skip to main content
Cargill Logo
Cargill
  • About Cargill

    About Cargill

    • Our approach
    • Cargill at a Glance
    • Executive Team
    • Innovation
    • 2024 Annual Report
    • Our History
    • Community Engagement
    • Research & Development
    • Diversity, Equity and Inclusion
    • Ethics & Compliance
    • Supplier Central
    • Contact Us
  • Our Stories
  • Products & Services

    Products & Services

    • Agriculture
    • Animal Nutrition
    • Beauty
    • Cargill Bioindustrial
    • Foodservice
    • Food & Beverage
    • Industrial
    • Pharmaceutical
    • Meat & Poultry
    • Risk Management
    • Supplements
    • Transportation
  • Sustainability

    Sustainability

    • Supply Chains
    • Sustainability Priorities
    • Annual Impact Report
    • Reporting Hub
  • News

    News

    • All Press Releases
    • Company Statements
    • In The News
    • Cargill Connection
  • Careers
  • Contact
  • Worldwide
  • Contact
Home/ Products & Services/Food & Beverage/Europe, Middle East, Africa/Sweeteners / Low/No Calorie Sweeteners
Food & Beverage - Europe, Middle East, Africa
  • Sweeteners
    • Sweetness Explained
    • Full-Calorie Sweeteners
      • Liquid Sweeteners
      • Powder Sweeteners
    • Low or No Calorie Sweeteners
    • High Intensity Sweeteners
      • EverSweet®: The next generation stevia sweetener
    • Bulking Agents/Soluble Fibers
    • Sugar Reduction
      • Contact Us
    • Partnering with Cargill
    • Contact Us
 
Sugar

Low/No 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.
 

Benefits

  • Ideal for sugar & calorie reduction: Since they are only partially metabolized and absorbed, the caloric value is lower than that of other sugars (2.4 kcal/g vs 4.0 kcal/g). Erythritol is the exception with zero calories!
  • Bulking properties: Polyols help to bring back lost texture and mouthfeel when reducing sugars.
  • Clean, sugar-like taste: Can be used in combination with high-intensity sweeteners as their clean sugar-like taste helps to mask off-flavors.
  • Supports oral health: Non-cariogenic so they do not contribute to caries or tooth decay.
  • 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.

 

Product offer

  • Sorbitol
  • Mannitol
  • Maltitol
  • Isomalt
  • Erythritol

Sorbitol

Obtained by the hydrogenation of dextrose, sorbitol is the most used polyol.

  • Cost-effective solution
  • Mild relative sweetness (60% of sucrose)
  • Good humectant, helping to keep products soft & moist 
  • High solubility, balancing and stabilizing elasticity and mouthfeel

Available in powder and liquid format

Mannitol

Obtained by hydrogenation of sugars from corn

  • Mild relative sweetness (60% of sucrose)
  • Prevents moisture absorption, stabilizing end products and reducing stickiness
  • Cooling effect provides a clean & refreshing taste

Available in powder format

Maltitol

Obtained by hydrogenation of maltose from corn

  • Sucrose-like sweetness (90% of sucrose), reducing the need for high intensity sweeteners
  • Easy 1-1 sucrose or full-calorie sweetener substitution
  • Good humidity control, keeping products soft & moist 

Available in powder and liquid format

Isomalt

Obtained by the hydrogenation of sugar, derived from cane or beet

  • Similar organoleptic profile to sugar
  • Mild relative sweetness (50% of sucrose)
  • Great solution for hard boiled candies thanks to its transparency and non-stickiness
  • Excellent processing stability, can withstand severe acid and heat conditions during processing and/or storage

Available in powder and liquid format

Erythritol

Produced via a fermentation process with yeast

  • Clean taste and functionality close to sucrose
  • Great gastrointestinal tolerance relative to other polyols

Discover Zerose® Erythritol

Applications

Non-alcoholic Beverages*


Zerose® erythritol is ideal for zero and low-calorie soft drinks, flavored waters and milks, sports drinks, smoothies, iced teas, frozen beverages and soy-based beverages.


Features & benefits

  • Clean, sugar-like taste
  • Works well with high intensity sweeteners
  • Enhanced body and mouthfeel
  • Optimal freezing point depression
  • Excellent heat and acidity characteristics

*Safe for use in energy-reduced flavored (dairy) beverages at a maximum use level of 1.6% as a flavor enhancer.

Confectionery - Chewing gum


Features / Benefits

  • In a solid phase polyol powders are used: C☆Sorbidex® for its cooling effect and humidity control, C☆Mannidex® to improve mechanical strength and Maltidex® to improve taste and extend flexibility and shelf life.

  • In a liquid phase, polyol syrups are used: C☆Sorbidex® syrup is a cost-effective solution and also improves elasticity. Maltidex® syrup adds viscosity, offers crystallization control and improves flexibility, elasticity and shelf life.

  • In coatings, C☆Sorbidex® syrup is the most often used as it is a cost-effective solution, IsoMaltidex® is low in hygroscopicity and increases stability, while Maltidex® increases crunchiness.

  • For dusting purposes, C☆Mannidex® is commonly used as it reduces stickiness thanks to its low hygroscopicity.

Confectionery - Sugar-free


Features / Benefits

  • IsoMaltidex® ensures no stickiness of candy thanks to its low hygroscopicity.
  • Maltidex® syrup delivers a better flavor release and creates a higher relative sweetness. It allows for better processability thanks to its higher viscosity.
  • C☆Sorbidex® syrup is a cost-effective solution for sweetness and bulk.

Bakery


Features / Benefits

  • In cakes & soft cookies, polyols extend shelf life and offer humidity control (C☆Sorbidex®) and ensure sweetness without browning (Maltidex®).
  • In crispy biscuits & cereal bars, sweetness and crunchiness is best delivered via IsoMaltidex® powder or Maltidex®.

Ice Cream, Frozen Desserts & Dairy


Features / Benefits

  • Maltidex® is a go to solutions for sugar-free sweetness, suitable for diabetics in dairy & frozen desserts. It enhances fruity flavors and adds body and mouthfeel to dairy products and fruit preparations for dairy. 
  • C☆Sorbidex® syrup is a cost-effective solution in frozen desserts.

Production Process

Although most polyols are present in nature, e.g., in fruits and vegetables, their extraction is not a viable production method.

  • Polyols (or polyhydric alcohols) are obtained by the hydrogenation of sugars, derived from corn or wheat starch (maltitol, mannitol, sorbitol) or cane or beet (isomalt).
  • Erythritol is the first polyol to be industrially manufactured by a fermentation process.
  • Polyols can be available in powder form (via crystallization), and some are also available in liquid (isomalt, maltitol, sorbitol) form. Polyols

EU Labelling

Regulation (EC) No 1333/2008 on food additives and amendments regulates the use of food additives which are used

  • to impart a sweet taste to foodstuffs
  • as tabletop sweeteners.

Its annex II contains a list of foodstuffs in which polyols can be used, at quantum satis level. The use is, in most cases, restricted to foodstuffs which are either "energy-reduced" or manufactured "with no added sugars".

Definitions (for the purpose of this Regulation)

  • "with no added sugars": without any added mono- or di-saccharides or any added foodstuff containing mono- or di-saccharides which is used for its sweetening properties
  • "energy-reduced": with an energy value reduced by at least 30 % compared with the original foodstuff or a similar product

Labelling – Regulation (EU) N° 1169/2011 on the provision of food information to consumers

  • Foodstuffs containing any polyols must carry a label "with sweetener(s)"
  • Foodstuffs containing both an added sugar or sugars and any polyols must carry a label "with sugar(s) and sweetener(s)"
  • Foodstuffs containing more than 10 % added polyols must carry a label "excessive consumption may produce laxative effects"

All Cargill’s polyols also comply with Commission Regulation (EU) N°231/2012 and amendments laying down specifications for food additives listed in Annexes II and III to Regulation (EC) N° 1333/2008 for use in foodstuffs.

Sustainability

We source certified corn and wheat, benchmarked at Silver level according to Farm Sustainability Assessment*. This industry-recognized benchmark system supports good agricultural practices in key sustainability areas, including:

Good agricultural practices in key sustainability areas
Find out more

Linkedin Facebook Instagram YouTube
Contact Worldwide
Privacy Notices Fraud Notice
Website Terms of Use Purchase Order Terms IRM
© 2025 Cargill, Incorporated. All Rights Reserved.