What is Maltitol? Is it Safe for Diabetics?

If you've ever picked up a sugar-free chocolate and turned it over to check the label, chances are you've seen the word "Maltitol" in the ingredients list. But what exactly is it, how does it affect your blood sugar, and is it safe for Diabetics?

At Caring Candies we use Maltitol in our no added sugar chocolate range - so we know this ingredient inside out. Here's everything you need to know.

Maltitol is a sugar alcohol (also called a polyol) that is used as a sugar substitute in food products. It is derived from maltose, which comes from starch, and is widely used in sugar-free chocolates, sweets and baked goods because it closely mimics the taste and texture of sugar.

Unlike regular sugar, Maltitol is not fully absorbed by the body, which means it has a lower calorie content and a lower glycaemic index (GI) than sucrose (table sugar).

This is the most important question for diabetics and people following a low-carb or banting lifestyle. Maltitol does have a glycaemic index - it is not zero GI like erythritol. Here's how it compares:

Regular sugar (sucrose): GI of 65, calories 4 per gram

Maltitol syrup: GI of approximately 52, calories 3 per gram

Powdered Maltitol: GI of approximately 35, calories 2.4 per gram

Erythritol: GI of 0, calories 0.2 per gram

Xylitol: GI of 7, calories 2.4 per gram

So Maltitol does raise blood sugar - but significantly less than regular sugar. The key factor is the form of Maltitol used.

Not all Maltitol is equal. Maltitol comes in two main forms:

Maltitol syrup has a GI of around 52 - almost as high as regular sugar. Many cheaper sugar-free chocolates use Maltitol syrup because it is less expensive.

Powdered Maltitol has a GI of around 35 - significantly lower. It is more expensive to produce but has a much gentler effect on blood sugar.

At Caring Candies, we specifically use powdered Maltitol in all our no added sugar chocolates - not Maltitol syrup. This is an important distinction for diabetics and anyone monitoring their blood sugar levels.

Want to understand this in more detail? Read our post: Why We Use Powdered Maltitol vs Maltitol Syrup

The short answer is: yes, in moderation - especially when it is powdered Maltitol rather than Maltitol syrup.

Maltitol is approved for use in food by food safety authorities worldwide. Diabetics have been enjoying our Maltitol-sweetened chocolates for over 20 years without issues - and it remains one of our most popular product ranges.

However, everyone's blood sugar response is different. If you are diabetic and concerned about how Maltitol affects you specifically, we recommend:

✔ Checking your blood sugar before and after eating Maltitol-sweetened products to understand your personal response

✔ Eating in moderation - as with any sweet treat

✔ Choosing products made with powdered Maltitol rather than Maltitol syrup

✔ Consulting your doctor or dietitian if you are unsure

Maltitol is generally considered an orange list ingredient on the banting diet - suitable in moderation. Because it does have a glycaemic index and some caloric content, strict banting followers typically limit their consumption of Maltitol-sweetened products.

That said, our no added sugar chocolate made with powdered Maltitol is widely enjoyed by Banters as an occasional treat - and is far preferable to regular sugar-sweetened chocolate.

Yes - like all sugar alcohols, Maltitol can cause digestive discomfort if consumed in large quantities. This is because it is not fully absorbed in the small intestine and passes into the large intestine where it is fermented by gut bacteria.

Most people tolerate Maltitol well in normal serving sizes. To avoid any laxative effect, limit yourself to around 25-30g of Maltitol-sweetened products per sitting, especially when you first start eating them.

Maltitol vs Erythritol: Erythritol has a GI of zero and almost no calories - better for strict diabetics and keto followers. However, it does not work as well in chocolate due to its texture and cooling effect on the palate.

Maltitol vs Xylitol: Xylitol has a very low GI of 7 and is tooth-friendly. However, Xylitol is toxic to dogs. It works well in baking but does not perform as well as Maltitol in chocolate.

Maltitol vs Isomalt: Isomalt has a GI of around 9 and is used in hard-boiled sweets and lollipops because it is very heat stable. We use Isomalt in all our Caring Candies hard candy and lollipop range.

Maltitol vs Stevia: Stevia has zero GI and zero calories. However, Stevia has a distinctive aftertaste that many people find unpleasant in chocolate.

We use powdered Maltitol in all our no added sugar chocolate products:

✔ Premium 50g chocolate bars - available in milk and white chocolate varieties

✔ Little LuvBites white chocolate hearts - available in a range of flavours

✔ EVRY1 budget-friendly chocolate bars - 4 flavours, only 1-3g nett carbs each

✔ Bulk melting and compound chocolate for baking and moulding

Our hard candy and lollipop range uses Isomalt instead - making them zero nett carbs and suitable for stricter diabetic and banting lifestyles.

Maltitol is a safe, widely used sugar substitute that allows diabetics and health-conscious consumers to enjoy chocolate without the blood sugar spike of regular sugar. When used in its powdered form - as we do at Caring Candies - it has a significantly lower glycaemic impact than Maltitol syrup or regular sugar.

Like all sweet treats, moderation is key. Browse our full range of no added sugar chocolates made with powdered Maltitol - all Kosher and Halaal certified, made in Cape Town and delivered nationwide.