Polyol Sweeteners

IsoMaltidex™ isomalt is a sugar substitute consisting of disaccharide alcohols. It is derived exclusively from sugar by enzymatic conversion into isomaltulose, which is then hydrogenated to obtain the two component mixture of GPS and GPM.

As a result of converting the reducing sugar group of the isomaltulose into an alcohol function during the production of isomalt, the chemical stability is improved and the tendency to undergo Millard reactions (browning) is substantially reduced. This process also modifies several physiochemical properties, such as solubility, viscosity, hygroscopicity, and boiling temperature, parameters that differentiate the behaviour of the various polyols. IsoMaltidex™ isomalt is available as a crystallized powder with different granulometries.

Functional Benefits:

• Taste profile
• Relative sweetness
• Temporal profile
• Solubility
• Hygroscopicity
• Melting point and glass transition temperature
• Crystallisation
• Heat of solution
• Stability

Nutritional Benefits:

• Toothfriendly
• Suitable for use in diabetic food
• Suitable for consumers managing sugar intake
• Low in calories
• Low gylcemic response
• Applications:
• Bakery
• Confectionery

Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product, its use and usage levels, and (iii) any claims made about the Cargill product and the customer's product, all comply with applicable laws and regulations.

Maltitol is produced by hydrogenation of the disaccharide maltose. Maltitol is available as a crystalline powder and as maltitol syrup, which, besides maltitol, contains a narrowly controlled range of hydrogenated oligo-and polysaccharides.

Maltidex™ maltitol and sucrose are nearly identical in molecular weight, and electron microscopy reveals very similar crystalline structures. This leads to Maltidex™ maltitol providing a very close match with the mouthfeel, texture and bulking properties of sugar. In most food manufacturing processes, crystalline Maltidex™ maltitol can be substituted for sucrose and Maltidex™ maltitol syrup can be substituted for glucose syrup, usually with little or no adjustment required.

Functional Benefits:

• One to one sugar replacement
• High sweetening power
• Clean, sweet taste
• Crystallisation
• Viscosity
• Improved texture

Nutritional Benefits:

• Tooth friendly
• Low in calories
• Low glycemic response
• Slow energy release
• Gut health promotion

Applications:

• Bakery
• Confectionery
• Convenience food
• Dairy

Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product, its use and usage levels, and (iii) any claims made about the Cargill product and the customer's product, all comply with applicable laws and regulations.

Mannitol is produced by hydrogenation of glucose syrup. Mannitol is available as a crystalline powder. Due to its low hygroscopicity, mannitol is often used as dusting powder to protect products against moisture absorption.

Functional Benefits:

• Hygroscopicity
• Bulking agent
• Improve texture
• Extend storage stability

Nutritional Benefits:

• Toothfriendly
• Suitable for consumers managing sugar intake
• Low in calories
• Low glycemic response

Applications:

• Confectionery

Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product, its use and usage levels, and (iii) any claims made about the Cargill product and the customer's product, all comply with applicable laws and regulations.

Sorbitol, the most commonly used polyol, is derived from the monosaccharide glucose (dextrose). It is available in powder form, as a concentrated aqueous solution and as a syrup.

Sorbitol is widely used for its humectancy power. Cargill’s comprehensive sorbitol product range includes:

• Sorbidex™ P and S, sorbitol powders with particle size distributions varying from coarse to very fine
• Sorbidex™ C, a concentrated sorbitol syrup with crystallizing properties
• Sorbidex™ NC sorbitol syrup with a balanced composition of sorbitol and hydrogenated oligosaccharides

Functional Benefits:

• Humectancy
• Hygroscopicity
• Solubility
• Direct compressibility
• Cool mouthfeel

Nutritional Benefits:

• Toothfriendly
• Suitable for consumers managing sugar intake
• Low in calories
• Low glycemic response

Applications:

• Bakery
• Confectionery
• Convenience food
• Dairy & ice-cream
• Oral care

Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product, its use and usage levels, and (iii) any claims made about the Cargill product and the customer's product, all comply with applicable laws and regulations.

Erythritol is a low molecular weight polyol, comprised of four carbon atoms. It appears as white crystalline, odorless product which rapidly dissolves in water (up to 60 g/100ml at 30°C) to give a brillantly clear, low viscosity, colorless solution.

Erythritol is the first polyol to be industrally manufactured by a fermentation process. The starting material is a simple sugar rich substrate which is fermented by a yeast-like organism to yield erythritol. The product is then crystallised at 99.5% purity from the filtered and concentrated fermentation broth.

Functional Benefits:

• Clean, sweet taste similar to sucrose
• No aftertaste
• Adds smoothness and body
• Masks off-flavours
• Cool mouthfeel (high negative heat of solution)
• Synergy with intense sweetener
• Bulking agent
• Extends storage stability
• High processing (acid and heat) stability
• Non-hygroscopic
• High speed of crystalisation

Nutritional Benefits:

• Zero calories
• High digestive tolerance
• No glycemic and insulinemic responses
• Suitable for use in diabetic foods
• Suitable for consumers managing sugar intate
• Toothfriendly

Applications:

• Bakery
• Beverages
• Confectionery
• Dairy
• Flavoured syrups
• Fruit preps & fillings
• Jellies and jelly drinks
• Oral care
• Pharmaceutical
• Snacks & puddings
• Tabletop sweeteners

Some Cargill products are only approved for use in certain geographies, end uses, and/or at certain usage levels. It is the customer's responsibility to determine, for a particular geography, that (i) the Cargill product, its use and usage levels, (ii) the customer's product, its use and usage levels, and (iii) any claims made about the Cargill product and the customer's product, all comply with applicable laws and regulations.