Ingredient Comparisons 6 min read

Maltitol vs Erythritol

Both maltitol and erythritol are widely used in sugar-reduced food products, but they offer different functional properties. Selecting the right option depends on your formulation goals, processing requirements and desired sensory profile.

Quick Comparison
FeatureMaltitolErythritol
SweetnessHigherModerate
CaloriesReducedVery Low
Cooling EffectLowNoticeable
Bulk ContributionHighModerate
Typical ApplicationsConfectioneryFunctional Foods & Beverages
At a Glance

Sugar reduction is no longer limited to confectionery. Bakery, dairy, beverages and functional foods increasingly rely on alternative sweeteners that provide sweetness while maintaining product quality. Among these, maltitol and erythritol are two of the most commonly used ingredients.

Maltitol

Maltitol provides a sweetness profile close to sucrose while contributing bulk and mouthfeel.

Typical applications include:

  • Chocolate
  • Hard candy
  • Chewing gum
  • Baked goods
  • Sugar-free confectionery

Erythritol

Erythritol delivers very low calories and excellent sugar reduction potential.

Typical applications include:

  • Functional beverages
  • Protein products
  • Tabletop sweeteners
  • Dairy alternatives
  • Reduced-calorie formulations

Choosing Between Them

The best choice depends on:

  • Product category
  • Desired sweetness
  • Texture requirements
  • Consumer expectations
  • Processing conditions
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Where to go from here

Maltitol Crystal thumbnail Bulk Sweetener

Maltitol Crystal

Bulk sweetener for sugar-reduced formulations, offering sweetness and texture.

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