Maltitol in gelato

Balancing parameters

Per 100 g of product, verified against independent food-science sources (listed below).

Typical use: Roughly 8-16% of the mix when it is the primary sugar-free sweetener; keep combined polyols moderate (about 5% of total weight is a common ceiling) to limit the laxative threshold.

How to use it in gelato

Because its molecular weight (344.3 g/mol) is almost identical to sucrose (342.3), maltitol depresses the freezing point by nearly the same amount per gram (PAC ~99), so it can replace sucrose gram-for-gram without hardening or softening the scoop. Its lower sweetness (POD ~85) means a small sweetness gap that is usually closed with a high-intensity sweetener. It also provides body and mouthfeel that intense sweeteners alone cannot. Use it as the main sweetener in no-added-sugar gelato, but cap total polyols to avoid a laxative effect and a cooling aftertaste.

Origin & background

Maltitol is produced industrially by catalytic hydrogenation of maltose obtained from starch, first commercialised as part of hydrogenated starch-hydrolysate technology developed in the mid-20th century. In EU food law it is authorised as sweetener and bulking agent E965(i) (maltitol) / E965(ii) (maltitol syrup).

Frequently asked questions

Sources

• https://foodadditives.net/sugar-alcohols/maltitol/
• https://www.chemicalbook.com/ChemicalProductProperty_EN_CB8726683.htm
• https://talcottlab.tamu.edu/wp-content/uploads/sites/108/2019/01/Maltitol.pdf
• https://icecreamcalc.com/2023/08/22/how-is-pac-and-pod-calculated/
• https://www.iceicedaddy.com/en/sugar_expert.php