Which Are The Alcohol Sugars?

Alcohol sugars, or polyols, are derived from fruits, berries and other plant products. They are used to prevent browning, to sweeten and add bulk, and to add moisture and texture to processed foods, especially those that are marketed to people with diabetes or to anyone following a low carbohydrate diet. Polyols are called sugar alcohols because their chemical structure is a partial match to both sugar and alcohol. They also appear in mouthwash and cough syrups.

Mannitol

Pineapples, olives, asparagus, sweet potatoes and carrots all contain mannitol, but most manufacturers extract it from seaweed, according to Yale-New Haven Hospital. While mannitol has fewer calories than sugar, 20g will give most people diarrhea, according to Low Carb Luxury's "Primer on Sugar Alcohols."

Erythritol

Erythritol occurs naturally in pears, melons, grapes, mushrooms, wine, soy sauce and cheese, states Polyols Information Source. Erythritol is one of several polyols whose effectiveness at preventing cavities is currently being examined by the American Dental Association and the Centers for Disease Control and Prevention. The Joint FAO/WHO Expert Committee on Food Additives determined in 1999 that erythritol does not need a limit for acceptable daily intake.

Corn-derived Polyols

Sorbitol and hydrogenated starch hydrolysates are corn-derived polyols. Sorbitol is made from corn syrup, while HSH comes from partially-hydrolized corn, states the Yale-New Haven Hospital Nutrition Advisor. Sorbitol prevents hardening and browning, which makes it a useful sugar substitute in recipes for candies and baked goods, states the Polyols Information Source website. HSH can also be made from wheat and potatoes.

Xylitol

Straw, corncobs, fruit, vegetables, cereals and mushrooms all contain naturally-occurring xylitol. Xylitol was discovered in 1891. It slows Streptococcus mutans bacteria growth, preventing cavity formation, so it is widely used in chewing gum, throat lozenges, cough syrups, children's chewable multivitamins, toothpastes and mouthwashes.

Other Polyols

Isomalt, lactitol, maltitol, galactitol, inositol, ribitol, dithioerythritol, dithiothreitol, and glycerol are other polyols. Isomalt does not absorb water or break down during cooking and baking, according to the Yale-New Haven Hospital Nutrition Advisor. Lactitol works well in ice cream, soft candies and preserves, according to Polyols Information Source. Maltitol makes ice cream and chocolate desserts creamier.