Polyols—including sorbitol, maltitol, xylitol, and erythritol—are scientifically categorized as sugar alcohols. They are known for reducing calories, providing pleasant sweetness, and enhancing product stability. We offer high-purity grades along with samples for testing and formulation.

Key Technical Functions:
Polyols act as low-digestible carbohydrates and serve as humectants, bulking agents, and stabilizers. They improve texture, retain moisture, and provide sweetness without the glycemic effects of sugar.

Key Applications:
Polyols are widely used in the production of sugar-free candies, baked goods, beverages, dairy products, nutritional supplements, and functional foods, contributing to the development of healthier product options.

NamePropertiesKey Technical FunctionsMain Applications
MaltitolApprox. 90% the sweetness of sucrose, low hygroscopicity, bulk sweetenerProvides sweetness, bulking agent, low-calorie sugar substitute, stabilizerSugar-free candies, chocolates, baked goods, chewing gum
Mannitol50–70% sweetness of sucrose, cooling sensation, low hygroscopicity, crystallineBulking agent, texture enhancer, anti-caking, cooling effectChewing gum, sugar-free confectionery, pharmaceuticals, diabetic foods
Sorbitol50–60% sweetness of sucrose, humectant, liquid or crystallineMoisture retention, sweetness, texture improvement, laxative in high dosesSugar-free candies, baked goods, chewing gum, oral care products
XylitolSame sweetness as sucrose, cooling effect, crystalline, low glycemic indexSweetener, oral health benefits (anti-cavity), cooling effectSugar-free gum, mints, oral care products, diabetic foods
Isomalt45–65% sweetness of sucrose, low hygroscopicity, crystallineBulking agent, sugar replacement, texture stabilizer, low-calorie sweetenerSugar-free hard candies, chocolates, bakery products