Chemistry Reference
In-Depth Information
table 3.3
Comparison of Sucrose with Sugar alcohols for Sweetness, Glycemic Index, and Calorie
Ingredient
Sweetness (%)
GI
Cal/g
Sucrose (sugar)
100
60
4
Xylitol
100
13
2.5
Maltitol syrup
75
53
3
Maltitol
75
36
2.7
Erythritol
70
0
0.2
Sorbitol
60
9
2.5
Mannitol
60
0
1.5
Isomalt
55
9
2.1
Lactitol
35
6
2
Polyglycitol (hydrogenated starch hydrolysate)
33
39
2.8
Note:
GI—glycemic index.
table 3.4
Saccharides and Sugar alcohol Solutions enthalpy Values
enthalpy Values
Compound
kJ/kg
kJ/mol
Source
Sucrose
18.2
6.21
Schiweck et al. 2011
Erythritol
180.3
22.0
Muller 2007
Xylitol
153.1
23.27
Schiweck et al. 2011
Mannitol
120.9
22.0
counsel 1987
Sorbitol
111.0
20.2
counsel 1987
Lactitol monohydrate
65.3
23.7
Kruger 2007
Isomaltulose
60.2
21.66
Schiweck et al. 2011
Isomalt (palatinit)
39.4
14.6
Schiweck et al. 2011
Maltitol
23.0
6.7
Schiweck et al. 2011
table 3.5
properties of Sugar alcohols
heat of Solution
(kJ/kg)
Sugar
Cooling effect
Calorie (kJ/g)
hygroscopicity
Sucrose
-18
None
16.74
Medium
Xylitol
-153
Very cool
10.05
high
Maltitol
-79
None
8.79
Medium
Sorbitol
-111
cool
10.88
Medium
Erythritol
-180
cool
1.67
Very low
Mannitol
-121
cool
6.70
Low
Isomalt
-39
None
8.37
Low
Lactitol
-53
Slightly cool
8.37
Medium
Sugar alcohols are suitable for the production of noncariogenic and reduced-calorie (''light'')
products and products with a deined nutritional purpose (e.g., diabetics) because of their noncario-
genic properties and their reduced caloriic value compared to carbohydrate sweeteners. The sen-
sory and food manufacturing properties of individual sugar alcohols vary substantially. Therefore,
proper selection of raw materials or the combination of several sugar alcohols enables sugar and
glucose syrup to be replaced as bulking agents and sweeteners in all food categories in such a man-
ner that the resulting products are acceptable to consumers (Schiweck et al. 2011; Ziesenitz and
Siebert 1987).
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