![](https://www.ueno-fc.co.th/wp-content/uploads/2018/10/nonsugar_benefit71.gif)
Higher Stability to Acid and heat
Due to maltitol and sorbitol structure were changed from reducing end (carbonyl-group) to non-reducing end (hydroxyl group). Therefore, it can endure in high acid and stable to heat at high temperature which advantage for food industry such as bakery, candy and etc.