Title: Alternative Sweeteners

338 Olinger and Pepper
than sucrose (2). Combinations of xylitol and other polyols, such as sorbitol,
create significant sweetness synergisms.
B. The Cooling Effect
The heats of solution of crystalline polyols and sucrose are shown in Fig. 2. The
loss of heat when dissolving polyols in water is much greater than with sucrose.
Crystalline xylitol provides a significant cooling effect. This interesting organoleptic
property is most notable in sugar-free chewing gum, compressed candies,
and chewable vitamins. The cooling effect enhances mint flavor perception, and
the presence of xylitol contributes a refreshing coolness.
A cooling effect is obviously not perceived from products in which xylitol
is already dissolved (e.g., toothpaste, mouth rinse) or in which it exists in an
amorphous form (jellies; boiled, transparent candies).
C. Solubility of Polyols
The solubility of a bulk sweetener has a critical impact on the mouthfeel and
texture of the final product. Bulk sweetener solubility also affects the release or
onset of flavor and sweetness perception and the release and bioavailability of
the active ingredients of pharmaceuticals. Table 2 shows the solubility of selected
polyols at 20°C. The solubility of xylitol is 2% higher than sucrose at body temperature.
Figure 2 Cooling effect of polyols.