A review of sugar substitutes: mannitol and maltitol

Subject Areas : Journal of Food Safety and Processing

Mandana Zormand ¹ , shila berenji ²

1 - Ph.D. student in Food Industry Engineering, Food Technology Field of Study, Islamic Azad University, Varamin-Pishva Branch
2 - Assistant Professor, Department of Food Industries, Food Technology Field of Study, Islamic Azad University, Varamin-Pishva Branch

Received: 2022-11-01 Accepted : 2023-05-04 Published : 2023-08-23

Keywords: Sucrose, Jelly, maltitol, mannitol,

Abstract :

Nowadays, an increasing trend is observed in the consumption of food that helps to improve health and reduce the risk of various diseases in consumers, in the meantime, a special type of carbohydrates called non-digestible carbohydrates (The major types of non-digestible carbohydrates include non-starch polysaccharides (such as cellulose, pectin, and hemicellulose), resistant starch, and non-digestible oligosaccharides (such as fructo-oligosaccharide and xylo-oligosaccharide)) has attracted a lot of attention. The consumption of these compounds is currently increasing due to their beneficial physicochemical and physiological characteristics for the health of consumers. Carbohydrates are divided into monosaccharides, oligosaccharides or polysaccharides based on molecular weight or degree of polymerization (number of constituent monosaccharides). In general, sucrose substitute sweeteners can be divided into two categories: nutritious and non-nutritive sweeteners. Most sugar alcohols are considered nutritious sweeteners, including sorbitol (E420), mannitol (E421), isomaltose (E953), maltitol (E965), lactitol (E966) and xylitol (E967). The sweetness of sugar alcohols varies from 40-100% sucrose. Sugar alcohols are widely used in food products such as: jelly, chocolate and ice cream to bakery products. Recently, researchers have conducted several researches to investigate the production of jellies with different flavors and different formulations, including the production of low-calorie jellies. Substituting maltitol and mannitol instead of sugar had no significant effect on pH, acidity, dissolved solids (Degrees Brix) and moisture, and had a significant effect on syneresis, total sugar and tissue hardness.