Properties and applications of isomalt and other bulk sweeteners

  • I. Willibald-Ettle
  • H. Schiweck
Chapter

Abstract

Beside traditional (bulk) sweeteners such as sucrose, glucose, fructose and corn or glucose syrups, newly developed sugar-free bulk sweeteners are nowadays widely used in the field of ‘tooth-friendly’ and calorie-reduced confectionery, baked products and pharmaceutical products. This category of bulk sweeteners comprises polyols such as sorbitol, mannitol, xylitol (all mono-saccharide alcohols), and isomalt, lactitol and maltitol (disaccharide alcohols).

Keywords

Sugar Sucrose Corn Dust Sodium Hydroxide 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Bär, A. (1991) Xylitol, in Alternative Sweeteners, 2nd edn (eds L.O’B. Nabors and R.C. Gelardi), Marcel Dekker, Inc., New York, p. 351.Google Scholar
  2. Benson, F.R. (1978) Alcohols, Polyhydric (Sugar), in Kirk-Othmer Encyclopedia of Chemical Technology, 3rd edn. Vol. 1 (eds M. Grayson and D. Eckroth), John Wiley & Sons, p. 754.Google Scholar
  3. Calorie Control Council (Oct. 1994) FDA OK’s self-determined caloric value for lactitol, isomalt, in Calorie Control Council Focus, Atlanta.Google Scholar
  4. Calorie Control Council (Dec. 1994) FDA Okays self-determined caloric value for hydrogenated starch hydrolysates, sorbitol and xylitol, in Calorie Control Council Focus, Atlanta.Google Scholar
  5. Counsell, J.N. (1978) Xylitol, Applied Science Publishers, London, p. 7.Google Scholar
  6. Deladrière, N. (ed.) (1992) Cerestar Sugar-Free Confectionery, RCB 496.749, Cerestar International Sales, Brussels.Google Scholar
  7. Elvers, B., Hawkins, S. and Russey W. (eds) (1994) Ullmann’s Encyclopedia of Industrial Chemistry, 5th edn. Vol. A 25, VCH Verlagsgesellschaft, Weinheim, pp. 413–437.Google Scholar
  8. European Union (1990) Council Directive Nutrition Labelling for Foodstuffs, No. 90/496/ EEC, Official Journal of the European Communities.Google Scholar
  9. European Union (March 1994) Miscellaneous Directive, Common Position on food additives other than colours and sweeteners, No. EC/17/94, Official Journal of the European Communities.Google Scholar
  10. European Union (September 1994) Council Directive on sweeteners for use in foodstuffs, No. 94/35/EC, Official Journal of the European Communities.Google Scholar
  11. FASEB (Federation of American Societies for Experimental Biology) (June 1994) The Evaluation of the Energy of Certain Sugar Alcohols used as Food Ingredients, Life Science Research Office, Bethesda, Maryland, USA.Google Scholar
  12. GfK (1994) Handelspanel der GfK über den zuckerfreien Bonbonsmarkt in Deutschland, GfK Panel Services GmbH, Nürnberg.Google Scholar
  13. IHA (1993) Konsumentenpanel der IHA über den zuckerfreien Bonbonsmarkt in der Schweiz, IHA Institut für Marktanalysen AG, Hergiswil, Switzerland.Google Scholar
  14. Jäger, A. (1990) Zuckeralkohole, Kapitel IV, in Handbuch Süßungsmittel, Eigenschaften und Anwendungen (eds G.-W. von Raymon Lipinski and H. Schiweck), Behr’s Verlag, Hamburg, p. 297.Google Scholar
  15. Kunz, M. (1994) Sugar Alcohols, Chapter 5, in Ullmann’s Encyclopedia of Industrial Chemistry, 5th edn. Vol. A 25, (eds B. Elvers, S. Hawkins and W. Russey), VCH Verlagsgesellschaft, Weinheim, pp. 426–429, 436.Google Scholar
  16. Mende, K. (1990) Thermo dynamische und rheologische Untersuchungen an Saccharidlösungen und -schmelzen. Diss. TU Berlin.Google Scholar
  17. Mergelsberg, R. (1989) Zuckerfreie Hartkaramellen mit neuem Verfahren herstellen, Zucker- und Süßwaren Wirtschaft, 11, 362–363.Google Scholar
  18. Nabors, L.O’B. and Gelardi, R.C. (eds) (1991) Alternative Sweeteners, Marcel Dekker, Inc., New York.Google Scholar
  19. Nielsen, A.C. (1993) Int. panel data of sugarfree chewing gum market shares, Nielsen GmbH, Frankfurt.Google Scholar
  20. Nutrition Council (June 1987) The Energy Value of Sugar Alcohols, Recommendation of the Committee on Polyalcohols, The Hague, The Netherlands. Schiweck, H. (1992) Isomalt (Palatinit®), A Versatile Alternative Sweetener — Production, Properties and Uses, in Carbohydrates in Industrial Synthesis (ed. M.A. Clarke), Verlag Dr. Herbert Bartens, Berlin, pp. 37–54.Google Scholar
  21. Schiweck, H. (1994a) Sugar Alcohols, Chapter 1, in Ullmann’s Encyclopedia of Industrial Chemistry, 5th edn. Vol. A25, (eds B. Elvers, S. Hawkins and W. Russey), VCH Verlagsgesellschaft, Weinheim, pp. 413–416, 432–433.Google Scholar
  22. Schiweck, H. (1994b) Sugar Alcohols, Chapter 6, in Ullmann’s Encyclopedia of Industrial Chemistry, 5th edn, Vol. A 25, (eds B. Elvers, S. Hawkins and W. Russey), VCH Verlagsgesellschaft, Weinheim, pp. 429–430, 436.Google Scholar
  23. Schiweck, H. (1994c) Sugar Alcohols, Chapter 7, in Ullmann’s Encyclopedia of Industrial Chemistry, 5th edn. Vol. A 25, (eds B. Elvers, S. Hawkins and W. Russey), VCH Verlagsgesellschaft, Weinheim, pp. 431–432, 436–437.Google Scholar
  24. Sträter, P.J. and Irwin, W.E. (1991) Isomalt, in Alternative Sweeteners, 2nd edn, (eds L.O’B. Nabors and R.C. Gelardi), Marcel Dekker, Inc., New York, pp. 309–332.Google Scholar
  25. Uyl, H. den and Velthuijsen, J.A. van (1990) Zuckeralkohole, Kapitel IV, in Handbuch Süßungsmittel, Eigenschaften und Anwendungen (eds G.-W. von Raymon Lipinski and H. Schiweck), Behr’s Verlag, Hamburg, p. 359.Google Scholar
  26. Weber, W. (1990) Zuckeralkohole, Kapitel IV, in Handbuch Süßungsmittel, Eigenschaften und Anwendungen eds G.-W. von Raymon Lipinski and H. Schiweck), Behr’s Verlag, Hamburg, p. 325–351.Google Scholar
  27. Weber, W. (1994) Naschen ohne Karies, Süßwaren 1–2, 12–13.Google Scholar
  28. Weisser, H., Weber, H. and Loucin, M. (1982) Wasserdampf-Sorptionsisothermen von Zuckeraustauschstoffen im Temperaturbereich von 25 bis 80°C, Internationale Zeitschrift für Lebensmittel-Technologie und -Verfahrenstechnik 33(2), 89–97.Google Scholar

Copyright information

© Chapman & Hall 1996

Authors and Affiliations

  • I. Willibald-Ettle
  • H. Schiweck

There are no affiliations available

Personalised recommendations