Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery - PubMed (original) (raw)

Review

. 2001 Mar:85 Suppl 1:S31-45.

doi: 10.1079/bjn2000260.

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Review

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

A Zumbé et al. Br J Nutr. 2001 Mar.

Free article

Abstract

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.

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