Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery

Zumbé, A, Lee, A and Storey, DM 2001, 'Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery' , British Journal of Nutrition, 85 (S1) , S31-S45.

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Abstract

Polyol-containing confectionery offers considerable advantages over traditional sucrose-based confectionery in terms of reduced energy content and reduced cariogenicity. However, over-consumption of polyol confectionery may lead to gastrointestinal symptoms in some individuals. Rather than consider this as a distinct disadvantage to the consumer, this article discusses how careful consideration of the physico-chemical properties of polyols and advances in product development and formulation can provide suitable polyol-based products for the consumer. Furthermore. food legislation and ingredient pricing issues are just some of the factors that must be taken into account when designing new polyol-containing products if their functional benefits and good product quality are to be delivered to the consumer.

Item Type:	Article
Themes:	Subjects / Themes > Q Science > Q Science (General) Subjects / Themes > R Medicine > RA Public aspects of medicine > RA0421 Public health. Hygiene. Preventive Medicine > RA0601 Food and food supply in relation to public health Subjects / Themes > T Technology > TX Home economics > TX341 Nutrition. Foods and food supply Subjects / Themes > K Law > K Law (General) > K3840 Regulation of industry, trade, and commerce. Occupational law > K3926 Food processing industries Health and Wellbeing Subjects outside of the University Themes
Schools:	Schools > School of Environment and Life Sciences
Journal or Publication Title:	British Journal of Nutrition
Publisher:	Cambridge University Press
Refereed:	Yes
ISSN:	00071145
Depositing User:	H Kenna
Date Deposited:	08 Aug 2007 11:54
Last Modified:	16 Feb 2022 07:35
URI:	https://usir.salford.ac.uk/id/eprint/180

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