Polyglycitol is a type of sugar alcohol that has gained popularity as a sweetener and bulking agent in various food and beverage products. It is derived from hydrogenated starch hydrolysates and has a similar taste and texture to sugar. Polyglycitol is widely used in confectionery, beverages, and baked goods, as it offers several advantages over conventional sugars. The global polyglycitol market size is being aided by the growth of the sugar substitute market, which attained a value of USD 18.83 billion in 2023. The sugar substitute market is further expected to grow in the forecast period of 2024-2032 at a CAGR of 4.5%. In this blog post, we will explore the diverse applications of polyglycitol in the food and beverage industries, and discuss its health and regulatory considerations.
Understanding Polyglycitol
Polyglycitol is a mixture of sugar alcohols, mainly sorbitol and maltitol, with small amounts of other polyols such as mannitol, isomalt, and lactitol. It is produced by the hydrogenation of starch hydrolysates, which are obtained by the hydrolysis of starch from corn, wheat, or potato. Polyglycitol has a molecular formula of C6H14O6 and a molecular weight of 182.17 g/mol. It is a white, crystalline, odorless, and hygroscopic powder that is soluble in water and slightly soluble in ethanol.
Polyglycitol has several properties that make it suitable for food and beverage applications. It has a sweetness of about 50-70% of sucrose, depending on the ratio of sorbitol and maltitol in the mixture. It has a low glycemic index of about 5-9, which means it does not cause a rapid rise in blood glucose levels after consumption. It also has a low caloric value of about 2.4 kcal/g, which is lower than sucrose (4 kcal/g) and other sugar alcohols. Polyglycitol is stable under high temperatures and acidic conditions, and does not undergo browning or caramelization. It also has good moisture retention and humectant properties, which help to extend the shelf life and freshness of food products. Polyglycitol can also enhance the flavor, texture, and mouthfeel of food products, as it has a smooth and creamy consistency and does not crystallize easily.
Polyglycitol in Confectionery Products
One of the major applications of polyglycitol is in confectionery products, especially sugar-free and reduced-sugar candies. Polyglycitol can replace sugar in candies such as hard candies, chewy candies, gummies, caramels, toffees, nougats, and chocolates, without compromising the taste and quality. Polyglycitol can also improve the texture and stability of candies, as it prevents crystallization, stickiness, and hygroscopicity. Polyglycitol can also reduce the risk of dental caries, as it is not fermented by oral bacteria and does not produce acids that erode the enamel. Some of the popular confectionery products that contain polyglycitol are Werther's Original Sugar Free Hard Candies, Russell Stover Sugar Free Chocolate Candies, and Brach's Sugar Free Gummy Bears.
Polyglycitol in Beverages
Another application of polyglycitol is in beverages, such as soft drinks, fruit juices, sports drinks, energy drinks, and alcoholic drinks. Polyglycitol can be used as a sweetener and a bulking agent in beverage formulations, as it provides a similar mouthfeel and viscosity to sugar. Polyglycitol can also enhance the flavor and aroma of beverages, as it does not interfere with the natural or artificial flavors. Polyglycitol can also help to reduce the calories and sugar content of beverages, which is beneficial for health-conscious consumers. Polyglycitol can also improve the stability and shelf life of beverages, as it does not undergo fermentation, browning, or hydrolysis. Some of the beverages that contain polyglycitol are Diet Coke, Minute Maid Light, and Bud Light.
Polyglycitol in Baked Goods
Polyglycitol can also be used in baked goods, such as cakes, cookies, muffins, breads, and pastries. Polyglycitol can replace sugar in baked goods, as it provides a similar sweetness and browning effect. Polyglycitol can also improve the texture and quality of baked goods, as it retains moisture, prevents staling, and increases the volume and softness. Polyglycitol can also reduce the calories and sugar content of baked goods, which is desirable for consumers who want to enjoy their favorite treats without guilt. Polyglycitol can also enhance the flavor and aroma of baked goods, as it does not mask or alter the original flavors. Some of the baked goods that contain polyglycitol are Pillsbury Sugar Free Cake Mix, Murray Sugar Free Cookies, and Sara Lee Delightful Bread.
Health and Regulatory Considerations
Polyglycitol is generally considered safe and well-tolerated by most consumers. However, some health benefits and considerations should be taken into account when consuming polyglycitol. Polyglycitol can help to manage blood glucose levels, as it has a low glycemic index and does not require insulin for metabolism. Polyglycitol can also help to prevent dental caries, as it is not fermented by oral bacteria and does not produce acids that erode the enamel. Polyglycitol can also help to promote bowel health, as it has a prebiotic effect and stimulates the growth of beneficial bacteria in the colon. However, polyglycitol can also cause some gastrointestinal side effects, such as bloating, gas, diarrhea, and laxative effect, especially when consumed in large amounts. Therefore, consumers should consult their health care providers before consuming polyglycitol, especially if they have diabetes, irritable bowel syndrome, or other medical conditions.
Polyglycitol is approved and regulated by various authorities around the world, such as the Food and Drug Administration (FDA) in the United States, the European Food Safety Authority (EFSA) in the European Union, and the Food Standards Australia New Zealand (FSANZ) in Australia and New Zealand. Polyglycitol is generally recognized as safe (GRAS) by the FDA, and has an acceptable daily intake (ADI) of 50 mg/kg body weight per day by the EFSA. Polyglycitol is also labeled as E 1200 in the EU, and as 965 in Australia and New Zealand. Polyglycitol is required to be declared on the ingredient list of food and beverage products, and may also carry a warning statement about its laxative effect if it exceeds a certain amount per serving.
Future Outlook
Polyglycitol is a versatile sugar substitute that has diverse applications in the food and beverage industries. It offers several benefits over conventional sugars, such as lower calories, lower glycemic index, better stability, and longer shelf life. Polyglycitol is also widely accepted and approved by consumers and regulators, as it is safe and well-tolerated by most people. Polyglycitol is expected to witness a growing demand in the future, as more consumers seek healthier and tastier alternatives to sugar. Polyglycitol is also likely to expand its scope and usage in new and innovative food and beverage products, such as functional foods, nutraceuticals, and biodegradable packaging materials. Polyglycitol is a promising ingredient that can help to improve the quality and diversity of food and beverage products, and contribute to the well-being and satisfaction of consumers.
