Polyols, Sugar Alcohols

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Sugar alcohols are commonly used to replace the volume or bulk of sugar, with less calories. Because sugar alcohols tend to have a lower sweetening power than sugar they are often used in combination with high intensity sweeteners. In addition to their sweetness, some sugar alcohols such as Erythritol and Xylitol can produce a noticeable cooling sensation in the mouth, which is very useful , for instance, in sugar-free hard candy or chewing gum. Sugar alcohols are not metabolized by oral bacteria, and as such do not contribute to tooth decay. They are also popular sweeteners among diabetics since they are usually incompletely absorbed into the blood stream from the small intestines producing a smaller change in blood glucose than “regular” sugar. For this purpose, sugar alcohols are sometimes referred to as Low-digestible carbohydrates (LDC). In The United States and Europe approved polyols include Erythritol, Isomalt, Lactitol, Maltitol, Mannitol, Sorbitol and Xylitol. The Ingredient House offers a wide range of polyols and has significant experience in this area.