Included in this category are sorbitol, mannitol, xylitol, maltitol, maltitol syrup, lactitol, isomalt and hydrogenated starch hydrolysates. As a group, sugar alcohols are incompletely absorbed and metabolized and consequently contribute fewer calories than other carbohydrates. Sugar alcohols are found naturally in berries, apples, plums and other foods. They also are produced commercially from carbohydrates such as sucrose, glucose and starch for use in sugar-free candies, cookies and chewing gum. The Oalcohol' designation refers to their chemical structure, but they are in no way related to ethyl or drinking alcohol.
Sugar alcohols are very safe.
Along with adding a sweet taste, sugar alcohols perform a variety of functions such as adding bulk and texture, providing a cooling effect or taste, preventing browning that occurs during heating and retaining moisture in foods. When consumed in excess, some sugar alcohols may produce abdominal gas and discomfort in individuals. As a result, regulations also stipulate that foods containing certain sugar alcohols that are likely to be eaten in amounts that could produce such an effect must be labeled. Sugar and Diabetes Modern nutritional management of diabetes recommends up to 55 to 60 percent of calories from carbohydrates . While complex carbohydrates should comprise the majority of carbohydrates, most endocrinologists and other health experts now agree that sugar can be part of a well-balanced diabetes meal plan.