A link to a good article from Bakingbusiness.com about the use of Maltitol Syrup in baking applications follows below.
Excerpt is below:
MALTITOL: A CLOSE MATCH
If eliminating sugar is the sole objective, there are a number of low-calorie sugar substitutes in the marketplace that also assist in providing bulk. Their use may result in a reduction in calories, depending on the application. For example, maltitol is a disaccharide polyol produced by the hydrogenation of the carbohydrate maltose. Being about 90% as sweet as sucrose with a similar taste and body, maltitol in its many forms has application in most baked foods.
"Maltitol behaves more like sugar than any other polyol," said Carl Jaundoo, Ph.D., associate program coordinator, Roquette America, Keokuk, IA. "Bakers can use it to replace sugar in most products with very minimal formulation or process change. It is also compatible with high-intensity sweeteners; however, in many baked food applications, high-intensity sweeteners are not required due to maltitol’s superior sweetness."
Very important for the baking industry, maltitol is thermally stable up to 200°C (392°F) and is not fermented by yeast. It also does not participate in the Maillard browning reaction, which can be good or bad, depending on the application. FDA allows the use of a caloric value of 2.1 Cal per g for maltitol powder, which is almost half the calorie content of sugar.