In the last several years, new bulk sugar replacers have expanded the tools that can be used by confectionery technologists to make high-quality and great-tasting products. A visit to local grocery stores, supermarkets, drug stores and other outlets where confections are sold showcases the variety of sugar-free products now available to consumers. In addition to sugar-free chewing gums, products include hard and soft candies, chocolates, wafers, cough drops and many confectionery products.

According to ACNielsen (Schaumburg, Ill.), dietetic candy sales increased 95.7% in dollar sales for the 52 weeks ending March 20, 2004. The bulk of the increase was attributed to the introduction of sugar-free chocolate and chocolate-based products.

Sugar-free by Any Other Name

Sugar alcohols, or polyols, constitute the major portion of sugar-replacer options available to the food technologist. The human body does not require insulin to metabolize polyols and, therefore, they are alternatives to sugar (sucrose). Additionally, these products are not completely metabolized, so they have fewer calories than regular carbohydrates. The caloric density of some of the most widely used sugar replacers (excluding intense sweeteners) can be seen in the chart “Counting Calories.”

Thus, it is clear that using these materials instead of sugar to provide the bulk needed to make quality confections may allow a reduction of calories in the finished products. Here is a look at some of the characteristics of these ingredients.

Hydrogenated Starch Hydrolysates (HSH): HSH are made through the hydrogenation of syrups such as glucose, maltitol and sorbitol. HSH basically are a mixture of sorbitol, maltitol and hydrogenated saccharides (such as maltotriitol). Controlling the extent of hydrolysis determines the composition of the finished syrup.

A variety of HSH products with different compositions are available on the U.S. market from several suppliers. Some of these syrups are sold as sorbitol syrups (containing more than 50% sorbitol), others as maltitol syrups (containing more than 50% maltitol). Usually, products that do not contain one specific polyol as the major component are labeled or referred to as HSH.

HSH are used extensively in sugar-free candies because of their humectant properties. In addition, HSH do not crystallize, allowing the production of sugar-free candies using the same processing methods and equipment used to make sugar candies. They are classified as nutritive sweeteners and have between 40% and 90% of the sweetness of sucrose. The sweetness of HSH depends on the major polyol present. For example, maltitol-rich HSH are sweeter than sorbitol-rich HSH.

HSH, like other polyols, are regarded as non-cariogenic because bacteria in the mouth do not ferment them. HSH have been self-affirmed as GRAS by manufacturers, and the FDA has accepted the filing of these petitions.

Sorbitol: Sorbitol has been used in foods for over 50 years. It was discovered in 1872 and occurs naturally in a wide variety of fruits and berries. The FDA classified sorbitol as GRAS, and it is approved in numerous countries. Sorbitol is about 60% as sweet as sucrose. Sorbitol has been and is widely used in sugar-free confections including chewing gums and candies.

Maltitol: Maltitol is the sweetest of the sugar alcohols, having a sweetness equivalency of 90% of sucrose sweetness. It is manufactured through the hydrogenation of maltose, a starch derivative. Because maltitol is almost as sweet as sucrose, it can be used in many applications without added intense sweeteners. Maltitol is available in a syrup form and as a crystalline powder. Crystalline maltitol is the most widely used polyol in the manufacture of sugar-free chocolates because of its low hygroscopicity, high melting point and stability. Maltitol also is used in chocolate coatings and is reported to have fat mimetic properties in frozen desserts. Maltitol has been self-affirmed as GRAS in a petition that was accepted for filing by the FDA.

Isomalt: Isomalt is made from sugar and is a white, crystalline and odorless powder. It is a mixture of two disaccharide alcohols: glucomannitol and glucosorbitol. It does not require insulin during its metabolism and, accordingly, it is useful for individuals with diabetes who must control or monitor their sugar intake. Isomalt has about 45% of the sweetness of sugar and, when utilized in sugar-free confections, it usually is used in combination with intense sweeteners. Isomalt does not promote tooth decay. Functionally, isomalt behaves similarly to sucrose in applications such as hard candies, toffee, fudge and cough drops.

Lactitol: Lactitol is made from lactose and is only 40% as sweet as sucrose. It has low hygroscopicity, making it useful in confections such as chocolates, chewing gums and boiled candies (replacing sucrose). It usually is used together with intense sweeteners in order to match the sweetness of sucrose. Like all other sugar alcohols, lactitol does not require insulin for its metabolism, making it suitable for individuals with diabetes.

Mannitol: Mannitol is widely found in nature in marine algae, in tree exudates and in mushrooms. It is an isomer of sorbitol and is produced by the hydrogenation of glucose syrups. Mannitol is non-hygroscopic, making it ideal for use as a dusting powder in chewing gums. It also is used in soft candies for seeding purposes, that is, to initiate crystallization. Like all other polyols, mannitol does not promote tooth decay and does not require insulin for its metabolism.

Xylitol: This polyol is a white, crystalline sugar replacer as sweet as sucrose. It occurs naturally in many fruits and vegetables. It has a pleasant, sweet taste and produces a cooling sensation in the oral cavity. This characteristic makes it exceptionally useful in breath mints and chewing gums. The scientific literature shows strong evidence that xylitol has anti-cariogenic properties.

Erythritol: Erythritol occurs naturally in fruits such as pears, melons and grapes, as well as in mushrooms and other foods. Erythritol has the sweetness potency of 70% of sucrose and is very low in calories. Consumption of erythritol is not associated with laxative effects because of its mode of absorption. Erythritol may find applications in candies and pressed mints.

Polydextrose: Polydextrose is a glucose polymer, with some bound sorbitol and citric acid. It is not a polyol. Approved by the FDA in 1981, it is used extensively as a sugar replacer, soluble fiber and fat replacer. It is used in sugar-free candies and chocolates.

In addition to the above-mentioned bulk sugar replacers, candy technologists need to use intense sweeteners to supplement sweetness levels and bring them up to the level of sucrose. This article will not cover the intense sweeteners approved in the U.S. in detail. However, it is important to note that those approved include saccharin, acesulfame-k, aspartame, sucralose and neotame. Combinations of these sweeteners provide the desired sweetness profile.

Typical Starter Formulations