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Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery

Published online by Cambridge University Press:  09 March 2007

Albert Zumbé ,
Adam Lee  and
David Storey
Albert Zumbé
Affiliation:
Nutritional Biosciences Unit, Division of Biological Sciences, School of Environment and Life Sciences, The University of Salford, Greater Manchester, M5 4WT, UK
Adam Lee
Affiliation:
Nutritional Biosciences Unit, Division of Biological Sciences, School of Environment and Life Sciences, The University of Salford, Greater Manchester, M5 4WT, UK
David Storey*
Affiliation:
Nutritional Biosciences Unit, Division of Biological Sciences, School of Environment and Life Sciences, The University of Salford, Greater Manchester, M5 4WT, UK
*
*Corresponding author: D. M.Storey, fax 0161 295 5210, email d.m.storey@biosci.salford.ac.uk
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Abstract

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Polyol-containing confectionery offers considerable advantages over traditional sucrose-based confectionery in terms of reduced energy content and reduced cariogenicity. However, over-consumption of polyol confectionery may lead to gastrointestinal symptoms in some individuals. Rather than consider this as a distinct disadvantage to the consumer, this article discusses how careful consideration of the physico-chemical properties of polyols and advances in product development and formulation can provide suitable polyol-based products for the consumer. Furthermore, food legislation and ingredient pricing issues are just some of the factors that must be taken into account when designing new polyol-containing products if their functional benefits and good product quality are to be delivered to the consumer.

Keywords

PolyolsSucroseConfectionerySugar free

Information

Type
Research Article
Information
British Journal of Nutrition , Volume 85 , Issue S1 , March 2001 , pp. S31 - S45
Copyright
Copyright © The Nutrition Society 2001

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