Determination of Sugar Alcohols

With the orientation towards conscious and healthy nutrition, sugar was first removed from the daily diet. The harms of consuming too much sugar in terms of human health are frequently emphasized by experts. This has increased the interest in sugar substitutes such as sugar alcohols.

Sugar alcohols, which are used in various products such as bakery mixes, cereals, diet products and ice cream, are used not only to add sweetness to the products, but also to provide the textural structure of the products, to increase their moisture retention and to freshen the mouth.

Sugar alcohols, which are hybrids of sugar molecules and alcohol molecules, are digestible carbohydrates and are obtained by replacing the aldehyde group with a hydroxyl group. Sugar alcohols, which are considered as low-calorie sweeteners, are used in many packaged food products containing the phrases "no added sugar", "sugar free".

What are sugar alcohols that are frequently used in food products?

• Erythritol
• Hydrogenated Starch Hydrolysates
• Isomalt
• Lactitol
• Mannitol
• Maltitol
• Sorbitol
• Xylitol

Laboratory analyzes of sugar alcohols used as additives in packaged foods for various purposes can be detected. You can contact Nanolab Food Analysis Laboratory.