Sugar Alcohols (Polyols) - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 70

polyol in the mix, the generic name “hydrogenated starch hydrosylate” is used. However, if 50% or
more of the polyols in the mixture are of one type, it can be labeled as “sorbitol syrup,” “maltitol
syrup,” etc. (McFetridge et al. 2004; Schiffman and Gatlin 1993).
HSH or polyglycitols, including hydrogenated glucose syrups, maltitol syrups, and sorbitol syr-
ups, are a family of products found in a wide variety of foods. They serve a number of functional
roles, including use as bulk sweeteners, viscosity or bodying agents, humectants, crystallization
modiiers, cryoprotectants, and rehydration aids. They can also serve as sugar-free carriers for la-
vors, colors, and enzymes (Modderman 1993).
HSH have the following properties:

• Pleasant-tasting bulk sweeteners that blend well with other sweeteners and are synergistic with low-

calorie sweeteners (e.g., acesulfame-K, aspartame, neotame, saccharin, and sucralose)

• Blend well with lavors and can mask unpleasant off-lavors

• Reduced-calorie alternatives to sugar, having not more than 3 calories per gram

• Used in a variety of products; exceptionally well suited for sugar-free candies because they do not

crystallize

• Do not contribute to the formation of dental caries

• May be useful as alternatives to sugar for people with diabetes on the advice of their physician

Polyols, including HSH, are resistant to metabolism by oral bacteria that break down sugars and
starches to release acids that may lead to cavities or erode tooth enamel. They are, therefore, non-
cariogenic. HSH absorption is slow and incomplete. Therefore, the rise in blood glucose and insulin
response associated with the ingestion of glucose is signiicantly reduced when HSH are used as alter-
native sweeteners. The reduced caloric value (75%, or less, that of sugar) of HSH is consistent with the
objective of weight control. Products in which HSH replace sugar may, therefore, be of use providing
a wider variety of reduced-calorie and sugar-free choices to people with diabetes (Modderman 1993).
Absorption of HSH by the body is slow, allowing a portion of HSH to reach the large intestine
where metabolism yields fewer calories. Therefore, unlike sugar that contributes 4 calories per
gram, the caloric contribution of HSH is not more than 3 calories per gram. For a product to qualify
as “reduced calorie” in the United States, it must have at least a 25% reduction in calories. HSH may,
therefore, be of use in formulating reduced-calorie food products (Livesey 2003).

3.6 CONCLUSIONS

Due to their importance in the chemistry, food and pharmaceutical industry extensive studies were
conducted on sugar alcohols. They provide different taste, lavor, and sensory beneits to consum-
ers because of their properties, which make them unique in food and pharmaceutical formulations.
However, safety issues of the sugar alcohols need to be studied extensively as their use dramatically
increases in food and pharmaceutical formulations. The polyols and similar substances used as bulk
sugar substitutes in the United States are also safe, but consumers need to be aware of their presence in
food products so that they can limit their intake suficiently to avoid gastrointestinal discomfort.

reFereNCeS

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