to obtain high-purity maltitol for food industry applications.
Effects on the Body
Benefit of Additive E965
Maltitol is not foreign to the body and participates in normal metabolism; however, it is absorbed much more slowly than regular sugar. This results in a moderate rise in blood glucose levels and a lower insulin response, making E965 a suitable sweetener for people with diabetes or those monitoring sugar intake.
The main advantage of E965 is its low glycemic index (around 35 for maltitol powder compared to 65–70 for sugar).
Studies show that after consuming maltitol, blood glucose and insulin levels increase significantly less than after ingesting the same amount of glucose or sucrose, which may help with blood sugar control.
In addition, the energy value of maltitol is about 2.4 kcal/g, nearly half that of regular sugar (~4 kcal/g). This makes E965 an effective sweetener for reducing calorie content and managing dietary energy intake.
Scientific evidence indicates that maltitol is not fermented by oral bacteria and therefore does not contribute to acid formation that causes tooth decay, making it a better alternative to sugar for dental health.
The European Food Safety Authority (EFSA) considers maltitol and maltitol syrup as approved food additives whose safety has been previously evaluated. At the same time, within its re-evaluation program, EFSA continues to collect and assess new scientific data, particularly regarding the genotoxicity of E965. As of 2026, the final conclusion of this reassessment has not yet been published.
Risks of Additive E965
Maltitol is considered safe when consumed in moderation, but excessive intake may cause digestive discomfort.
According to clinical data, maltitol is not fully absorbed in the small intestine and is fermented by the gut microbiota in the large intestine. Excessive consumption (typically more than 40–50 grams per day for adults) may lead to digestive issues such as vomiting, bloating, or diarrhea, although these effects are usually mild or absent at typical intake levels.
The FAO/WHO Joint Expert Committee on Food Additives (JECFA) recognizes maltitol as safe for use in food at normal consumption levels and does not establish an acceptable daily intake (ADI) due to the lack of health risks.
Uses
Maltitol is widely used in the food industry as a low-calorie sweetener. In addition to providing sweetness, it functions as a texturizer, stabilizer, and humectant. The use of E965 improves product structure and shelf life.
Due to its low glycemic index and reduced cariogenic effect, maltitol is commonly used in products intended for people with diabetes or those controlling their sugar intake.
Main categories of products containing E965 include:
- confectionery: chocolate, bars, chewing gum;
- bakery products: cookies, cakes for diabetic diets;
- dairy products: yogurts, desserts, ice cream;
- pharmaceuticals: cough syrups, chewable vitamin tablets.
Legal Status
Food additive E965 is approved in most countries, including the European Union, Ukraine, the United States, Canada, and Japan, and is used in accordance with current food safety regulations.
In the EU, E965 is used in food products in accordance with Regulation (EC) No 1333/2008.
In the United States, the FDA recognizes maltitol as GRAS (Generally Recognized As Safe) for use in food.
In Australia and New Zealand, products containing maltitol (E965) must be labeled according to Food Standards Australia New Zealand (FSANZ) if its content exceeds 10 g per 100 g of product. Packaging must indicate a possible laxative effect with excessive consumption.