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SAIGAO Types of Sugar Alcohol Series

  • Crystal Maltitol

    Crystal Maltitol

    Maltitol is a low-calorie sweetener of colorless transparent, neutrally sticky, easy dissolved in water . Its sweetness is similar to the sugar and has high stability.
    Crystal Maltitol Crystal Maltitol
  • Xylitol

    Xylitol

    Xylitol is an organic compound with the chemical formula C5H12O5. It is native to Finland. It is a natural sweetener extracted from plant materials such as birch, oak, corn cob, bagasse and so on. In ...
    Xylitol Xylitol
  • Erythritol

    Erythritol

    Erythritol is a polyol and fermented food, which is clean and sweet taste similar to sucrose. It's white crystalline granular or powder. CAS NO: 149-32-6 EC NO: E968.
    Erythritol Erythritol
  • Maltitol Syrup

    Maltitol Syrup

    Maltitol is a low-calorie sweetener of colorless transparent, neutrally sticky, easy dissolving in water . Its sweetness is similar to the sugar and has high stability.
    Maltitol Syrup Maltitol Syrup
  • Sorbitol

    Sorbitol

    Sorbitol alias sorbitol, English names Sorbitol, D-Glucitol, Sorbol, D-Sorbitol. The molecular formula is C6H14O6, which is the main photosynthesis product of Rosaceae plants. It is white hygroscopic ...
    Sorbitol Sorbitol

Dietary Fiber

Oligosaccharide

Sugar Alcohol Series

Allulose

Sugar Alcohol Series Physiological Function


The structure of sugar alcohol nutritious synthetic sweeteners is characterized by multiple hydroxyl groups. Their sweetness is less than that of sucrose, and most of their calories are lower than that of sucrose. Therefore, they are used as low sweetness, low calorie sweeteners or fillers of high sweeteners. At the same time, they are generally not restricted by insulin and will not cause the increase of blood sugar value, so they are often used as sweeteners for diabetes and obesity patients.

Sugar alcohol series can control crystallization and even control the viscosity and structure of food. It can also reduce water activity and so on, which have been developed rapidly.

Sugar alcohol series structure makes them have the ability to combine with water. So some of the effects of sugar alcohol are as follows: keeping food humidity, improving or maintaining softness, improving the rehydration of dehydrated food.

Sugar alcohol series  extract from the phloem juice of plants, non-toxic and harmless to plants and human body.   Sugar alcohol complex technology has  played an  important role in rice and soybean planting.

Sugar alcohol series did not participate in the browning reaction when heated. Some food additives with certain health functional factors and scientific and detailed test data can be classified into functional food additives. 

FAQs of Sugar Alcohol Series


  • Do you know sugar alcohol?

    Do you know sugar alcohol?

    A.

    We hear it all the time, but we never really understand it, do we? Sugar alcohols are monosaccharides which are reduced to corresponding polyols by catalytic hydrogenation and sodium borohydride. Although sugar alcohol is not sugar, it has some sugar properties. At present, there are sorbitol, mannitol, erythritol, maltitol, lactol, xylitol, etc. these sugar alcohols have high stability to acid and heat, and are not easy to occur Maillard reaction. They become low calorific value food sweeteners and are widely used in low calorific value food formulations. Its taste is very sweet and not easy to be absorbed by the body, so many food manufacturers think it is a very good sweetener, but few people know that sugar alcohols actually cause some physical discomfort.

  • What is sugar alcohol?

    What is sugar alcohol?

    A.

    Sugar alcohols can be classified as carbohydrates, which are found in many fruits and vegetables, but they are more common in sugar free and low sugar foods. The sweetness of sugar alcohols ranges from 25% to 100% of the sweetness of sucrose. Although they are used in sugar free foods, sugar alcohols have calories, but their glycemic index is very low, which helps to control blood sugar. Sugar alcohol will not ferment in the mouth, so it will not cause oral bacteria reproduction, which is conducive to oral health.

  • Why sugar alcohols?

    Why sugar alcohols?

    A.

    All brands use sugar alcohols because they are not easily digested and absorbed by the human body. Not all sugar alcohols enter the blood. Some of them go directly through the small intestine and into the large intestine. Most of the businesses that use glycols are aimed at diabetes to stabilize blood sugar levels. Because sugar alcohols are not completely absorbed, they don't trigger the insulin response like normal sugar. In addition, many brands also use sugar alcohols to combat dental caries caused by sugar. Bacteria in the mouth will not react with sugar alcohols. Xylitol even helps to inhibit oral bacteria

  • What side effects does sugar alcohol have?

    What side effects does sugar alcohol have?

    A.

    For some people, glycols can cause flatulence and diarrhea because they are not fully absorbed by our digestive system, leading to fermentation in the gut. Because of the phenomenon of fermentation, there will be gas production, resulting in gastrointestinal discomfort. This is why some chewing gum or mint in foreign countries will be marked "excessive consumption may lead to diarrhea". Sometimes people will have blood sugar fluctuations, although these sugar alcohols have a low glycemic index and belong to low-density carbohydrates, they will still have problems if they are consumed in large quantities.

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