A Zumbé
Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery
Zumbé, A; Lee, A; Storey, DM
Authors
A Lee
DM Storey
Abstract
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.
Citation
Zumbé, A., Lee, A., & Storey, D. (2001). Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery. British Journal of Nutrition, 85(S1), S31-S45. https://doi.org/10.1079/BJN2000260
Journal Article Type | Article |
---|---|
Publication Date | Mar 1, 2001 |
Deposit Date | Aug 8, 2007 |
Publicly Available Date | Aug 8, 2007 |
Journal | British Journal of Nutrition |
Print ISSN | 0007-1145 |
Publisher | Cambridge University Press (CUP) |
Peer Reviewed | Peer Reviewed |
Volume | 85 |
Issue | S1 |
Pages | S31-S45 |
DOI | https://doi.org/10.1079/BJN2000260 |
Keywords | Polyols, sucrose, confectionery, sugar free |
Publisher URL | http://dx.doi.org/10.1079/BJN2000260 |
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