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A. SENTKO, Palatinit GmbH, Gottlieb-Daimler Strasse 12, Mannheim, 68165, Germany Traditional carbohydrate sweeteners are high-digestible carbohydrates, for example glucose, glucose syrups, sucrose etc. Their physiology is characterized by a quick, complete hydrolysis, absorption and metabolism resulting in a high to moderate glycemic effect. They are highly fermentable and therefore used as a substrate by oral flora, promoting dental caries. The physiological characteristics of alternative carbohydrate sweeteners, e.g. isomalt, sorbitol, xylitol etc., are different from traditional nutritive sweeteners, making them an attractive alternative for manufacturers and consumers. Most of them are low-digestible carbohydrates, having a very limited hydrolysis and absorption in the small intestine. The blood glucose response is low to very low. In the large intestine low-digestible carbohydrates are fermented by the gut microflora to short chain fatty acids and gases, as are others of that group (e.g. dietary fibers). Some alternative carbohydrates act as prebiotics, specifically promoting an increase of bifido bacteria in the large intestine. Details on the physiology of various alternative carbohydrate sweeteners will be provided. It is their physiology which makes alternative sweeteners special. This is why food products based on alternative carbohydrate sweeteners contribute to a healthy lifestyle. Not only the role of sugarfree confectionery in preventing tooth decay will be described but also the health benefits resulting from the exchange of low glycemic ingredients for high or moderate ones, for instance in combating the obesity problem, CVD, and diabetes. Also the possible role of the control of the blood glucose level for the normal health conscious consumer will be highlighted. Other advantages of alternative sweeteners are their lower caloric content and that some may be bifidogenic. The alternative carbohydrate sweeteners provide "added value" to the final products for the benefit of all consumers.
Session 101, Alternative carbohydrate sweeteners for diabetic and low-calorie food applications
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