Flour Milling, Baking & Confectionery Technology Department, CSIR, Central Food Technological Research Institute, Mysore, India.
Int J Food Sci Nutr. 2012 May;63(3):372-9. doi: 10.3109/09637486.2011.627846. Epub 2011 Oct 24.
Polyols or sugar alcohols, a group of reduced calorie sweeteners, are the natural and nutritive sweeteners. These are neither sugars nor alcohols; rather they are a group of low-digestible carbohydrates which can be used instead of sucrose. They occur naturally in foods and come from plant products such as fruit and berries. They are used in food as sweeteners and bulking agents. Polyols have slightly reduced sweetness and caloric values compared to sucrose. Polyols available as either in solid crystalline form or syrups are emerging as a sugar replacer as well as a sugar substitute. Low sugar or low calorie is a top ranked market trend for bakery sector. Polyols offer the baker a versatile range of ingredients to boost the available portfolio of products. They would provide the functional benefits to bakery goods when the sugars used are replaced with polyols. This review focuses on some recent studies carried out on sucrose replacement with polyols in baked products.
多元醇或糖醇，是一组低热量的甜味剂，属于天然营养型甜味剂。它们既不是糖也不是醇，而是一组低消化的碳水化合物，可以替代蔗糖使用。它们天然存在于食物中，来自于水果和浆果等植物产品。它们在食品中用作甜味剂和增稠剂。与蔗糖相比，多元醇的甜度和热量略低。多元醇有固体结晶形式或糖浆形式，作为糖的替代品和替代物正在崭露头角。低糖或低卡路里是烘焙行业的顶级市场趋势。多元醇为面包师提供了一系列多功能的配料，可以提升产品组合的多样性。当使用多元醇替代糖时，它们可以为烘焙食品带来功能性的好处。这篇综述主要关注了一些关于在烘焙产品中用多元醇替代蔗糖的最新研究。
