
1. Monosaccharide- derived sugar alcohols.
2. Disaccharide -derived sugar alcohols.
3. Polysaccharide-derived sugar alcohols mixture.
Sorbitol
Isomalt
Hydrogenated starch hydrolysates (HSH)
Hydrogenated starch hydrolysates (HSH) are mixtures of several sugar alcohols such as sorbitol, maltitol, and other higher-order sugar alcohols such as Maltotriitol. They are a sweetener providing 40- 90% sweetness compare to the same amount of sugar sucrose. Hydrogenated starch hydrolysates are produced by the hydrogenation of partial hydrolyzed starch from corn, potato, or wheat. They are similar to sorbitol if the starch is completely hydrolyzed into single glucose units before hydrogenation process. Hydrogenated starch hydrolysates are used commercially in foods and medicines as other common sugar alcohols. They are often used as a sweetener and as humectant. Hydrogenated starch hydrolysates can be blended with other natural and artificial sweeteners, and can be used to add bulk, body, texture, and viscosity to food products [19]. Also, they can be used to protect biological and food products against damage from freezing and drying.
The Sugar Alcohols |
|||
Type | Calories per Gram |
Approximate Sweetness (Sucrose = 100%) |
Typical Food Applications |
Sorbitol | 2.6 |
50-70% |
Sugar free candies, chewing gums, frozen desserts and baked goods |
Xylitol | 2.4 |
100% |
Chewing gum, gum drops and hard candy, pharmaceuticals and oral health products, such as throat lozenges, cough syrups, children’s chewable multi vitamins, tooth pastes and mouth washes, used in foods for special dietary purposes |
Maltitol | 2.1 |
75% |
Hard candies, chewing gum, chocolates, baked goods and ice creams |
Isomalt | 2.0 |
45-65% |
Candies, toffee, lollipops, fudge, wafers, cough drops, throat lozenges |
Lactitol | 2.0 |
30-40% |
Chocolates, some baked goods (cookies and cakes), hard and soft candy and frozen dairy desserts |
Mannitol | 1.6 |
50-70% |
Dusting powder for chewing gums, ingredient in chocolate flavored coating agents for ice cream and confections |
Erythritol | 0-0.2* |
60-80% |
Bulk sweetener in low calorie foods |
Hydrogenated Starch Hydrolysates | 3 |
25-50% |
Bulk sweetener in low calorie foods, provide sweetness, texture and bulk to a variety of sugarless products |
- Friedrich Reiff., et al. “Sorbitol, process for its preparation, and use there of US”.4605794A (1986).
- Kearsley MW and Deis RC. “Sorbitol and Mannitol, In Sweeteners and Sugar Alternatives in Food Technology”. Amex: Oxford (2006): 249-261.
- Song SH and Vieille C. “Recent advances in the biological production of mannitol”. Applied Microbiology and Biotechnology 84.1 (2006): 55-62.
- Aoki M., et al. “Microbial transformation of sucrose and glucose to erythritol”. Biotechnology Letters 15 (1993): 383-388.
- Noda K., et al. “Serum glucose and insulin levels and erythritol balance after oral administration of erythritol in healthy subjects”. European Journal of Clinical Nutrition 48.4 (1994): 286-292.
- Hajny GJ., et al. “Erythritol production by yeast like fungus”. Applied Microbiology 12 (1964): 240-246.
- Arrigoni E., et al. “Human gut microbiota does not ferment erythritol”. British Journal of Nutrition 94.5 (2005): 643-646.
- Storey D., et al. “Gastrointestinal tolerance of erythritol and xylitol ingested in a liquid”. European Journal of Clinical Nutrition 61.3 (2007): 349-354.
- Bunro IC., et al. “Erythritol: an interpretive summary of biochemical, metabolic, toxicological and clinical data”. Food and Chemical Toxicology 36.12 (1998): 1139-1174.
- Kawanabe J., et al. “Non carcinogenicity of erythritol as a substrate”. Caries Research 26.5 (1992): 358-362.
- Goossens J and Roper H. “Erythritol: a new sweetener”. Confectionery Production (United Kingdom) 24 (1994): 182-188.
- Bolhuis GK., et al. “Eur Compaction properties of isomalt”. Journal of Pharmaceutics and Biopharmaceutics 72.3 (2009): 621-625.
- Featherstone JDB. “Effects of isomalt sweetener on the caries process: are view”. The Journal of Clinical Dentistry 5 (1990): 82-85.
- Langkilde AM., et al. “Digestion and absorption of sorbitol, maltitol and isomalt from the small bowel. A study in ileostomy subjects”. European Journal of Clinical Nutrition 48 (1995): 768-775.
- Lonny Lee Wilson. “Process for the manufacture of a lactitol syrup”. US Patent 6090429A (2000).
- Maydeo A. “Lactitol or lactulose in the treatment of chronic constipation: result of a systematic”. Journal Of Indian Medical Association 108.11 (2010): 789-792.
- Hirao M. “Process for producing maltitol US”. 3708396 A (1973).
- A Ruskoné-Fourmestraux., et al. “A digestive tolerance study of maltitol after occasional and regular consumption in healthy humans”. European Journal of Clinical Nutrition 57.1 (2003): 26-30.
- Francoise Verwaerde., et al. “Non-cariogenic hydrogenated starch hydrolysate for confectionery and process for preparing this hydrolysate US”. 4279931A (1981).
- Modderman JP. “Safety assessment of hydrogenated starch hydrolysates”. Regulatory Toxicology and Pharmacology 18.1 (1993): 80-114.
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