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)
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
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