Replace sugar and reduce calories with polyol sweeteners
Sugar-free can be even better than sugar-sweetened with the right ingredients. Go beyond what’s expected with polyol sweetener solutions from Ingredion. Deliver a sugar-free nutrition bar, a refreshing mint or even a light, frozen dessert that’s designed for diabetics.
Polyols, also known as polyhydric alcohols or sugar alcohols, are carbohydrate systems with about half the calories of sugar and the same bulk. In formulations, polyols impart a balanced sweetness and can help you achieve consumer-preferred label claims, such as “sugar-free,” “reduced-sugar” or “reduced-calorie.”
When you work with Ingredion, you’re gaining a full-service partner with tested experience and formulation expertise. As consumers demand more low- and no-sugar products, our teams of technical and market experts can help you to achieve the right balance of sweetness, texture and functionality in your formulations. That goes for everything from yogurt drinks to confections, using polyols as sugar replacements or blended solutions.
Find out how our broad portfolio of in-demand ingredients can give you a sweet edge in the market and make your sugar reduction goals a reality.
Key polyol functionalities and attributes:
- “Reduced sugar,” “sugar free,” “no sugar added” and “reduced calorie” claims
- Sweetness and bulk
- Low digestible carbohydrate sweeteners, low glycemic index
- Caloric value range from 0 to 3 kcal/g
- Balanced sweetness — clean and pleasant taste, body and mouthfeel
- Versatile functionalities, high processing tolerance
- Non-cariogenic — does not cause tooth decay
70% as sweet as sucrose with only 0.2 calories per gram and functional bulking properties
Reduce sugar and calories in your food and beverage applications while maintaining a delicious, sweet eating experience and consumer-preferred texture. Erythritol is part of Ingredion’s polyol family and is not counted as part of the total and added sugars in a product. In formulations, the non-GMO erythritol sweeteners provide a clean, sweet taste and functional bulking and freeze-point depression similar to sucrose, but with no grams of sugar.
60% as sweet as sucrose with a cool, pleasant taste and excellent humectant properties
Sorbitol is often used in conjunction with high-intensity sweeteners to replace sucrose. Sorbitol is an excellent humectant, freeze point depressant, crystallization inhibitor and excipient in food applications. A variety of crystalline sorbitol granulations are available to support applications such as frosting, icing, chewing gum, mints and tablets.
Sugar-like taste and performance with a low cooling effect
Maltitol is 90% as sweet as sucrose and with fewer calories. Maltitol is often used in confectionary, bakery and ice cream applications, which often allow for 1:1 replacement of sucrose and corn syrup solids for reduced-sugar and reduced-calorie formulation and labeling.
Non-hygroscopic and inert properties providing stability and protection in finished products
Mannitol powder is used primarily in confectionery and pharmaceutical applications. It has a cool, sweet mouthfeel and will not pick up moisture, which makes it a beneficial dusting agent in sugar-free gum.
Blends of polyol(s) with high-intensity sweeteners, glycerin and other ingredients
Cost-effectively maximize the benefits of polyols and other sweeteners. Performance systems are easy to use and offer the convenience of single-ingredient manufacturing with a uniform dispersion, ensuring consistency from batch to batch.
WINNING POLYOLS FOR KEY APPLICATIONS
With Ingredion’s extensive line of polyols for baked goods — such as breads, cookies, cakes, icings, crèmes, chocolate coatings and chips — your products can have less calories, sugars and glycemic impact than their full-sugar counterparts.
Custom formulate sugar-free and reduced-sugar confectionery products ranging from hard candy, chewing gum and panned confections to caramels, marshmallow, chocolate and pressed mints. Our teams of technical and market experts can help you brainstorm new products or troubleshoot formulation challenges. We can also provide detailed characterization of shelf life changes related to moisture pickup in response to differences in relative humidity and/or temperature.
Improve the flavor and texture of no-sugar-added dairy products. We have developed ingredients to replace sugars in ice cream, frozen novelties, yogurts, milkshakes and yogurt drinks. These dairy products offer reduced calories, sugars and glycemic impact versus their full-sugar counterparts, while delivering exceptional taste and texture qualities.
Ingredion offers a variety of sweeteners, excipients and low ethylene glycol solutions to help balance and improve products made for health-conscious consumers. Our broad portfolio of in-demand ingredients provides solutions for cough and cold syrup, medicated hard candies and lozenges, gel caps, medicated gummies and chews, functional chewing gums and tablet applications.