It is used to replace table sugar because it is half as calorific, does not promote tooth decay, and has a somewhat lesser effect on blood glucose.

Its similarity to sucrose allows it to be used in syrups with the advantage that crystallization (which may cause bottle caps to stick) is less likely.

[6] Maltitol in its crystallized form measures the same (bulk) as table sugar and browns and caramelizes in a manner similar to that of sucrose after liquifying from being heated.

Due to its sucrose-like structure, maltitol is easy to produce and made commercially available in crystallized, powdered, and syrup forms.

Like other sugar alcohols (with the possible exception of erythritol), maltitol has a laxative effect,[7] typically causing diarrhea at a daily consumption above about 90 g.[8] Doses of about 40 g may cause mild borborygmus (stomach and bowel sounds) and flatulence.