# Cooking With Maltitol?

**URL:** <https://boards.straightdope.com/t/cooking-with-maltitol/404403>\
**Category:** Cafe Society\
**Created:** [May 17, 2007, 2:37am UTC](https://boards.straightdope.com/t/cooking-with-maltitol/404403 "2007-05-17T02:37:46Z")\
**Posts on this page:** 1\
**Page:** 1

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**Author:** ![asterion](https://avatars.discourse-cdn.com/v4/letter/a/4da419/32.png) [@asterion](https://boards.straightdope.com/u/asterion)\
**Post date:** [May 17, 2007, 2:37am UTC](https://boards.straightdope.com/t/cooking-with-maltitol/404403/1 "2007-05-17T02:37:46Z")

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On a whim (mostly because it was really really cheap) I picked up a bottle of maltitol. Now, I normally use sucralose when I’m baking, mostly because it’s been cut properly to be able to do a direct substitution for sugar. But I thought I’d see if I could use some of this maltitol. I’m sure it’s not pure, since it’s a liquid and pure maltitol has a melting point of about 150 C. Anyway, does anyone know how I could use it instead of sugar or sucralose in a recipe?