What Are Sugar Alcohols? A Plain-Language Guide
If you have ever scanned the ingredients list on a sugar-free product, you have almost certainly come across names like isomalt, xylitol, erythritol or maltitol. These are all sugar alcohols - and understanding them is key to making informed choices on a sugar-free, diabetic or low-carb lifestyle.
What Are Sugar Alcohols?
Sugar alcohols - also called polyols - are a family of low-calorie sweeteners that occur naturally in small amounts in some fruits and vegetables, and are also produced commercially for use in sugar-free foods. Despite their name, they contain neither alcohol nor sugar in the traditional sense. The name comes from their chemical structure, which shares characteristics with both sugar molecules and alcohol molecules.
Sugar alcohols are only partially absorbed by the body - unlike regular sugar, which is fully absorbed. This partial absorption gives them their key properties: fewer calories, lower glycemic impact and less effect on blood sugar levels.
How Do Sugar Alcohols Affect Blood Sugar?
Regular sugar (sucrose) has a glycemic index of 65 and is fully converted to glucose in the body. Sugar alcohols vary significantly in their glycemic impact - and which one is used in a product makes a big difference:
✔ Erythritol (GI 0) - almost no blood sugar impact. Nearly all of it is absorbed in the small intestine and excreted via urine without being metabolised
✔ Isomalt (GI 9) - very low blood sugar impact. Zero nett carbs. Used in Caring Candies hard candy and lollipops
✔ Xylitol (GI 7) - very low blood sugar impact. Also tooth-friendly
✔ Powdered maltitol (GI 35) - moderate impact, significantly lower than sugar. Used in Caring Candies no added sugar chocolate
✔ Maltitol syrup (GI 52) - much higher than powdered maltitol and close to regular sugar. Avoid this form in sugar-free products
For a detailed comparison of each sweetener, read our guide: Xylitol, Erythritol, Stevia, Maltitol and Isomalt - How Do They Affect Blood Sugar?
Are Sugar Alcohols Safe for Diabetics?
Yes - most sugar alcohols are safe for diabetics and have been approved by food safety authorities worldwide. They are a far better choice than regular sugar and are preferable to artificial sweeteners like aspartame and saccharin. However the choice of sweetener matters significantly - particularly the distinction between powdered maltitol and maltitol syrup.
Diabetics have been enjoying our isomalt and powdered maltitol-sweetened products safely for over 20 years.
Do Sugar Alcohols Cause Digestive Issues?
Sugar alcohols that are not fully absorbed in the small intestine pass through to the large intestine, where they are fermented by gut bacteria. In large amounts this fermentation can cause bloating, gas and loose stools - which is why most sugar-free products carry an advisory note about excessive consumption.
The good news is that most people tolerate sugar alcohols well at normal serving sizes. Erythritol is the best-tolerated polyol as it is almost entirely absorbed before reaching the large intestine. As a general guideline, limit maltitol-sweetened chocolate to around 25-30g per sitting.
Are Sugar Alcohols Tooth-Friendly?
Unlike regular sugar, most sugar alcohols do not feed the bacteria that cause tooth decay. Xylitol in particular has well-documented dental benefits and is used in sugar-free chewing gum specifically for this reason. Isomalt and erythritol are also tooth-friendly.
Which Sugar Alcohols Does Caring Candies Use?
✔ Isomalt - in our hard candy and lollipop range. GI of 9, zero nett carbs, made with natural colourants
✔ Powdered maltitol - in our no added sugar chocolate range. GI of approximately 35, only 1-3g nett carbs per serving
We never use maltitol syrup, artificial sweeteners or artificial colourants in any of our own-branded products.
Please note: Always consult your doctor or dietitian if you have a medical condition that requires you to carefully manage your carbohydrate intake.