Maltitol vs. Sorbitol — What's the Difference?

Maltitol is a sugar alcohol (a polyol) used as a sugar substitute. It has 75–90% of the sweetness of sucrose (table sugar) and nearly identical properties, except for browning.

Sorbitol (), less commonly known as glucitol (), is a sugar alcohol with a sweet taste which the human body metabolizes slowly. It can be obtained by reduction of glucose, which changes the converted aldehyde group (−CHO) to a primary alcohol group (−CH2OH).

(organic chemistry) a disaccharide polyol used as a sugar substitute, produced through the hydrogenation of maltose.

A white, sweetish, crystalline alcohol, C6H8(OH)6, found in various berries and fruits or prepared synthetically and used as a flavoring agent, a sugar substitute for people with diabetes, and a moisturizer in cosmetics and other products.

(biochemistry) A faintly sweet alcohol C₆H₁₄O₆ that occurs in some fruits, is made synthetically, and is used especially as a humectant and softener and in making ascorbic acid.