Development and safety evaluation of sugar painting candies with maltitol as a sugar substitute

Abstract This study evaluates the feasibility and safety of using maltitol as a sugar substitute in traditional sugar painting candies. Formulations were prepared by gradually replacing sucrose with maltitol, and their physical properties, sensory attributes, microstructure, and microbial safety were examined. Maltitol maintained structural integrity and sensory quality when used in balanced proportions, supporting proper crystallisation. Scanning electron microscopy revealed that higher maltitol levels led to porous microstructures, producing a fragile and crunchy texture. Microbial testing confirmed all samples met food safety standards. Zebrafish embryos were employed for the first time to assess potential toxicity, showing no deformities, mortality, or growth inhibition. However, elevated maltitol concentrations significantly reduced heart rates, indicating a possible sublethal cardiotoxic effect. These findings demonstrate that maltitol can reduce sugar in traditional confections while maintaining quality, but further studies are needed to clarify potential cardiovascular risks at higher concentrations.