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Maltotriitol (CAS 19467‑31‑9) is a sugar‑alcohol produced by hydrogenation of maltotriose, a trisaccharide. It appears as white, water‑soluble crystalline powder with mild sweetness, roughly 30 % of sucrose. Resistant to human digestive enzymes, it delivers low glycaemic response and does not trigger sharp blood‑glucose rises. It functions as humectant, bulking agent and sweetener. Main applications include sugar‑free confectionery, chewing‑gum formulations and biochemical reference standards. It is often mixed with other polyols to optimise texture and reduce cariogenic risk in functional food systems.
Maltotriitol is a tri‑unit sugar alcohol obtained by catalytic hydrogenation of maltotriose, delivering mild sweetness around 30 % of sucrose, excellent water‑solubility and strong humectant performance. It resists Maillard browning and microbial fermentation, shows low‑glycaemic behaviour, and cannot be fully digested by human small‑intestinal enzymes. Unlike mass‑market polyols such as maltitol, maltotriitol rarely functions as a standalone bulk sweetener; it is mostly blended within hydrogenated starch hydrolysate syrups for food formulation.
In sugar‑free confectionery and chewing‑gum systems, maltotriitol acts as humectant and anti‑crystallisation agent. Mixed with maltitol, sorbitol or mannitol, it suppresses unwanted crystal formation in hard candies, gummy confectionery and compressed chewing gum. It improves texture softness, prevents brittleness during storage, and brings non‑cariogenic properties, as oral bacteria cannot metabolise it into cavity‑causing acids. It helps stabilise high‑polyol blends and reduces shelf‑life defects in low‑sugar sweets.
Within bakery and cereal‑based food, maltotriitol retains moisture and delays starch retrogradation. Incorporated into low‑sugar biscuits, cereal bars and soft pastries, it slows product staling, keeps crumb texture tender and extends shelf stability. Its thermal stability tolerates standard baking temperatures. Still, high raw‑material cost restricts pure‑grade maltotriitol from large‑scale direct addition; most industrial usage comes from mixed hydrogenated glucose syrups containing maltotriitol fractions.
For beverages and functional nutritional food, it contributes mild sweetness and viscosity without sharp blood‑glucose elevation. It finds use in low‑calorie liquid nutritional formulas and powdered meal‑replacement blends. It is resistant to yeast and lactic‑acid bacterial fermentation, making it suitable for pasteurised drinks with low risk of microbial spoilage. Excessive intake may trigger osmotic gastrointestinal effects like bloating, so usage levels are carefully controlled.
Furthermore, maltotriitol serves as reference standard for carbohydrate analytical testing in food laboratories. It helps profile polyol compositions in sugar‑reduced food matrices. Overall, its food‑grade value centres on humectancy and anti‑crystallisation rather than primary sweetening, and it is mostly applied as a component of polyol mixtures rather than a single‑ingredient additive.
Wuhan Fortuna Chemical Co.,Ltd established in 2006, is a big integrative chemical enterprise being engaged in Pharmaceutical and Intermediates, Food and Feed additives, Fine chemicals,Biochemical and Reagent, which is the members of Hubei E-commerce Chamber.
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