What are Sugar Alcohols

Sugar Alcohols

The common sugar alcohols – sorbitol, mannitol, maltitol, erythritol, and hydrogenated starch hydrolysates – are manufactured from cornstarch. Xylitol, another common sugar alcohol, is manufactured from such sources as corn cobs, sugar cane bagasse (stalk residue remaining after sugar extraction), or birch wood waste. Isomalt and lactitol are becoming more common and are manufactured from sucrose and whey, respectively. Isomalt and lactitol are commonly called bulk sweeteners because their sizes are nearly the same as sugar.

• What is sorbitol?
• What is mannitol?
• What is maltitol?
• What is hydrogenated starch hydrolysate?
• What is erythritol?
• What is xylitol?
• What is isomalt?
• What is lactitol?

Sugar alcohols are sometimes referred to as polyols, a generic term that represents a family of different products, not a unique single ingredient.

What is sorbitol?

Although small amounts of sorbitol are present is some fruits, the commercial source of sorbitol is the dextrose (glucose) produced from cornstarch.
While another name for sorbitol is glucitol (resembling glucose), sorbitol is the term used by the food industry.
Sorbitol is about 60% as sweet as sucrose, and is considered to have 2.6 calories per gram. The Food and Drug Administration concurs with this caloric value.
Sorbitol is used in hard and soft candies, flavored jam and jelly spreads, baked goods and baking mixes, chewing gum and cough drops. The maximum amount of sorbitol permitted in each of these products is regulated by FDA.

What is mannitol?

Mannitol is widespread in nature, being present in the fruit, leaves and other parts of various plants. Strawberries, celery, onions, pumpkins and mushrooms are particularly good sources.
Commercially, mannitol is manufactured from fructose. Today, the source of fructose is cornstarch. Prior to the commercialization of starch hydrolysis, mannitol was produced from the fructose component of invert sugar. During hydrogenation (hydrogen addition), the fructose molecule rearranges to the sugar mannose. That is why this sugar alcohol is called mannitol.
Mannitol is about 60% as sweet as sucrose, and is considered to have 1.6 calories per gram. The Food and Drug Administration concurs with this caloric value.
While its principal use is pharmaceutical applications, FDA regulations require that any mannitol-containing foods whose consumption would add 20 grams (less than 3/4 of an ounce) of mannitol to a person’s diet must be labeled with the statement, “Excess consumption may have a laxative effect.”
Mannitol is used in hard and soft candies, flavored jam and jelly spreads, confections and frostings, chewing gum and cough drops. The maximum amount of mannitol permitted in each of these products is regulated by FDA.

What is maltitol?

Maltitol is manufactured by hydrogenating maltose, the glucose-glucose disaccharide (two sugars) derived from cornstarch. The use of maltitol in food is approved in most countries including Canada, Europe, Australia, New Zealand and Japan.
Maltitol is about 90% as sweet as sugar. This feature makes it attractive to the food manufacturer as a one-for-one replacement of sugar.

What is hydrogenated starch hydrolysate?

The singular term “hydrogenated starch hydrolysate” is applied to a family of polyol products.
Hydrogenated starch hydrolysates (HSH) are produced by the partial hydrolysis of starch – corn being the most prominent – and the subsequent hydrogenation the various starch fragments (dextrins). In practice, “hydrogenated starch hydrolysate” is used to describe products that contain more hydrogenated dextrins than sorbitol or maltitol.
This expansive term “hydrogenated starch hydrolysate” does not identify the primary polyol used in the food. However, if a HSH contains 50% or more sorbitol, for example, it can be labeled as “sorbitol syrup.” The same would also be true for the labeling of “maltitol syrup.”
Hydrogenated starch hydrolysates are 20% to 50% as sweet as sugar. HSH sweetness depends on its particular composition. For example, a HSH containing more maltitol would be sweeter than one containing more sorbitol.

What is erythritol?
Erythritol is the newest sugar alcohol to be manufactured from cornstarch. Unlike sorbitol, maltitol or hydrogenated starch hydrolysates, erythritol is produced by a fermentation process.
Erythritol is approximately 70% as sweet as sucrose, supplies about two-tenths of a calorie per gram, and has a mild cooling effect in the mouth. Erythritol is used mainly confectionery and baked products, chewing gum and some beverages.

What is xylitol?

Xylitol has approximately the same sweetness as sugar. Xylitol provides the greatest cooling effect of any of the sugar alcohols. Xylitol has a pronounced mint flavor. These characteristics make xylitol the polyol of choice for sugar-free chewing gums, candies and chewable vitamins.

What is isomalt?

Isomalt is manufactured from sugar. The original glucose – fructose bond remains intact. The fructose portion of sugar is converted to equal amounts of sorbitol and mannitol. The glucose portion is unchanged. Thus, isomalt is a mixture of two disaccharides, glucose-sorbitol and glucose-mannitol.
Isomalt is about half as sweet as sugar and, unlike most polyols, produces no cooling effect in the mouth. Isomalt is considered to have 2 calories per gram.
Because the original glucose – fructose bond remains, isomalt can be heated with no loss of sweetness or change in texture. While isomalt can provide nearly the bulk that sugar gives, baked products containing isomalt tend to be crispier and do not brown the same when heated.

What is lactitol?

Lactitol is manufactured from whey, the lactose (milk sugar) rich by-product of cheese making and processed dairy foods. Lactitol is slightly less than half as sweet as sugar and is considered to have 2 calories per gram.
Used  for chewing gum, hard and soft candies, and frozen dairy desserts.
Lactitol is used in a wide range of reduced-sugar or sugar-free foods, from baked goods and frozen dairy desserts to candies, chocolate confections and preserves. Lactitol is often mixed with artificial sweeteners.

Sorbitol - Its uses and other effects

Sorbitol is an artificial sweetener that has 1/3 fewer calories than sugar.
Used for sweetening food and drink.
It has several cosmetic and medical applications and is added to oral health products.
Naturally it is found in pears, peaches, apples, prunes, seaweed, and some berries.

This sweetener is actually a sugar alcohol that is also known as glucitol. It is a white powder or liquid that is sweet in taste and odorless.
It is very slow to metabolize in the body, which lessens the chance of increased levels of insulin. This makes sorbitol a good sweetener for diabetics.

Sorbitol is one of the most familiar sugar substitutes and is a frequent addition to diet foods. Low calorie candies, ice cream, baked goods, and chewing gum are commonly made with this sweetener. Foods made with this ingredient stay fresh and moist longer than those made with most other nutritive sweeteners.
A small amount added to peanut butter improves spreadability and keeps it from becoming dry and crumbly. It is also added to shredded coconut to keep the flakes moist.

Cosmetic products are often thickened with sorbitol. It may be added to chewing tobacco to improve the flavor and to cigarettes to keep the tobacco inside from breaking down and crumbling.
Mouthwashes and toothpastes are made more transparent and pleasant tasting with the addition of this sugar alcohol, as are cough drops and syrups.
Hair gels and shampoos also frequently contain sorbitol.

Laxatives are sometimes made with sorbitol
It is also used as an irrigation solution during urinary and prostrate surgeries to prevent infection and is administered by injection.
Sorbitol can be combined with Kayexalate to eliminate excess potassium from the body when medically necessary.

Though safe in small to moderate amounts, the substance does have some harmful side effects when too much is consumed. They include dry mouth, excessive thirst, dehydration, and edema. When larger amounts are ingested, it can cause abdominal cramps, diarrhea, and bloating. Less commonly, it may cause dizziness and irritability. Those with gastrointestinal problems such as irritable bowel syndrome should not use any product containing sorbitol.