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P. R. JAMIESON and R. C. Deis. Applications Research & Technical Service, SPI Polyols, Inc., 321 Cherry Ln., New Castle, DE 19720 Polyols or sugar alcohols, are unique "non-sugar" carbohydrates derived by chemically or enzymatically hydrogenating the reducing ends of commonly-known "sugars" or carbohydrate polymers. Technological advances within the past thirty years have resulted in a set of sugar replacers which have enabled the product developer to greatly improve the taste and texture of dietary, health-oriented, sports, and diabetic-directed foods, and to improve the functionality of other foods as well. A growing understanding of polyol availability and properties, and how they can be applied to enhance product taste and texture to meet consumer expectations, has been a key part of the dramatic growth in these products, primarily within the confectionery, bakery, and dairy categories. "Polyols" currently encompasses a group of 9 products. This can be subdivided into the mono-"saccharides" erythritol, mannitol, sorbitol and xylitol; the di-"saccharides" isomalt, lactitol, and maltitol; and the polymeric mixtures maltitol syrups and polyglycitol (HSH) syrups. While a number of similar properties are shared by this group, their chemical and physical differences offer a wide choice of direction in application. Knowledge of their properties and applications can result in great-tasting sugar-free, reduced-calorie, reduced glycemic, and/or non-cariogenic food products. This knowledge can also be applied to shelf life control in terms of water activity, control of freeze point, crystallization control, texture control, and color stabilization.
Session 101, Alternative carbohydrate sweeteners for diabetic and low-calorie food applications
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