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Revisión del 15:30 31 jul 2009
Los polialcoholes (denominados también como azúcares alcohólicos) se caracterizan por ser una familia de compuestos químicos orgánicos con sabor dulce. Estos compuestos químicamente se consideran carbohidratos hidrogenados cuyo grupo carbonilo (aldehido, cetona, azúcar reductor) ha sido reducido a un grupo hidroxilo primario o secundario (es decir a un alcohol). Los azúcares alcohólicos poseen la fórmula general H(HCHO)n+1H, mientras que los azúcares tienen H(HCHO)nHCO. Se emplean en numerosas aplicaciones alimentarias como edulcorantes en substitución del azúcar (sucrosa). Los polialcoholes poseen contenidos calóricos muy bajos y su poca fermentabiliad hace que no contribuyan a los ataques de caries, es por esta razón por la que se encuentran en chicles, pastas dentifricas, etc.
Polialcoholes más comunes
- Glycol (2-carbon)
- Glicerol (3-carbón)
- Erithritol (4-carbón)
- Threitol ( " )
Aditivos alimentarios
| Nombre | Dulzura | Contenido calórico (kcal/g) |
Dulzura por contenido calórico |
|---|---|---|---|
| Arabitol | 0.7 | 0.2 | 3.5 |
| Erithritol | 0.812 | 0.213 | 3.498 |
| Glicerol | 0.6 | 4.3 | 0.14 |
| HSH | 0.4–0.9 | 3.0 | 0.13–0.3 |
| Isomalt | 0.5 | 2.0 | 0.25 |
| Lactitol | 0.4 | 2.0 | 0.2 |
| Maltitol | 0.9 | 2.1 | 0.43 |
| Mannitol | 0.5 | 1.6 | 0.31 |
| Sorbitol | 0.6 | 2.6 | 0.23 |
| Xilitol | 1.0 | 2.4 | 0.42 |
| Compara con: Sucrosa |
1.0 | 4.0 | 0.25 |
Como grupo de edulcorantes, este tipo de azúcares no posee una dulzura tan grande como la sucrosa, and they contain fewer calories than sucrose. Their flavor is like sucrose, and they can be used to mask the unpleasant aftertastes of some high intensity sweeteners. Sugar alcohols are not metabolized by oral bacteria, and so they do not contribute to tooth decay.[cita requerida] They do not brown or caramelize when heated.
In addition to their sweetness, some sugar alcohols can produce a noticeable cooling sensation in the mouth when highly concentrated, for instance in sugar-free hard candy or chewing gum. This happens, for example, with the crystalline phase of sorbitol, erythritol, xylitol, mannitol, lactitol and maltitol. The cooling sensation is due to the dissolving of the sugar alcohol being an endothermic (heat-absorbing) reaction, one with a strong heat of solution. [1]
Los azúcares alcohólicos se absorben de forma incompleta en el torrente sanguíneo procedente del intestino delgado, lo que provoca unos cambios mínimos de glucosa en sangre, o por lo menos lo hace en menor escala que in blood glucose than "regular" sugar (sucrose). change in blood glucose than "regular" sugar (sucrose). This property makes them popular sweeteners among diabetics and people on low-carbohydrate diets. However, like many other incompletely digestible substances, overconsumption of sugar alcohols can lead to bloating, diarrhea and flatulence because they are not absorbed in the small intestine. Some individuals experience such symptoms even in a single-serving quantity. With continued use, most people develop a degree of tolerance to sugar alcohols and no longer experience these symptoms. As an exception, erythritol is actually absorbed in the small intestine and excreted unchanged through urine, so it has no side effects at typical levels of consumption.
The table to the right presents the relative sweetness and measured caloric content of the most widely-used sugar alcohols. Despite the variance in caloric content of sugar alcohols, EU labeling requirements assign a blanket value of 2.4 kcal/g to all sugar alcohols.
People who have undergone gastric bypass surgery, specifically Roux-en-Y (RGB), should be careful not to eat too many sugar alcohols as doing so, with the exception of Erythritol, can lead to "dumping".[cita requerida]
referencias
- ↑ Cammenga, HK; LO Figura, B Zielasko (1996). «Thermal behaviour of some sugar alcohols». Journal of thermal analysis 47 (2): 427-434. doi:10.1007/BF01983984.