Polyols

1
Polyols

• Primarily hydrogenated sugars
• Non-cariogenic
• Do not require insulin for metabolism
• Affect sugar crystallization
• Vary in sweetness
• Are not reducing

2
Polyols Added to Foods

• Propylene Glycol and Glycerol (glycerin)
• Sorbitol
• Maltitiol
• Mannitol
• Hydrogenated starch hydrolysates
• Xylitol
• Erythritol
• Isomalt
• Lactitol

3
Functions in Foods

• Viscosity
• Sugar crystallization modification
• Water binder
• Solvent for colors, antioxidants, flavors
• Plasticizer
• Non-cariogenic sweetener
• Dietetic sweetener
• Cool flavor
• Cryoprotectant

4
Cool Flavor

• Many of the polyols have a negative heat of
  solution and provide a cooling sensation in the
  mouth. This is good for mints, but a disadvantage
  elsewhere
• Erythritol -43 cal/g
• Xylitol -36.5 cal/g
• Sorbitol -26 cal/g

5
Propylene Glycol

• Primary uses
• Solvent
• Colors, Antioxidants, flavors
• Water activity reduction
• Bitter
• Soluble in water and oil
• Low MW (76)

6
Glycerol

• Slightly sweet
• Primary uses
• Water activity lowering
• Plasticizer
• Some aftertaste

7
Now for Real Polyols
8
Sorbitol

• Hydrogenated glucose
• Most common polyol
• 60 as sweet as sucrose
• 2/6 Kcal/g
• Most common usages
• Non-cariogenic sweetener -gums, mints
• Sweetener in dietetic products
• For diabetics - insulin not required

9
Maltitol

• Derived from maltose
• 90 as sweet as sucrose
• 2.1 Kcal/g
• 1.3 X as sweet as sorbitol
• No cooling
• Chocolate

10
Mannitol

• Derived from mannose
• 50 ass sweet as sucrose
• 1.6 Kcal/g
• Not commonly used
• Lower solubility
• Some candies
• 1.6 calories/g

11
Xylitol

• Derived from xylose
• Equal sweetness to sucrose
• 2.4 Kcal/g
• Cooling
• Sweetener in sugar free gums and mints
• 5 carbons

12
Isomalt (Palitinit)

• 40 as sweet as sucrose
• 2 Kcal/g (low)
• Little cooling
• Hard candies

13
Erythritol

• 60- as sweet as sucrose
• Easily crystallized
• Flavor enhancer
• Hard candies
• Low molecular weight
• V. low calories 0.2 claories/g

14
Sweetness of Polyols
15
Hdroscopicity
Polyol Degree of hydrocopicity
Sorbitol Medium
Xylitol High
Mannitol Very low
16
Molecular Weight of Polyols
17
Polyols

• Dont participate in Maillard browning
• Lower water activity
• Vary in sweetness
• Non-cariogenic
• Do not require insulin
• Vary in sweetness
• Inhibit sugar crystallization

18
FDA Status
Polyol Status
Sorbitol GRAS
Mannitol Food Additive
Xylitol Food Additive
Maltitol GRAS
Glycerin GRAS
19
Links

• http//www.spipolyols.com
• Http//www.cerestar.com