Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts

Ariana Saraiva, Conrado Carrascosa, Dele Raheem, Fernando Ramos, Antonio Raposo

Research output: Contribution to journalReview Articlepeer-review

35 Citations (Scopus)
113 Downloads (Pure)


Bulk sweetener maltitol belongs to the polyols family and there have been several dietary applications in the past few years, during which the food industry has used it in many food products: bakery and dairy products, chocolate, sweets. This review paper addresses and discusses in detail the most relevant aspects concerning the analytical methods employed to determine maltitol’s food
safety and industry applications, its metabolism and its impacts on human health. According to our main research outcome, we can assume that maltitol at lower doses poses little risk to humans and is a good alternative to using sucrose. However, it causes diarrhoea and foetus complications at high doses. Regarding its determination, high-performance liquid chromatography proved the primary method in various food matrices. The future role of maltitol in the food industry is likely to become more relevant as processors seek alternative sweeteners in product formulation without compromising health.
Original languageEnglish
Article number5227
Pages (from-to)1-28
Number of pages28
JournalInternational Journal of Environmental Research and Public Health
Issue number14
Publication statusPublished - 2020
MoEC publication typeA2 Review article in a scientific journal


  • food additives
  • food industry
  • food safety
  • health impacts
  • maltitol

Field of science

  • Food science
  • Law


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