Polyols
Food manufacturers have been trying to reduce sugars for decades, under the injunctions of health authorities, political and regulatory constraints and consumer demand.
A family of additives are widely used, particularly in confectionery, low-fat cocoa products and chewing gum: polyols In regulatory terms, polyols are “filler sweeteners” they make it possible to compose the absence of sugar in the food to preserve volume and texture.
In chemical terms, a polyol, also known as sugar-alcohol, is a sugar whose functions have been reduced. It is a compound that only carries alcohol functions (e.g. Xylitol above).
Since it is not reductive, a polyol cannot participate in certain reactions that lead to browning of products (Maillard reactions). These molecules are chemically more stable than sugars.
Their relationship with sugars influences some of their physical, chemical and biological properties. In general, polyols have a lower sweetening power than sucrose and have a lower impact on the glycemic response and do not cause tooth decay.
Polyols do not pose a health risk according to the latest texts adopted by official bodies (Canada, USA, and Europe (EFSA)). However, some recent articles mention cardiovascular risks). They are, above all, known to cause digestive discomfort to varying degrees depending on the molecules, individuals and dosages.
Sorbitol (naturally present in prune juice) is listed as one of the most active on digestive discomfort. It is followed by lactitol, xylitol, maltitol, and to a lesser extent by Isomaltitol (an isomal well known in baking), mannitol, and erythritol.
Polyols are also part of FODMAPs, a group of small fermentable molecules linked to intestinal irritability problems.
Food products, if they contain more than 10% by mass, must indicate on the packaging “Excessive consumption may have laxative effects”. It’s often marked in very small letters, but people who are sensitive know it very well.
Science 2 Food can provide support in the use of formulas containing polyols or for their replacement with more natural ingredients.
