What are Polyols?

Polyols are low caloric alternative sweeteners. A number of these are produced using starch as a raw material, including:

  • Sorbitol is purified sorbitol obtained by reduction (hydrogenation) of glucose. Sorbitol is found in fruits such as apples or pears. Sorbitol syrup is formed by reduction of glucose syrup and composed of sorbitol, mannitol and hydrogenated saccharides.

  • Maltitol and maltitol syrup. Likewise, while maltitol is purified maltitol (reduced maltose), maltitol syrup is mainly composed of maltitol with sorbitol and hydrogenated oligo- and polysaccharides.

  • Polyglycitol syrup consists mainly of maltitol and sorbitol and lesser amounts of hydrogenated oligo- and polysaccharides and maltrotriitol. It is manufactured by the hydrogenation of a mixture of starch hydrolysates consisting of glucose, maltose and higher glucose oligomers. Similar to the catalytic hydrogenation process used for the manufacture of maltitol syrup.

  • Mannitol is purified mannitol (reduced mannose) produced by hydrogenation of sugar solutions containing glucose and/or fructose.
  • Erythritol is purified (reduced erythrose, a 4-carbon sugar). It is obtained by fermentation starting from glucose. It is found in fruits such as pears, melons and grapes, as well as foods such as mushrooms and fermentation-derived foods such as wine, soy sauce and cheese.

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NATIVE STARCH

NATIVE STARCH

  • Easier food preparation
  • Improves texture
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MODIFIED STARCH

MODIFIED STARCH

  • Easier food preparation
  • Better conservation
  • Stability when heated
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MALTODEXTRINS

MALTODEXTRINS

  • Plant-based ingredients
  • Carbohydrates
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STARCH-BASED SUGARS

STARCH-BASED SUGARS

  • Liquid – easier to blend
  • Sweetening power to suit every need
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PROTEINS & FIBERS

PROTEINS & FIBERS

  • More sustainable source
  • Very important source of protein in animal feed
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