Maltotriosyl Erythritol: A Narrative Critical Review of Synthesis, Digestive Fate, and Potential Oral and Gut Health Implications

Non‐caloric sweeteners and polyols have gained increasing attention as alternatives to conventional sugars because of their lower energy contribution and reduced cariogenicity. Erythritol is among the best‐characterized polyols, with high gastrointestinal tolerance, minimal metabolism, and predominant urinary excretion. Recently, interest has extended toward glycosylated erythritol derivatives, including maltotriosyl erythritol, which is produced through enzymatic transglycosylation using amylomaltase. Glycosylation may alter sweetness, solubility, crystallization behavior, thermal stability, digestive handling, and potential colonic availability. However, direct evidence for maltotriosyl erythritol remains limited, and many proposed oral‐ and gut‐health implications are currently inferred from related glycosylated polyols, erythritol, and other low‐digestible carbohydrates. This narrative critical review summarizes available evidence on the synthesis, structural characteristics, digestive fate, and possible oral‐ and gut‐health relevance of maltotriosyl erythritol. Particular emphasis is placed on distinguishing compound‐specific findings from indirect inference. Current evidence suggests that maltotriosyl erythritol is a promising glycosylated polyol for further investigation, but its prebiotic potential, anticariogenic effects, gastrointestinal tolerance, safety, and industrial applications require direct validation through standardized in vitro, in vivo, and human studies.