- Polyols Q&A
Polyols, also called sugar alcohols, are a group of versatile, reduced-calorie carbohydrates that provide the taste and texture of sugar with about half the calories. They are used as food ingredients to replace sugar in an increasing variety of sugar-free and reduced-calorie foods and beverages for their functional and health benefits. These products include chewing gums, candies, ice cream, baked goods and fruit spreads. In addition, they function well in fillings and frostings, canned fruits, beverages, yogurt and tabletop sweeteners.
- The Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA)
- Sugar replacers (polyols) do not participate in the Maillard reaction.
- A significant amount of the unabsorbed sugar replacer (polyol) is metabolized to short chain fatty acids and gases by bacteria in the large intestine. Absorbed sugar replacers (polyols) are generally metabolized by insulin-independent mechanisms.
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