Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery

Zumbé, A; Lee, A; Storey, DM

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