Skip to main content
SpringerLink
Log in

Sugar alcohols

  • Chapter
Handbook of Sweeteners

Abstract

Polyols are distinguished from other saccharides by the reduction of the aldehyde or ketone functions. Some polyols are present in nature, particularly in the vegetable kingdom, but as their extraction is scarcely a viable proposition, they are manufactured industrially by catalytic hydrogenation of the corresponding saccharides. The substitution in a sugar of an alcohol function instead of an aldehyde or ketone group transforms a cyclical form into a linear form, and also has the following consequences:

  • higher chemical stability

  • higher affinity for water

  • lower capacity to crystallise

  • absence of the Maillard reaction

This is a preview of subscription content, log in via an institution to check access.

Access this chapter

Log in via an institution
eBook
USD 16.99
Price excludes VAT (USA)
  • Available as EPUB and PDF
  • Read on any device
  • Instant download
  • Own it forever
Softcover Book
USD 16.99
Price excludes VAT (USA)
  • Compact, lightweight edition
  • Dispatched in 3 to 5 business days
  • Free shipping worldwide - see info

Tax calculation will be finalised at checkout

Purchases are for personal use only

Institutional subscriptions

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  • Abril, J.R., Stull, J.W., Taylor, R.R., Angus, R.C. and Daniel, TC. (1982) Characteristics of frozen dessert sweetened with xylitol and fructose. J. Food Sci. 47, 472–475.

    Article  Google Scholar 

  • Armstrong, W.G. and Wells, P.J. (1987) Continuous in vivo telemetric measurement of human interproximal plaque acid production caused by dietary components. Abstract No 72, 34th ORCA Congress, Budapest.

    Google Scholar 

  • Bar, A. (1986) Xylitol. In: Alternative Sweeteners, eds., L.O. Nabors, and R.C. Gelardi, Marcel Dekker, New York.

    Google Scholar 

  • Barmes, D. and Barnaud, J. (1985) Field trials of preventive regimes in Thailand and French Polynesia. Int. Dental J. 35, 66–72.

    Google Scholar 

  • Beaugerie, L., Flourié, B., Franchisseur, C., Pellier, P., Dupas, H. and Rambaud, J.C. (1989) Absorption intestinale et tolérance clinique au sorbitol, maltitol, lactitol et isomalt. Gastroenterol. Clin. Biol. 13, 102 (abstr).

    Google Scholar 

  • Beaugerie, L., Flourié, B., Franchisseur, C., Dupas, H. and Rambaud, J.C. (1990) Etude chez l’homme sain des facteurs d’absorption du sorbitol ingéré à jeun. Gastroenterol. Clin. Biol. 14, 87 (abstr).

    Google Scholar 

  • Beaugerie, L., Flourié, B., Marteau, P., Pellier, P., Franchisseur, C. and Rambaud, J.C., Digestion and absorption in the human intestine of three sugar alcohols. Gastroenterology (in press).

    Google Scholar 

  • Birkhed, D. and Frostell, G (1978) Caries in rats fed highly or slightly hydrolysed Lycasin. Caries Res. 12, 256.

    Article  Google Scholar 

  • Birkhed, D., Edwardsson, S. and Svensäter, G. (1980) Frequent sorbitol consumption and dental caries, a longitudinal, clinical and bacteriological study, Abstract No 93, NOF Congress, Esbo, Finland.

    Google Scholar 

  • Booy, C.J. (1987) Lactitol `A new food ingredient’. Bull. Int. Dairy Fed. 212, 62–68. Caliari, R. (1983) Manuf. Confect. 63, 25–30.

    Google Scholar 

  • Celia, G. (1985) Malbit—Maltitol an alternative sweetener. Confect. Manuf. Mark. 22, 16–26.

    Google Scholar 

  • Corazza, G.R., Strocchi, A., Rossi, R., Sirola, D. and Gasbarrini, G. (1988) Sorbitol malabsorption in normal volunteers and in patients with coeliac disease. Gut 29, 44–48.

    Article  Google Scholar 

  • Den Uyl, C.H. (1985) Lactitol, a new reduced calorie sweetener. In: International Symposium on Polyols and Polydextrose, Paris, 1985.

    Google Scholar 

  • Den Uyl, C.H. (1987) Technical and commercial aspects of the use of lactitol in foods as a reduced calorie bulk sweetener. In: Developments in Sweeteners, Vol. 3, ed. T.H. Grenby, Elsevier Applied Science, London, pp. 65–81.

    Google Scholar 

  • Dills, W.L. (1989) Sugar alcohols as bulk sweeteners. Annu. Rev. Nutr. 9, 161–186.

    Article  Google Scholar 

  • Edwardsson, S., Birkhed, D. and Mesare, B. (1977) Acid production from Lycasin, maltitol, sorbitol and xylitol by some oral streptococci and lactobacilli. Acta Odont. Scand 35, 257.

    Article  Google Scholar 

  • Emodi, A. (1982) Polyols: chemistry and applications. In: Food Carbohydrates, eds. D. Lineback and G. Inglett, Avi, Westport, CT, pp. 49–61.

    Google Scholar 

  • Fabry, I. (1987) Aspects pratiques de leur fabrication. Mag. Ind. Gourmandes 108, 52–58. Friedman, T. (1978) Sorbitol in bakery products. Bakers’ Digest 52, 10–48.

    Google Scholar 

  • Fritz, M., Siebert, G. and Kasper, H. (1985) Dose dependence of breath hydrogen and methane in healthy volunteers after ingestion of a commercial disaccharide mixture, Palatinit. Br. J. Nutr. 54, 389–400.

    Article  Google Scholar 

  • Future Ingredients—Focus of ovift meeting (1988) Food Technol. 42, 60–64.

    Google Scholar 

  • Gehring, F., Mäkinen, K., Larmars, M. et al. (1975) Turku sugar studies X. Occurrence of polysaccharide-forming streptococci and ability of the mixed plaque microbiota to ferment various carbohydrates. Acta Odont. Scand. 33, Suppl. 70, 223.

    Google Scholar 

  • Gong, Chen, L. and Tsao, G. (1981) Quantitative production of xylitol from D-xylose by a high-xylitol producing yeast mutant, Candida tropicales HXP2. Biotechnal. Lett. 3, 125–130.

    Google Scholar 

  • Grenby, T.H., Philipps, A. and Mistry, M. (1989) Studies of the dental properties of lactitol compared with five other bulk sweeteners in vitro. Caries Res. 23, 315–319.

    Article  Google Scholar 

  • Grimble, G.K., Patil, D.H. and Silk, D.B.A. (1988) Assimilation of lactitol, an `unabsorbed’ disaccharide in the normal human colon. Gut 29, 1666–1671.

    Article  Google Scholar 

  • Guidini, M., Papillon, D., Raphalen, D., Bariou, B. and Duclos, M. (1983) Contribution à la valorisation du lactosérum—II. Synthèse du lactitol. Lait 63, 443–462.

    Article  Google Scholar 

  • Hamilton, I., Cobden, I., Rothwell, J. and Axon A.T.R. (1982) Intestinal permeability in coeliac disease: the response to gluten withdrawal and single dose gluten challenge. Gut 23, 202–210.

    Article  Google Scholar 

  • Hefti, A. (1980) Cariogenicity of topically applied sugar substitutes in rats under restricted feeding conditions. Caries Res. 14, 136.

    Article  Google Scholar 

  • Hyams, J.S. (1983) Sorbitol intolerance: an unappreciated cause of functional gastrointestinal complaints. Gastroenterology 84, 30–33.

    Google Scholar 

  • Hyvonen, L. and Koivistoinen, P. (1982) Food technological evaluation of xylitol. Adv. Food Res. 28, 373–403.

    Article  Google Scholar 

  • Imfeld, T. and Lutz, F. (1984) Malbit, ein Zahnfreundlichen Zuckeraustauschtoff, Swiss Food 6, 13–19.

    Google Scholar 

  • Isomalt et Lactitol, la deuxième génération (1988) Stratégies Gourmandes 114, 33–36.

    Google Scholar 

  • Izumori, K. and Tuzaki, K. (1988) Production of xylitol from D-xylulose by mycobacterium smegmatis. J. Ferment. Technol. 66, 33–36.

    Article  Google Scholar 

  • Jain, N.K., Rosenberg, D.B., Ulahannan, M.J., Glasser, M.J. and Pitchumoni, C.S. (1985) Sorbitol intolerance in adults. Am. J. Gastroenterol. 80, 678–681.

    Google Scholar 

  • Kandelman, D., Bar, A. and Hefti, A. (1988) Collaborative WHO xylitol field study in French Polynesia. Caries Res. 22, 55–62.

    Article  Google Scholar 

  • Kearsley, M.W. and Birch, G.G. (1978) Blood glucose profiles in man after ingestion of hydrogenated glucose syrups. IRCS Med. Sci. 6, 82 (abstr).

    Google Scholar 

  • Kearsley, M.W., Birch, G.G. and Lian-Loh, R.H.P. (1982) The metabolic fate of hydrogenated glucose syrups. Starch. Starke 34 279–283.

    Article  Google Scholar 

  • Leach, S.A. and Edgar, W.M. (1989) Remineralization in vivo of human, artificial, white-spot lesions by sugar free chewing-gum. J. Dent. Res. 68, 193.

    Google Scholar 

  • Leach, S.A. and Green, R.M. (1980) Effect of xylitol-supplemented diets on the progression and regression of fissure caries in the Albino rats. Caries Res. 14, 61–66.

    Article  Google Scholar 

  • Leach, S.A. and Green, R.M. (1981) Reversal of fissure caries in the Albino rat by sweetening agents. Caries Res. 15, 508.

    Article  Google Scholar 

  • Leach, S.A., Edgar, W.M. and Lee, G.T.R. (1988) Remineralization in vivo of human, artificial white-spot lesions by sugar free chewing-gum. Abstract No 647, J. Dent. Res. 67, 193.

    Google Scholar 

  • Le Bot, Y. (1983) Lycasin for confections. Manuf. Confect. 63, 69–74.

    Google Scholar 

  • Linke, H.A.B. (1987) Sweeteners and dental health: the influence of sugar substitutes on oral microorganisms. In: Developments in Sweeteners, Vol. 3, ed. T.H. Grenby, Elsevier Applied Science, London, pp. 181–188.

    Google Scholar 

  • Linke, H.A.B., Siebert, G. and Ziesenitz, S.C. (1989) Acid production and sugar transport of sorbitol-adapted streptococci isolated from sorbitol-conditioned dental plaque. Abstracts from the 33rd ORCA Congress. Caries Res. 23, 96.

    Google Scholar 

  • Linko, P., (1982) Lactose and lactitol. In: Nutritive Sweeteners, eds. G.G. Birch and J.J. Parker Elsevier Applied Science, London, pp. 109–131.

    Google Scholar 

  • Mäkinen, K.K. (1988) Sweeteners and prevention of dental caries with special reference to xylitol. Oral Health 78 57–66.

    Google Scholar 

  • Makkee, M., Kieboom, A.P.G., and Van Bekkuo, H. (1985) Production methods of n-mannitol Stärke 35, 136–141.

    Article  Google Scholar 

  • Nasrallah, S M. and Iber, F.L. (1969) Mannitol absorption and metabolism in man. Am. J. Med. Sci 258, 80–88.

    Article  Google Scholar 

  • Nilsson, U. and Jagerstad, M. (1987) Hydrolysis of lactitol, maltitol and Palatinit by human intestinal biopsies. Br. J. Nutr. 58, 199–206.

    Article  Google Scholar 

  • Patil, D.H., Grimble, G.K. and Silk, D.B.A. (1987) Lactitol, a new hydrogenated lactose derivative: intestinal absorption and laxative threshold in normal human subjects. Br. J. Nutr. 57, 195–199.

    Article  Google Scholar 

  • Pellier, P., Flourié, B., Franchisseur, C., Beaugerie, L., Dupas, H. and Rambaud, J.C. (1990) Tolérance clinique au sorbitol en situation de consommation habituelle, occasionnelle ou régulière. Gastroentérol. Clin. Biol. 14, 87 (abstr).

    Google Scholar 

  • Pepper, T. (1987) Sugar substitutes—Their use in chocolate and chocolate fillings. Manufact. Confect. 67 (6) 83–88.

    Google Scholar 

  • Pepper, T. and Olinger, P.M. (1988) Xylitol in sugar-free confections. Food Technol. 42, 98–106.

    Google Scholar 

  • Platt, D. and Werrin S.R. (1979) Acid production from alditols by oral streptococci. J. Dent. Res. 58, 1733.

    Article  Google Scholar 

  • Rapaille, A. (1988) Applications of hydrogenated product. Stärke 40, 356–359.

    Article  Google Scholar 

  • Rennhard, H.H. and Bianchine, J.R. (1976) Metabolism and caloric utilization of orally administered maltitol 14C in rat, dog and man. J. Agric. Food Chem. 24, 287–291.

    Article  Google Scholar 

  • Rosiers, C., Verwaerde, F., Dupas, H. and Bouquelet, S. (1985) New approach to the metabolism of hydrogenated starch hydrolysate: hydrolysis by the maltase/glucoamylase complex of the rat intestinal mucose. Ann. Nutr. Metab. 29, 76–82.

    Article  Google Scholar 

  • Rumessen, J.J. and Gudman–Hoyer, E. (1987) Malabsorption of fructose-sorbitol mixtures. Scand. J. Gastroenterol. 22 431–436.

    Article  Google Scholar 

  • Saunders, D.R. and Wiggins, H.S. (1981) Conservation of mannitol, lactulose, and raffinose by the human colon. Am. J. Physiol. 241, G397–G402.

    Google Scholar 

  • Scheinin, A. and Banoczy, J. (1985) Xylitol and caries: the collaborative WHO oral disease preventive programme in Hungary. Int. Dental J. 35, 50–57.

    Google Scholar 

  • Serpelloni, M. (1985) The food applications of sorbitol, mannitol and hydrogenated glucose syrups. In: International Symposium of Polyols and Polydextrose, Paris.

    Google Scholar 

  • Serpelloni, M. (1988a) Sugarless confectionery—using sorbitol, mannitol and Lycasin I. Confect. Prod. 54, 332–335.

    Google Scholar 

  • Serpelloni, M. (1988b) Sugarless confectionery—using sorbitol, mannitol and Lycasin II. Confect. Prod. 54, 418–424.

    Google Scholar 

  • Smits, M.T. and Arends, J. (1985) Influence of xylitol-and/or fluoride-containing tooth pastes on the remineralization of surface softened enamel defects in vivo. Caries Res. 19, 528–535.

    Article  Google Scholar 

  • Spengler, M., Somogyi, J.C., Pletcher, E. and Boehme, K. Tolerability, acceptance and energetic conversion of isomalt (Palatinit) in comparison with sucrose. Akt. Ernahr. 12, 210–214.

    Google Scholar 

  • Steinke, J., Wood, F.C., Domenge, L, Marble, A. and Renold, A.E. (1961) Evaluation of sorbitol in the diet of diabetic children at camp Diabetes, 10, 218–227.

    Google Scholar 

  • Stephan, R.M. (1940) Changes in hydrogen ion concentration on tooth surfaces and in carious lesions. J. Am. Dent. Ass. 27, 718–723.

    Google Scholar 

  • Strater, P.J. (1988) Palatinit—An energy-reduced bulk sweetener derived from saccharose. In: Low Calorie Products, eds. G.G. Birch and M.G. Lindley, Elsevier Applied Science, London, pp. 63–82.

    Google Scholar 

  • Strobel, S., Brydon, W.G. and Ferguson, A. (1984) Cellobiose/mannitol sugar permeability test complements biopsy histopathology in clinical investigation of the jejunum. Gut 25, 1241–1246.

    Article  Google Scholar 

  • Tani, Y. and Vogosuvanlert, V. (1987) Sorbitol production by a methanol yeast, Candida boidinii No 2201. J. Ferment. Technol. 65, 405–411.

    Article  Google Scholar 

  • Thiebaud, D., Jacot, E., Schmitz, H., Spengler, M. and Felber, J.P. (1984) Comparative study of isomalt and sucrose by means of continuous indirect calorimetry. Metabolism 33, 808–813.

    Article  Google Scholar 

  • Van Es, A.J.H., De Groot, L. and Vogt, J.E. (1986) Energy balances of eight volunteers fed on diets supplemented with either lactitol or saccharose. Br. J. Nutr. 56, 545–554.

    Article  Google Scholar 

  • Van Velthuijsen, J.A. (1979) Food additives derived from lactose: lactitol and lactitol palmitate. J. Agric. Food Chem. 27, 680–686.

    Article  Google Scholar 

  • Verel, A. (1989) Sucres et édulcorants dans les industries de cuisson (pâtisserie—biscuiterie) Séminaire CPCIA `Les édulcorants’, Paris.

    Google Scholar 

  • Vidon, N., Palma, R. and Bernier, J.J. (1983) Mouvements hydroélectrolytiques le long de l’intestin humain au cours d’une diarrhée induite par du mannitol. Gastroenterol. Clin. Biol. 7, 23–29.

    Google Scholar 

  • Viikari, L. (1984) Formation of levan and sorbitol from sucrose by Zymomonas mobilis. Eur. J. Appl. Microbiol. Biotechnol. 19, 252–255.

    Google Scholar 

  • Voirol, F. (1985) Xylitol—its caries-preventive and technical properties and food applications. In: International Symposium on Polyols and Polydextrose, Paris.

    Google Scholar 

  • Von Hertzen, G. and Linguist, C. (1980) Comparative evaluation of carbohydrate sweeteners. In: Carbohydrate Sweeteners in Food and Nutrition, P. Koivistoinen and L. Hyvonen, Academic Press, New York, 1980.

    Google Scholar 

  • Wang, Y.M. and Van Eys, J. (1981) Nutritional significance of fructose and sugar alcohols. Annu. Rev. Nutr. 1, 437–475.

    Article  Google Scholar 

  • Weber, W. (1988) Süssungsmittel Lycasin 80/55—Das sollten Si davon wissen. Zucker Süsswaren, Wirtsch 41, 134–135.

    Google Scholar 

  • Withmore, D.A. (1985) Developments in the properties and applications of Lycasin and sorbitol. Food Chem. 16 209–229.

    Article  Google Scholar 

  • Ziesenitz, S.C. and Siebert, G. (1987) The metabolism and utilisation of polyols and other bulk sweeteners compared with sugar. In: Developments in Sweeteners, Vol. 3, ed. T.H. Grenby, Elsevier Applied Science, London, pp. 109–149.

    Google Scholar 

Download references

Authors
  1. M. S. Billaux
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. B. Flourie
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. C. Jacquemin
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. B. Messing
    View author publications

    You can also search for this author in PubMed Google Scholar

Editor information

Editors and Affiliations

  1. Meat and Livestock Commission, Winterhill House, Milton Keynes, UK

    S. Marie

  2. Food Science Laboratories, Department of Bioscience and Biotechnology, University of Strathclyde, UK

    J. R. Piggott

Rights and permissions

Reprints and permissions

Copyright information

© 1991 Springer Science+Business Media New York

About this chapter

Cite this chapter

Billaux, M.S., Flourie, B., Jacquemin, C., Messing, B. (1991). Sugar alcohols. In: Marie, S., Piggott, J.R. (eds) Handbook of Sweeteners. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5380-6_4

Download citation

  • DOI: https://doi.org/10.1007/978-1-4757-5380-6_4

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4757-5382-0

  • Online ISBN: 978-1-4757-5380-6

  • eBook Packages: Springer Book Archive

Publish with us

Policies and ethics

Search

Navigation