Sugar Alcohols

Grembecka, Małgorzata

doi:10.1016/b978-0-08-100596-5.21625-9

Cited by 15 publications

(22 citation statements)

References 77 publications

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“…Polyols, also called sugar alcohols or polyhydric alcohols, are a group of sweeteners that are characterized by strong dehydrating capabilities and sweet taste, in which the strength varies from 0.3 to 1 as compared with sucrose and low caloric content [24,25]. Moreover, they exhibit anti-caries, prebiotic, antioxidant, and antibacterial effects and do not affect glucose levels in the blood [26]. Products containing polyols can have the following health claims on the label: 'do not promote tooth decay' and 'reduced speed of digestion and absorption results in lower glycaemic response' [27].…”

Section: Introductionmentioning

confidence: 99%

“…Sorbitol can be used as a humectant, softener, and texturizing and anti-crystallizing agent, while mannitol has found to have applications as an anticaking and bulking agent, humectant, stabilizer, sweetener, and thickener. Sorbitol is a white, crystalline, hygroscopic, well-soluble powder, and mannitol is a white, crystalline, non-hygroscopic substance that is one of the least-soluble polyhydric alcohols [26].…”

Section: Introductionmentioning

confidence: 99%

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The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries

et al. 2022

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In recent years, an increasing interest in reducing sugar consumption has been observed and many studies are conducted on the use of polyols in the osmotic dehydration process to obtain candied or dried fruits. The studies in the literature have focused on the kinetics of the process as well as the basic physical properties. In the scientific literature, there is a lack of investigation of the influence of such polyol solutions such as sorbitol and mannitol used as osmotic substances during the osmotic dehydration process on the contents of bioactive components, including natural colourants. Thus, the aim of the study was to evaluate the impact of polyols (mannitol and sorbitol) in different concentrations on the process kinetics and on chosen physical (colour and structural changes) as well as chemical (sugars and polyol content, total anthocyanin content, total polyphenol content, vitamin C, antioxidant activity) properties of osmotic-dehydrated organic strawberries. Generally, the results showed that the best solution for osmotic dehydration is 30% or 40% sorbitol solutions, while mannitol solution is not recommended due to difficulties with preparing a high-concentration solution and its crystallization in the tissue. In the case of sorbitol, the changes of bioactive compounds, as well as colour change, were similar to the sucrose solution. However, the profile of the sugar changed significantly, in which sucrose, glucose, and fructose were reduced in organic strawberries and were partially replaced by polyols.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries

et al. 2022

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“…Industrial production of mannitol is based on the catalytic hydrogenation of glucose/fructose derived from invert starch or sugar at high temperatures and pressure [ 33 , 36 ]. It has a caloric value of 1.6 kcal/g which is 50% sweet as compared to table sugar, with a desirable cooling effect that is efficient in masking bitter tastes [ 37 ]. This sugar alcohol is non-hygroscopic [ 35 ], which is used as a bulking agent in sugar free coatings and a dusting powder for chewing gum [ 9 ].…”

Section: Sugar Alcoholsmentioning

confidence: 99%

Suitability of Sugar Alcohols as Antidiabetic Supplements: A Review

Msomi¹,

Erukainure²,

Islam³

2021

Journal of Food and Drug Analysis

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The major goals in the management of diabetes are to maintain optimum control of high blood glucose level or hyperglycemia. Dietary modification is one of the most recommended treatment modalities for diabetic patients. The use of foods sweetened with sugar alcohols (also known as polyols) such as xylitol, sorbitol, mannitol, maltitol, lactitol, isomalt and erythritol has brought an escalating interest in the recent years since some sugar alcohols do not rise plasma glucose, as they are partially digested and metabolised. Diet composition and adequacy may be altered by replacing carbohydrates with sugar alcohols. It has been established that these polyols are appropriate sugar substitutes for a healthy lifestyle and diabetic foods. The present review focuses on the evidence supporting the use of sugar alcohols in the management of diabetes, by evaluating their physical and chemical properties, metabolism, absorption, glycemic and insulinemic responses. Although documentation on the glycaemic and insulinemic response of polyols is evident that these compounds have beneficial effects on the better management of hyperglycemia, the possible side effects associated with their normal or higher dosages warned their use according to the relevant Food & Drug Administration guidelines. For the same reason, future studies should also focus on the possible toxicity and side effects associated with the consumption of sugar alcohols in order to define their safety.

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“…For extensive glycemic index data [see ( 18 )], International Tables of Glycemic Index and Glycemic Load Values, the online University of Sydney searchable data GI; http://www.glycemicindex.com/foodSearch.php . For further extensive details, see Queen Mary University London ( 19 ), Nomenclature of Carbohydrates (Available online at: https://www.qmul.ac.uk/sbcs/iupac/2carb/00n01.html#0121 ) and nomenclature of sugar alcohols ( 20 ) .…”

Section: Chemical Classification Of Saccharides and Its Meaningmentioning

confidence: 99%

Saccharide Characteristics and Their Potential Health Effects in Perspective

Brouns

2020

Front. Nutr.

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To understand the effects of saccharides on our metabolism and health, we need a clear understanding of what they are, how they differ, and why some types are deemed "less healthy" and others "better for health." There are various ways to look at this topic. Firstly, saccharides can be classified according to their degree of polymerization (DP). This classification is useful when qualitative or quantitative analysis and calculation of intakes are required or for food-labeling definitions. However, it does not account for the fact that saccharides with a similar DP can differ in molecular composition, which will influence digestion, absorption, and metabolism. Secondly, another approach widely used in the biomedical and nutritional sciences is therefore a physiological classification, which addresses the rate and degree of digestibility and absorption, the glycemic response, and the metabolic fate. The individual health status also plays a role in this respect. An active, lean person will have a metabolic response that differs from an inactive person with overweight and insulin resistance. However, this approach will not give a complete answer either because the characteristics of the matrix/meal in which these carbohydrates (CHOs) are present will also influence the responses of our body. Thirdly, one can also rank CHOs by comparing their functional/technological properties, such as relative sweetness, viscosity, and solubility. Understanding CHO characteristics and related physiological responses will help understand health and disease implications. Therefore, a brief outline of different carbohydrate classifications is presented. This outline will be placed in the context of potential overall effects after consumption. The answer to the question whether we should we eat less of certain sugars depends on the angle from which you look at this matter; for example, do you address this question from a single molecular characteristic point of view or from a meal quality perspective? Looking at one particular CHO characteristic will almost always lead to a different conclusion (e.g., the labeling of fructose as toxic) than evaluating from a "total perspective" (fructose has adverse effects in certain conditions). Examples are given to help understand this matter for the benefit of justified dietary/food-based recommendations.

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Sugar Alcohols

Cited by 15 publications

References 77 publications

The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries

The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries

Suitability of Sugar Alcohols as Antidiabetic Supplements: A Review

Saccharide Characteristics and Their Potential Health Effects in Perspective

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