Sugar alcohols (or polyols)

Sugar alcohols (or polyols) are found in nature (e.g. in fruits) and are prepared commercially. They are a chemically reduced form of mono- or disaccharides. Sugar alcohols are used in large quantities by the food industry as sweeteners. One of the advantages of sugar alcohols over sucrose is that they are not digested by bacteria in the mouth and therefore do not cause caries. Furthermore, sugar alcohols are not digested or absorbed in the small intestine, but are fermented by the large gut micro flora. As a consequence, sugar alcohols contribute less energy than sucrose. A disadvantage is that a high intake of sugar alcohols (50 grams or more at one time) can lead to laxative effects.