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Applications of Hydrogenated Products
Author(s) -
Rapaille A.
Publication year - 1988
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19880400908
Subject(s) - maltitol , sorbitol , food science , chemistry , friability , food additive , materials science , organic chemistry , sugar , ethyl cellulose , polymer
Sorbitol and maltitol, produced by catalytic hydrogenation of dextrose and high maltose‐containing glucose syrups, respectively, are very suitable sweeteners for production of sugarless food products. Sorbitol is also successfully used in the pharmaceutical and cosmetic industries as well as in a range of non‐food applications. Following a review of the properties of both polyols, the most important food applications are discussed. The use of sorbitol is described in confectionery products. chocolate, and particularly in tabletting, which is important for the pharmaceutical industry. Sorbitol powders of different particle size distributions can be used. Their powder properties are relatad to flow and compression characteristics, as well as to tablet properties such as hardness, friability, desintegration time and storage stability. Specific technological properties of sorbitol in classical confectionery compositions are also briefly discussed. For maltitol syrups the application work is focussed on sugarless confectionery products, more specifically hard candies and gums. Details are provided on formulations, manufacturing conditions and on properties of the final sweets, particularly taste, texture and storage stability.