Polyols have a wide variety of functional and processing characteristics that make them suitable for many different applications.
Tablets (sugar free)
Gum (sugar free)
Candy (sugar free, reduced-calorie)
Jellies, jams (reduced sugar, low calorie)
Cookies, sponge cake, bread (less colour, longer shelf-life)
Ice cream (reduced calorie, improvement of sweet flavour profile)
Supplements, capsules (diluents, plasticizer)
Cereal bars (reduced calorie, non-Maillard reaction)
Soft drinks (reduced calorie, anti-browning, acid & heat resistant)
Coffee (reduced calorie, preventing flavour deterioration)
Jerky (Polishing effect, moisturizing)
Energy drinks (to prevent browning, acid & heat resistant)
Syrups (prevent browning, ?safe for diabetes)
Injection fluid (nutrition)
Facial creams (moisturizing)
Oral Care Products (Less or No Sugar)
Reduction of obesity and lifestyle diseases such as diabetes and metabolic syndrome, improved oral health to combat tooth decay and a general reduction of added sugars in our diet are all areas where Polyols can offer support and is leading to increased demand. Sugar free Gum and Candy are two of the most straightforward areas in which consumers can introduce changes in their dietary behaviour.
Many food products have relatively short shelf life's and by utilising the stability, non fermentability and moisture balancing characteristics of Polyols, a diverse range of products can be improved.
In Japan in order to suit Japanese preferences for quaility, taste and texture a diverse variety of functional beverages and drinks containing a varied combination of ingredients have been launched. Therefore, using traditional sugars (fructose corn syrup and sugar) alone it is impossible to resolve all formulation issues. In Japan, Polyols are classified as natural sweeteners, and because they are heat and acid-resistant and have excellent processing characteristics and are non-Maillard reacting, they can give a sense of balance and body, whilst coordinating sweet and more acidic drinks wherein they are used for the purpose of preventing browning and improving stability in hot beverages.
Stability in pharmaceutical preparations is the most important role of an excipient. Polyols are widely used as excipients in pharmaceutical tablets and syrups, especially where the products contain amino acids and therefore Polyols non Maillard reacting nature adds most value. Polyols are widely used in orally disintegrating tablets where the sugar free nature of the sweetener is a valuable weapon against tooth decay and the sweetness of the excipient has a taste masking effect on the potentially bitter or unpleasant tasting active compounds (such as certain classes of vitamin.) Metabolism of Polyols do not stimulate the secretion of insulin so the patient's blood sugar level is not disturbed which makes their use very suitable as pharmaceutical excipients and sweeteners for diabetics or for any patient in which diabetic status is not known
The KP range (bonding agent, an agent for film coating)
The KP coating range are a family of processing aids developed to provide a new type of pharmaceutical powder processing technique based on our years of experience with Polyols .
The multifunctional range works as a processing aid and can increase the speed, quality and
robustness of the final product coating.
|Binder for sugar||Powder coating KP-1, 2,4|
|Binder for granulation||KP-12 powder coating|
|Film coating formulation||Powder coating KP-F1|