Polyols

Young Gun · 30-11-2005, 05:19 PM

See these frequently in products claiming to be no sugar listed under carbs ie not stach or sugars.

Also make up a large% of most protein bars.
So does sugars Alcohol. Anyone any comments. What exactly are they.

Could google this I guess. I will if no one can be arsed

Nick500 · 02-12-2005, 09:20 PM

What are Polyols?

* Polyols are sugar-free sweeteners. Polyols are carbohydrates but they are not sugars. Unlike high potency sweeteners like aspartame which is used in very small amount, polyols are used in the same quantity as sucrose. Chemically, polyols are considered polyhydric alcohols or sugar alcohols because part of their structure resembles sugar and part is similar to alcohols. However, these sugar-free sweeteners are neither sugars nor alcohols, as these words are commonly used.
* They are derived from carbohydrates whose carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group.
* The most widely used polyols are sorbitol, mannitol, and maltitol. Sorbitol is derived from glucose, mannitol from fructose, and maltitol from high maltose corn syrup. There are a number of different polyols, please see our Polyols Comparison Chart (PDF format) to help in selecting a polyol or blend of polyols needed in a formulation.

What do Polyols do?

* Polyols are derived from sugars, but they are not processed by the body like sugars. Polyols have many advantages such as reduced calories as compared to sugar, reduced insulin response, ability to be labeled "sugar-free" and "no sugar added", do not promote tooth decay, and do not brown in bakery applications (i.e. no Maillard reaction).

What are Polyols functionality?

* Polyols are used mostly in confectionery, food, oral care, pharmaceutical, and industrial applications. Some characteristics of polyols are fewer calories, pleasant sweetness, ability to hold moisture, and improved processing. Polyols serve as humectants, bulking agents, and freeze point depressants. Polyols are versatile ingredients, used in a variety of applications to provide value-adding properties. For a few examples go to Applications.

To learn more about the function that various polyols can provide in an application, click on one of our technical bulletins listed below or Contact Us for more information.

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important bit here is that polyols cause a 'reduced insulin response' - so maybe not too much to worry about

Nick

Young Gun · 02-12-2005, 10:22 PM

yeah I read the same article from SPI right. Cheers for the respone buddy. Lower cals less insulin spike

30-11-2005, 05:19 PM	#1 (permalink)
Young Gun Illuminati Join Date: Apr 2005 Posts: 1,539 Rep Power:	Polyols See these frequently in products claiming to be no sugar listed under carbs ie not stach or sugars. Also make up a large% of most protein bars. So does sugars Alcohol. Anyone any comments. What exactly are they. Could google this I guess. I will if no one can be arsed

02-12-2005, 09:20 PM	#2 (permalink)
Nick500 Join Date: Aug 2004 Location: Bristol Posts: 3,230 Rep Power:	What are Polyols? * Polyols are sugar-free sweeteners. Polyols are carbohydrates but they are not sugars. Unlike high potency sweeteners like aspartame which is used in very small amount, polyols are used in the same quantity as sucrose. Chemically, polyols are considered polyhydric alcohols or sugar alcohols because part of their structure resembles sugar and part is similar to alcohols. However, these sugar-free sweeteners are neither sugars nor alcohols, as these words are commonly used. * They are derived from carbohydrates whose carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group. * The most widely used polyols are sorbitol, mannitol, and maltitol. Sorbitol is derived from glucose, mannitol from fructose, and maltitol from high maltose corn syrup. There are a number of different polyols, please see our Polyols Comparison Chart (PDF format) to help in selecting a polyol or blend of polyols needed in a formulation. What do Polyols do? * Polyols are derived from sugars, but they are not processed by the body like sugars. Polyols have many advantages such as reduced calories as compared to sugar, reduced insulin response, ability to be labeled "sugar-free" and "no sugar added", do not promote tooth decay, and do not brown in bakery applications (i.e. no Maillard reaction). What are Polyols functionality? * Polyols are used mostly in confectionery, food, oral care, pharmaceutical, and industrial applications. Some characteristics of polyols are fewer calories, pleasant sweetness, ability to hold moisture, and improved processing. Polyols serve as humectants, bulking agents, and freeze point depressants. Polyols are versatile ingredients, used in a variety of applications to provide value-adding properties. For a few examples go to Applications. To learn more about the function that various polyols can provide in an application, click on one of our technical bulletins listed below or Contact Us for more information. --- important bit here is that polyols cause a 'reduced insulin response' - so maybe not too much to worry about Nick ______________________ - Obsession is what lazy people call dedication -

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02-12-2005, 10:22 PM	#3 (permalink)
Young Gun Illuminati Join Date: Apr 2005 Posts: 1,539 Rep Power:	yeah I read the same article from SPI right. Cheers for the respone buddy. Lower cals less insulin spike