Why We Use Powdered Maltitol and Not Maltitol Syrup in Our Chocolates

At Caring Candies we are often asked why we specifically use powdered maltitol in our no added sugar chocolate range rather than maltitol syrup, which is more commonly used in cheaper sugar-free chocolates. The answer comes down to one thing - the impact on blood sugar levels.

Here is a detailed breakdown of the differences between the two forms of maltitol and why it matters for diabetics, banters and anyone monitoring their blood sugar.

The glycemic index (GI) measures how quickly a food raises blood sugar levels compared to pure glucose. The lower the GI, the slower and more gradual the effect on blood sugar - which is exactly what diabetics and low-carb eaters want.

✔ Regular sugar (sucrose): GI of approximately 65

✔ Maltitol syrup: GI of approximately 52 - almost as high as regular sugar

✔ Powdered maltitol: GI of approximately 35 - significantly lower

This difference is significant. Maltitol syrup has a GI almost as high as table sugar, which means many "sugar-free" chocolates made with maltitol syrup are not as blood-sugar-friendly as their packaging suggests. Powdered maltitol, by contrast, is absorbed more slowly by the body, resulting in a much gentler and more gradual rise in blood sugar.

The simple answer is cost. Maltitol syrup is less expensive to produce than powdered maltitol, and it is easier to work with in certain manufacturing processes. Many mass-produced sugar-free chocolates use maltitol syrup as a result - which is why checking the ingredients label is so important, and not just the front-of-pack "sugar-free" claim.

At Caring Candies we made the decision to use only powdered maltitol in our chocolate range, despite the higher cost, because our customers' health comes first. Diabetics have been enjoying our chocolates safely for over 20 years - and that track record matters to us.

Powdered maltitol is a concentrated, granulated form of maltitol - similar in appearance and texture to sugar. It is significantly sweeter than maltitol syrup, which means less is needed to achieve the same level of sweetness. This also contributes to a lower overall maltitol content per serving, which further reduces the glycemic impact.

Maltitol syrup is a liquid sweetener - less concentrated and less sweet. It is more commonly used as a substitute for corn syrup or honey in recipes, and its liquid form makes it less suitable for chocolate manufacturing where texture and consistency are critical.

Like all sugar alcohols, both forms of maltitol can cause digestive discomfort if consumed in large quantities - this is a known characteristic of polyols. However, maltitol syrup is generally more likely to cause digestive issues than powdered maltitol because:

✔ It is absorbed more rapidly, leading to faster fermentation in the large intestine

✔ It often contains additional sugars or carbohydrates that compound the effect

✔ Its liquid form means it is easier to inadvertently consume a larger quantity

Powdered maltitol is absorbed more slowly and undergoes less fermentation in the colon, making it better tolerated by most people at normal serving sizes. We recommend limiting consumption to around 25-30g of maltitol-sweetened chocolate per sitting to avoid any laxative effect.

✔ Glycemic Index: Powdered maltitol (GI 35) is significantly lower than maltitol syrup (GI 52)

✔ Blood sugar impact: Powdered maltitol causes a slower, more gradual rise in blood sugar

✔ Sweetness: Powdered maltitol is more concentrated - less is needed per serving

✔ Digestive comfort: Powdered maltitol is less likely to cause digestive discomfort at normal serving sizes

✔ Cost: Powdered maltitol is more expensive to produce - but worth it for the health benefits

Please note: Everyone's blood sugar response is different. If you are diabetic, we recommend checking your blood sugar before and after eating maltitol-sweetened products to understand your personal response, and consulting your doctor or dietitian for tailored advice.

A common question we receive is why we don't simply use a lower-GI sugar alcohol like erythritol or xylitol in our chocolate instead of maltitol. The answer is that while these sweeteners are excellent in other applications, they each have specific properties that make them unsuitable for chocolate manufacturing.

Erythritol has a GI of zero and virtually no calories, making it one of the most diabetic-friendly sweeteners available. However it has two significant problems in chocolate:

✔ Cooling effect: Erythritol produces a strong cooling or minty sensation on the palate when it dissolves - similar to the feeling of a mint. In chocolate this is very noticeable and most people find it unpleasant and unnatural.

✔ Crystallisation: Erythritol has a tendency to recrystallise over time, causing chocolate to develop a gritty or grainy texture rather than the smooth, creamy mouthfeel that good chocolate requires.

Xylitol has a very low GI of 7, is tooth-friendly and works beautifully in baking and confectionery. However it also has drawbacks in chocolate:

✔ Cooling effect: Like erythritol, xylitol also produces a cooling sensation on the palate - though slightly less pronounced. In chocolate this is still noticeable enough to affect the eating experience.

✔ Moisture sensitivity: Xylitol is highly hygroscopic - meaning it absorbs moisture from the air. This can cause chocolate to bloom, seize or develop an uneven texture during manufacturing and storage.

✔ Toxicity to dogs: Xylitol is extremely toxic to dogs, even in very small amounts. For a confectionery manufacturer this presents a significant safety and labelling concern.

Isomalt is the sweetener we use in our hard candy and lollipop range - and it is outstanding for that application. It has a GI of just 9, zero nett carbs and is extremely heat stable, which makes it perfect for boiled sweets and lollipops. However it is not suitable for chocolate because:

✔ Texture: Isomalt does not replicate the smooth, creamy texture of sugar in chocolate. It produces a harder, more brittle result that lacks the characteristic melt-in-the-mouth quality of good chocolate.

✔ Sweetness level: Isomalt is only about 45-65% as sweet as sugar - significantly less sweet than maltitol. Achieving the right sweetness level in chocolate would require using a much larger quantity, which would negatively affect the texture and increase the cost.

✔ Moisture absorption: Isomalt absorbs moisture readily, which can cause problems with chocolate's texture and shelf life.

Stevia is a plant-derived sweetener with zero GI and zero calories - ideal from a health perspective. However it has one major drawback that makes it unsuitable as a primary sweetener in chocolate:

✔ Aftertaste: Stevia has a distinctive bitter or liquorice-like aftertaste that becomes particularly pronounced in chocolate. Most people find this aftertaste unpleasant and it significantly affects the overall eating experience.

✔ Bulking agent required: Stevia is intensely sweet - around 200-300 times sweeter than sugar - so only a tiny amount is needed. This means it cannot replace the bulk and texture that sugar provides in chocolate without adding other ingredients to compensate.

Stevia works very well as a secondary sweetener alongside other ingredients - for example in drinks and baked goods - but on its own it cannot deliver the taste and texture that chocolate lovers expect.

After more than 20 years of manufacturing no added sugar chocolate, powdered maltitol remains the best available option for producing chocolate that is genuinely enjoyable to eat. It delivers:

✔ A smooth, creamy texture that closely mimics real chocolate

✔ A clean, neutral sweetness with no aftertaste or cooling effect

✔ Good shelf stability and consistent results in manufacturing

✔ A significantly lower GI than regular sugar or maltitol syrup

✔ A track record of safe enjoyment by diabetic customers for over 20 years

No sweetener is perfect for every application - and the best sugar-free products are those made by manufacturers who understand these technical differences and choose their ingredients accordingly rather than simply choosing the cheapest option.

All Caring Candies chocolates are made with powdered maltitol - never maltitol syrup. Our range includes premium 50g chocolate bars in milk and white chocolate varieties, Little LuvBites white chocolate hearts, and our budget-friendly EVRY1 30g chocolate bars with only 1-3g nett carbs each. All Kosher and Halaal certified, made in Cape Town and delivered nationwide.

Shop: caringcandies.com/collections/chocolates