What is in this article?:
With the many choices available, deciding on the preferred polyol for your application can sometimes be overwhelming. Formulations expert Rick Francolino offers a simple guide to help smooth your pathway to sweet success.
Begin with the end product in mind and you're well on your way to formulation success. A simple statement such as this is applicable across all food formulations. However, it is particularly prudent when creating healthier, better-for-you food products that are increasing in demand.
Sugar alcohols, more commonly referred to as polyols, are among the top choices in formulating reduced-sugar, low-calorie or sugar-free foods in the confectionery, bakery, dairy, dessert and oral-care market segments.
Often misunderstood are the reasons for choosing a specific polyol over other polyols or other forms of sugar substitutes such as high-intensity sweeteners, fibers or low-digestible carbohydrates.
Mannitol, sorbitol, xylitol, maltitol, lactitol, isomalt, erythritol, maltitol syrups and polyglycitols are the polyols most commonly used in the food industry. Not to be confused with high-intensity or 'non-nutritive' sweeteners, polyols are typically used as a one-for-one substitute for sugar.
Polyols have varying properties, including relative sweetness to sucrose, caloric value, laxative effect, solubility, heat of solution, melt point and molecular weight.
All of these properties contribute to the finished product's processing and packaging considerations, as well as the visual and sensory properties seen by consumers. Choosing the best polyol for your application, however, can be somewhat overwhelming. Again, to help make this process easier, begin with the end product in mind.
