Sucrose remains the “gold standard” sweetener for many products. Its functionalities include a unique sweetness temporal profile, ability to lower aw and depress freezing points as well as provide humectancy and viscosity, among others. As nutritional concerns and regulatory labeling changes increase pressure to reduce added sugars in formulas, product developers have turned to low digestible carbohydrates such as sugar alcohols, for assistance. Not considered “sugars,” they vary greatly in their properties including some not possessed by sugar. This presentation provided important information on polyols so product developers can use them, effectively.
Peter Jamieson, MSc, Principal and Food Scientist, Atlas Point Technical Services, LLC speaking on “Polypol Properties” at the 2017 Sweetener Systems Conference.