Feuchthaltende Glykole und Polyole — pflanzliches Glycerin, Propylenglykol, Mannit und Lactit — plus Glycerinester-Emulgatoren für Feuchtesteuerung, Senkung der Wasseraktivität und Emulgierung in Lebensmittel- und Getränkesystemen.
Glykole und Polyole sind mehrwertige Alkohole, die über mehrere Hydroxylgruppen Wasser binden. In food and beverage formulation they do two jobs: humectants such as glycerin and propylene glycol lower water activity to control texture and shelf stability, and bulk polyols such as mannitol and lactitol add sugar-free body and crystallization control. Glyceryl-ester emulsifiers sit in the same family and stabilize oil-and-water systems. Match the grade to the application; humectant and emulsifier roles are not interchangeable.
Glycerin (glycerol) is the workhorse humectant: it binds water strongly and is widely used in bars, fondants and baked goods. The trade-off is honest — glycerin contributes sweetness and viscosity, so where a neutral carrier is wanted, propylene glycol is the alternative for dissolving and carrying flavors and colors. Specify glycerin where moisture retention is the priority and propylene glycol where flavor carriage and a low-sweetness profile matter. Confirm permitted use levels for your jurisdiction.
Bulk polyols give reduced-sugar texture. Mannitol has low hygroscopicity, which keeps coatings and dustings dry, while lactitol provides bulk and mouthfeel in reduced-sugar systems. The glyceryl esters — monostearate, monooleate, monococoate — function as emulsifiers and crumb softeners rather than humectants. For a sugar-reduced confection, pair a bulk polyol for body with a small humectant addition for moisture, and choose the emulsifier by its required HLB and melting behavior.
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