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Sweet Compounds in Foods: Sugar Alcohols

  • Giampiero BarbieriEmail author
  • Caterina Barone
  • Arpan Bhagat
  • Giorgia Caruso
  • Zachary Ryan Conley
  • Salvatore Parisi
Chapter
Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Abstract

Currently, there is a significant demand for food products with alternative sweeteners. Several sugar alcohols may have great potential for use in various food formulations. For instance, xylitol and other sugar alcohols have great potential as sweet compounds, which have low glycaemic indices but also benefit oral health. Continued investigation into their applications in food products will enable us to expand our realisation of the vastly undiscovered potential of sugar alcohols as alternative sweeteners.

Keywords

Food formulation Erythritol Isomalt Maltitol Sorbitol Sugar alcohol Xylitol 

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Copyright information

© The Author(s) 2014

Authors and Affiliations

  • Giampiero Barbieri
    • 1
    Email author
  • Caterina Barone
    • 2
  • Arpan Bhagat
    • 3
  • Giorgia Caruso
    • 4
  • Zachary Ryan Conley
    • 5
  • Salvatore Parisi
    • 6
  1. 1.Experimental Station for the Food Preserving IndustryParmaItaly
  2. 2.ENFAP Comitato Regionale SiciliaPalermoItaly
  3. 3.Butterfield FoodsIndianapolisUSA
  4. 4.PalermoItaly
  5. 5.Stowers Institute for Medical ResearchKansas CityUSA
  6. 6.Gambino Industrie Alimentari S.p.aPalermoItaly

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