Other names for the additive (synonyms)
General Information
Food additive E965(i) — maltitol is a subtype of the additive E965 (maltitol and maltitol syrup).
Maltitol is obtained by catalytic hydrogenation of maltose, which is formed during the hydrolysis of starch (corn or wheat), followed by thorough purification and crystallization. Due to this process, the E965(i) additive is a pure individual compound with a high degree of purity (≈99%), whereas the subtype E965(ii) is maltitol syrup, a multicomponent mixture of hydrogenated saccharides.
The chemical formula of maltitol is C12H24O11.
Unlike maltitol syrup (E965(ii)), pure maltitol is characterized by stable physicochemical constants, high crystallization ability, and a well-defined crystalline structure, which ensures predictable technological properties in food products.
In the food industry, the E965(i) additive is used as a sugar substitute in diabetic and low-calorie products: chocolate, chewing gum, confectionery, and baked goods.
The advantage of E965(i) over the subtype E965(ii) lies in its ability to form solid structures (for example, chocolate bars), whereas the syrup is more commonly used in soft or liquid products (caramel, fillings).
For more details on the properties of maltitol and maltitol syrup, their effects on the human body, and references to scientific studies, see the material on the food additive E965.