Sugar alcohol

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Sugar alcohols (also called polyhydric alcohols, polyalcohols, alditols or glycitols) are organic compounds, typically derived from sugars, that comprise a class of polyols. They are white, water-soluble solids that can occur naturally or be produced industrially from sugars. They are used widely in the food industry as thickeners and sweeteners. In commercial foodstuffs, sugar alcohols are commonly used in place of table sugar (sucrose), often in combination with high intensity artificial sweeteners to counter the low sweetness. Xylitol and sorbitol are popular sugar alcohols in commercial foods.

Video Sugar alcohol

Production and chemical structure

Sugar alcohols have the general formula HOCH₂(CHOH)_nCH₂OH. In contrast, sugars have two fewer hydrogen atoms, for example HOCH₂(CHOH)_nCHO or HOCH₂(CHOH)_n-1C(O)CH₂OH. The sugar alcohols differ in chain length. Most have five- or six-carbon chains, because they are derived from pentoses (five-carbon sugars) and hexoses (six-carbon sugars), respectively. They have one OH group attached to each carbon. They are further differentiated by the relative orientation (stereochemistry) of these OH groups. Unlike sugars, which tend to exist as rings, sugar alcohols do not. They can however be dehydrated to give cyclic ethers, e.g. sorbitol can be dehydrated to isosorbide.

Sugar alcohols occur naturally and at one time, mannitol was obtained from natural sources. Today, they are often obtained by hydrogenation of sugars, using Raney nickel catalysts. The conversion of glucose and mannose to sorbitol and mannitol is given:

HOCH₂CH(OH)CH(OH)CH(OH)CH(OH)CHO + H₂ -> HOCH₂CH(OH)CH(OH)CH(OH)CH(OH)CHHOH

More than a million tons of sorbitol are produced in this way annually. Xylitol and lacticol are obtained similarly. Erythritol on the other hand is obtained by fermentation of glucose and sucrose.

Maps Sugar alcohol

Health effects

Sugar alcohols do not contribute to tooth decay. Studies have shown xylitol to be a deterrent to tooth decay.

Food containing xylitol increased bone density in rat studies, these results have generated interest in the sugar alcohol that would examine if it could be a human treatment for osteoporosis.

Consumption of sugar alcohols affects blood sugar levels, although less than does sucrose. Sugar alcohols, with the exception of erythritol, may also cause bloating and diarrhea when consumed in excessive amounts.

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Common sugar alcohols

Both disaccharides and monosaccharides can form sugar alcohols; however, sugar alcohols derived from disaccharides (e.g. maltitol and lactitol) are not entirely hydrogenated because only one aldehyde group is available for reduction.

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Sugar alcohols as food additives

As a group, sugar alcohols are not as sweet as sucrose, and they have slightly less food energy than sucrose. Their flavor is like sucrose, and they can be used to mask the unpleasant aftertastes of some high intensity sweeteners. Sugar alcohols are not metabolized by oral bacteria, and so they do not contribute to tooth decay. They do not brown or caramelize when heated.

Sugar alcohols exhibit the property of mouth cooling, since they absorb energy when they dissolve..

In addition to their sweetness, some sugar alcohols can produce a noticeable cooling sensation in the mouth when highly concentrated, for instance in sugar-free hard candy or chewing gum. This happens, for example, with the crystalline phase of sorbitol, erythritol, xylitol, mannitol, lactitol and maltitol. The cooling sensation is due to the dissolution of the sugar alcohol being an endothermic (heat-absorbing) reaction, one with a strong heat of solution.

Sugar alcohols are usually incompletely absorbed into the blood stream from the small intestine which generally results in a smaller change in blood glucose than "regular" sugar (sucrose). This property makes them popular sweeteners among diabetics and people on low-carbohydrate diets. However, like many other incompletely digestible substances, overconsumption of sugar alcohols can lead to bloating, diarrhea and flatulence because they are not absorbed in the small intestine. Some individuals experience such symptoms even in a single-serving quantity. With continued use, most people develop a degree of tolerance to sugar alcohols and no longer experience these symptoms. As an exception, erythritol is actually absorbed in the small intestine and excreted unchanged through urine, so it contributes no calories even though it is rather sweet.

The table above presents the relative sweetness and food energy of the most widely used sugar alcohols. Despite the variance in food energy content of sugar alcohols, EU labeling requirements assign a blanket value of 2.4 kcal/g to all sugar alcohols.

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See also

• Sugar substitute

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References

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External links

• "The Other 26 Sweeteners". The Sugar Association, Inc. Retrieved 2015-06-03. 
• Sugar Alcohol Fact Sheet - An International Food Information Council publication

Source of the article : Wikipedia