What are sugar alcohols?
Sugar alcohols – also known as polyols – are neither sugars nor alcohols. They are carbohydrates with a chemical structure that partially resembles sugar and partially resembles alcohol, but they do not contain ethanol (as alcoholic beverages do). They are incompletely absorbed and metabolized by the body and consequently contribute fewer calories.
Some of the more commonly used sugar alcohols include sorbitol, mannitol, xylitol, maltitol, erythritol, and maltitol syrup. They occur naturally in a wide variety of fruits, vegetables, and berries but are also commercially produced from other carbohydrates. Along with adding a sweet taste, they may perform a variety of functions in foods.
Due to their incomplete absorption, sugar alcohols produce a lower glycemic response than sucrose or glucose and therefore may be useful in low carbohydrate diets. Also, sugar alcohols do not contribute to tooth decay.
The primary downside to sugar alcohols is that in high amounts they can cause gastrointestinal (GI) problems, such as abdominal pain, diarrhea, or loose stools. Sorbitol is the most likely to cause these GI effects, but it typically takes around 15 grams. It’s highly unlikely the very small dosages used in the products would cause or contribute to GI distress under normal circumstances. The sugar alcohols used in products are derived from non-GMO sources.
