Which is healthier, maltose or xylitol? What is the difference?

In real life, people pay more attention to eating sugar in order to pursue a healthy diet. Nowadays, in order to avoid obesity, many people choose maltose and xylitol as family sugar substitutes. So, which is healthier, maltose or xylitol? What's the difference?

From a health point of view, xylitol is greener and healthier. In life, the main raw material of sugar food is maltose, which is extracted from starch when wheat germinates, so it tastes like wheat and is very sweet. Xylitol is a natural flavoring agent, which is widely used to make sugar-free food in daily life and is a healthy sugar substitute.

There are three major differences between maltose and xylitol: 1 and source. Maltitol is a natural sweetener obtained from green plant materials such as poplar, palm, corn stalk and bagasse. It is ubiquitous in many fruits, vegetables, fruits and grains. Maltitol is a disaccharide alcohol made from maltose syrup by esterification and recovery. 2. characteristics. Xylitol: The taste of xylitol is better at low temperature, and the sweetness can reach 1.2 times that of sucrose. Xylitol is often accompanied by a slight coolness after entering the mouth, because it is easily soluble in water and absorbs some heat when it is dissolved; Maltitol: non-corrosive, does not stimulate insulin secretion, inhibits excessive accumulation of body fat, and is not easy to digest. Maltitol is easily soluble in water, with the same sweetness as sucrose, mild sweetness and no peculiar smell. 3. Function. Xylitol is good for diabetics and patients with liver diseases, such as preventing dental caries and losing weight. Maltitol is used to produce various fruit juices, popsicles and cakes.

From the above, it can be seen that people eat xylitol healthier than maltitol in life. Xylitol not only tastes sweet, but also has a certain weight loss effect, which is suitable for a wider range of people.