What is a 965 Sweetener?
The term "965 sweetener" refers to maltitol, a sugar alcohol, also known as a polyol. In the European Union, food additives are assigned a specific E-number for identification, and E965 is the code for maltitol. It is created through the hydrogenation of maltose, which is a sugar derived from starch, often sourced from corn or wheat. Maltitol is valued in the food industry for its sweetness, which is about 75-90% that of sucrose (table sugar), and its reduced calorie content, providing only about half the calories per gram.
Maltitol is available in two forms: crystalline maltitol, which is a white powder, and maltitol syrup (E965ii), a clear viscous liquid. The different forms have slightly different applications, with the crystalline version often used in solid confections and the syrup form utilized in liquid applications like sauces and ice creams.
How is Maltitol Used in Food Production?
Maltitol's unique properties make it a versatile ingredient for manufacturers seeking to create low-calorie, sugar-free, or diabetic-friendly products. Its sweetening power and similar texture to sugar allow for easy substitution in many recipes.
Common Applications
- Confectionery: Maltitol is widely used in sugar-free chocolates, hard candies, and chewing gums. In chocolates, it provides a similar taste and texture to sugar without the cooling effect often associated with other polyols. In chewing gum coatings, it helps create a crunchy, glossy surface.
- Baked Goods: It is incorporated into cookies, cakes, and pastries to provide sweetness and texture while reducing calories. Maltitol is also a humectant, meaning it helps retain moisture, which can extend the shelf life of baked goods by preventing them from drying out.
- Frozen Desserts: In ice cream and other frozen dairy products, maltitol helps control the freezing point and provides a creamy texture, making it a valuable fat and sugar replacement.
- Pharmaceuticals: Due to its sweetening properties and stability, it is used as a low-calorie excipient in medications like syrups and chewable tablets.
The Role of Maltitol Syrup
Maltitol syrup, or E965ii, is specifically produced by hydrogenating corn syrup, a blend of carbohydrates derived from starch. This syrupy form is prized for its ability to function as a stabilizer, texturizer, and humectant, in addition to its role as a sweetener. It adds volume without a high-calorie count and helps prevent crystallization in products, which is especially useful in syrups and jams. The syrup's higher glycemic index compared to the crystalline powder is a consideration for diabetics, as it contains more hydrogenated oligosaccharides.
Health Effects and Safety Considerations
Maltitol has been extensively studied and is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) and other international regulatory bodies. Its consumption is not linked to long-term illness or disease, but like other polyols, it can cause gastrointestinal side effects when consumed in large quantities.
Potential Side Effects
When a significant amount of maltitol is consumed, it is not fully absorbed by the small intestine and travels to the large intestine where it is fermented by gut bacteria. This fermentation process can lead to gastrointestinal issues such as gas, bloating, and diarrhea. The FDA requires products with more than 10% added polyols to carry a warning about potential laxative effects. While individual tolerance varies, many people can consume maltitol in moderation without experiencing discomfort.
Maltitol and Diabetes
For individuals with diabetes, maltitol offers a beneficial alternative to sugar because it causes a slower and less significant rise in blood glucose and insulin levels. The glycemic index (GI) of crystalline maltitol is 36, while the syrup form is higher at 52, compared to table sugar's GI of 65. Despite this benefit, it is still a carbohydrate and provides calories, so people managing diabetes should account for its intake and monitor blood sugar levels.
Maltitol vs. Other Sweeteners: A Comparison
| Feature | Maltitol (E965) | Table Sugar (Sucrose) | Erythritol (E968) | Aspartame (E951) |
|---|---|---|---|---|
| Sweetness | 75–90% of sucrose | 100% | 60–70% of sucrose | ~200x sweeter than sugar |
| Calorie Content | 2–2.5 kcal/g | 4 kcal/g | 0.24 kcal/g | 0 kcal/g |
| Glycemic Index | 35 (crystalline) / 52 (syrup) | 65 | 0 | 0 |
| Digestive Impact | May cause gas, bloating, diarrhea in large doses | Generally none, but overconsumption of sugar is unhealthy | Well-tolerated, less likely to cause digestive issues | Generally well-tolerated |
| Dental Health | Non-cariogenic; does not cause tooth decay | Contributes to tooth decay | Non-cariogenic | Non-cariogenic |
| Aftertaste | Clean, sweet taste; no cooling effect like some others | None | Minty-cool taste | Some find an unpleasant aftertaste |
Conclusion
A 965 sweetener, which is the food additive code for maltitol, is a widely used sugar alcohol derived from starch. Its popularity stems from its ability to provide sweetness with fewer calories and a lower impact on blood glucose levels than regular sugar, making it a valuable tool for diabetics and those managing their weight. Available in both powder and syrup forms, it is used across a variety of food products to enhance texture, moisture, and bulk. While generally safe, excessive consumption can lead to gastrointestinal discomfort, a side effect common to most sugar alcohols. Ultimately, for those seeking to reduce sugar intake, maltitol offers a compelling alternative, provided it is consumed in moderation.
