Sugar Alcohols

Abstract

The chemical, physical, and biological properties as well as the functional applications of sugar alcohols (polyols) are discussed in this article. Sugar alcohols are derived from sugars by catalytic hydrogenation to reduce an aldehyde or a ketone group of a sugar to a hydroxyl group. The sugar alcohols are classified as monosaccharide and disaccharide alcohols, with further subclassification of the monosaccharide alcohols according to the number of carbons they contain: tetritols, ie, erythritol; pentitols, ie, xylitol; and hexitols, ie, sorbitol and mannitol. The disaccharide alcohols discussed include maltitol, lactitol, and isomalt. Unlike the corresponding sugars from which they are derived, sugar alcohols have the advantages of anticariogenicity (ie, they do not cause tooth decay), insulin‐independent metabolism, and lower caloric values. These properties have led to the use of sugar alcohols in a wide variety of sugar‐free applications, such as chewing gum, hard candy, chocolate coatings, and bakery.

Global Analysis of Mannitol 2-Dehydrogenase in Lactobacillus reuteri CRL 1101 during Mannitol Production through Enzymatic, Genetic and Proteomic Approaches

“…In addition, it is appreciated for its antioxidant and non-cariogenic effects as it is poorly metabolized by the oral microbiota [9,10]. Because of this property along with its ability to provide a cooling sensation in the mouth (positive enthalpy of dissolution, 120.9 kJ/kg) [2] and its low hygroscopicity, mannitol has been employed to sprinkle the surface of "sugar-free" chewing gums [11], to reduce moisture absorption, and to increase the fluidity in powdered instant desserts [4]. In addition, it has been used as a texturizing and anticaking agent [12].…”

Biotechnological and in situ food production of polyols by lactic acid bacteria

“…Además, el manitol es producido por ciertas algas pardas (Laminaria); por algunos hongos comestibles como champiñones frescos; hongos filamentosos de los géneros Aspergillus y Penicillium; levaduras del género Candida; y bacterias (i.e., Pseudomonas (Pseu.) putida y principalmente por algunas BL heterofermentativas) (Kets y col., 1996;Lawson, 1997;Song y Vieille, 2009;Monedero y col., 2010;Schiweck y col., 2012).…”

“…El sabor dulce del manitol es 50 % menor que el de la sacarosa con un valor calórico también reducido respecto a este azúcar (1,6 frente a 4,0 calorías por gramo). Este poliol genera un efecto refrescante deseable debido a su elevada entalpía de disolución (120,9 kJ/kg), no absorbe el agua como el azúcar (higroscopicidad muy baja), es químicamente inerte, y posee las propiedades generales descriptas para los polioles como bajo índice glucémico e insulínico y es anticariogénico (Lawson, 1997;Burger y col., 2000;Livesey, 2003;Schiweck y col., 2012). Por estas propiedades, el manitol es ampliamente utilizado en las industrias alimentaria, farmacéutica y médica.…”

“…En la industria alimentaria se utiliza principalmente como edulcorante, especialmente en productos para pacientes diabéticos; para espolvorear la superficie de los chicles en lámina llamados "sin azúcar" (Lawson, 1997); y para mejorar la calidad de los caramelos duros a base de sorbitol o maltitol. Gracias a su baja higroscopicidad, el manitol se añade a los postres instantáneos en polvo para reducir la absorción de humedad y aumentar la fluidez (Schiweck y col., 2012).…”

Efficient mannitol production by wild-type Lactobacillus reuteri CRL 1101 is attained at constant pH using a simplified culture medium

“…As it is a non-metabolizable compound, it can be applied in food products for diabetic patients (Livesey 2003). As food ingredient, it is also used as a texturing agent or in Bbreath-freshening^products due to its positive enthalpy of dissolution [120.9 kJ/kg; (Lawson 1997)]. Also, mannitol is used in the manufacture of different pharmaceutical products because of its capability to mask undesirable tastes of many compounds.…”