PRODUCTION OF SUGAR ALCOHOLS WITH BIOTECHNOLOGICAL METHODS

Year 2019, Volume: 5 Issue: 2, 47 - 58, 01.10.2019

Elif Çakır

Abstract

Sugar alcohols, which are increasingly used in industries worldwide, are sugar substitutes that are
formed by the reduction of sugars. With its low calorie advantage, they have sweetness, such as
non-carcinogenic, low glycemic index and non–insulin resistance, it strengthens the nutritional
properties in food products and improves product properties in terms of technological properties.
It also has positive contributions to health against the increase of diseases such as obesity and
diabetes. Although these compounds are generally produced by catalytic hydrogenation of sugars
in the industry, they are receiving increasing attention as they can be obtained on a microbial basis.
Several interesting metabolic engineering studies were carried out in recent years to improve the
ability of bacteria and yeast to overproduce xylitol, mannitol, and sorbitol. The aim of this review
is to provide information about sugar alcohols and production using biotechnology.

Keywords

Sugar alcohols, Xylitol, Mannitol, Sorbitol, Biotechnology

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