Sugar alcohol

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Table of Contents

Other names for sugar alcohol

Erythritol
Xylitol
Sorbitol
Maltitol
Mannitol

Synopsis of sugar alcohol

Sugar alcohols, also known as polyols, are a category of low-digestible carbohydrate compounds used as sugar substitutes in foods, beverages, and health products. Common examples include xylitol, erythritol, sorbitol, mannitol, maltitol, isomalt, and lactitol. Despite the name, sugar alcohols are neither sugars nor alcohols in the traditional sense—they are hydrogenated forms of carbohydrates, structurally similar to both sugar and alcohol molecules, but they do not contain ethanol.

Sugar alcohols occur naturally in small amounts in fruits and vegetables (e.g., berries, apples, plums), but are typically commercially synthesized for food and pharmaceutical use. They are popular in sugar-free and low-carb products due to their sweetness (ranging from 25% to 100% that of sucrose), lower caloric content, and minimal impact on blood glucose levels.

Unlike sugar, most sugar alcohols are not fully absorbed in the small intestine, which makes them suitable for diabetics and people following low-glycemic or ketogenic diets. Their partial fermentation in the colon can provide mild prebiotic effects, but also may cause gas, bloating, or laxative effects if consumed in excess—especially with sorbitol and maltitol.

Some sugar alcohols, like xylitol, have additional health benefits: xylitol is anticariogenic, meaning it can help prevent dental cavities by inhibiting the growth of oral bacteria like Streptococcus mutans. Erythritol, which is mostly absorbed before reaching the colon, is better tolerated and less likely to cause digestive distress.

Historical Use:
While sugar alcohols were not widely consumed in traditional medicine, their natural sources—fruits, vegetables, and fermented products—have always been part of the human diet. The modern identification and commercial extraction of sugar alcohols began in the 19th and 20th centuries, with xylitol isolated in 1890 and later developed into a commercial sweetener during and after World War II due to sugar shortages.

Xylitol and sorbitol were among the first sugar alcohols used as diabetic-friendly sweeteners, and by the 1970s and 1980s, sugar alcohols were being incorporated into sugar-free chewing gums, candies, lozenges, and oral care products. Their application expanded with the rise of low-carb, keto, and diabetic diets, as well as increased public concern over sugar-related conditions such as obesity, metabolic syndrome, and dental decay.

Sugar alcohol is used for these health conditions

Diabetes (Scientific)
Sugar Cravings (Scientific)
Tooth Decay (Scientific)

sugar alcohol is used to support these body systems

Teeth (Scientific)

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