Polyols

Overview Few consumers understand what polyols are, and health professionals are key to helping them learn. This self-study module on polyols will enlighten participants as to the types of polyols found in foods, their health and functional benefits, and ways to counsel clients on incorporating polyols into a healthful diet....

ATLANTA (May 29, 2012) –  Consumers can safely enjoy a range of sweeteners, both full-calorie and low-calorie ones, as part of a healthy diet guided by current nutrition recommendations, according to a newly updated position paper by the Academy of Nutrition and Dietetics (formerly the American Dietetic Association).  The Academy...

A number of recent reports in the popular press in the U.K. and elsewhere have appeared based on a publication by Nadimi et al., entitled "Are sugar-free confections really beneficial for dental health."  The authors reviewed studies regarding sugar-free products and dental caries or dental erosion.  The media reports unduly...

Maltitol is better tolerated than previously reported, and be used as a sugar replacer in a wide range of food products - according to recent research. The study, recently published in theInternational Journal of Food Sciences and Nutrition, suggests maltitol can be considered well tolerated by children at up to 15 g/day...

New research shows that confectionery and food end use segments are fueling the recovery of the polyols market, with increasing demand for low-calorie foods seen as the primary driver. A recent publication from GIA, Polyols: A Global Strategic Business Report, finds that of the several methods adopted to reduce the calorie content...

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...