YOUR CHOICE FOR GLYCERIN ALTERNATIVES

GLYSTAR

Performance Systems
2
Glycerin is widely used throughout the food indus-
try, it is often associated with fats and oils since it is
a byproduct of the production of soaps, fatty acids,
and fatty acid methyl esters. However, most are
surprised to learn that glycerin is a carbohydrate and
more specifcally, a sugar alcohol or polyol. In the
U.S., glycerin is Generally Recognized As Safe (GRAS)
and has an energy value of 4.3 kcal/gram. Because
it is miscible with water or alcohol, glycerin is a very
versatile solvent that will not crystallize at high con-
centrations. Its high viscosity makes it an excellent
choice for use as a bodying agent for liquids, and its
hygroscopicity and unique plasticizing properties have
resulted in its use as a fat replacer and a shelf life
extender. Glycerin has also been historically used as
a dispersing agent for gums, since it does not thicken
when co-mixed with gums.
The problem with glycerin is primarily twofold. First,
it is subject to cost volatility since it is produced as
a byproduct. Second, its pronounced astringency at
higher percentages (often referred to as glycerin burn)
limits the amount that can be incorporated into formu-
lations. There are polyol alternatives to replace glycerin
in formulations. Selection is dependent upon applica-
tion and characteristics desired, but caloric reduction
and better cost control can certainly be expected.
Polyol alternatives
Sorbitol occurs naturally in fruits such as pears, apples
and prunes and is commercially derived from glucose.
It is a sixcarbon structure that is sweet, odorless and
exhibits a pleasant taste. In its crystalline form, sor-
bitol is a white, free fowing powder that is extremely
soluble and elicits a strong cooling sensation in the
mouth. Sorbitol is available in crystalline form as well
as in a 70% solution. Diferent grades of sorbitol solu-
tions are available to adjust stability and rate of crys-
tallization. The most popular grade is the 70% Sorbitol
Solution, USP/FCC. SORBO

70% Sorbitol Solution,

USP/FCC is an excellent humectant, and it is also used
to control sucrose crystallization.
Polyglycitols (hydrogenated starch hydrolysates) are
mixtures of sorbitol, maltitol, and higher molecular
weight polyols which contribute viscosity, binding, and
humectancy to food products. Polyglycitols used in
conjunction with sorbitol and glycerin can ofer much
broader control of physical attributes such as viscosity,
freeze point depression, boiling point, water activity
and osmotic balance. This is the basis for GLYSTAR

Performance Systems.
GLYSTAR

Performance Systems:
Co-processing for performance
enhancement
While sorbitol and polyglycitols can provide excellent
humectancy and are great plasticizers in some prod-
ucts, other polyols including glycerin are often
required to provide that added plasticity or water
activity reduction. Ingredion now ofers co-processed
polyol systems that can provide the combined advan-
tages of each individual component, with the added
advantage of the historical cost stability of polyols.
And depending on your application these ben-
efts can be coupled with synergistic advantages over
the individual polyol components. Ingredion has the
ingredients and technology to provide a customized
solution to your specifc needs.
Benefts to be gained through
polyol choice
Microbial safety and acceptable taste are critical
parameters in food and oral pharmaceutical applica-
tions. There is no question the product must be safe
for consumers. Sorbitol, polyglycitols and glycerin are
relatively inert and do not interact or interfere with
most active ingredients in cosmetics and pharmaceuti-
cal preparations, including actives such as antibiot-
ics and vitamins as well as colors and favors. They
do not darken or decompose at high temperatures
or over long period exposure to room temperatures.
Glycerin as an ingredient
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They do not break down or decompose in use, even
in the presence of dilute acids or alkalis. They also
do not contain reactive aldehyde groups. However,
just because it is safe, does not mean consumers will
fnd it acceptable. Thats where understanding polyol
attributes alone and in combination can beneft the
formulator. The sweet, mild taste of both sorbitol
and polyglycitols is superior to the taste of glycerin.
Sorbitol and polyglycitols have a pleasant, sweet and
cooling taste completely free of acrid or bitter after-
taste. Sorbitol and polyglycitols also act as bodying
agents in dilute aqueous solutions, eliminating any
watery mouthfeel.
Hygroscopicity is another important property that
can be efectively managed when working with polyol
ingredients. In an analysis of the rate of moisture gain
or loss over time (Figure 1), a formulation containing
polyols such as sorbitol tends to remain more nearly
constant in those physical properties which are related
to moisture content, than with a formulation con-
ditioned with pure glycerin. This is because sorbitol
picks up and loses moisture more slowly and to a
lesser degree than glycerin. This static humectancy
is observed versus glycerin formulations, due to the
lower molecular weight of glycerin. Co-processing
results in a synergistic beneft glycerin picks up
moisture which is then retained by the sorbitol or
polyglycitols present. Viscosity is also determined by
the characteristics of the mix.
Reduced calorie, reduced sugar and sugar free are all
potential claims for GLYSTAR

Performance Systems
products. Polyols are low-digestible carbohydrates,
many of which are found in nature. Polyols range in
caloric content from 0.23.0 kcal/gram and, while they
are carbohydrates, they are not recognized as sugars.
Polyols are noncariogenic Polyols are resistant to
fermentation by oral microorganisms and as such,
do not increase the incidence of dental caries (plaque
formation). The usefulness of polyols as alternatives to
sugars and as a part of a comprehensive program that
includes proper dental hygiene has been recognized
by the American Dental Association. Further, the FDA
has approved the use of a does not promote tooth
decay health claim in labeling for sugar free foods
that contain polyols.
Colligative properties Due to their low molecular
weight, polyols can be used to adjust the colligative
properties of foods. Colligative properties of solutions
are properties that depend on the concentration of
the solute molecules, but not upon the identity of the
solute. Colligative properties include freezing point
depression, boiling point elevation, vapor pressure
lowering, and osmotic pressure. Polyglycitols, the
higher molecular weight polyols, can be used as a
solute to further balance these physical properties in
the fnal formulation.
Pharmaceutical benefts: syrups, elixirs,
emulsions, gel caps
Mouthfeel and body Polyols are frequently used in
oral syrups, elixirs and emulsions for many purposes,
including creating body and improvement of mouth-
feel. Mouthfeel is described as the texture factor,
FIGURE 1: DYNAMIC MOISTURE CONTROL
GLYCERIN VS. SORBITOL
0 20 40 60 80 100 120
Time in Minutes
%

W
e
i
g
h
t

C
h
a
n
g
e
35
30
25
20
15
10
5
0
-5
-10
-15
-20
Glycerin
Sorbitol
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which includes smoothness, stickiness, slickness and
related surface area characteristics, and viscosity
as evaluated by the membranes of the mouth. Even
when used at very low concentrations, polyols impart
acceptable mouthfeel to an otherwise watery solution.
This perception is due to the low molecular weight of
these polyols contributing actual solids in addition to
viscosity (as opposed to hydrocolloids).
Taste The cool sweetness of polyols is ideal for use
in suspensions. Sweetness can range from 30100%
the sweetness of sugar, and polyols interact well with
high potency sweeteners to mask lingering or bitter
aftertastes. Elixir formulations based on sorbitol have
been shown to be more acceptable in taste than
those formulated with conventional components,
making sorbitol the suspending agent of choice for
use in formulation of oral liquid dosage formulas. In
formulating mouthwashes, sorbitol is well-recognized
not only for its soothing mouth feel characteris-
tics, but also for its refreshing cool taste. GLYSTAR

Performance Systems ofer an opportunity to draw
upon the bodying properties and taste superiority of
polyols as well as the functional benefts of glycerin in
a customized solution.
Caplocking GLYSTAR Performance Systems ofer
maximum taste and sensory benefts without cap-
locking, a problem frequently experienced using
crystallizable sugars alone.
Inertness/freeze point depressant Polyols are
relatively non-reactive with other ingredients, and
their wide range of molecular weight allows adjust-
ment of freeze point and other colligative properties.
Calories/diabetic applications Polyols vary in
caloric contribution from 0.23.0 kcal/gram (sucrose
is 4.0; glycerin, 4.3). Polyols and glycerin have a much
lower glycemic impact than sugars, and are suitable
for diabetics.
Polyols are noncariogenic Polyols are resistant to
fermentation by oral microorganisms and therefore
do not increase the incidence of dental caries (plaque
formation).
Confectionery, baked goods, snack foods
and pet foods
GLYSTAR Performance Systems ofer the fexibility of
glycerin/polyol customized products to take advan-
tage of the functional and physical benefts of several
polyol products.
Mouthfeel/body Polyols contribute mouthfeel,
body and fowability to caramels, marshmallows and
chocolate centers.
Inertness Polyols do not interact with sensitive
colors, actives, vitamins or favors. Because they lack
aldehyde groups like their sugar counterparts, they
also do not undergo Maillard reactions. Polyols in
general are also heat and pH stable, making them an
excellent choice for high temperature applications
where browning is undesirable.
Binding Polyols can serve as binders to suspend
particles in a matrix customized for the best fowabil-
ity, chewiness, frmness and shelf life.
Humectancy Sorbitol and polyglycitols are well-
known for their humectant properties.
Water activity control Polyols and glycerin are
great plasticizers and can be processed to provide the
ideal water activity range for your product.
Taste Polyols have a pleasant, sweet taste similar to
that of sucrose, with varying degrees of cooling efect.
GLYSTAR Performance Systems can be designed to
match the cooling efect desired.
Shelf life Polyols such as sorbitol, polyglycitols
and xylitol are very hygroscopic which enables them
to add and maintain moisture in food products.
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This promotes increased shelf life and crispness. In
addition, since polyols themselves do not promote
microbial growth, they do not contribute to spoilage.
Noncariogenicity As with pharmaceutical applica-
tions, polyols are resistant to fermentation by oral
microorganisms and therefore do not increase the
incidence of dental caries (plaque formation).
Personal care
Body/texture/viscosity Polyols are available in
both liquid and crystalline forms and vary in viscosity
contribution based on molecular weight. Depending
on the formulation, GLYSTAR

Performance Systems
can be designed to address the simultaneous need for
viscosity and texture management, as well as micro-
biological safety.
Freeze point control Polyols typically depress
the freeze point of solutions. GLYSTAR Performance
Systems can be designed to target a freeze point,
depending on formulation.
Humectancy Sorbitol and polyglycitols are well-
known for their humectant properties.
Taste Polyols have a pleasant, sweet taste similar to
that of sucrose, with varying degrees of cooling efect.
GLYSTAR Performance Systems can be designed to
match the cooling efect desired.
Emollience GLYSTAR Performance Systems have a
softening efect on the skin.
Noncariogenicity As with pharmaceutical and food
applications, polyols are resistant to fermentation by
oral microorganisms and therefore do not increase the
incidence of dental caries (plaque formation).
Non-crystallizing forms Some hair care products
when dried on the hair, can fake and give the appear-
ance of dandruf. GLYSTAR Performance Systems
provide plasticity to minimize faking, and impart gloss
to these products.
Non-allergenic In studies done with propylene gly-
col, glycerin, and other humectants, sorbitol has been
shown to be the most agreeable to the skin.
Industrial
Sequestering/chelating Sorbitol has been proven
efective in chelating metal ions in solution. Sorbitol has
also been proven efective as a scavenger of free form-
aldehyde, a byproduct of durable press fabric fnishing.
Adhesive strength maintained Polyols can be
used to maintain the strength and fexibility of animal
glues and adhesives.
Shelf life Polyols such as sorbitol extend the gel
strength and shelf life of paintballs.
Formulating with GLYSTAR Performance
Systems and other specialty sweeteners
from Ingredion Incorporated
Ingredion can help you fnd the exact sweetening or
performance system for your application. Our techni-
cal group has several decades of combined experience
in creating just the right combinations of performance
ingredients to strike that critical balance of form and
functionality in a wide range of food, confectionery,
personal care, industrial and nutritional/pharmaceuti-
cal applications.
The information described above is ofered solely for your consideration, investigation, and independent verifcation. It is up to you to decide whether and how to use
this information. Ingredion Incorporated and its afliates make no warranty about the accuracy or completeness of the information contained above or the suitability of
any of its products for your specifc intended use. Furthermore, all express or implied warranties of noninfringement, merchantability, or ftness for a particular purpose
are hereby disclaimed. Ingredion Incorporated and its afliates assume no responsibility for any liability or damages arising out of or relating to any of the foregoing.
The GLYSTAR, SORBO and INGREDION marks and logos are trademarks of the Ingredion group of companies. All rights reserved. All contents copyright 2014.
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