what are sugar alcohols

Sugar alcohols, also known as polyhydric alcohols, polyols, alditols, or glycitols, are organic compounds typically derived from sugars. They have a chemical structure with one hydroxyl group (−OH) attached to each carbon atom and are classified as polyols due to the presence of multiple hydroxyl groups. Unlike sugars, which usually exist in ring forms, sugar alcohols are not cyclic but can be dehydrated to form cyclic ethers. Sugar alcohols occur naturally in small amounts in various fruits and vegetables, and they can also be produced industrially by hydrogenating sugars. They are white, water- soluble solids used widely in the food industry as sweeteners and thickeners. Sugar alcohols provide sweetness with fewer calories than regular sugar (sucrose) and do not cause cavities because they do not react with plaque bacteria in the mouth. Chemically, sugar alcohols have a general formula HOCH2(CHOH)nCH2OH and are commonly derived from five- or six-carbon sugars called pentoses and hexoses, respectively. They are less sweet than sugar (ranging from about 25% to 100% sweetness) and are often combined with artificial sweeteners to enhance flavor. Common examples of sugar alcohols include erythritol, xylitol, sorbitol, maltitol, mannitol, lactitol, isomalt, and hydrogenated starch hydrolysates. They are used in various "sugar-free" and "reduced-sugar" products like gum, candies, baked goods, and ice cream. Sugars alcohols are about half to one-third fewer calories than sugar because they are only partially absorbed by the small intestine and are fermented by bacteria in the large intestine. This low digestibility also means that excessive consumption may cause gastrointestinal effects such as gas, bloating, or diarrhea. Importantly, sugar alcohols do not contain ethanol, the type of alcohol found in alcoholic beverages, despite their name indicating "alcohol".