Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects DOI: http://dx.doi.org/10.5772/intechopen.82251

maintained a sweet taste. This information is of crucial importance for industrial production. It provides important technological parameters and information for

1. Polyols are very stable at high temperatures and do not react with amino acids. Generally, polyols [3] have about 40–50% less energy value than sucrose that has significantly more stability than monosaccharides from which they are

3. Do not ferment in the oral cavity and therefore do not cause caries having a

Polyols are normally present in little amounts in organic products and in addition to specific sorts of vegetables or mushrooms. They are additionally recognized

In addition, polyols are used as emulsifiers, stabilizing agents, flavor enhancer humectant, moisture binding, controlling crystallization, anticaking agent, bulking agent, cryoprotectors, etc. According to the European Union regulation, polyols are nutritive food additives and identified by E number, i.e., sorbitol (E420), mannitol

The acceptable daily intake (ADI) dose of polyols has not been defined. Polyols are marked to be quantum satis level for all purposes [6]. But polyols have a few side

(E421), isomalt (E953), maltitol (E965), lactitol (E966), xylitol (E967), and erythritol (E968). Polyols must be always listed in the ingredient lists on the food package, and its use in food products is defined by the Regulation (EC) 1333/2008

effects when overeaten, such as laxative effect, gastrointestinal symptoms, bloating, diarrhea, and abdominal pain. Therefore, if any food product containing more than 10% added polyols must include the statement "excessive consumption may produce laxative effects" [7, 8]. So, polyols are helpful in weight control,

Polyols (sugar alcohols) are nutritive sweeteners obtained by the catalytic hydrogenation of the oxo-group of natural sugars, i.e., by substituting an aldehyde

The sweetness of polyols is lower than sucrose. Therefore, polyols might be used as a bulk sweetener. The desired level of sweetness and flavor of food products are achieved by the combination of polyols and non-nutritive, usually artificial, sweeteners. Polyols are responsible for texture, preservation, filling, moisture capture, and cooling effect in the mouth [5, 11–14]. Polyol sweetness, such as maltitol, is up

In addition, consumption of products containing polyols does not increase the glucose level in blood or insulin secretion, and thus food products with polyol are recommended for people with diabetes. Polyols are alike prebiotics and can normalize, as fibers, intestine function [4, 7, 8]. Polyols, such as maltitol, are able to

The sweetness of sugar alcohols (polyols) is shown in Table 1 [3–7].

2. The basic physical and chemical properties of polyols

changing the process parameters and the need for new equipment:

produced because they do not have a carbonyl group.

pleasant and neutral taste.

as safe food additives [4, 5].

Food Engineering

on food additives [6].

diabetes, and tooth decay [9, 10].

or keto group with hydroxyl [11].

to 90% of the sucrose sweetness [8].

44

increase mineral bioavailability in humans and rats [15].

2. Do not participate in caramelization and Maillard reactions.

4.Give the feeling of cooling, especially sorbitol and xylitol.

The energy value of polyols and glycemic index, in relation to sucrose, are shown in Table 1 [3–7].

Polyols have a lower nutritional value (10 kJ/g) than sugars (16.7 kJ/g, Table 1), due to slower and incomplete absorption from the intestine. The results of polyol fermentative degradation by the intestinal flora are fatty acids and gases [7, 10]. Due to their incomplete absorption, polyols produce a lower glycemic response than carbohydrates (Table 1) and therefore might be useful in diabetic diets, causing smaller increases in blood glucose and insulin levels as compared to sugar and other carbohydrates [8].

ingredients (type and concentration of fat, sweetener, emulsifier) and process parameters (refining process, such as refining time, temperature, mixer speed

Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects

The use of maltitol, as the only sweetener in the production of chocolate and spread products, does not require the use of other non-nutritive artificial sweeteners. Non-nutritive artificial sweeteners are calorie less. Only aspartame provides 4 kcal/g but is consumed in small amounts (about 200 times sweeter than sucrose)

Application of polyols in confectionery products, such as cookies, shows that maltitol has a similar effect due to their comparable molecular weights. Cookie characteristics with maltitol are similar to the cookies with sucrose, with a crumb structure, comparable rise and greater diameter increase, higher hardness, and brittleness [23, 24]. The crust lightness for maltitol cookies was decreased by 25% because Maillard reactions were not occurred [25]. Cookies with maltitol have a significantly softer texture too. When we analyze the relative sweetness of cookies, maltitol cookies were comparable to cookies with sucrose, and general acceptance

Semidried jerky made by polyols enhanced the quality attributes, especially xylitol, which is very appropriate in meat composition. The increase in the level of polyols causes a slight reduction in the pH values, regardless of the polyol type. The water activity of semidried meat jerky with polyols led to lower water activity and depends on the molecular size of polyols. As the molecular weight of polyols is larger, its solution has a greater osmotic pressure than the same amount of sucrose solution [26]. Sugar alcohols, such as sorbitol and xylitol, make the metal-chelating ability and cell reinforcement movement, reducing the oxidation of meat products. Kim et al. demonstrated that sorbitol increased the textural characteristics of pork

Flavor release in chewing gum depends of the type and particle size of polyol. Particle size distribution of polyols was determined by modern laser diffraction technique using a Malvern Mastersizer. As the particle size of the polyols is

decreased, the surface area for flavor release is increased. The distribution of highly polar flavor compounds, such as the high-intensity sweeteners (HIS), is higher too because the high-intensity sweeteners are less entrapped by the gum base during manufacture. But, some flavor compounds had a higher flavor release when

formulated with a larger particle size of polyols, specifically limonene [28]. Optimal dimensions of polyol particles in the production of chewing gum are sorbitol

Replacement of nutritive sweeteners with other low-energy sweeteners can change the textural and sensory characteristics of the basic confectionery product, such as spreads or chocolate. Proper selection of raw materials, as well as proper management of the technological process, can obtain the final products of optimal

Maltitol (E 965, 4-O-α-d-glucopyranosyl-d-glucitol) is a white crystalline powder, odorless, and not enzyme-resistant. It is produced from starch, by hydrogenating maltose or a very high maltose glucose syrup and crystallization from the maltose syrup [29, 30]. Maltitol is a disaccharide (equal parts of glucose and sorbitol) which causes a mild cooling effect, with physicochemical characteristics similar to sucrose. As a sucrose substitute, the technological parameters of chocolate and

200 μm, mannitol 60 μm, xylitol 90 μm, and maltitol 35 μm [11].

2.1 The physical and chemical properties of maltitol

rotation, etc.) [19–22].

meat jerky [27].

sensory properties.

47

and contributes negligible energy [14].

DOI: http://dx.doi.org/10.5772/intechopen.82251

of cookies with maltitol was significantly higher [24].

Molecular weight and melting point (Table 1) are good to investigate when initially screening ingredients for applications. Maltitol is, for example, suitable as a bulking agent, without an additional agent to be needed. The solubility of a polyol can lead to recrystallization in a product. It is important to adapt the polyol to the specific application and monitor throughout shelf life of the final product (e.g., to predict the shelf life).

The primary application of polyols in foods is shown in Table 2 [2, 16–18].

When the first formulas for sweet products were developed, several facts of sweetener choice had to be taken into account (Table 2). Obviously, the choice between crystalline polyol and liquid polyol (polyol syrup) will depend on the type of product and the ability to mix them or on the type of carbohydrate sweetener to be replaced. When we compare the physical and chemical properties of sucrose with polyols, and we talk about chocolate or spread, the most optimal choice of sucrose substitute is maltitol [2, 16–18].

Polyols, such as maltitol, affect seeding technique (β<sup>V</sup> stable cocoa butter crystal) and rheological, textural, and thermal characteristics of dark chocolates [19]. Temper index value (TIV) gives information about tempering degree of the chocolates. TIV values of dark chocolate with sucrose were as TIV values of dark chocolate with maltitol. Dark chocolate with maltitol should satisfy the required terms of demoulding process, sensory characteristics (color, appearance, texture), thermal behavior (melting demands), and shelf life stability [20]. Particle size distribution and texture of dark chocolate with maltitol did not change strongly. Thermal characteristics, such as melting, were determined by DSC method (differential scanning calorimeter). The sweetener concentration, as well as seeding, didn't change melting characteristics at all [19]. Rheological properties are described by the flow curves where the shear stress of the sugar-free chocolates is a function of shear rate. The shear rate versus viscosity indicates the shear behavior of the sugar-free dark chocolate. This variation between the flow behaviors can be generally affected by


#### Table 2.

The primary application of different polyols.

Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects DOI: http://dx.doi.org/10.5772/intechopen.82251

ingredients (type and concentration of fat, sweetener, emulsifier) and process parameters (refining process, such as refining time, temperature, mixer speed rotation, etc.) [19–22].

The use of maltitol, as the only sweetener in the production of chocolate and spread products, does not require the use of other non-nutritive artificial sweeteners. Non-nutritive artificial sweeteners are calorie less. Only aspartame provides 4 kcal/g but is consumed in small amounts (about 200 times sweeter than sucrose) and contributes negligible energy [14].

Application of polyols in confectionery products, such as cookies, shows that maltitol has a similar effect due to their comparable molecular weights. Cookie characteristics with maltitol are similar to the cookies with sucrose, with a crumb structure, comparable rise and greater diameter increase, higher hardness, and brittleness [23, 24]. The crust lightness for maltitol cookies was decreased by 25% because Maillard reactions were not occurred [25]. Cookies with maltitol have a significantly softer texture too. When we analyze the relative sweetness of cookies, maltitol cookies were comparable to cookies with sucrose, and general acceptance of cookies with maltitol was significantly higher [24].

Semidried jerky made by polyols enhanced the quality attributes, especially xylitol, which is very appropriate in meat composition. The increase in the level of polyols causes a slight reduction in the pH values, regardless of the polyol type. The water activity of semidried meat jerky with polyols led to lower water activity and depends on the molecular size of polyols. As the molecular weight of polyols is larger, its solution has a greater osmotic pressure than the same amount of sucrose solution [26]. Sugar alcohols, such as sorbitol and xylitol, make the metal-chelating ability and cell reinforcement movement, reducing the oxidation of meat products. Kim et al. demonstrated that sorbitol increased the textural characteristics of pork meat jerky [27].

Flavor release in chewing gum depends of the type and particle size of polyol. Particle size distribution of polyols was determined by modern laser diffraction technique using a Malvern Mastersizer. As the particle size of the polyols is decreased, the surface area for flavor release is increased. The distribution of highly polar flavor compounds, such as the high-intensity sweeteners (HIS), is higher too because the high-intensity sweeteners are less entrapped by the gum base during manufacture. But, some flavor compounds had a higher flavor release when formulated with a larger particle size of polyols, specifically limonene [28]. Optimal dimensions of polyol particles in the production of chewing gum are sorbitol 200 μm, mannitol 60 μm, xylitol 90 μm, and maltitol 35 μm [11].

Replacement of nutritive sweeteners with other low-energy sweeteners can change the textural and sensory characteristics of the basic confectionery product, such as spreads or chocolate. Proper selection of raw materials, as well as proper management of the technological process, can obtain the final products of optimal sensory properties.

#### 2.1 The physical and chemical properties of maltitol

Maltitol (E 965, 4-O-α-d-glucopyranosyl-d-glucitol) is a white crystalline powder, odorless, and not enzyme-resistant. It is produced from starch, by hydrogenating maltose or a very high maltose glucose syrup and crystallization from the maltose syrup [29, 30]. Maltitol is a disaccharide (equal parts of glucose and sorbitol) which causes a mild cooling effect, with physicochemical characteristics similar to sucrose. As a sucrose substitute, the technological parameters of chocolate and

The energy value of polyols and glycemic index, in relation to sucrose, are

Molecular weight and melting point (Table 1) are good to investigate when initially screening ingredients for applications. Maltitol is, for example, suitable as a bulking agent, without an additional agent to be needed. The solubility of a polyol can lead to recrystallization in a product. It is important to adapt the polyol to the specific application and monitor throughout shelf life of the final product (e.g., to

The primary application of polyols in foods is shown in Table 2 [2, 16–18]. When the first formulas for sweet products were developed, several facts of sweetener choice had to be taken into account (Table 2). Obviously, the choice between crystalline polyol and liquid polyol (polyol syrup) will depend on the type of product and the ability to mix them or on the type of carbohydrate sweetener to be replaced. When we compare the physical and chemical properties of sucrose with polyols, and we talk about chocolate or spread, the most optimal choice of

Polyols, such as maltitol, affect seeding technique (β<sup>V</sup> stable cocoa butter crystal) and rheological, textural, and thermal characteristics of dark chocolates [19]. Temper index value (TIV) gives information about tempering degree of the chocolates. TIV values of dark chocolate with sucrose were as TIV values of dark chocolate with maltitol. Dark chocolate with maltitol should satisfy the required terms of demoulding process, sensory characteristics (color, appearance, texture), thermal behavior (melting demands), and shelf life stability [20]. Particle size distribution and texture of dark chocolate with maltitol did not change strongly. Thermal characteristics, such as melting, were determined by DSC method (differential scanning calorimeter). The sweetener concentration, as well as seeding, didn't change melting characteristics at all [19]. Rheological properties are described by the flow curves where the shear stress of the sugar-free chocolates is a function of shear rate. The shear rate versus viscosity indicates the shear behavior of the sugar-free dark chocolate. This variation between the flow behaviors can be generally affected by

Polyols have a lower nutritional value (10 kJ/g) than sugars (16.7 kJ/g, Table 1), due to slower and incomplete absorption from the intestine. The results of polyol fermentative degradation by the intestinal flora are fatty acids and gases [7, 10]. Due to their incomplete absorption, polyols produce a lower glycemic response than carbohydrates (Table 1) and therefore might be useful in diabetic diets, causing smaller increases in blood glucose and insulin levels as compared to sugar and other

shown in Table 1 [3–7].

Food Engineering

carbohydrates [8].

predict the shelf life).

sucrose substitute is maltitol [2, 16–18].

Polyol Food application

Xylitol Jellies, chewing gums, coatings for gum, mint-flavore candies Maltitol Chocolate, spread, hard candies, chewing gums, coating for gums

Mannitol Dusting power, chewing gums, effervescent products

Isomalt Chewing gum, dusting powder

products

The primary application of different polyols.

Table 2.

46

Sorbitol Chewing gums, tablets, candies, humectants, plasticizers, hard candies, baked goods

Lactitol Candies, frozen desserts, jams and jellies, chocolate, dusting powder, bulking agent, baked

Erythritol Hard/soft candies, chocolate, beverages, bakery products, chewing gums

spread production do not need to be changed. As well as the other polyols, maltitol is able to change the rheological characteristics of spread and chocolate [6, 8]. Its use is like a bulking agent, sweetener, emulsifier, humectants, stabilizer, and thickener. As a fat substitute, maltitol gives a creamy texture to food [30–32].

fat/solid content, the water content, the type/amount of emulsifiers, and the parti-

Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects

The basic ingredients for spreads are sweetener 47.4%, palm fat 36%, cocoa powder 7%, whole milk powder 7%, soy flour 2%, lecithin 0.5%, and flavor 0.1%. The used sweeteners are maltitol (100%), sucrose (100%), and a combination of maltitol and sucrose (70/30% and 30/70% ratio). Spreads were produced at different temperatures (30, 35, 40°C) and mixer speed rotations (clockwise—60, 80, 100 r/min). Spread with 100% maltitol, produced at temperature 30°C and

60 r/min, is labeled as "M–30–60" [17]. The fat content is over 32%; there are a few changes in yield value with any further additions [20, 42]. The temperature ratio was chosen because the solid palm fat content on temperatures over 30°C is less

The refining time (150 minutes) was purposely chosen. It provides the absence

The chemical composition of spreads was determined by methods [12]: total carbohydrates (polarimetry), total fat (Soxhlet), total proteins (Kjeldahl), total moisture (thermogravimetry), total sucrose (polarimetry), and total maltitol

Spreads with 100% maltitol have the lowest energy value (20.37 kJ/g—100% maltitol; 21.42—70% maltitol; 24.29—100% sucrose; 23.28—70% sucrose) [17]. This result is expected [17, 18, 20]. Spreads with sucrose have slightly increased moisture content (1.06%, the moisture content of spreads with maltitol is 0.73– 0.78) because sucrose has pronounced hygroscopic properties compared to maltitol,

Particle size distribution was determined by the microscopic method [17]. Spreads with 100% maltitol have lower parameters of medium dimension of largest particles (61.67–70.58 μm—100% maltitol; 62.76–64.5 μm—70% maltitol; 73.12–88.55 μm—100% sucrose; 69.16–72.43 μm—100% sucrose). Sucrose is more hygroscopic and partly recrystallizes and forms the agglomerates. The mixer speed rotation is more dominant; the higher speed rotations affect the stronger frictional forces and smaller dimensions of the largest particles. Spreads, produced on maximum speed rotation (100 r/min), have the lowest average values of the largest particles [17]. Chocolate with a high percentage of particles above 30 μm has a gritty

sealed in plastic glasses and stored at a temperature of 25°C [17].

than 1%. Higher-temperature range causes higher energy costs too.

4. The basic physical and chemical characteristics of spreads

Spreads were produced by a nonconventional producing method, in laboratory ball mill (capacity 5 kg). Laboratory ball mill is a horizontal or vertical cylinder, with a double wall and a bottom. Hot water circulates through the wall and bottom. In the central part of the cylinder, there is a shaft with a mixer and blades. The interior of the laboratory ball mill (60–80%) is filled with stainless steel balls (9.1 mm diameter, 30 kg weight). The speed of spread recirculation is 10 kg/h. The refining (grinding) time is 150 minutes. Experimental spread samples (50 g) were

cle size distribution [18, 41].

DOI: http://dx.doi.org/10.5772/intechopen.82251

of sandiness (particles >30 μm).

(HPLC).

49

4.1 The chemical composition of spreads

which is in acceptable limit [17, 42].

4.2 Particle size distribution of spreads

or coarse perception in the mouth [17, 43, 44].

Maltitol is very soluble in water (66 g/100 g at 25°C) and has a higher solubility than sucrose at temperatures >40°C. Due to its low hygroscopicity and hightemperature stability, it is used in many baked products as a bulk sweetener and energy reducer [10]. The ADI value of maltitol is not specified and depends of consumer organism condition, its age, sex, etc. The minimum amount exceeding 25–30 g/kg body weight per day can reveal laxative effect; thus, the maximum amount should not exceed 50 g total [13, 33, 34]. Maltitol is enzyme-sensitive and slowly digested in the small intestine (absorption range is from 5 to 80%) to glucose and sorbitol, where the nonabsorbed part passes to the colon where it undergoes fermentation by bacteria. It does not undergo Maillard reactions (browning process) and caramelization, with negligible cooling effect with other polyols [30– 32, 35]. Maltitol has a low glycemic index, increases the mineral bioactivity in humans, and reduces postprandial glycemic responses with short-chain fructooligosaccharides [15, 30–32, 36, 37].

#### 3. The basic spread-/chocolate-making process in laboratory

The basic spread/chocolate-making process in laboratory is outlined in Figure 1. Spreads, unlike chocolate, do not contain cocoa butter (which requires a conching and tempering phase, Figure 1) but special vegetable fats, so spread production is cheaper and less demanding. Special vegetable fats have emphasized plastic properties, such as palm fat. At the conventional method, chocolate needs a special tempering procedure to satisfy texture, quality, and appearance [38–40].

In laboratory conditions, laboratory ball mill is most often used for spread refining (particle size reduction, the largest particles should be below 30 μm, optimum size is 20–22 μm). The process parameters are the temperature, the mixer speed rotation, the diameter/number of balls, the speed of spread recirculation, the

Figure 1. The basic spread-/chocolate-making process in laboratory.

Alternatives for Sugar Replacement in Food Technology: Formulating and Processing Key Aspects DOI: http://dx.doi.org/10.5772/intechopen.82251

fat/solid content, the water content, the type/amount of emulsifiers, and the particle size distribution [18, 41].

Spreads were produced by a nonconventional producing method, in laboratory ball mill (capacity 5 kg). Laboratory ball mill is a horizontal or vertical cylinder, with a double wall and a bottom. Hot water circulates through the wall and bottom. In the central part of the cylinder, there is a shaft with a mixer and blades. The interior of the laboratory ball mill (60–80%) is filled with stainless steel balls (9.1 mm diameter, 30 kg weight). The speed of spread recirculation is 10 kg/h. The refining (grinding) time is 150 minutes. Experimental spread samples (50 g) were sealed in plastic glasses and stored at a temperature of 25°C [17].

The basic ingredients for spreads are sweetener 47.4%, palm fat 36%, cocoa powder 7%, whole milk powder 7%, soy flour 2%, lecithin 0.5%, and flavor 0.1%. The used sweeteners are maltitol (100%), sucrose (100%), and a combination of maltitol and sucrose (70/30% and 30/70% ratio). Spreads were produced at different temperatures (30, 35, 40°C) and mixer speed rotations (clockwise—60, 80, 100 r/min). Spread with 100% maltitol, produced at temperature 30°C and 60 r/min, is labeled as "M–30–60" [17]. The fat content is over 32%; there are a few changes in yield value with any further additions [20, 42]. The temperature ratio was chosen because the solid palm fat content on temperatures over 30°C is less than 1%. Higher-temperature range causes higher energy costs too.

The refining time (150 minutes) was purposely chosen. It provides the absence of sandiness (particles >30 μm).

## 4. The basic physical and chemical characteristics of spreads

#### 4.1 The chemical composition of spreads

The chemical composition of spreads was determined by methods [12]: total carbohydrates (polarimetry), total fat (Soxhlet), total proteins (Kjeldahl), total moisture (thermogravimetry), total sucrose (polarimetry), and total maltitol (HPLC).

Spreads with 100% maltitol have the lowest energy value (20.37 kJ/g—100% maltitol; 21.42—70% maltitol; 24.29—100% sucrose; 23.28—70% sucrose) [17]. This result is expected [17, 18, 20]. Spreads with sucrose have slightly increased moisture content (1.06%, the moisture content of spreads with maltitol is 0.73– 0.78) because sucrose has pronounced hygroscopic properties compared to maltitol, which is in acceptable limit [17, 42].

#### 4.2 Particle size distribution of spreads

Particle size distribution was determined by the microscopic method [17].

Spreads with 100% maltitol have lower parameters of medium dimension of largest particles (61.67–70.58 μm—100% maltitol; 62.76–64.5 μm—70% maltitol; 73.12–88.55 μm—100% sucrose; 69.16–72.43 μm—100% sucrose). Sucrose is more hygroscopic and partly recrystallizes and forms the agglomerates. The mixer speed rotation is more dominant; the higher speed rotations affect the stronger frictional forces and smaller dimensions of the largest particles. Spreads, produced on maximum speed rotation (100 r/min), have the lowest average values of the largest particles [17]. Chocolate with a high percentage of particles above 30 μm has a gritty or coarse perception in the mouth [17, 43, 44].

spread production do not need to be changed. As well as the other polyols, maltitol is able to change the rheological characteristics of spread and chocolate [6, 8]. Its use is like a bulking agent, sweetener, emulsifier, humectants, stabilizer, and thick-

Maltitol is very soluble in water (66 g/100 g at 25°C) and has a higher solubility

ener. As a fat substitute, maltitol gives a creamy texture to food [30–32].

3. The basic spread-/chocolate-making process in laboratory

The basic spread/chocolate-making process in laboratory is outlined in Figure 1.

Spreads, unlike chocolate, do not contain cocoa butter (which requires a conching and tempering phase, Figure 1) but special vegetable fats, so spread production is cheaper and less demanding. Special vegetable fats have emphasized plastic properties, such as palm fat. At the conventional method, chocolate needs a special tempering procedure to satisfy texture, quality, and appearance [38–40]. In laboratory conditions, laboratory ball mill is most often used for spread refining (particle size reduction, the largest particles should be below 30 μm, optimum size is 20–22 μm). The process parameters are the temperature, the mixer speed rotation, the diameter/number of balls, the speed of spread recirculation, the

oligosaccharides [15, 30–32, 36, 37].

Food Engineering

Figure 1.

48

The basic spread-/chocolate-making process in laboratory.

than sucrose at temperatures >40°C. Due to its low hygroscopicity and hightemperature stability, it is used in many baked products as a bulk sweetener and energy reducer [10]. The ADI value of maltitol is not specified and depends of consumer organism condition, its age, sex, etc. The minimum amount exceeding 25–30 g/kg body weight per day can reveal laxative effect; thus, the maximum amount should not exceed 50 g total [13, 33, 34]. Maltitol is enzyme-sensitive and slowly digested in the small intestine (absorption range is from 5 to 80%) to glucose and sorbitol, where the nonabsorbed part passes to the colon where it undergoes fermentation by bacteria. It does not undergo Maillard reactions (browning process) and caramelization, with negligible cooling effect with other polyols [30– 32, 35]. Maltitol has a low glycemic index, increases the mineral bioactivity in humans, and reduces postprandial glycemic responses with short-chain fructo-
