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A sugar alcohol (also known as a polyol, polyhydric alcohol, or polyalcohol) is a hydrogenated form of carbohydrate, whose carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group. They are commonly used for replacing sucrose in foodstuffs, often in combination with high intensity artificial sweeteners to counter the low sweetness. Some common sugar alcohols are:
(Maltitol and lactitol are not completely hydrogentated compounds - they are a monosaccharide combined with a polyhydric alcohol)
Sugar alcohols as food additives
As a group, the sugar alcohols are not as sweet as sucrose (table sugar), but also they are less caloric than sucrose. Their flavor is similar to that of sucrose, and they can be used to mask the unpleasant aftertastes of some high intensity sweeteners. In addition to their sweetness, some sugar alcohols can produce a noticeable cooling sensation in the mouth when highly concentrated, for instance in sugar-free hard candy ("boiled sweets") or chewing gum. Sugar alcohols are not metabolized by oral bacteria, and so they do not contribute to tooth decay. They do not brown when heated (caramelize).
Sugar alcohols are usually incompletely digested in the intestines by insulin-independent means, resulting in little change in blood glucose. This property makes them popular sweeteners among diabetics and people on low-carbohydrate diets. However, as for many other incompletely digestible substances (such as dietary fiber), overconsumption of sugar alcohols can lead to bloating and diarrhea. With continued use, most people develop a tolerance to sugar alcohols and no longer experience these symptoms. As an exception, erythritol is lost through urine.
The table at right presents the relative sweetness and measured caloric content of the most widely-used sugar alcohols. Although the caloric values differ, EU labeling requirements assign a blanket value of 2.4 kcal/g to all sugar alcohols.
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