Poly-Sugar: Modification of Poly(vinyl Alcohol)

This paper describes the attachment of sugar (sucrose) onto low molecular weight poly(vinyl alcohols) (etherification) to produce a new class of synthetic sweetener. Because of its regulated molecular weight, the new sweetener would pass through the digestive tract and be excreted in its original molecular form. We have termed the new class of sweeteners poly-sugar. The etherification of sucrose with poly(vinyl alcohol) can be carried out either in dimethyl sulfoxide or water. We have prepared poly-sugars with varying degrees of etherification (3.4–5.4). Highly etherified products were bitter, but a poly-sugar with a 4.23 degree of etherification was sweet without any bitter aftertaste.