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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.


  • 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.(2.4 Kcal/g vs 4.0 Kcal/g). They have a reduced glycemic index 
  • Sugar-like: Polyols help to bring back lost texture and mouthfeelin reducedsugar products. They could be used in combination with high-intensity sweeteners as their 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.
  • 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 

Discover our full product offer

C*Sorbidex® Sorbitol (Relative sweetness: 40-50)
Powder Syrup
  • Hygroscopic/humectant 
  • Cooling effect 
  • Different properties according granulometry 
  • Best solubility amongst polyols 

    Food and Pharma grades 
  • Crystallizing or not according to sorbitol content (± 95% or ± 75%) 
  • Low viscosity 
  • Hygroscopic/humectant 

    Food, Pharma and Industrial grades 
C*Mannidex® Mannitol 
  • Very low hygroscopicity 
  • Very low solubility 

    Food and Pharma grades
IsoMaltidex® Isomalt  IsoMaltidex® Isomalt – Maltitol blend 
Powder & Syrup Syrup
  • Very low hygroscopicity & good crystallization 
  • No cooling effect 
  • Lower relative sweetness  

    Food and Pharma grades 
  • Improved workability (higher viscosity) – plasticity of the mass 
  • Unique in the market 
  • Cost-effective 

    Food grades 
Maltidex® Maltitol (Relative sweetness: 80-90) 
Powder Syrup
  • Sweetness & technological properties close to sucrose 
  • No cooling effect 
  • Good solubility and low hygroscopicity 
  • Anhydrous crystalline product 

    Food grades
  • Potential high viscosity (crystallization control) 
  • Good flavour release 
  • Wide range (50% → 97% maltitol) with different properties 
  • Sweetness close to glucose > sucrose 

    Food and Pharma grades 
Zerose® Erythritol (Relative sweetness: 60-70) 
  • High digestive tolerance & ± 0 calories 
  • Very low solubility – fast crystallization 
  • Strong cooling effect 
  • Masks & enhances taste 
  • Clean taste, sucrose-like 

    Food and Pharma grades 


Zerose® erythritol


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.


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.


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
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