Maltitol is part of the family of sweeteners and in particular polyols.
It represents an interesting alternative to sugar due to its texture and its sweetening power.
The advantage is that it contains far fewer calories than conventional sugar.
It resists heat, enhances the taste of certain foods and even gives them a fresh flavor in the mouth.
In addition, it is not cariogenic, unlike sugar which promotes the appearance of cavities.
Maltitol is used for pastries, confectionery, but also chocolate.
All preparations where one wishes to reduce the glycemic index.
The recommended dosage: total or partial substitution of sucrose.
The incorporation is done at any stage of the manufacturing process without modifying your recipe.
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