Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery.
Polyol-containing confectionery offers considerable advantages over traditional sucrose-based confectionery in terms of reduced energy content and reduced cariogenicity. However, over-consumption of polyol confectionery may lead to gastrointestinal symptoms in some individuals. Rather than consider this as a distinct disadvantage to the consumer, this article discusses how careful consideration of the physico-chemical properties of polyols and advances in product development and formulation can provide suitable polyol-based products for the consumer. Furthermore. food legislation and ingredient pricing issues are just some of the factors that must be taken into account when designing new polyol-containing products if their functional benefits and good product quality are to be delivered to the consumer.
Zumbé
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Nutritional Biosciences Unit, Division of Biological Sciences, School of Environment and Life Sciences, The University of Salford, Greater Manchester, UK.
Lee
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Storey
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D002182:Candy / Q000032:analysis*; D019422:Dietary Sucrose / Q000008:administration & dosage; D005511:Food Handling / Q000379:methods; D005767:Gastrointestinal Diseases / Q000139:chemically induced; D006801:Humans; D011108:Polymers / Q000009:adverse effects / Q000737:chemistry*; D013549:Sweetening Agents / Q000009:adverse effects / Q000737:chemistry*
D019422:Dietary Sucrose; D011108:Polymers; D013549:Sweetening Agents; C024617:polyol