Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts

Saraiva, Ariana; Carrascosa, Carlos; Raheem, Dele; Ramos, Fernando; Raposo, António

doi:10.3390/ijerph17145227

Cited by 44 publications

(34 citation statements)

References 95 publications

(190 reference statements)

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“…Sugar alcohols are frequently used together with intense sweeteners to mask off-flavours of the latter, while conferring the bulkiness that low-calorie sweeteners cannot [ 84 , 98 ]. Unlike sugars, they are not subject to Maillard reactions and leave a cooling effect in the mouth, which could be desirable for certain products, but particularly in many others (e.g., baked goods) [ 94 ].…”

Section: Natural Sweetenersmentioning

confidence: 99%

Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts

Saraiva

Carrascosa

Raheem

et al. 2020

IJERPH

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At a moment when the population is increasingly aware and involved in what it eats, both consumers and the food sector are showing more interest in natural foods. This review work discusses, addresses and provides details of the most important aspects of consumer’s perceptions of and attitudes to natural foods and in-depth research into natural sweeteners. It also includes issues about their use and development as regards health impacts, food security and sustainability. In line with our main research outcome, we can assume that consumers are very keen on choosing foods with clean labelling, natural ingredients, preferably with other functional properties, without the loss of taste. In response to such a phenomenon, the food industry offers consumers alternative natural sweeteners with the advantage of added health benefits. It is noteworthy that Nature is a superb source of desirable substances, and many have a sweet taste, and many still need to be studied. Finally, we must stress that being natural does not necessarily guarantee market success.

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Section: Natural Sweetenersmentioning

confidence: 99%

Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts

Saraiva

Carrascosa

Raheem

et al. 2020

IJERPH

Self Cite

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“…Maltitol is produced by hydrogenation of maltose, which is obtained in converting starch to maltose. Industrially, maltitol is one of the most commonly produced polyols with an approximate volume of 160,000 metric tons [ 42 ]. Maltitol has a T g of 43.1 °C and a T m of 149.6 °C [ 43 ].…”

Section: Polyolsmentioning

confidence: 99%

Review on the Impact of Polyols on the Properties of Bio-Based Polyesters

et al. 2020

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Bio-based polyol polyesters are biodegradable elastomers having potential utility in soft tissue engineering. This class of polymers can serve a wide range of biomedical applications. Materials based on these polymers are inherently susceptible to degradation during the period of implantation. Factors that influence the physicochemical properties of polyol polyesters might be useful in achieving a balance between durability and biodegradability. The characterization of these polyol polyesters, together with recent comparative studies involving creative synthesis, mechanical testing, and degradation, have revealed many of their molecular-level differences. The impact of the polyol component on the properties of these bio-based polyesters and the optimal reaction conditions for their synthesis are only now beginning to be resolved. This review describes our current understanding of polyol polyester structural properties as well as a discussion of the more commonly used polyol monomers.

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“…Maltitol is a polyol used as a sweetener in several confectionery products [ 50 ]. In particular, it is an excellent substitute for sucrose in products such as non-sugar chocolate.…”

Section: Bts and Other Carbohydratesmentioning

confidence: 99%

Hydrogen Breath Tests: Are They Really Useful in the Nutritional Management of Digestive Disease?

et al. 2021

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Background: Carbohydrate malabsorption is a frequent digestive problem associated with abdominal pain, bloating and diarrhea. Hydrogen breath testing (BT) represents the most reliable and validated diagnostic technique. The aim of this manuscript was to clarify the usefulness of BTs in the nutritional management of these disorders. Methods: A literature search for BT related to carbohydrate malabsorption was carried out using the online databases of Pubmed, Medline and Cochrane. Results: Lactose BT showed good sensitivity and optimal specificity for lactose malabsorption. However, an accurate diagnosis of lactose intolerance should require blind lactose challenge although this method is difficult to utilize in clinical practice. Regarding dose-depending fructose and sorbitol malabsorption, BTs could not add diagnostic advantage compared with a direct dietary intervention. In addition, carbohydrates are fundamental components of fermentable oligo-, di- and monosaccharides and polyols (FODMAPs). Before starting a low FODMAP diet, lactose BT should be suggested in a population with low prevalence of hypolactasia. Conclusions: BTs represent a valid and noninvasive technique in many digestive conditions. Regarding the management of carbohydrate intolerance, lactose BT can be recommended with some limitations. No sufficient evidence is available about the usefulness of BTs for other sugars in clinical practice.

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Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts

Cited by 44 publications

References 95 publications

Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts

Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts

Review on the Impact of Polyols on the Properties of Bio-Based Polyesters

Hydrogen Breath Tests: Are They Really Useful in the Nutritional Management of Digestive Disease?

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