Sweet Compounds in Foods: Sugar Alcohols

Abstract

Currently, there is a significant demand for food products with alternative sweeteners. Several sugar alcohols may have great potential for use in various food formulations. For instance, xylitol and other sugar alcohols have great potential as sweet compounds, which have low glycaemic indices but also benefit oral health. Continued investigation into their applications in food products will enable us to expand our realisation of the vastly undiscovered potential of sugar alcohols as alternative sweeteners.