Polyols – what are they?

Let’s „digest” the basis of this subject...

Polyols are also called natural sugar alcohols and are group of reduced-calorie, low-digestible and
low-glycemic carbohydrates which provide the taste and the texture of sugar. Their calories’ content
is half of the one that sugar is providing( 2-2,5 cal/g comparing with 4cal/g for sugar). Their structure
is similar to sugars’ structure, the only difference is the substition of a hydroxyl group in place of a
ketone or aldehyde group, that we can find in sugars. This substitution is the reason why polyols are
also called „sugar alcohols” , but they are neither alcohols, nor sugars. The most famous polyols are:
erythritol, xylitol, sorbitol and maltitol.

Due to the fact that they have a different structure, polyols are incompletely digested and absorbed
by our body. The part of the polyols that are absorbed, further are metabolizes or excreted via the
urine, but the most part of the polyol reaches the large intestine where this unabsorbed part is
metabolized by bacteria. The metabolised products are short-chain fatty acids and gases. This is the
reason why some people may develop some gastrointestinal reactions, which are similar to the
effects of other high-fiber foods; but these it is not a fact to worry about! Usually these effects are
mild and temporary or may not occur at all.

The advantages of polyols:

 They produce a lower glycemic response comparing with fully fermentable carbohydrates
 Their absorbtions is slower and incomplete, so they will provide a smaller amount and a
more slowly available suply of glucose
 They produce a lower blood glucose response => low increase of the glycemia and low
secretion of insulin. In conclusion, they can be used also in the diabetics’ diet.
 They don’t promote tooth decay; polyols are a poor source of energy for the microorganisms
in the mouth.

The disadvantages of polyols:

 They can’t be dissolved in water, so they have to be associated with a fat molecule; a lot of
the „light” products which contain polyols provide a similar amount of calories as the original
products due to the presence of lipids, not because of the sugar.
 An excess consumption of polyols( more than 50g/day) may cause diarrhea or fullness.

In conclusion, as the request for lower-calorie and reduced-sugar products grows, polyols seem to be
a useful tool and can be used in the context for an overall healthy way of eating. We can mantain
many of the product’s characteristics and functionality, only by replacing with polyols a part or all of
the sugar in a product. What consumers should remember is that a food is not automatically low-
carbohydrate, low-calorie and with a low glycemic response just because it is made with polyols; we
should always have in mind that food is a mixture of carbohydrate source, along with other
micronutrients(protein, fat) and the macronutrient content affects the glycemic load.