Maltitol is a sugar alcohol (polyol) like sorbitol and mannitol. Chemically, maltitol is also known as 4-O-α-Glucopyranosyl-D-sorbitol. Maltitol is produced by hydrogenation of maltose.

Maltitol does not have the same cooling effect as other sugar alcohols and is often used as a sugar substitute. It has 90% of the sweetness of sugar and nearly identical properties, except for browning. It easily replaces sugar and has less food-energy.

Like other sugar alcohols, maltitol does not brown or caramelize. It is not metabolized by oral bacteria, so it does not promote tooth decay and caries.