Xylitol What is Xylitol? Xylitol is an alternative sweetener and bulking agent derived from xylose. It is the sweetest of all polyols with intensity similar to that of sucrose. Xylitol is used in low-calorie confections, beverages, and baked goods.1 Commercially found as a white crystalline powder, xylitol provides around half of the [...]
Glycerin Also known as glycerol, 1,2,3-Propanetriol What is Glycerin? Glycerin is a three-carbon chain molecule which has an alcohol group bound to each carbon. It is a sweet and viscous liquid used in bakery foods as a humectant, water activity reducer and crystallization modifier. In food chemistry, glycerin is the backbone of [...]
Polyols in Baking What are Polyols in Baking? Polyols, also known as sugar alcohols or polyalcohols, are alternative ‘bulk’ sweeteners that can be used in the production of low calorie sweet goods and yeast-leavened bakery products. Polyols commonly used in the bakery include:1 Hydrogenated monosaccharides (Sorbitol, mannitol xylitol) Hydrogenated disaccharides (Isomalt, maltitol, [...]
