For Sugar Alcohols we have terms and definitions in 3 topics. The topics are Food, Food and Health and Nutrition.

Sugar Alcohols (Food)

Gredients used to add sweet flavors to food. ose often used instead of sugars include sorbitol, mamitol, and xylitol. ny fruits and vegetables contain sugar alcohols naturally. ey’re also found in some sugarless gum, hard candies, jams and jellies. sides adding sweetness, sugar alcohols also add texture, help foods stay moist, prevent browning when food is heated and give a cooling effect to the taste of food. ey supply four calories per gram, but are absorbed slowly and incompletely and thus require little or no insulin for metabolism. ey are not cavity-producing because they are not metabolized by bacteria that produce cavities.

Sugar Alcohols (Food and Health)

Ingredients used to add sweet flavors to food. Those often used instead of sugars include sorbitol, mamitol, and xylitol. Many fruits and vegetables contain sugar alcohols naturally. They’re also found in some sugarless gum, hard candies, jams and jellies. Besides adding sweetness, sugar alcohols also add texture, help foods stay moist, prevent browning when food is heated and give a cooling effect to the taste of food. They supply four calories per gram, but are absorbed slowly and incompletely and thus require little or no insulin for metabolism. They are not cavity-producing because they are not metabolized by bacteria that produce cavities.

Sugar Alcohols (Nutrition)

This group of sweeteners includes Mannitol, Sorbitol and Xylitol. Although found in fruit, they are commercially synthesized and not extracted from natural sources. Sugar alchohols provide a reduced glycemic response (no steep hikes in blood sugar). Sugar alcohols are absorbed slowly, but incompletely. This can cause diarrhea in some people.

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