Maltitol provides between 2 and 3 kcalories/g. Maltitol is largely unaffected by human digestive enzymes, and is fermented by bacteria in the large intestine, with about 15% of the ingested maltitol appearing unchanged in the feces.
Maltitol in its crystallized form measures the same (bulk) as table sugar and browns and caramelizes in a manner very similar to that of sucrose after liquifying by exposure to intense heat. The crystallized form is readily dissolved in warm liquids (120 °F/48.9 °C and above); the powdered form is preferred if room temperature or cold liquids are used. Due to its sucrose-like structure, maltitol is easy to produce and made commercially available in crystallized, powdered, and syrup forms.
