The substitution of sugar with healthier alternatives has become an increasingly popular choice as people seek ways to reduce excessive sugar intake and improve their health. High sugar intake has been associated with a number of chronic non-communicable diseases, and substituting sugar can help reduce these risks and promote a more balanced diet.

One of the most common alternatives to sucrose is the use of natural sweeteners or polyols, also known as “sugar alcohols,” due to their chemical structure being similar to both sugar and alcohol. Polyols are versatile ingredients in the formulation or reformulation of products, given their ability to provide “body” to foods, as well as replace or reduce the amount of sugar without altering the taste or texture of the product. They offer an intense flavor with sweetness ranging from 60 to 100% and a lower caloric value (0 to 2.6 kcal/g), both compared to sucrose (100% – 4 kcal/g). The most commonly used polyols in the industry are erythritol, maltitol, sorbitol, and xylitol.

Polyols are found naturally, such as sorbitol in plums, erythritol in grapes, or xylitol in mushrooms. However, to obtain them in sufficient quantities for use in a wide range of industrial applications, they are produced through industrial processes, typically derived from starches of corn, wheat, or potatoes, with corn being the most abundant available starch source currently. Labonathus works with polyols, using corn as the sole starch source, offering the advantage of products free from the gluten allergen found in wheat.

The different organoleptic characteristics and physicochemical properties make polyols suitable for use in various applications in the food, pharmaceutical, and cosmetic industries.

Polyols are frequently used as partial or total substitutes for sugars in a wide variety of foods and beverages due to their ability to provide sweetness and body with fewer calories. Polyols contain calories, but generally have a lower caloric value when compared to traditional sugars, such as sucrose.

Polyols also have a lower impact on blood glucose levels compared to common sugars, making them suitable for people who need to control their glucose levels, such as diabetics, when consumed in moderation. Polyols also have the ability to retain moisture, which is beneficial for maintaining the texture and stability of certain food and pharmaceutical products.

Unlike common sugars, such as sucrose and glucose, polyols are not fermented by bacteria in the mouth, reducing their potential to cause dental cavities. For this reason, they are widely used in sugar-free chewing gums, candies, and throat lozenges.

Some polyols have a laxative effect when consumed in relatively large quantities. This occurs because polyols are not fully absorbed in the small intestine and can draw water into the gastrointestinal tract, resulting in increased stool volume and frequency. For this reason, they are used in some pharmaceutical products, such as laxatives and medications to relieve constipation.