Refined sugar is commonly used in the production of confectionery and beverages. However, when consumed in excess, it can cause tooth decay, weaken the body’s immune response, and increase the risk of obesity, diabetes, and cardiovascular diseases. Consequently, many countries around the world - such as the United States, China, and Japan - have conducted research and developed new-generation sweeteners to address the shortcomings of refined sugar.

In alignment with this trend, since 2004, a research group led by Dr. Nguyễn Thị Minh Hạnh, Head of the Department of Sugar and Starch, has developed technological processes for the production and purification of functional sweeteners such as maltooligosaccharide, β-glucan, and xylitol. Produced through the enzymatic hydrolysis of cassava starch using alpha-amylase, maltooligosaccharide reduces sweetness without affecting the inherent flavors of confectionery and beverages. It has a laxative effect, is slowly absorbed into the bloodstream, and helps maintain stable blood sugar levels over an extended period. Additionally, it enhances physical endurance and work capacity.

Maltooligosaccharide has been pilot-produced on an industrial scale at Minh Dương Food Joint Stock Company (Hà Tây), with a batch capacity of 2,500 kg. The product has been used as a sugar substitute in cake production at Hải Hà Confectionery Company, Kỳ Lân Ice Cream, Hoàng Anh Cocoa Company, and others. The estimated cost of 1 kg of maltooligosaccharide is VND 8,820, which is lower than that of refined sugar (approximately VND 12,000).

Unlike maltooligosaccharide, xylitol possesses a sweetness comparable to that of cane sugar. Its cooling sensation when dissolved makes it especially appealing for use in confectionery and beverages. Furthermore, xylitol is a viable sugar substitute for diabetic patients. It is also added to mouthwash, chewing gum, and toothpaste due to its ability to inhibit the growth of certain microorganisms, thereby preventing tooth decay.

According to Dr. Vũ Nguyên Thành, to produce xylitol, researchers hydrolyze corn cobs to obtain a xylose-rich solution. After removing toxic substances, yeast strains isolated from soil and fruit samples in Vietnam are used to convert xylose into xylitol. Moreover, the research team has developed a process for extracting β-glucan from a mutant strain of Saccharomyces cerevisiae. This mutant strain was obtained by inducing mutations in wild yeast isolated from beer yeast residue. The resulting compound has been shown to restore peripheral white blood cell counts in animals with radiation-induced immunodeficiency.

According to Dr. Hạnh, the Vietnam Institute of Food Industry has signed a production cooperation agreement with the 103 Military Hospital for the pharmaceutical application of β-glucan.