Thermal Properties of Sweeteners
The growing demand for sugar-free and reduced-calorie foods has increased the importance of modern sweeteners such as maltitol, erythritol, sorbitol, and xylitol. In response to increasing health requirements, regulatory demands, and growing consumer awareness, Differential Scanning Calorimetry (DSC) enables the characterization of typical thermal transitions and provides valuable information for quality control and processing in the food and pharmaceutical industries.
Growing evidence of the adverse health effects
associated with excessive sugar consumption has led to
a continuous increase in the demand for sugar-reduced
and low-calorie foods. As a result, sweeteners and sugar
alcohols have become increasingly important in the food
industry.¹ In addition, sweeteners are incorporated into a
variety of pharmaceutical formulations to improve taste, as
well as to enhance solubility and, consequently,
bioavailability.
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