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Sugar Alcohols
Sugar alcohols are chemically alcohols, but are derived from sugar molecules. They include sorbitol, mannitol, xylitol, lactitol, maltitol, and others. They vary in their sweetness, ranging from about half as sweet as sugar to about as sweet.
Sugar alcohols, or polyols, may be used in place of sugar by most people on a low-carbohydrate diet or who have diabetes. Polyols are slowly and incompletely absorbed from the small intestine into the blood. Absorbed polyols are converted to energy by processes that require little or no insulin. Some of the polyol that is not absorbed into the blood is broken down into fatty acids in the large intestine.
Since they are incompletely absorbed by the intestine, over-consumption may produce a laxative effect in some people. They are often used in "sugar free" candies and syrups. They have about half to three-fourths as many calories as sugar. They also do not promote tooth decay.
Although they are much preferable to sugar, low-carb dieters may still wish to avoid them because some people report that sugar alcohols act as "trigger foods," causing carb cravings or binges.
The table below provides a summary of each of the different sugar alcohols currently used in the U.S. as ingredients in food products. Nutrition labels include them as either "Sugar Alcohols" or as the individual name if there is only one used in the ingredients. They are also included in the "Total Carbohydrate" count. The names of individual sugar alcohols are listed in the ingredients on food products.
Hydrogenated Starch
Hydrolysates A mixture of sorbitol, maltitol and hydrogenated oligosaccharides. Depending on the type of HSH desired the maltitol and sorbitol content can be varied, the sweetness of HSH therefore varies from 25 to 50 percent that of sucrose. Suitable for a wide variety of confectionery. Also known as maltitol syrup and hydrogenated glucose syrup. FDA allows the use of a caloric value of 3.0 calories per gram. Permitted for use in many countries, including the U.S.
Isomalt
A disaccharide polyol, approximately 45-65 percent as sweet as sucrose. Can be used in candies, gums, ice cream, jams and jellies, fillings and frostings, beverages and baked products. As a sweetener/bulking agent, it has no off-flavors and works well in combination with other sweeteners. FDA allows the use of a caloric value of 2.0 calories per gram. Permitted for use in many countries, including the U.S.
Lactitol
Sweet-tasting disaccharide polyol derived from lactose. Provides bulk and texture of sucrose with half the calories. Thirty to 40 percent as sweet as sucrose. Potential applications include: baked goods, chewing gum, confections and frostings, frozen dairy desserts and mixes, candy, jams and jellies. FDA allows the use of a caloric value of 2.0 calories per gram. Approved in many countries, including the U.S.
Maltitol
A disaccharide polyol produced by the hydrogenation of maltose. It occurs widely in nature (e.g., in chicory and roasted malt). About 0.9 times as sweet as sucrose with similar sweetness and body. Suitable for many kinds of confectionery, particularly good for candy coating. FDA allows the use of a caloric value of 2.1 calories per gram. Permitted for use in many countries, including the U.S.
Mannitol
A monosaccharide polyol, approximately 0.7 times as sweet as sucrose. Used as a bulking agent in powdered foods and as a dusting agent for chewing gum. Excessive consumption (more than 20 g/day) may have a laxative effect. FDA allows the use of a caloric value of 1.6 calories per gram. Permitted for use in many countries, including the U.S.
Sorbitol
A monosaccharide polyol approximately 0.5-0.7 times as sweet as sucrose. Used in special dietary foods including candies and gums. Excessive consumption (more than 50-80 g/day) may have a laxative effect. FDA allows the use of a caloric value of 2.6 calories per gram. Permitted for use in many countries, including the U.S.
Xylitol
A monosaccharide polyol derived from fruits and vegetables (e.g., lettuce, carrots, strawberries) and from plants and fibrous vegetation. Same sweetness, bulk and caloric value as sucrose. Used in chewing gums, foods such as gum drops and hard candy, and in pharmaceuticals and oral health products. FDA allows the use of a caloric value of 2.4 calories per gram. Permitted for use in many countries, including the U.S.
Sugar alcohols are chemically alcohols, but are derived from sugar molecules. They include sorbitol, mannitol, xylitol, lactitol, maltitol, and others. They vary in their sweetness, ranging from about half as sweet as sugar to about as sweet.
Sugar alcohols, or polyols, may be used in place of sugar by most people on a low-carbohydrate diet or who have diabetes. Polyols are slowly and incompletely absorbed from the small intestine into the blood. Absorbed polyols are converted to energy by processes that require little or no insulin. Some of the polyol that is not absorbed into the blood is broken down into fatty acids in the large intestine.
Since they are incompletely absorbed by the intestine, over-consumption may produce a laxative effect in some people. They are often used in "sugar free" candies and syrups. They have about half to three-fourths as many calories as sugar. They also do not promote tooth decay.
Although they are much preferable to sugar, low-carb dieters may still wish to avoid them because some people report that sugar alcohols act as "trigger foods," causing carb cravings or binges.
The table below provides a summary of each of the different sugar alcohols currently used in the U.S. as ingredients in food products. Nutrition labels include them as either "Sugar Alcohols" or as the individual name if there is only one used in the ingredients. They are also included in the "Total Carbohydrate" count. The names of individual sugar alcohols are listed in the ingredients on food products.
Hydrogenated Starch
Hydrolysates A mixture of sorbitol, maltitol and hydrogenated oligosaccharides. Depending on the type of HSH desired the maltitol and sorbitol content can be varied, the sweetness of HSH therefore varies from 25 to 50 percent that of sucrose. Suitable for a wide variety of confectionery. Also known as maltitol syrup and hydrogenated glucose syrup. FDA allows the use of a caloric value of 3.0 calories per gram. Permitted for use in many countries, including the U.S.
Isomalt
A disaccharide polyol, approximately 45-65 percent as sweet as sucrose. Can be used in candies, gums, ice cream, jams and jellies, fillings and frostings, beverages and baked products. As a sweetener/bulking agent, it has no off-flavors and works well in combination with other sweeteners. FDA allows the use of a caloric value of 2.0 calories per gram. Permitted for use in many countries, including the U.S.
Lactitol
Sweet-tasting disaccharide polyol derived from lactose. Provides bulk and texture of sucrose with half the calories. Thirty to 40 percent as sweet as sucrose. Potential applications include: baked goods, chewing gum, confections and frostings, frozen dairy desserts and mixes, candy, jams and jellies. FDA allows the use of a caloric value of 2.0 calories per gram. Approved in many countries, including the U.S.
Maltitol
A disaccharide polyol produced by the hydrogenation of maltose. It occurs widely in nature (e.g., in chicory and roasted malt). About 0.9 times as sweet as sucrose with similar sweetness and body. Suitable for many kinds of confectionery, particularly good for candy coating. FDA allows the use of a caloric value of 2.1 calories per gram. Permitted for use in many countries, including the U.S.
Mannitol
A monosaccharide polyol, approximately 0.7 times as sweet as sucrose. Used as a bulking agent in powdered foods and as a dusting agent for chewing gum. Excessive consumption (more than 20 g/day) may have a laxative effect. FDA allows the use of a caloric value of 1.6 calories per gram. Permitted for use in many countries, including the U.S.
Sorbitol
A monosaccharide polyol approximately 0.5-0.7 times as sweet as sucrose. Used in special dietary foods including candies and gums. Excessive consumption (more than 50-80 g/day) may have a laxative effect. FDA allows the use of a caloric value of 2.6 calories per gram. Permitted for use in many countries, including the U.S.
Xylitol
A monosaccharide polyol derived from fruits and vegetables (e.g., lettuce, carrots, strawberries) and from plants and fibrous vegetation. Same sweetness, bulk and caloric value as sucrose. Used in chewing gums, foods such as gum drops and hard candy, and in pharmaceuticals and oral health products. FDA allows the use of a caloric value of 2.4 calories per gram. Permitted for use in many countries, including the U.S.
