Sugar alcohol

A sugar alcohol, or polyol, is a compound formed by reducing a sugar’s carbonyl group to an alcohol group. It retains multiple hydroxyl groups, and many sugar alcohols taste sweet.

Monosaccharide: A simple sugar that cannot be hydrolyzed into smaller carbohydrate units. Many sugar alcohols are made by reducing the carbonyl group of a monosaccharide.
Hydrogenation: A chemical reaction that adds hydrogen to a compound, often using a catalyst. Industrial hydrogenation reduces sugar carbonyl groups to make sugar alcohols.
Sugar substitute: A substance used in place of sucrose or other sugars to sweeten food or drink. Many sugar alcohols replace sugar while contributing bulk and texture.
FODMAP: A group of fermentable short-chain carbohydrates that can trigger digestive symptoms in susceptible people. Some sugar alcohols are FODMAPs because they are incompletely absorbed in the small intestine.
Carbonyl group: A functional group consisting of a carbon atom double-bonded to oxygen. Reduction of this group converts a sugar into its corresponding sugar alcohol.
Alditol: A polyhydric alcohol produced by reducing the carbonyl group of an aldose. Alditol names the direct product of reducing an aldose sugar.
Erythritol: A four-carbon sugar alcohol used as a low-calorie sweetener. Its low energy contribution and high digestive tolerance distinguish it among sweeteners.
Osmotic diarrhea: Diarrhea caused when poorly absorbed substances draw water into the intestine. Unabsorbed sugar alcohols can increase intestinal water and loosen stools.
Hydroxyl group: A functional group consisting of an oxygen atom bonded to hydrogen. Multiple hydroxyl groups give sugar alcohols their characteristic polyol structure.
Sorbitol: A six-carbon sugar alcohol also called glucitol, produced by reducing glucose. Sorbitol is a common example of an aldose-derived sugar alcohol.

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