Low-calorie sweeteners

FOOD SCIENCE AND PROCESSING 3 (2+1)
Lesson 30 : Processing and Preparation of Sugar and Related Products

Low-calorie sweeteners

Polyols

Polyols though occur in nature, they are synthesised on industrial scale from easily accessible carbohydrates such as starch, sucrose, glucose, invert sugar, xylose and lactose. Sugar alcohols (xylitol, sorbitol, mannitol, maltitol, lactitol, isomalt) known as polyols are white crystalline, slightly hygroscopic, water-soluble powders. They are generally stable to heat and do not take part in Maillard type browning reaction due to the absence of reduced aldehyde group. Chemically sugar alcohols are hydrogenated mono and disaccharides.

They are less sweeter and 50 percent of energy of polyols is available to human body. Average caloric value 2.4 kcal/g. Polyols when added during food processing retard crystallisation during storage, improves stability, moisture retention, imparting good texture and act as good bulking, antimicrobial, antioxidant and sequestering agent.

Sorbitol is produced by hydrogenation of glucose. Sugar alcohols are not digested by the bacteria in the mouth and therefore non-cryogenic. The sugar alcohols are not digested or absorbed in the small intestine but are fermented by the large gut microflora and thus contribute less energy.

Sorbitol can be used in chocolates, ice-cream in dietetic and diabetic food stuff. In confectionery, sorbitol is used widely in the production of fudges, caramels to retard sucrose crystallisation and to retain freshness and flavour. Where glucose syrup or sucrose is used at 60-90 percent level, sorbitol can be used at 1-5 percent level. Mannitol is used in sugar-free chewing gum. Xylitol is used in pastries, jams, drinks, ketchup and ice-cream.
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Last modified: Tuesday, 13 December 2011, 11:38 AM