Talk:Maltitol

message: I really think there should be a link to the following product review page under laxitive effect
http://www.amazon.com/Haribo-Sugar-Free-Gummy-Bears/dp/B008JELLCA#customerReviews  — Preceding unsigned comment added by 142.163.74.99 (talk) 14:20, 28 January 2015 (UTC)
thread_title: Untitled

message: The introduction and section thereafter do NOT agree on maltitol's browning properties!  — Preceding unsigned comment added by Orgelspielerkmd (talk • contribs) 05:33, 7 November 2011 (UTC)
thread_title:  Browning 

message: I removed the line about fructose having less effect on blood sugar due to lack of source. I didn't replace it with anything, since all I have is "original research", but here I will rant a bit: my blood sugar has fantastically high response to fructose and essentially none to Maltitol, so I'd really love to see the research that proves this fructose safeness that has somehow passed me by. Howdoesthiswo 03:25, 6 December 2006 (UTC)
replies: text: So what are your reasons for hating maltitol? --Abdull 17:33, 24 October 2006 (UTC)
thread_title:  Fructose 

message: I work for a company called Roquette (http://www.roquette.com) and manufacturing maltitol under the registered trademark MALTISORB (R)(http://www.maltitol-maltisorb.roquette.com). My intention below is to propose an amended version of the "maltitol" article, with added bibliographic references, in order to try to clarify some points.
I've proceeded the following way : I didn't erase anything of the version on which I worked, but I've completed it using documented explanation. The sentences added are written in italic to be easily distinguished from the original article.
Please feel free to give your opinion.
Maltitol
Maltitol is a sugar alcohol (a polyol) used as a sugar substitute and as a bulk sweetener, it means that in food applications it offers the same useful functionalities as sugar - bulk, texture, mouth-feel and shelf-stability. It has 90% of the sweetness of sucrose (table sugar) and nearly identical properties, except for browning. It can be also used to replace table sugar because it has less calories, does not promote tooth decay and has a somewhat smaller effect on blood glucose. Indeed, maltitol has a widely lower effect on blood glucose than sucrose, as displayed in numerous scientific papers (Matsuo, 2003; Livesey, 2003; Rizkalla et al., 2002; see after). Unfortunately, maltitol is well known to cause gastric distress, particularly if consumed in great quantities. This point is somewhat inaccurate. Polyols generally may induce some mild flatulence or laxation. This effect is not limited to polyols, but is characteristic of many other natural food ingredients and foodstuffs, such as fruit, vegetables and different sources of dietary fiber. Such disorders are not serious and greatly vary depending on individual sensitivity threshold. In fact, when any slowly absorbed carbohydrate is occasionally ingested, colonic flora is not adapted to its fermentation. It has been demonstrated, as for the previously mentioned foodstuffs, that fractionated and regular consumption can lead to adaptation (in particular of the flora) and increased tolerance threshold (Beaugerie et al., 1990; Beaugerie et al., 1991; Slama et al., 1989).
The digestive tolerance of most polyols depends mainly on the percentage of the molecule, undigested and unabsorbed in the small intestine, which will reach intact the colon and be then fermented there (Beaugerie et al., 1998). Therefore, partly for this reason, maltitol is one of the best tolerated among the polyols. This point has also been very well studied and characterized, as displayed by different scientific papers (Ruskoné-Fourmestraux et al., 2003;Koutsou et al., 1996; Storey et al., 1998). Therefore, according to these articles, it has been possible to define a mean digestive tolerance threshold, it means the dose where there is in mean "no digestive symptom". This value is around 40-50g/day for maltitol, and much more is needed to reach a laxative dose. Anyway, in the everyday life, so potentially considerable oral loads are not common, therefore, in a "normal" consumption pattern, and excepted for people having particular digestive sensitivity to indigestible carbohydrates from all sources, maltitol should be very well tolerated.
Chemically, maltitol is also known as 4-O-α-Glucopyranosyl-D-sorbitol. It is an hydrogenated disaccharide, consisting of bound glucose and sorbitol.Commercially, it is known under trade names such as Maltisorb and Maltisweet.
Production and uses
Commercially, maltitol is produced by Cerestar, Roquette, SPI Polyols, Inc., and Towa Chemical Industry Co., Ltd among other companies. Maltitol is made by hydrogenation of maltose obtained from starch. Its high sweetness allows it to be used without being mixed with other sweeteners, and exhibits negligible cooling effect (negative heat of solution) in comparison with other sugar alcohols, and is very similar to the subtle cooling effect of sucrose. It is used especially in production of sweets - sugarless hard candies, chewing gum, chocolates, baked goods, and ice cream. The Chemical Abstracts Registry Number for Maltitol is 585-88-6. The Empirical Formula is C12H24O11.
Metabolism
Maltitol, like other sugar alcohols, does not brown or caramelize. It is not metabolized by oral bacteria, so it does not promote tooth decay. It is somewhat more slowly absorbed than sucrose which makes it somewhat more suitable for people with diabetes than sucrose. As already mentioned, maltitol is only partly digested and absorbed in the small intestine (20-40% on average), the greater part reaching unmodified the colon and being fermented there. It is very important to be aware that its blood sugar impact is far from negligible and some traditional sugars, such as fructose, actually have a significantly lower impact on blood sugar[citation needed]. Maltitol has a low glycaemic index as stated by different undisputed publications. Values found in these papers can vary depending on the type of methodology, the health, ethnic status and the number of volunteers used; anyway, in a recent review (Livesey, 2003), Geoffrey Livesey has compared the glycaemic curves of different products including glucose, sucrose and maltitol. The results show clearly that maltitol induces a much lower glycaemic response than sucrose and/or glucose, without subsequent hypoglycaemia, unlike glucose and sucrose. Glucose and sucrose have respective glycaemic indexes of 100 and 65 (on average), in the same review, the mean glycaemic response proposed from computed studies data (healthy and diabetic subjects, different numbers) is 35 for maltitol, not including the results later obtained by Matsuo (2003) on 51 healthy subjects (GR = 26) but including the results obtained by Slama (1989) (GR = 29 for healthy subjects). Its food energy value is 2.1 calories per gram (8.8 kJ/g); (sucrose is 4.0 cal/g (16.7 kJ/g).
Due to its slow absorption, excessive consumption can have laxative effect and often can cause gas and/or bloating. Please see before. Thus those with extreme anal leakage problems should make sure not to consume maltitol or other similar sugar alcohols. This is of course a case of extreme situation. Maltitol is particularly demonized regarding gastric side effects because it is so easy for food producers to use it in vast quantities (due to its amazingly sugar-like properties) so consumers often end up consuming far more than they could most other sugar alcohols. While this is a major problem with maltitol, many sugar alcohols are far more likely to cause gastric distress than maltitol when compared gram-for-gram. One more time, THERE IS NO GASTRIC DISTRESS PROBLEMS with maltitol when normally used, only possible flatulence or bloating at high doses as for some vegetables or fruits. 
With technological and sensory properties very close to sugar's, maltitol is finally a safe sugar substitute, usable for example in tooth-friendly, calorie-reduced or low glycemic but tasty foodstuffs.
Bibliographic references
BEAUGERIE L., FLOURIE B., VERWAERDE F., FRANCHISSEUR C., DUPAS H., RAMBAUD J.-C.
Tolerance and absorption along the human intestine of large chronic loads of three polyols.
Gastroenterology, 1988, 94, A 29
BEAUGERIE L., FLOURIE B., MARTEAU P., PELLIER P., FRANCHISSEUR C., RAMBAUD J.-C. 
Digestion and absorption in the human intestine of three sugar alcohols
Gastroenterology, 1990, 99, 717-723.
BEAUGERIE L., DUPAS H., FLOURIE B., PELLIER P., FRANCHISSEUR C., DUPAS H., RAMBAUD J.-C.
Tolérance clinique, absorption intestinale et valeur énergétique de quatre polyols pris à jeun
Gastroentérologie Clinique et Biologique, 1991, 15, 929-932
KOUTSOU G.A., STOREY D.M., LEE A., ZUMBE A., FLOURIE B., LE BOT Y., OLIVIER P. 
Dose-related gastrointestinal response to the ingestion of either isomalt, lactitol or maltitol in milk chocolate. 
European Journal of Clinical Nutrition, 1996, 50: 17-21.
LIVESEY G
Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties.
Nutrition Research Reviews, 2003, 16, 163-191.
MATSUO T. 
Estimation of glycemic response to maltitol and mixture of maltitol and sucrose in healthy young subjects 
Technical Bulletin of Faculty of Agriculture, 2003, 55, 57-61
RIZKALLA S.-W., LUO J., WILS D., BRUZZO F., SLAMA G.
Glycemic and insulinemic responses to a new hydrogentaed starch hydrolysate in healthy and type 2 diabetic subjects. 
Diabetes Metab, 2002, 28: 385-390.
RUSKONE-FOURMESTRAUX A., ATTAR A., CHASSARD D., COFFIN B., BORNET F., BOUHNIK Y. 
A digestive tolerance study of maltitol after occasional and regular consumption in healthy humans. European Journal of Clinical Nutrition, 2003, 57: 26-30.
SLAMA G (1989) Study of the effects on glycaemia and insulinaemia in normal subject and non-insulin dependent diabetics of three hydrogenated derivatives : Palatinit®, Maltisorb® and Lycasin®. Hotel-Dieu, Paris : Laboratory Services for Diabetology. Unpublished results.
STOREY D.M., KOUTSOU G.A., LEE A., ZUMBE A., OLIVIER P, LE BOT Y., FLOURIE B
Tolerance and breath hydrogen excretion following ingestion of maltitol incorporated at two levels into milk chocolate consumed by healthy young adults with and without fasting.
J Nutr, 1998, 128(3): 587-92.
CMil 11:19, 8 January 2007 (UTC)
thread_title:  proposal of constructive alteration of the article "maltitol" 

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thread_title: [[WP:FOOD|WikiProject Food and drink]] Tagging

message: Maltitol is 35kcal for 100g, sucrose is 400kcal for 100g. So how is that half?  — Preceding unsigned comment added by 94.159.232.153 (talk) 16:50, 5 March 2015 (UTC)
thread_title:  Maltitol "is half as caloric" as sugar?