About Maltitol
Rose City Chocolatier's
No Sugar Added chocolates consists of 100% cocoa,
just as regular quality chocolates do. The most
important difference with these regular chocolates
is that these chocolates use maltitol instead
of normal sucrose as the sweetener. Fiber inulin
is also used in order to reduce the fat content.
For the filled chocolate products only the healthiest
fat composition possible was chosen. These chocolates
do not contain any artificial sweeteners, colouring
agents or preservatives.
Maltitol is Tooth
friendly - Dental cavities are caused by the
fermentation of oral bacteria into organic acids.
These bacteria grow on carbohydrates including
sugar. The acids affect the dental enamel of teeth.
Since Maltitol is not transformed into acids in
the oral cavity, it is considered tooth friendly.
Fewer calories - The energetic value of maltitol is 2.4 Kcal/g.
Sucrose on the contrary has an energetic value
of 4 Kcal/g. The lower energetic value of maltitol
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 (1,2).
This microbiological fermentation explains why
excessive consumption of maltitol can have a laxative
effect. Studies show that most adults can consume
up to 50g of maltitol (or 100g of chocolate) without
any discomfort. However in reality we found that
the sensitiveness of each individual varies. Therefore
this figure of 100g needs to be considered as
an average.
For Diabetics - People suffering from diabetes have disorders
concerning the breakdown of sugars and also from
fats and proteins. Diabetes is among others characterised
by a continuously increased sugar level in the
blood and/or urine as a consequence of a lack
of insulin that can be total or partial. This
lack of insulin causes disturbances in the sugar-,
protein- and fat absorption. Especially the last
one engenders often an increased risk of heart-
and vessel diseases. ·
Type I Diabetes
or the Insulin-dependant diabetes
This kind of diabetes usually occurs before the
age of 40 and is characterised by a complete lack
of insulin. It usually starts acutely and demands
a very accurate treatment method, caused by the
very unstable blood sugar levels (continuous self-regulation
and self-control). ·
Type II Diabetes
or Non Insulin-dependant diabetes
This kind of diabetes usually occurs after the
age of 40 and is characterised by a partial lack
of insulin. Type-II is often accompanied by obesity
and is typified by a greater stability in blood
sugar levels.
Food and Diabetes
- Every diabetic and especially persons suffering
from type 1 knows the importance of an individual
approach of his diet. The formulation of concrete
dietetic measures belongs to the field of physicians
and dieticians. Therefore, we always advice customers
to bring this information to their dietician in
order to obtain personalised advice. Nevertheless,
the ideal nutrition for everybody and especially
for persons suffering from diabetes consists of
(8):
- 50 to 55 % sugars, preferably slowly absorbable
sugars combined with a diet rich in fibres
- 15 to 20 % proteins
- max. 30 % fats, of which as little as possible
saturated fats. Concerning
the intake of carbohydrate, the glycaemic index
(6) is essential. The lower it is the better,
because the least it will influence the blood
sugar level. Because diabetics have only little
or no insulin to keep the blood sugar level at
an acceptable height, foodstuffs with a low glycaemic
index are more suitable for them. Maltitol
has a very low glycaemic index. This means that
the blood sugar level is hardly influenced by
the use of maltitol. Compared to fructose that
also has a low glycaemic index, it is important
to know that fructose has the disadvantage of
increasing the amount of triglycerides in the
blood. We know that a surplus of triglycerides
in the blood increases the risk of cardio-vascular
diseases. Therefore fructose is a thick maker,
and as such not appropriate for diabetics at all.
Moreover fructose is not tooth friendly and has
the same energetic value as sugar. Cocoa - Cocoa is an extremely complex substance
composed of more than 800 different molecules,
among others caffeine and theobromine. It contains
a number of essential micronutrients such as iron
and vitamin B6. Most chocolate research however
concentrates on flavonoïds. These are part
of the family of polyfenols and are the most abundant
anti-oxidants in our food. It is now proven that
cocoa contains higher concentrations of polyfenols
than red wine and tea, commonly known as the principal
sources of it. 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 reduce the immunity and slow down
the functioning of the nervous system. 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 (10).
Inulin - Inulin
is a soluble nutritional fibre that is found in
nature. It is the energy reserve of
36 000 plants, vegetables and fruit. For applications
in the food industry inulin is extracted from
the roots of chicory.
The nutritional fibre inulin is not decomposable
by the digestion enzymes and comes therefore unaltered
in the large intestine, where it is used by the
healthy intestine flora as nutritive substratum
(inulin = prebiotic).
Fat structure/
cholesterol - Next to the addition of maltitol
and inulin, Rose City Chocolatier is conscious
of the fact that sugar free products also need
to be optimal what the fat composition is concerned
(as little saturated fats and as many unsaturated
fats as possible).
Rose City Chocolatier
does this as follows:
1) Only vegetable fats are used. Pure animal butter,
often used in conventional chocolate, is banned.
2) The vegetable fats used chocolates are selected
carefully and have a favourable proportion of
80% unsaturated fats and 20% saturated fats.
3) Although the cocoa butter present in our chocolates
is mostly saturated, it is not replaced.
On one side cocoa butter combined with cocoa gives
the authentic real good taste to chocolate. On
the other hand cocoa butter consists of 62% saturated
fats (34% stearic acids and 28% palm acids) and
38% unsaturated fats. The content of unsaturated
fats in cocoa butter is increased by the rapid
transformation of the stearic acid (saturated)
in the body into oil acids (unsaturated). These
mono-unsaturated oil acids have a positive influence
on the blood vessels, exactly the same way as
olive oils does.
Concerning the
relation cocoa butter-cholesterol we can state
that: 1) Cocoa
butter does not influence the presence of cholesterol
in the plasma, because of the high amount of stearic
acids it contains.
2) Consumption of cocoa butter doesn't increase
the cholesterol level, whereas a similar consumption
of butter fat causes a raise in the cholesterol
level of 18%.
References:
(1) Slama G, effect of crystalline maltitol on
glycaemia, '93
(2) Storey DM,Zumbe A, J-Nutr. 1998 Mar 128(3):
587-92
(3) Adrian J, Potus J, Frange R. La science alimentaire-1995
(4) Food News Roquette Frères, August 2001
(5) Roberfroid M.F., probioticum en prebioticum.
Twee belangrijke begrippen in de menselijke voeding
Dietecom, 33-36, dec 1994
(6) Christophe A., Beginselen der voedingsleer,
p.93
(7) Connor H., sucrose and fructose in the diabetic
diet, journal of human nutrition and dietetics
91, 4, 243-250
(8) Commissie dienstbetoon, WVVH, dieet bij suikerziekte
(9) Karim M et al. J Nutr 2000; 130:2105S2108S
(10) Rein D et al. Am J Clin Nutr 2000;72:30-5
(11) Joint Food and Agriculture Organization/
World Health Organization Expert Committee on
Food Additives More Information: http://www.caloriecontrol.org/maltitol.html and http://www.caloriecontrol.org/lactitol.html
