It Makes So Much Sense...
Maltitol is a reduced calorie bulk sweetner with sugar-like taste and
sweetness. Its stability, high sweetness, and structure make it suitable for
a variety of reduced-calorie, reduced-fat and sugar-free foods. Maltitol is
made by the hydrogenation of maltose which is obtained from starch.
TOOTH FRIENDLY
Cavities are caused by fermentation of bacteria into organic acids. Bacteria
grow on carbohydrates and other sugars. The acids affect the enamel of
teeth. Maltitol is not transformed into acids in the mouth and is thus
considered non -cariogenic.
FEWER CALORIES
The energetic value of maltitol is 40% less than sugar. This is due to the
fact that only a small part of maltitol is absorbed by the small intestine.
The majority of it comes into the large intestine where only a
microbiological fermentation takes place. This is why excessive
consumption of maltitol may have a laxative effect. However, the sensitivity
of each individual varies. Therefore, 100g of maltitol should be considered
an average amount.
FAT CONTENT
The saturated fat in our chocolate is from cocoa butter, a stearic acid,
which has a neutral effect on blood cholesterol levels.
FOR DIABETICS
People suffering from diabetes have disorders related to the breakdown of
sugars, fats and proteins. Diabetes is characterised by elevated blood sugar
levels. This lack of insulin causes disturbances in the sugar, protein and
fat absorption. Fat aborbtion may also lead to an increased risk of
cardiovascular complications.
TRADITION
Maltitol is a member of the polyol family of sweeteners, which have been
used in foods around the world for many years.
SAFETY
Maltitol as a food ingredient is substantiated by numerous studies in both
humans and animals. The Joint Food and Agriculture Orgnization/World Health
Organization Expert Committee on Food Additives (JEFCFA) has Established an
acceptable daily intake (ADI) for maltitol of “not specified,” meaning no
limits are placed on its use.
BENEFITS OF COCOA
Cocoa is an extremely complex substance composed of more than 800 different
molecules, including caffeine and Theobromine, and contains a number of
essential micronutrients such as iron and vitamin B6. Most chocolate
research however concentrates on flavonoïds, which are part of the family of
polyfenols and are the most abundant anti-oxidants found in foods. Cocoa
contains higher concentrations of polyfenols than red wine and tea, which
are commonly known as the principal sources.
Physicians recommend regular consumption of red wine and tea because of the
protective effect of polyfenols against the so-called free radicals. These
aggressive substances break down the cell membranes, thus stimulating the
aging process. They also reduce immunity and decrease nervous system
function.
They are also notorious as one of the causes of cancer.
Moreover, the flavonoïds of cocoa prevent, just as aspirin does, the
coagulation of blood platelets,
and as such slow down the process of arteriosclerosis.
