Sugar Alcohol

Sugar alcohols, also known as polyols, are a type of carbohydrate that are chemically similar to both sugar and alcohol, but they do not contain ethanol. They occur naturally in some fruits and vegetables, but are often manufactured by combining sugars with hydrogen. Examples include sorbitol, xylitol, and erythritol.

Sugar alcohols are commonly used as low-calorie sweeteners in sugar-free and reduced-sugar products like baked goods, candies, and chewing gum. They can also act as humectants, helping foods retain moisture, and as bulking agents, providing texture and volume.

Sugar alcohols are generally recognized as safe (GRAS) by the FDA for use in food. They are incompletely absorbed in the small intestine, which can lead to a laxative effect and digestive discomfort, such as gas and bloating, in some individuals, especially when consumed in large amounts. International bodies like JECFA and EFSA have evaluated sugar alcohols, and their regulatory status is well-established. Evidence does not suggest they cause disease, but digestive side effects are common.