Title: Alternative Sweeteners

324 Le and Mulderrig
Sorbitol and mannitol do not increase the incidence of dental caries, a condition
started and promoted by acid conditions that develop in the mouth after
eating carbohydrates and proteins. Results from pH telemetry tests show that
sorbitol and mannitol do not increase the acidity or lower the pH of the mouth
after ingestion. This means that they will not promote tooth decay. For this reason,
sorbitol and mannitol are used in oral care and pediatric applications. The usefulness
of polyols (e.g., including sorbitol and mannitol) as alternatives to sugars
and as part of a comprehensive program including proper dental hygiene has
been recognized by a numerous authorities, including the American Dental Association.
V. APPLICATIONS
Sorbitol and mannitol are used in the food, confectionery, oral care, and pharmaceutical
industries because of their unique physical and chemical properties. Because
of these properties, sorbitol and mannitol perform certain functions that
are beneficial within the final product. As mentioned previously, sorbitol and
mannitol have different properties from one another because of their different
planar orientations. For this reason, they serve different functions in food and
pharmaceutical products.
A. Sorbitol Applications
1. Chewing Gum
Crystalline sorbitol is widely used as a bulking agent in sugar-free chewing gum.
Crystalline sorbitol does not promote dental caries. It provides sweetness and a
pleasant cooling effect, which are synergistic with other flavoring agents such
as spearmint, peppermint, cinnamon, wintergreen, and fruit flavors. The level of
crystalline sorbitol used in a sugar-free chewing gum is typically between 50–
55% by weight. High-intensity sweeteners such as aspartame and acesulfame
potassium can be used with crystalline sorbitol to improve the sweetness and
flavor release. The size of the crystalline sorbitol granules is very important in
regard to flexibility, chew, cohesion, and smoothness in chewing gum. The particle
size distribution of crystalline sorbitol used in sugar-free chewing gum is
typically 94.5% through the U. S. Standard Testing Sieve Number 40.
The process of making sugar-free chewing gum is basically a blending
operation that uses a horizontal sigma blade mixer. The mixer is equipped with
a circulating water-heated jacket. The temperature of the water is heated to between
50–55°C. Crystalline sorbitol is mixed with the preheated gum base (the
temperature of the gum base is 50–55°C) and the humectant solution until the
mixture is homogenous. The mixing time is typically about 8 to 9 minutes. Gum