Chemistry Reference
In-Depth Information
table 3.2
Speciications of Common Sugar alcohols
type of
Sugar
Molecular
Weight
polyol
Formula
Generic Form
Synonyms
Erythritol
c
4
h
10
o
4
Mono-
Tetritol
hydrogenated erythrose
Meso-erythritol
Tetra-hydroxybutane
1,2,3,4-butanetetrol
Erythrol
Physitol
122:12
Xylitol
c
5
h
12
o
5
Mono-
Pentitol
hydrogenated xylose
Xylite
152:15
Mannitol
c
6
h
14
o
6
Mono-
hexitol
hydrogenated mannose
d
-mannitol
Mannite
182:17
Sorbitol
c
6
h
14
o
6
Mono-
hexitol
hydrogenated glucose
d
-sorbitol
Glucitol
Sorbol
Sorbit
182:17
Sorbitol
syrup
Mixed mono- and smaller amounts of
other hydrogenated saccharides
hydrogenated glucose syrup
d
-Glucitol syrup
Lactitol
c
12
h
24
o
11
Di-
hexopyranosyl-
hexitol
hydrogenated lactose
β
-
d
-Galactopyranosyl-1-4-
d
-sorbitol
β
-
d
-Galactopyranosyl-1-4-
d
-glucitol
Lactositol
Lactitol
Lactobiosit
344.3
Isomalt
c
12
h
24
o
11
Mixed di-
hexopyranosyl-
hexitol
hydrogenated isomaltulose
hydrogenated palatinose
Mixture of
α
-
d
-glucopyranosyl-1-6-
d
-
sorbitol and
α
-
d
-glucopyranosyl-1-1-
d
-mannitol
344.3
Maltitol
c
12
h
24
o
11
Di-
hexopyranosyl-
hexitol
hydrogenated maltose
α
-
d
-Glucopyranosyl-1-4-
d
-sorbitol
α
-
d
-Glucopyranosyl-1-4-
d
-glucitol
344.3
Maltitol
syrups
Mixed, ≥50% di- and lesser amounts of
mono- and higher saccharides
hydrogenated high-maltose glucose
syrup
hydrogenated starch hydrolysate
Dried maltitol syrup
Maltitol syrup powder
Several forms available, regular,
intermediate, high, high polymer
Polyglycitol
Mixed, ≥50% di- and of other especially
oligo- and polysaccharides
Polyglucitol
hydrogenated starch hydrolysate
acids, alkalis, and the action of heat than sugar or glucose syrups (Counsel 1987; O'Brien and
Gelardi 1991).
The noncariogenicity (nonacidogenicity) of the polyols also differs from each other, and this
noncariogenicity value decreases as follows: xylitol ≤ isomalt < sorbitol, maltitol < mannitol ≈ lac-
titol (Schiweck et al. 2011). In addition, monosaccharide and disaccharide alcohols are absorbed
and metabolized differently. The monosaccharide alcohols such as sorbitol, xylitol, mannitol, and
erythritol are directly absorbed from the small intestine. However, the disaccharide alcohols must
be cleaved irst by intestinal carbohydrases into their constituents (i.e., monosaccharides and hexitols/
polyols). For this reason, the disaccharide alcohols isomalt, lactitol, and maltitol are also called second-
generation sugar alcohols. The rate of cleavage of individual disaccharide alcohols by the digestive
enzyme systems of the human mucosa varies (Ziesenitz and Siebert 1987).
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