syafi's+polyols-beyond+sweet+taste

=__**__**Q&A: POLYOLS-BEYOND SWEET TASTE**__**__=

--> Polyols are sugar alcohols which is categorized as low-digestible carbohydrates having similar in structure to sugar molecules, except for the substitution of a hydroxyl group in place of the aldehyde group found on sugars.
 * 1) What are POLYOLS?**

--> They could easily combine with high-intensity sweeteners in sugar-free chewing gums, candies, frozen desserts and baked goods as they are nonreactive; thus this could contribute mild sweetness, as well as the bulk and texture of sugar in food.
 * 2) How does polyols contribute to taste and flavour in food?**

--> The polyols will absorb the surrounding energy in order to lower the temperature or cool down the solution; thus, this would produces a pleasant cooling effect in the mouth.
 * 3) In what way can polyols give a cooling effect?**

--> Polyols are heat stable, therefore it will not lose its sweetness when heated. Due to the lack of aldehyde group in the polyols' structure, it does not undergo Maillard reaction. If polyols is added into the food as sugar substitute or sweetening agent, it can prevent over-browning and preserve lighter colors during exposure to high temperatures.
 * 4) How does heat stability and Maillard's reaction affect polyols?**

-->The greater the solubility of the polyol, the lower its tendency to form crystals.
 * 5) How can crystallization and solubility interrelated to each other in polyols?**

--> sorbitol
 * 6) Name one type of polyol that can inhibit crystallization in liquid sugar systems.**

--> We can replace all or part of the sugar in the products with low-hygroscopic polyols.
 * 7) How can we improve the shelf life and crispness in baked products like wafers and cookies?**
 * different types of polyols have different degree of hygroscopicity. if we want to maintain or get a desired moisture in certain food for example in nutritional bar, we should replace the sugar with high-hygroscopic polyol like sorbitol.