Polyols as substitutes for sucrose: production, chemical characteristics, and health implications

Abstract

Due to the increasing prevalence of chronic non-communicable diseases in the world population, as  well as the search for alternative substitutes to sucrose in food products, polyols have been highlighted  in research and applications by the food industry. Thus, with this article, the objective was to conduct a  narrative review of the literature, identifying the sensory, chemical characteristics, ways of obtaining,  applications by the food industry and the health-related effects of polyols: erythritol, isomalt, lactitol,  maltitol, mannitol, sorbitol, and xylitol. The literature points out that these polyols have a sensory  profile like sucrose, except for sorbitol, which was associated with a slight bitter and metallic residual  flavor. Polyols have good thermal stability, which increases their use in food products. Associated with  this, many polyols have prebiotic effects, they reach the large intestine serving as a substrate for  microorganisms involved in human health. However, there are still some gaps to be answered, such as  the impact of a low polyol diet on children with gastrointestinal disorders, the sensory acceptance of a  greater diversity of foods sweetened with polyols and the optimization of the conditions for obtaining  these sweeteners, aiming at increased profitability and reduced costs.