Low-Calorie Sweeteners

As reducing sugar consumption has become a global concern, consumers are actively seeking out foods and beverages with less sugar – but few are willing to give up the satisfaction of sweetness. 

Polyols – also known as sugar alcohols (although they are not a sugar, nor an alcohol) – can be an excellent solution. These versatile sweeteners offer the potential for great-tasting reduced-sugar and sugar-free products, while contributing important sensory and functional benefits.

Ideal for reducing sugar and calories

Polyols are metabolised in a different way than carbohydrates like sugar, glucose and starch. Since they are only partially metabolized and absorbed, the caloric value is lower than that of other sugars. According to the EC Nutrition and Labeling Directive, a caloric value of 2.4 Kcal/g has been defined for the EU countries (compared to 4.0 Kcal/g for normal sugars).

Sugar-like

Polyols bring bulk, and can help to bring back lost texture and mouthfeel when reducing sugar. They are often used in combination with high-intensity sweeteners as the clean sugar-like taste helps to mask off-flavors.

Support oral health

Polyols are non-cariogenic and so do not contribute to caries or tooth decay.

Reduced glycemic index

Polyols do not raise blood glucose or insulin levels.

Excellent processing stability 

Withstanding severe acid and heat conditions during processing.

Most polyols occur naturally in a variety of food products like vegetables, fruits and mushrooms. They are also regularly present in fermented foods like wine or soy sauces. Polyols are therefore a normal constituent of the human diet.