Sugar alcohols are organic compounds that are typically derived from sugars and contain one hydroxyl group attached to each carbon atom. They are white, water-soluble solids that can occur naturally or be produced industrially by hydrogenating sugars. Sugar alcohols are used widely in the food industry as thickeners and sweeteners, often in combination with high-intensity artificial sweeteners, in order to offset their low sweetness. They are absorbed at 50% of the rate of sugars, resulting in less of an effect on blood sugar levels as measured by comparing their effect to sucrose using the glycemic index.
Common sugar alcohols include xylitol, erythritol, sorbitol, maltitol, mannitol, lactitol, isomalt, and hydrogenated starch hydrolysates (HSH) . Sugar alcohols are used as sugar substitutes because they provide fewer calories than regular sugar, are converted to glucose more slowly, require little or no insulin to be metabolized, and do not cause sudden increases in blood sugar. They are often found in products that are labeled “diabetes-friendly” or “keto-friendly” . Sugar alcohols are also used in sugar-free gum and mouthwash because they dont cause cavities and create a cooling sensation when used in large amounts, which works well with mint flavors.
