Polyols and alternative sweeteners in bakery

Polyols, also known as sugar alcohols, are widely used in sugar-reduced bakery products. They provide both sweetness and bulk, making them useful tools for product developers. However, polyols also come with their own technical challenges.

What are polyols?

Polyols are carbohydrates that are partially metabolised by the body. Because of this, they provide fewer calories than sugar and have a lower glycaemic impact.

Common polyols used in bakery include: 

• Erythritol 
• Maltitol 
• Xylitol 
• Isomalt 
• Sorbitol 

Each polyol has different properties that influence product performance.

Benefits in bakery reformulation

Polyols offer several advantages when reducing sugar. First, they provide bulk, unlike high-intensity sweeteners. This helps maintain product structure. Second, they contribute sweetness, although usually at a lower level than sucrose. Third, many polyols help reduce water activity, which can support product shelf life. 

Challenges and sensory effects

Despite these advantages, polyols also have limitations. Some polyols create a cooling sensation in the mouth, which may not fit every product. Others may lead to texture changes. Cakes made with high levels of polyols can become firmer or denser compared to sugar-based products. Another consideration is digestive tolerance. High consumption of certain polyols may cause gastrointestinal discomfort, which is why regulations often require warning labels at higher use levels.

Combining polyols with other ingredients

In many bakery formulations, polyols are combined with other ingredients such as: 

• Fibres 
• Maltodextrins 
• High-intensity sweeteners

This combination allows developers to balance sweetness, texture, and processing behaviour.

Looking ahead

As the demand for lower-sugar bakery products continues to grow, polyols and alternative sweeteners will remain important tools in product development. 

However, the most successful formulations will always focus on replacing the multiple functions of sugar, not just its sweetness.

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