British Journal of Nutrition

Research Article

Polyols in confectionery: the route to sugar-free, reduced sugar and reduced calorie confectionery

Albert Zumbéa1, Adam Leea1 and David Storeya1 c1

a1 Nutritional Biosciences Unit, Division of Biological Sciences, School of Environment and Life Sciences, The University of Salford, Greater Manchester, M5 4WT, UK


Polyol-containing confectionery offers considerable advantages over traditional sucrose-based confectionery in terms of reduced energy content and reduced cariogenicity. However, over-consumption of polyol confectionery may lead to gastrointestinal symptoms in some individuals. Rather than consider this as a distinct disadvantage to the consumer, this article discusses how careful consideration of the physico-chemical properties of polyols and advances in product development and formulation can provide suitable polyol-based products for the consumer. Furthermore, food legislation and ingredient pricing issues are just some of the factors that must be taken into account when designing new polyol-containing products if their functional benefits and good product quality are to be delivered to the consumer.


c1 * Corresponding author: D. M.Storey, fax 0161 295 5210, email