Polyols and Sugar Alcohols: Structure, Uses and Health Effects

Polyols, also known as sugar alcohols,are a group of natural or synthetic sweeteners used as sugar substitutes in low-calorie and diet products. Despite their name, polyols do not contain alcohol as commonly thought but rather a hydroxyl group (-OH) attached to a sugar molecule. Polyols are important sugar substitutes in the food industry due to their ability to provide sweetness while reducing calorie content andmaintaining stable texture and structure. Food product development involving polyols enhances the nutritional value of various products, particularly those targeting the health and diet markets.

Common Types of Polyols

1. Xylitol: Commonly used in sugar-free gum and dental products. Its sweetness is nearly identical to that of regular sugar but with fewer calories. Xylitol is also known to benefit dental health, as it does not support the growth of bacteria that can cause tooth     decay.
2. Erythritol: Considered one of the most popular polyols. It is used in a wide range of diet products, providing sweetness with almost no calories (0.2 calories per gram). Erythritol does not cause gastrointestinal side effects in small amounts, unlike other     polyols.
3. Maltitol: Primarily used in low-sugar candies and chocolates. Although it has a high sweetness level, its caloric value is lower than that of regular sugar. However, maltitol may cause gastrointestinal side effects in high doses.
4. Sorbitol: Found in sugar-free gum, chocolates, and candies. It has a moderate impact on blood sugar levels but can cause digestive discomfort and even a laxative effect in large quantities.
5. Isomalt: Mostly found in baked goods and sugar-free candies. Less sweet than regular sugar but provides a stable texture to products.
6. Lactitol: Used in baked goods and low-sugar chocolates. It has a minimal effect on blood sugar levels and helps prevent tooth decay, but like other polyols, it may cause digestive discomfort.
7. Allulose: Allulose is a rare sugar that has gained significant attention in recent years due to its potential health benefits. This sugar occurs naturally in small amounts in fruits like figs and raisins, and its chemical structure is similar to that of fructose. Allulose provides sweetness comparable to regular sugar but with a very low caloric value—about 0.2 calories per gram. Another significant advantage is that it does not raise blood sugar levels, making it particularly suitable for diabetics and individuals looking to reduce calorie in take. In 2024, allulose was approved for limited use in Israel and Europe, where maximum usage levels were set to ensure consumer safety.

Benefits of Using Polyols

Low Caloric Value: Polyols contain fewer calories than sucrose, making them ideal for low-calorie products, diet foods, and products designed for people trying to maintain a healthy weight.

Minimal Impact on Blood Sugar Levels: Polyols are digested more slowly than regular sugars, preventing sharp increases in blood glucose levels. This characteristic is especially valuable for diabetics and helps in food development for individuals with dietary restrictions.

Dental Health: Unlike regular sugar, some polyols, like xylitol, are not broken down by bacteria in the mouth, preventing the formation of acids that damage teeth, thus helping prevent tooth decay.

Drawbacks and Side Effects

Despite their benefits, polyols also have drawbacks. Their slow digestion in the small intestine means that some reach the colon unprocessed, where they are fermented by bacteria. This fermentation can lead to side effects such as bloating, gas, and diarrhea, especially when consumed in large amounts. These side effects are more common with sugar alcohols like sorbitol and maltitol.

Polyols are essential sugar substitutes in the food industry, especially in low-calorie and diet products.They allow for sweetness while reducing calories and avoiding the harmful effects on teeth caused by regular sugar. However, it's important to be aware of potential digestive issues in large doses.

Gruda’s Expertise in Food Product Development

Gruda has extensive experience in food product development, particularly in creating innovative products that utilize polyols. This is made possible by the unique collaboration between experienced bakers and food technologists at Gruda. This combined expertise allows the company to create delicious products with tailored nutritional value, meeting the latest market trends. The use of Gruda’s advanced laboratories ensures a professional and reliable product development process, leading to precise results and a competitive edge in the market.