ROQUETTE.com  POLYOLS  MALTITOL

Contact us 

MaLTISORB® Maltitol Set your imagination free the sugarless way
Home page

Home > Health and Nutrition > Diabetes & Obesity

Diabetes & Obesity


In addition to a low glycemic response, MALTISORB® maltitol displays a typical 'slow cal' pattern. When incorporated in foodstuffs such as biscuits, chocolate or cereals, it delivers energy progressively over an extended period. Thus maltitol is useful for the development of products that support hunger management, and also that limit the production of the insulin involved in different metabolic disorders such as diabetes and obesity.


 

MALTISORB® maltitol: a very low glycemic index

  • MALTISORB® maltitol is classed in the 'very low glycemic index' category. It has been estimated to be 29 in healthy and 25 in diabetic subjects .

  • MALTISORB® maltitol does not give rise to rapidly elevated blood glucose levels.

  • Due to its minimal impact on glycemia, MALTISORB® maltitol :
    - can have a place in the diet of diabetics under medical supervision
    - is a key ingredient for producing low GI foods
    - is suitable for low carbohydrate diets; it is not included when counting the high glycemic 'net' carbs labeled on low carb products.

Because maltitol is slowly and partially (about 20%) digested in the small intestine, it does not cause sudden peaks in blood glucose levels: glucose is instead delivered only partially and progressively, resulting in a low contribution to glycemia.

Clinical studies have confirmed the very low GI of maltitol, measured at approx. 29 in healthy subjects. (SLAMA, 1989; LIVESEY, 2003) (MATSUO, 2003)

top


MALTISORB® maltitol: a slow release of energy

Slow digestion for slow glucose release

  • MALTISORB® maltitol has an impact on digestive enzymes and is therefore digested slowly. As a result it releases glucose progressively, over an extended period of time, inducing a weak glycemic response.
  • Such behavior also induces a weak insulinic increase after a meal, an effect of real value in preventing a craving for food.


The glycemic index is merely a figure: it does not reflect a food's glycemic response profile. Other factors of importance are glucose and insulinemic peaks, as well as the way glucose appears and disappears in the bloodstream.
Undesirable hypoglycemia is less likely because the insulinic post-prandial ('after a meal') peak is low.

 


Gentle fermentation for gentle and slow energy release

  • Calories provided by maltitol fermentation in the colon do not participate in glycemic response, and are gradually distributed over a prolonged period of time, all resulting in better energy management.

    When fermented in the colon, maltitol produces short chain fatty acids (SCFA), which are energetic substrates that do not require glucose metabolism. SCFA are known to present an impact on satiety. Because maltitol is fermented slowly, the resulting calories are therefore distributed weakly and slowly between 3 and 10 hours after ingestion, and are not associated with glycemic response. This contributes to better management of food intake. (BERNIER,1988) (OKU,1991)

  • Because it combines slow glucose release in the small intestine with slow energy release in the colon, MALTISORB® maltitol delivers energy more progressively, reducing hunger sensations for longer.


    Slow cal
    View graph


     

top

Disclaimer

The information contained in this website is to the best of our knowledge true and accurate but all instructions, recommendations or suggestions are made without guarantee.
Since the conditions of use are beyond our control, we disclaim any liability for loss and/or damage suffered from use of these data or suggestions.
Furthermore, no liability is accepted if use of any product in accordance with these data or suggestions
infringes any patent.
No part of this website, including texts, script content, pictures, logos, brands, may be reproduced by any process without our prior written permission.
(R) Registered trademarks of Roquette Frères
(C) Roquette Frères S.A. - 03/2005.

Declaration to the CNIL pending (Déclaration à la CNIL en cours).

 

FAQ