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Maltitol is a sugar alcohol used as a sugar substitute. It has 75-90% of the sweetness of table sugar and its properties are almost identical except for browning.
It is half as calorific as sugar, does not promote tooth decay and has a lesser effect on blood glucose.
It is used in pharmaceuticals as a low-calorie sweetening agent and in syrups, offering the advantage that crystallisation is less likely. It also has applications as a plasticiser in gelatine capsules, as an emollient and as a humectant.