ARTIFICIAL SWEETNERS

Artificial sweeteners or intense sweeteners are sugar substitutes that are used as an alternative to
table sugar. They are many times sweeter than natural sugar and as they contain no calories, they
may be used to control weight and obesity.

1. Acesulfame-k
Acesulfame-k has been developed as sweetener by Hoechst. This high intensity sweetener is
potassium salt of 6-methyl-123-axathiazine-4(3H)-one 2,2-dioxide with molecular
formulaC4H4KNO4S .
2. Alitame
Alitame is an intense sweetener. It is a dipeptide of L-aspartic acid and D-alanine with a terminal
N-substituted tetra methylthietanyl-amine moiety.
3. Aspartame
Aspartame was discovered in 1965 by James Schlatter a chemist. It is an artificial, non-
saccharide sweetener, L-aspertyl-L phenylalanine methyl ester that is a methyl ester of the
dipeptide of the amino acids aspartic acid and phenylalanine. Under strongly acidic or alkaline
conditions, aspartame may generate methanol by hydrolysis. Under more severe conditions, the
peptide bonds are also hydrolyzed, resulting in the free amino acids.
4. Sucralose
Sucralose was discovered in 1976. This non-nutritive sweetener is made from sucrose by a
process that substitutes 3 chloride atoms for 3 hydroxyl groups on the sucrose molecule.
5. Saccharin
Saccharin was discovered by Remson and Fahlberg in 1878 at the Johns Hopkings University,
Baltimore. It is a non-nutritive sweetener of 1,2-benzoisothiazol-3-(2H) on 1,1 dioxide.
6. Cyclamate
Cyclamate was discovered in 1937. It was used as a low calorie sweetener in the United States in
1950s and 1960s. It is a salt of cyclohexylsulfamic acid.
7. Neotame
Neotame is a derivative of a dipeptide compound of the amino acids - aspertic acid and
phenylalanine. Neotame has been developed as a sweetener with a high degree of sweetness and
is obtained by N-alkylating aspartame.
8. Tagatose
The ketohexose D-tagatose is structurally similar to D-fructose except for an inverted optically
active center. Because of its excellent taste and bulk properties, combined with a possibly very
low energy value, D-tagatose has potential for use as a sweetener
 9. Stevioside
Stevia is a natural herb. This zero calorie sweetener mainly containing steviol glycoside which is
10–15 times sweeter than sucrose. Human body does not metabolize these sweet glycosides, so
obtains no-calories from stevia. Unlike artificial sweetener, the sweet glycoside does not break
down in heat which makes stevia an excellent sweetener for cooking and baking. Studies have
indicated that stevia tends to lower the elevated blood pressure. It also significantly improves
nutritional status of diabetic patients

10. Neohesperidin
Neohesperidin is a flavanone glycoside found in citrus fruits.[1] It is the 7-O-neohesperidose
derivative of hesperetin, which in turn is the 4'-methoxy derivative of eriodictyol.

BASIC INFORMATION

ACES ALIT ASPA CYC NEO TAG NEO SACC STEV SUCR
ULFA AME RTA LAM HESP ATOS TAM HARI IOSI ALOS
ME-K ME ATE ERID E E N DE E
IN
Year 1967 1965 1965 1937 1960 1967 1980 1878 1899 1976
Of
Disco
very
Brand Sunett Aclam Nutra Sucar Hunan Natrul Newta Sweet Stevia Splen
Name Sweet e sweet yl Nutra ose me ’N da
one Equal max Low Natura
Inc Sweet sweet
twin
Necta
sweet
COMPARISON OF PHYSICAL AND CHEMICAL PROPERTIES
OF ABOVE MENTIONED SWEETNERS

ACES ALIT ASP CYCL NEOH TAGAT NEO SAC STE SUC
ULFA AME ART AMAT ESPER OSE TA CHA VIO RAL
ME-K AME E IDIN ME RIN SIDE OSE
Energ 0 1.4kc 4 0 2kcal/g 1.5 0 0 0 0
y kcal/g al/gm kcal/g kcal/g m kcal/gm kcal/ kcal/ kcal/ kcal/
m m m gm gm gm gm
Relati Acesul 2000 180– 30-50 1600– It has 7000 300– 300 400–
ve fame times 200 times 2000 92% of – 500 times 800
Sweet K is sweet times sweeter times the 1300 times the times
ness 200 er the than sweeter sweetne 0 sweet sweet sweet
Sucro times that sweet sucrose than ss of times er ness er
se = 1 sweete of ness sucrose sucrose. swee than of than
r than sucro of ter sucro sucro sucro
sucros se sucro than se se se
e se. sucro
se
Appe Acesul Alita Aspar Cycla Neohes a white Whit Whit In Whit
aranc fame me is tame mic peridine crystalli e e pure e
e K is a a is a acid, or DC is ne odou odour form, practi
white, crysta white, cycloh an off- product rless less stevio cally
crystal lline, colou exylsul white cryst cryst side odour
line odorl rless, famic crystalli als als is a less
powde ess, crysta acid is ne white crysta
r. powd lline a white powder crysta ls
er subst crystall lline
ance ine mater
powder ial
Blend Qualit Alita Quant Quantit to a Limit Syner stevio Syner
s ative me itativ ative overco combina ed gistic side gy
With and has e synerg me the tion of syner when has when
Other quantit been syner y with negativ tagatose gy – used been used
Sweet ative found gy acesulf e slow and some with found with
eners synerg to with ame K onset of asparta with other to be other
y with exhibi acesu asparta sweetne me sacch sweet syner sweet
other t lfame me, ss and provides arin. eners gistic eners
sweete syner K neohes lingerin impressi Som such with such
ners gy and/o peridin g ve e as aspart as
such when r e DC, aftertast sweetne flavo aspar ame, acesu
as combi sacch sacchar e is to ss ur- tame, cycla lfame
sodiu ned arin, in and blend it synergy. enha sodiu mate, K,
m with sodiu sucralo at low Tagatos ncing m and sodiu
cycla both m se concent e is also / cycla acesu m
mate acesul cycla rations synergis modi mate, lfame cycla
and fame- mate, with tic with ficati sorbit K, mate,
sucral K and stevia other asparta on ol but sacch
ose. cycla , low- me:aces prop and not arin,
Used mate. gluco calorie ulfame- erties mann with fructo
extensi High- se, sweeten K – itol sacch se
vely qualit fructo ers. It is combina enha arin
with y se, usually tions. ncing
asparta blend sucro blended Consiste fruit,
me s may se with nt mint,
be and asparta changes cinna
obtain polyo me and in flavor mic
ed ls sucralos attribute aldeh
with e s have yde
these been and
and observe vanil
other d across la,
sweet all modi
eners, sweeten fying
includ er soy,
ing systems. vita
sacch Tagatos min
 arin. e speeds and
sweetne mine
ss onset ral
times aftert
and astes
reduces
bitternes
s in
blends.
The
mouth-
feel
characte
ristics
are
improve
d (e.g.,
mouth
drying is
significa
ntly
reduced)
, the
sweet
aftertast
e is
significa
ntly
reduced,
and the
bitter
aftertast
e is
reduced.
Aque 270 13.1g 1% 200 0.4-0.5 160 1.3% 1200 1.25 28.2
 ous g/L @ /L @ w/w g/L @ g/L @ g/100 ml w/w g/L mg/m g/100
Solubi 20◦C 25◦C @ 20◦C 20◦C at 20°C @ @ L mL
lity 25◦C 25◦C 20◦C @
20◦C
Melti 200◦C 136- Deco 169– 156.00 133 – 80.9 300◦ 196– 125◦
ng (under 147◦ mpos 170◦C to 137 °C – C 198° C
(Deco decom C es 158.00 83.4◦ C (whe
mposi positio befor °C C n
tion) n) e heate
Range melti d
ng from
115◦
C at
5◦/mi
n)
Stora Very In Very Good. Good Tagatos Exce Excel Stevi Very
ge good partic good No stability e is pH llent lent. oside good.
And (under ular stabili signific in dry stable in stabil Stabl is a More
Proce normal in the ty in ant conditio acidic ity in e to stable stable
ssing storag neutra dry losses ns. applicati dry all mole than
Stabil e and l pH condi expecte Aqueou ons and condi the cule sucro
ity proces range tions d in s can thus tions. condi at se
sing (5–8) (8% commo solution be used Less tions 100° manif
conditi alitam moist n s at in stabl to C esting
ons) e is ure). applica room products e in whic when itself
compl Less tions tempera such as liqui h it maint in its
etely stable ture are carbonat ds, may ained non-
stable in quite ed this be in reacti
for liquid resistan beverag is a expos soluti vity
more s, this t to es as funct ed in on in with
than 1 is a hydroly well as ion food the other
year functi sis until yogurts. of appli pH food
at on of signific pH, catio range comp
room pH, ant pH temp ns 3–9, onent
tempe tempe and eratu altho s and
 rature rature tempera re ugh it in its
. and ture and deco resist
time change. time mpos ance
es to
quite hydro
readil lysis
y at under
alkali extre
ne mes
pH of
levels acid
of and
great heat
er
than
10
under
these
condi
tions
Solubi Acesul Excel Aspar Partiall very Compar Neot Sligh highl Solub
lity In fame lent tame y slightly ed with ame tly y le in
Solve K is solubi is soluble soluble polyols, is solub solub ethan
nts freely lity is slight in in cold tagatose solub le in le in e and
Other solubl also ly ethanol water, is more le in benze ethan meth
Than e in found solubl practica soluble ethan ne, ol. anol
Water water in e in lly than ol at ethyl
and other water insolubl erythrito all ether,
also in polar (abou e in l (36.7% temp chlor
aqueo solve t ether w/w at eratu ofor
us nts. 1.0% and 20°C) res m;
alcoho alitam at benzene and less teste solub
lic e is 25°C) soluble d le in
solutio virtua and is than aceto
ns lly sparin sorbitol ne,
 with a insolu gly (70.2% ethan
high ble in solubl w/w at ol.
water lipop e in 20°C).
conten hilic alcoh
t. solve ol. It
nts. is not
solubl
e in
fats
or
oils.
Taste/ Bitter high clean a a Clean clean Sligh It Sugar
After after qualit and lemon- lingerin sweet swee tly show -like
Taste taste y, sweet sour g taste t bitter sa taste
sucro taste sweetn licorice with no taste taste sweet
selike ess , no -like after with and ness
, aftertas cooling taste no metal profil
witho te aftertast with no unde lic e
ut e bitternes sirabl aftert simil
acco s and a e aste ar to
mpan fuller, taste that
ying more chara of
bitter syrupy cteris sucro
or mouth tics se,
metall feel excep
ic results. t that
after it has
taste an
unple
asant,
persis
tent,
ment
hol,
and
 bitter
aftert
aste
Hygro Non- nonhy slight Non- slightly Non- Non- - Hygr Non-
scopic hygros grosc ly hygros hygrosc hygrosc hygr oscop hygro
ity copic opic hygro copic opic opic osco ic scopi
scopi pic c
c

Molec 201.24 331.4 294.3 179.24 612.581 180.16 378. 183.1 808.8 397.6
ular 2 31g/ 07 g/mol g/mol g/mol 469 8 8 4
Weig g/mol mol g/mol g/mo g/mol g/mol g/mol
ht l
 FDA APPROVED AVERAGE DAILY INTAKE

ACES ALIT ASPA CYC NEO TAG NEO SACC STEV SUCR
ULFA AME RTA LAM HESP ATOS TAM HARI IOSI ALOS
ME-K ME ATE ERID E E N DE E
IN
(Fda) 15mg/ 1 50 Banne 750 1.5 18 5 4 5
Avera kg of mg/kg mg/kg d in mg/kg mg/kg mg/kg mg/kg mg/kg mg/kg
ge body of of 1970 of of of of of of
Daily weight body body in the body body body body body body
Intak weight weight United weight weight weight weight weight weight
e States;
curren
tly
awaiti
ng re-
appro
val
 APPLICATION

ACES ALIT ASPA CYC NEO TAG NEO SACC STEV SUCR
ULFA AME RTA LAM HESP ATOS TAM HARI IOSI ALOS
ME-K ME ATE ERID E E N DE E
IN
Funct Excell Petitio Used Banne Used Bulk Sweet Used pure Used
ionalit ent n for in d in as a sweete ener in diet stevio in
y In heat food carbon 1970 flavou ner in bevera side baked
Appli stabilit additi ated in the ring carbon ges, (free goods,
cation y in ve bevera United ingred Flavor ated jelly, from extrud
baked status ges, States; ient in - and baked steviol ed
goods still dry curren cewin enhan still goods, and produ
under bevera tly g cing bevera chewi isoste cts
Used review ge awaiti gums, proper ges, ng viol) and
in dry mixes, ng re- jams , ties in dairy gum have bevera
bevera frozen appro soups, soft and been ges
ge desser val soft drinks bakery appro
mixes, ts, candy produ ved Stable
confec filling Can , cts for during
tions, s be frozen use in ultra
carbon combi dairy Flavor foods high
ated Enhan ned etc enhan and tempe
soft ces with cing bevera rature
drinks fruity saccha effects ges, (UHT)
, and rin (10 in dieteti proces
chewi citrus parts chewi c sing
ng bevera cycla ng foods and
gum, ge mate: gum and pasteu
dry flavor 1 part bevera rizatio
desser s saccha ges, n
t rin) to chewi
mixes reduce ng
 and percei gum,
baked ved medici
goods bittern nes,
ess of and
saccha oral
rin hygien
e
Stable produ
at cts
baking
tempe
ratures

POLYOLS
DEFINITION
Polyols or polyhydric alcohols are polyhydroxyl compounds derived through the hydrogenation
of their parent reducing sugars. These compounds do not have an aldehyde group, therefore, they
do not undergo Maillard reaction and are relatively stable to heat and changes in pH. olyols, also
called sugar alcohols, are a group of versatile, reduced-calorie carbohydrates that provide the
taste and texture of sugar with about half the calories. They are used as food ingredients to
replace sugar in an increasing variety of sugar-free and reduced-calorie foods and beverages for
their functional and health benefits. These products include chewing gums, candies, ice cream,
baked goods and fruit spreads. In addition, they function well in fillings and frostings, canned
fruits, beverages, yogurt and tabletop sweeteners.
1. SORBITOL
Sorbitol was first discovered by a French Chemist named Joseph Boussingault in 1872. He
isolated it from the fresh juice of the mountain ash berries. Sorbitol are six-carbon,straight-chain
polyhydric alcohols ,meaning they have more than one hydroxyl group
CHEMICAL
NAMES: D-Sorbitol; Sorbitol; D-Glucitol; 50-70-4; Glucitol; L-Gulitol

MOLECULAR
C6H14O6
FORMULA:
MOLECULAR
182.172 g/mol
WEIGHT:
UNIQUENESS OF SORBITOL
1. CRYSTALLIZATION PROPERTY

Sorbitol is related to sugars but has a different carbohydrate structure. Despite the chemical
relationship, sorbitol modifies the crystallization of sugar by complexing. As a result, it
influences the rate of crystallization, crystal size, and crystal-syrup balance in sugar-based
confections.
In grained confections and similar candies, sorbitol functions as one of the doctors used to
modify crystal structures to extend shelf-life. In the production of any confection,there is a point
at which sucrose crystallization should take place to achieve maximum shelf-life. If
crystallization takes place on either side of this ‘‘optimal point,’’ the crystals will be either too
large or too small to achieve the stability required for maximum shelf-life. Including sorbitol in
the doctor system of a confection will complex the total sucrose/doctor system. This provides the
confectioner a broader area in which to crystallize the confectioner and still be at the optimum
point as measured by quality and shelf-life. Sorbitol also improves as-made texture and moisture
retention because of its humectant properties. It is unique because, unlike other doctors, enough
sorbitol can be used to extend shelf-life without adversely affecting as-made texture or taste
2. ENERGY

Provide highest calorie as compare to all other polyols It has 2.6 calories per gram, 65% of
sugar
3. Solubility

Sorbitol has highest solubilty than other polyols.

2 MANNITOL
Mannitol are six-carbon,straight-chain polyhydric alcohols ,meaning they have more than one
hydroxyl group
Mannitol is a naturally occurring alcohol found in fruits and vegetables and used as an osmotic
diuretic. Mannitol is freely filtered by the glomerulus and poorly reabsorbed from the renal
tubule, thereby causing an increase in osmolarity of the glomerular filtrate. Mannitol is found in
the extrudates of trees, manna ash, marine algae, and fresh mushroom.
CHEMICAL
NAMES: D-mannitol; Mannitol; 69-65-8; Mannite; Osmitrol; Manna

MOLECULAR C6H14O6
FORMULA:
MOLECULAR
182.172 g/mol
WEIGHT:

3 MALTITOL
Maltitol, or hydrogenated maltose, is a member of a family of bulk sweeteners known as polyols
or sugar alcohols. Early grades of maltitol were low in purity and were only available in syrup
form. In 1940 solid maltitol, an amorphous, white substance, was developed. Grades of higher
purity were then developed and have been in use in Japan . Because these products were very
hygroscopic and difficult to prepare as a powder, maltitol was almost always handled in the form
of aqueous solution; thus, its use was extremely restricted. Maltitols of substantially
nonhygroscopic crystalline form (hereinafter referred as maltitol), now called crystalline maltitol
or crystalline mixture solids of maltitol, were discovered, developed, and have been in use since
1981.
CHEMICAL Maltitol; 585-88-6; D-Maltitol; Maltisorb; Malbit; 4-O-alpha-D-
NAMES: Glucopyranosyl-D-glucitol

MOLECULAR
C12H24O11
FORMULA:
MOLECULAR
344.313 g/mol
WEIGHT:

4 LACTITOL
Lactitol is a bulk sweetener.It is as weet-tasting sugar alcohol derived from lactose (milk sugar)
by reduction of the glucose part of this disaccharide. It has not been found in nature and was
described in the literature for the first time by Senderens (1) in 1920. The first useful preparation
was made by Karrer and Buchi in 1973
CHEMICAL
NAMES: Lactitolum; 4-O-beta-D-Galactopyranosyl-D-glucitol

MOLECULAR
C12H24O11
FORMULA:
MOLECULAR
344.313 g/mol
WEIGHT:
 5 XYLITOL
Xylitol is a five-carbon polyol with a sweetness similar to sucrose. It is found in small amounts
in a variety of fruits and vegetables and is formed as a normal intermediate in the human body
during glucose metabolism. Xylitol has been shown to be of value in the prevention of dental
caries because it is not an effective substrate for plaque bacteria. Because of its largely insulin-
independent metabolic utilization, it may also be used as a sweetener in the diabetic diet and as
an energy source in parenteral nutrition. As a sweetening agent, xylitol has been used in human
food since the 1960s. Different aspects of its applications, metabolic properties, and safety
evaluation have been the subject of several previous reviews .
CHEMICAL
NAMES: Xylitol; Ribitol; Adonitol; Xylite; D-Xylitol

MOLECULAR
C5H12O5
FORMULA:
MOLECULAR
152.146 g/mol
WEIGHT:

UNIQUENESS OF XYLITOL
1. SWEETNESS PROFILE

Sweetness profile is similar to sucrose which make them more sweeter than all other polyols
2. COOLING EFFECT

Has highest cooling effect than other polyols.

3. HYGROSCOPICITY

Xylitol has high hygroscopicity

6 ISOMALT
Polyol isomalt as a sugar-free bulk sweetener. Isomalt is a sweet, low-calorie, bulking agent with
properties and characteristics similar to sucrose. It is odorless, crystalline, and nonhygroscopic
(1, 2). It is a nonreducing sugar and optically active. Unlike sucrose, however, it is extremely
stable with respect to chemical and enzymatic hydrolysis. It cannot be fermented by a large
number of yeasts and other microorganisms found in nature
CHEMICAL
NAMES: Isomalt; Palatinit; 1-O-alpha-D-Glucopyranosyl-D-mannitol;
MOLECULAR
C12H24O11.2H2O or C12H24O11
FORMULA:
MOLECULAR
344.313 g/mol
WEIGHT:

UNIQUENESS OF ISOMALT
Isomalt is the only bulk sweetener derived exclusively from sucrose. It is manufactured in a two-
stage process in which sugar is first transformed by enzymatic transglucosidation in to
isomaltulose, areducing disaccharide(6-O-α-d-glucopyranosyl-d-fructose). The isomaltulose is
then hydrogenated into isomalt. Isomalt is composed of 6-α-d-glucopyranosyl-d-sorbitol (1,6-
GPS) and 1-O-α-glucopyranosyl-d-mannitol dihydrate.
7 ERYTHRITOL
Erythritol Is a unique member of the polyol family . Erythritol is a small linear sugar alcohol
with four carbon atoms. It belongs to the acyclic alcohols, a group of sugar alcohols. Its small
molecular size gives erythritol its extraordinary physicochemical, nutritional, and physiological
properties, such as lower caloric value and higher digestive tolerance compared with other
polyols.
SOURCES
Erythritol is a naturally occurring substance. It is found in a variety of foods such as grapes,
pears, melons, and mushrooms and in fermented products such as soy sauce, sake, and wines .
The concentration of erythritol in foods and fermented products ranges from 22–1500 mg per
liter or kg
CHEMICAL
NAMES: Meso-Erythritol; 149-32-6; Erythrol; Phycitol

MOLECULAR
C4H10O4
FORMULA:
MOLECULAR
122.12 g/mol
WEIGHT:

UNIQUENESS OF ERYTHRITOL
1. PRODUCTION

Erythritol is the only sugar alcohol that is produced predominantly by fermentation. The
commercial production of erythritol uses a completely biotechnological process using enzymes
and osmophilic yeasts or fungi . All other polyols are prepared by the catalytic hydrogenation of
a precursor; for example, xylose from xylan is used to manufacture xylitol
2. FREEZING POINT DEPRESSION
More freezing point depression than other polyols

PROPERTIES OF POLYALCOHOLS
(COMPARISON)
1. ENERGY

SORBIT MANNIT MALTIT LACTIT XYLIT ISOMA ERYTHRI

OL OL OL OL OL LT TOL
ENER It has 2.6 it has a it has a it has a One it has a it has a
GY calories caloric caloric caloric gram of caloric caloric value
per gram, value of value of value of xylitol value of of 0.2
65% of 1.6 2.1 2.0 contains 2.0 calories per
sugar calories calories calories 2.43 calories gram (95%
per gram per gram per gram kilocalor per gram less than
ies sugar
(kcal)

2. SWEETNESS

SORBIT MANNI MALTI LACTIT XYLIT ISOMA ERYTHRI

OL TOL TOL OL OL LT TOL
SWEETN Sorbitol Mannitol Maltitol Lactitol Xylitol is Isomalt Erythritol is
ESS has is 50% as has a is 40% as as sweet is 40% 60–70% as
approxim sweet as sweetness sweet as as as sweet sweet as
ately 60% sucrose of about sucrose sugar(10 as sucrose
the 85–95% 0%) sucrose
sweetness that of
of sucrose,
sucrose. making it
sweeter
than all
other
polyols
except
 xylitol
with a
taste
remarkab
ly similar
to
sucrose.

3. SOLUBILITY

SORBI MANNI MALTI LACTIT XYLITOL ISOM ERYTHRI

TOL TOL TOL OL ALT TOL
SOLUBI Sorbitol Mannitol The The Solubility Isomalt Erythritol
LITY has have a solubility solubility is greater have a is
highest lower of of lactitol than lower moderately
solubilit solubility maltitol at lower erythritol, solubili soluble in
y among , which is temperatu mannitol,is ty, water
other influence compara res is less omalt, which unlike
polyols. s ble with than that lactitol less influenc sucrose and
processin lactitol of sucrose soluble es other
g, but still then process polyols(xyl
mouth- good sorbitol, ing, itol,
feel, and enough maltitol and mouth- sorbitol,
flavor not to sucrose feel, maltitol,
release cause and and
inconveni flavor lactitol),
ences release which are
during quite
processin soluble in
g. It has water.
better Mannitol
solubility and isomalt
than are less
mannitol. soluble in
water than
 erythritol.
The
solubility
of
erythritol
limits its
application
s to certain
types of
food
preparation
s.

4. STABILITY

SORBIT MANNI MALTI LACTIT XYLIT ISOMA ERYTHRI

OL TOL TOL OL OL LT TOL
Stable at Stable at Stable at Lactitol Stable at Stable at Stable at
STABIL temperat temperatu temperat solutions temperat temperat temperature
ITY ure> re> 160 ure> 160 have an ure> ure> 160 > 160.More
160.Less excellent 160.Mor stable than
stabilizat storage e stable sorbitol but
ion stability. than less stable
efficienc A 10% glycerol than xylitol
y than lactitol sorbitol
xylitol solution in and
erythritol the pH erythritol
range 3.0–
7.5 at
60°C
shows no
decompos
ition after
1 month.
After 2
 months at
pH 3.0,
some
decompos
ition
(15%) is
detected.
This
stability is
due to
absence of
carbonyl
group.

5. HEAT OF SOLUTION
Enthalpy of solution, or heat of solution, is expressed in kJ/mol, and it is the amount
of heat energy that is released or absorbed when a solution is formed.all polyols exhibit negative
heat of solution.
SORBIT MANNIT MALTIT LACTIT XYLIT ISOMA ERYTHRI
OL OL OL OL OL LT TOL
HEAT Sorbitol Mannitol Maltitol Lactitol Xylitol compare Erythritol
OF grab the grab the exhibits a has a has the d with imparts a
SOLUTI 3rd 2nd negligible cooling highest other moderate
ON highest highest cooling effect cooling sugar cooling
position position effect in that is effect alcohols effect in the
after after the mouth slightly than , isomalt mouth.
xylitol xylitol in given its stronger other has a
and terms of negative than that polyols very low
mannitol imparting heat of of negative
in terms cooling solution sucrose heat of
of effect. (23 kJ/kg), but far solution,
imparting which is less than which is
cooling close to that of compara
effect. that of sorbitol ble to
 sucrose and that of
(18 kJ/kg), xylito sucrose.
and much Isomalt,
less than there-
that of fore,
other does not
carbohydr produce
ates: a
xylitol cooling
(153 effect.
kJ/kg),
mannitol
(121
kJ/kg),
sorbitol
(111
kJ/kg),
isomalt
(39 kJ/kg),

6. HYGROSCOPICITY
Hygroscopicity is the capacity of a product (e.g. cargo, packaging material) to react to the
moisture content of the air by absorbing or releasing water vapor. High hygroscopicity means
high capacity to absorb water from atmosphere.
SORBI MANNI MALTI LACTI XYLIT ISOMAL ERYTHR
TOL TOL TOL TOL OL T ITOL
HYGROSCO hygrosc mannitol Moderat Lactitol Togeth Isomalt Hygroscop
PICITY opic and e monohy er with very low icity of
Lactitol drate is glycero hygrosco erythritol
are the one of l it has picity. is very
polyol, the least high Isomalt low.
with the hygrosc hygrosc does not Lower
lowest opic opic start than other
hygrosco polyols propert absorbing polyols
 picity together y. water
with until the
mannito temperatu
l. This re reaches
makes 60°C at
lactitol 75%
suitable relative
for all humidity
applicati (rh) or
ons in 80°C at
which 65% rh.
water
absorpti
on is a
critical
paramet
er

7. VISCOSITY

SORBIT MANNI MALTIT LACTIT XYLIT ISOMAL ERYTHRI

OL TOL OL OL OL T TOL
VISCOS Low Low High The Very The Very low
ITY 110cpat Insoluble viscosity low viscosity insoluble at
70% at 70% of lactitol of a 70%
solutio in queous
aqueous isomalt
solution solutions
is does not
slightly differs
higher ingnifican
than that tly from
of that of
sucrose correspon
 ding
sucrose
solutions
in a
temperatu
re range
between 5
and 90°C

8. FREEZING POINT DEPRESSEION

The phenomenon that occurs when the freezing point of a liquid (a solvent) is lowered by adding
another compound to it, such that the solution has a lower freezing pointthan the pure solvent. It
depends upon molecular weight of subtances. Smaller the molecular weight higher will be
freezing point depression.
SORBIT MANNI MALTIT LACTIT XYLIT ISOMA ERYTHRI
OL TOL OL OL OL LT TOL
FREEZIN Has more Similar to Similar to Has Has Has Has more
G POINT freezing sorbitol lactitol similar more similar freezing
DEPRESS point isomalt freezing freezing freezing point
ION depressio and point point point depression
n than sucrose depressio depressi depressi than other
sucrose n as on than on as polyols
sucrose sorbitol sucrose
where as and and
freezing mannito lactitol
point l
depressio
n is
higher
than
sorbitol

9. WATER ACTIVITY

SORBIT MANNIT MALTIT LACTIT XYLIT ISOMA ERYTHRI

 OL OL OL OL OL LT TOL
WATER Sorbitol, The isomalt
ACTIVI being a influence - has a
TY much of lactitol very low
smaller on water water
molecule, activity is activity.
has a similar to At 25°C
much - - that of isomalt -
larger sucrose absorbs
effect on (on a dry virtually
the water solids no water
activity basis) up to a
because relative
the humidity
molecular of 85%.
weight of
lactitol is
almost
identical
to that of
sucrose.

10.BROWNING
 SORBI MANNI MALTI LACTI XYLI ISOM ERYTHR
TOL TOL TOL TOL TOL ALT ITOL
MAILLARD Do not Do not Like the Due to Xylitol Do not it does not
RECTION/BRO take part take part Other absence is take undergo
WNING in in polyols, of a chemic part in a Maillard
maillard maillard maltitol carbonyl ally mailard or
reaction reaction has group quite reactio browning
no lactitol inert n reaction
reducing does not becaus because it
groups take part e of the does not
and in lack of have a
will nonenzy an reactive
not matic active aldehyde
undergo brownin carbon group.
Maillard g yl This is
reactions (Maillar group. beneficial
to d) It in food
produce reactions cannot application
caramel- . particip s, where
colored ate in maintainin
species browni g the
in the ng delicate
presence reactio flavor and
of amino ns the
acids or intrinsic
proteins qualities of
the
products is
important.
 APPLICATIONS OF POLYOLS
1. LACTITOL
Lactitol is used in products for its bulking properties. Therefore on most occasions a one-to-one
replacement will berequired. Because of the lower sweetness of lactitol, most products contain a
combination of lactitol and intense sweeteners.
BAKERY PRODUCTS In the soft bakery products (e.g., cakes),
lactitol (being nonhygroscopic) often
benefits by a small addition of a humectant
(e.g., sorbitol). This gives a smooth, moist
feel without affecting the good structure and
texture obtained by lactitol. Next to sugar-
free bakery products, products low in
calories or with functional claims, high
fiber, are developed .In these products
lactitol is a suitable bulk sweetener. In low-
calorie products, lactitol is often combined
with polydextrose, which is an optimal
combination to reduce the calorie content
and maintain a high-quality product. High-
fiber products claim to have a positive effect
on the colon. Because of the beneficial
effects that lactitol has on the colon, it will
be a suitable sweetener in such products
CHEWING GUM Sugar-free chewing gum is becoming very
popular. The advantage of the sugar free
chewing gum is the tooth-friendliness.
Lactitol, like all other polyols is tooth
friendly and suitable for use in chewing
gum
CHOCOLATE Lactitol can successfully be applied when
producing a sugar-free chocolate. Both
lactitol monohydrate and an hydrate can be
used for the production of chocolate. The
difference between these two crystal forms
during processing is the conching
 temperature
CONFECTIONARY In confectionery a large range of products is
imaginable. A combination of different
sugars is often found when looking at sugar
confectionery. This is necessary to obtain
the desired effect and results. In general,
lactitol replaces the sucrose part of recipes,
whereas glucose syrup needs to be replaced
by hydrogenated starch hydrolysate or
maltitol syrup. These latter products are
used as crystallization inhibitors
ICECREAM Lactitol shows a combination of physical
properties (e.g., freezing-point depressing
effect, hygroscopicity, solubility) that are
suitable for ice cream. Not only will the use
of lactitol reduce the caloric content of the
ice cream but it will also permit a low fat
percentage, allowing even further reduction
in calories
TABLETS Granulated lactitol is suitable for the use in
tabletted confections, such as breath
fresheners, and as an excipient in
pharmaceutical preparations like vitamin
tablets. In this application, the low
hygroscopicity of lactitol is important

2. SORBITOL
CHEWING GUM Crystalline sorbitol is widely used as a
bulking agent in sugar-free chewing gum.
Crystalline sorbitol does not promote dental
caries. It provides sweetness and a pleasant
cooling effect, which are synergistic with
other flavoring agents such as spearmint,
peppermint, cinnamon, wintergreen, and
fruit flavors
CANDIES To make a candy sugar free, sorbitol
solution is used as the primary ingredient. In
hard sugar candies, the corn syrup serves
this purpose. Sorbitol is used for its sweet,
cool taste and its ability to crystallize and
form a hard candy. Sorbitol is
noncariogenic, so sugar-free hard candies
made with it will not promote tooth decay.
Sorbitol is used to make sugar-free candies
by the batch depositing method
MINT TABLETS Crystalline sorbitol can be used in various
types of tablets. It is most often used in a
confectionery tablet such as a pressed mint.
Because of its negative heat of solution,
sorbitol has a cool taste that almost gives
the perception of mint
SURIMI Sorbitol is used to make Surimi products
such as imitation crabmeat, shrimp, and
lobster. Surimi is fish(pollack)that is
processed and frozen. It is then shipped to
the imitation seafood manufacturers who
color it and mold it into the shape of the
seafood they wish to imitate. This product
has enjoyed tremendous growth in the U.S.
market and has always been extremely
popular in the Asian markets
SHREDDED COCONUT The pleasant, sweet taste and hygroscopicity
of sorbitol protects shredded coconut from
loss of moisture. Because it is nonvolatile,
sorbitol has a more permanent conditioning
effect than other humectants
TOOTH PASTE AND ORAL CARE Sorbitol is used in toothpaste and other oral
PRODUCT care products as the primary sweetener
.Sorbitol solution and noncrystallizing
sorbitol solution are the primary types of

3. MANNITOL
CHOCOLATE-FLAVORED
COMPOUND COATINGS
CHEWING GUM
PHARMACEUTICAL
NUTRITIONAL TABLETS
4. XYLITOL
USE OF XYLITOL AS A SWEETENER Historically, the first proposed application
IN DIABETIC DIETS
sorbitol used. The role of oral care products
is to prevent tooth decay
Mannitol can be used in chocolate-flavored
compound coatings that are used to enrobe
ice creams and confections such as
marshmallows and butter creams. Mannitol
replaces the sucrose in this application to
make a sugar-free compound coating.
Sugar-free chocolates are popular for
consumers with dietary restrictions, such as
people with diabetes. Mannitol sweetens the
compound coating formulation
In chewing gum, mannitol is used in a small
percentage. It is used in two areas, both in
the gum and in the dusting on top of the
stick of gum. In the gum, mannitol is used
as part of the plasticizer system to help
maintain the soft texture of the gum. In the
dusting powder, mannitol is used as the sole
or primary ingredient
AND Mannitol is used in tableting applications as
a diluent or filler. A diluent or filler is an
inactive ingredient that binds with the active
drug substance and helps to compress it into
a tablet. As a diluent, mannitol often makes
up the bulk of the tablet imparting its
properties to the rest of the granulation
of xylitol concerned its use as a sugar
 substitute for diabetic patients The effects of
xylitol on blood glucose and insulin levels
and its general suitability for inclusion in
foods for diabetic patients have been
examined in several acute and sub chronic
studies with healthy and diabetic volunteers.
When xylitol is given orally, no increase in
blood glucose levels is observed even in
diabetic patients. Similarly, plasma insulin
concentrations do not rise at all or only
moderately after oral xylitol application in
normal and diabetic subjects. These
observations indicate that the conversion of
xylitol to glucose—which, in principle, is
possible—is apparently too slow to raise the
blood glucose concentration to a significant
extent.

5. ERYTHRITOL
CONFECTIONARY Use to make table top sweetner, soft candy
hard candy.
BAKERY PRODUCTS Fat cream in cookies, cakes, pastries
CHOCOLATE Plain/milk chocolate
DIETETIC PRODUCTS Cookies, wafers

6. ISOMALT
On the basis of its physical and chemical properties, isomalt is a suitable sugar replacer in many
areas of the food and pharmaceutical industries

HIGH-BOILED CANDIES High-boiled candies made with isomalt can

be stamped, filled, pulled, combed, or
molded. Hard candies with a very good
shelf-life will be obtained if the water
 content in the finished product is less than
2%. These candies are very stable against
water absorption. Compared with candies
based on sucrose/corn syrup, only minor
changes in the production process (batch or
continuous) are required
PAN-COATED PRODUCTS Panned goods consist of a center (e.g.,
chewing gum, nut, raisin, candy) coated
with sugar, sugar substitutes, or chocolate.
The coating procedure depends on the type
of coating equipment and on the type of
center. Isomalt can replace sucrose in all
sorts of pan-coating
CHEWING GUMS Sticks, pellets, or gum balls can be
manufactured with powder-fine isomalt. Its
low solubility causes isomalt to remain
crystalline in the chewing gum mass, which
leads to a softer/smoother textured product.
Shelf-life tests indicate that chewing gums
containing 10 to 15% isomalt remain
flexible longer than other sugar-free
chewing gums
Low-boiled Candies Low-boiled candie soften have a
crystallizing and non crystallizing phase.
Isomalt can replace sugar in the non
crystallizing phase. The addition of gelatin
and fat gives the candy its chewable
consistency. The water content of the low
boiling affects the crystallization and must
be between 6 and 10%. Form, stability and
stickiness are often problems in low-boiled
candies
CHOCOLATE Isomalt is used in reduced-calorie and
diabetic chocolate products because of its
sugar like neutral taste, snap, melting
 behavior, and negligible cooling effect. The
normal formulation for a sucrose chocolate
can be used for an isomalt chocolate (milk
and bittersweet).
BAKED GOOD Isomalt is a useful ingredient in the
formulation of ‘‘light’’ or sugar-free baked
goods. The low solubility of isomalt, its low
hygroscopicity, and its browning reaction
have to be considered during formulation
development. Only minimal modifications
in formulations and processing methods are
required for baked goods made with
isomalt. The final baked products made with
isomalt have a sugarlike taste and a long
shelf-life. Isomalt wafers and cookies
absorb a lower amount of water than sugar
formulations. Therefore, they stay crispier
during storage, even if the sugar is only
partly replaced

CONCLUSION
Various other types of sugar alternative are also available each with different unique properties.
These alternatives must be used according to suitability of conditions and properties of specific
alternatives and also on according to requirement of the product in which it is used.