Abstract

The physical, chemical, thermal, rheological, and sensory characteristics of spreads with noncarbohydrate nutritive sweeteners (such as polyols), produced on ball mill, could be predicted. Spreads with 70 and 100% maltitol, as a sweetener, produced on different temperatures (30, 35, 40°C) and mixer speed rotations (60, 80, 100 r/min), give the spreads with very good or excellent sensory characteristics, characteristic spreadability without sandiness (gritty texture), good melting behavior, and pleasant taste. Both process parameters are very important and have the dual effect on spread quality. The best spread quality, considering all characteristics, has the spread with 100% maltitol, produced on the highest process parameters (40°C, 100 r/min).

Keywords: polyols, sugar, confectionery, spread, chocolate

### 1. Introduction

Low-energy foods, or products with reduced energy value, are very popular among the consumers. There is a need for developing the new and enriched existing products nowadays. The consumers' awareness is raised. They want to primarily satisfy the need for the sweet taste, as well as for maintaining or reducing your body weight, without any consequences for your health [1].

Replacement of nutritive sweeteners with other low-energy sweeteners (such as polyols) can change the sensory characteristics of the basic product. Proper selection of raw materials, as well as proper management of the technological process, can obtain the products with optimal sensory properties [2].

This chapter should explain the possibility of native sugar substitution with sugar alternatives, such as polyols (maltitol, mannitol, sorbitol, xylitol, isomalt, lactitol, erythritol).

Polyols are the most suitable nutritive sugar substitute for confectionery products, such as chocolate, chocolate desserts/bars, spreads and cocoa cream products, hard/soft candies or chewing gums, bakery products, and nonalcoholic beverages. Choosing an adequate polyol, as a sugar (sucrose) nutritive substitute, gives the possibility for a product that has almost unchanged sensory properties and that has maintained a sweet taste. This information is of crucial importance for industrial production. It provides important technological parameters and information for changing the process parameters and the need for new equipment:


Polyols are normally present in little amounts in organic products and in addition to specific sorts of vegetables or mushrooms. They are additionally recognized as safe food additives [4, 5].

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 (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 on food additives [6].

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 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, diabetes, and tooth decay [9, 10].

### 2. The basic physical and chemical properties of polyols

Polyols (sugar alcohols) are nutritive sweeteners obtained by the catalytic hydrogenation of the oxo-group of natural sugars, i.e., by substituting an aldehyde or keto group with hydroxyl [11].

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

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 to 90% of the sucrose sweetness [8].

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 increase mineral bioavailability in humans and rats [15].

Polyol

45

 Energy value (kJ/g) Glycemic

EU\* USA\*\* Japan

Xylitol

Maltitol

Sorbitol

Erythritol

Mannitol

Isomalt

Lactitol

Sucrose

\*


\*\*-United States of America.

\*\*\*


Table 1. The basic important physical and chemical parameters

 of different polyols.

 16.7 16.7

 16.7

 68

 1.0

 Median

18

 /(

4.3)

 190

67

 160–186

 >3

 342.3

 C12

H22

O11

 10.0 8.4

 8.4

 6

 0.4

 Median

 10.0 8.4

 8.4

 9

 0.5

Low

39

53

 Slightly cool

(13.9)

 /(

9.4)

 145–150

122

 55–57

 >160

 2–10

 344.3

 C12

C12

H26

H

O2

O12 

H26

O12

 25–28

 >160

 2–10

 344.3

 C12

H26

O12

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

 10.0 6.7

 8.4

 0

 0.6

 Low

121

 Cool

165

 18–22

 >160

 2–10

 182.2

 C6H14

O6

(28.9)

 0\*\*\* 0\*\*\*

 0\*\*\*

 0

 0.6

 Very low

180

 Cool

126

 37–43

 >160

 2–10

 122.1

 C4H10

O4

( 18.9)

 10.0 10.8

 12.5

 9

 0.6

 Median

 10.0 8.8

 8.4

 35

 0.9

 Median

79

111

 Cool

97

 70–75

 >160

 2–10

 180.2

 C6H14

O6

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

(26.5)

 /(

18.9)

 150

 60–65

 >160

 2–10

 344.3

 C12

H26

O12

 10.0 10.0

 16.7

 13

 1.0

 High

153

 Very cool

94

63

>160

 2–10

 152.2

 C

H5 12

O5

(36.6)

index

Sweetness

Hygroscopicity

 Heat of

Cooling

Melting

Solubility (g/

Heat

Acid

Molecular

Molecular

formula

stability

stability

weight (g/

mol)

(°C)

effect

point

100 g H2O (25°

solution

(kJ/kg)

(kcal/g)

(°C)

C))


Table 1. The basic important physical and

 chemical parameters

 of different polyols.
