Sugar alcohols are a type of carbohydrate that serve as a bridge between sugar molecules and alcohol molecules. Despite their name, these compounds do not contain ethanol, the alcohol found in beverages. They occur naturally in various fruits and vegetables, but are also commercially produced as sweeteners in processed foods. Various names denote specific characteristics or contexts, and this article clarifies these terms.
Scientific and Chemical Classifications
From a scientific perspective, sugar alcohols are most accurately classified as polyols. The term “polyol” refers to organic compounds with multiple hydroxyl (-OH) groups attached to a carbon chain. This chemical structure gives them unique properties. While “sugar alcohol” is a common designation, “polyol” is the precise chemical class.
Another chemical descriptor for sugar alcohols is “hydrogenated carbohydrates.” This name arises from their industrial production process, where sugars are converted into sugar alcohols through hydrogenation. During this process, an aldehyde or ketone group within a sugar molecule is reduced to a hydroxyl group. This transformation results in water-soluble solids, often used as sweeteners and thickeners in food products.
Common Individual Sugar Alcohols
- Xylitol is a well-known example, often found in sugar-free chewing gum and toothpaste due to its dental health benefits and sweetness comparable to table sugar.
- Erythritol is another popular sugar alcohol, recognized for its mild taste, minimal caloric content, and good digestive tolerance, appearing naturally in some fruits.
- Sorbitol, also sometimes called glucitol, occurs naturally in fruits and is widely used in sugar-free candies and chewing gums.
- Mannitol is found in various plants and is utilized not only as a sweetener but also in medical applications as a diuretic.
- Maltitol is commonly incorporated into sugar-free chocolates and baked goods, as its properties closely resemble those of sucrose.
- Isomalt, derived from sugar, is often used in hard candies.
Contexts for Different Names
The choice of name for sugar alcohols often depends on the specific context, ranging from scientific discourse to consumer product labeling. In academic and research settings, “polyol” is the preferred term due to its chemical precision and broader application in organic chemistry. This allows for clear classification based on molecular structure.
For regulatory and food labeling purposes, both “sugar alcohols” and “polyols” appear on Nutrition Facts panels. Food manufacturers must declare sugar alcohol content if claims about sugar or sugar alcohols are made. If a product contains only one type of sugar alcohol, its specific name, such as xylitol or sorbitol, may be listed; otherwise, the general term “sugar alcohol” is used.
In consumer and marketing contexts, specific names of sugar alcohols are often highlighted to emphasize particular product benefits. For instance, brands might prominently feature “xylitol” on packaging to convey dental health advantages. This differentiates products and informs consumers about the specific sweetener.