Origin
Maltitol is a synthetically produced substance that does not occur naturally. Maltitol is produced by hydrogenation of maltose, which in turn is enzymatically obtained from corn or wheat starch. The use of genetically modified organisms may also be involved. The end product is a white powder that has about half the sweetness of regular household sugar. Maltitol should be distinguished from Maltitol syrup, which contains approximately 30% glucose and is therefore not suitable for diabetics.
Usage
Due to the aforementioned properties, E 965 is mainly used in sugar-free desserts, sweets, ice cream, and chewing gum. Generally, there are no maximum quantity restrictions for E 965. Additionally, Maltitol can also be found in mustard, sauces, and dietary supplements.
Risks
E 965 is considered completely harmless. Food products containing E 965 can therefore be consumed without concern. Like all food additives that belong to the group of sugar substitutes, Maltitol has a laxative effect when the substance is consumed in large quantities.