Sugar substitutes

Sugar substitutes (polyols) are sugar-free sweeteners. They are carbohydrates yet they are not sugars. Polyols are used mostly in confectionery, food, oral care, pharmaceutical, and industrial applications.

The most widely used sugar substitutes are:

• erythritol
• isomalt
• lactitol
• maltitol
• mannitol
• sorbitol
• xylitol

Low-calorie, sugar-free polyols have many health advantages compared to sugar:

• Polyols taste like sugar, but have fewer calories than sugar.
• Polyols are toothfriendly.
• Polyols produce a low glycemic response.

Foods that contain sugar substitutes should be consumed in moderate amounts. For some individuals, over consumption of polyol-containing foods (about 50 grams of polyols or more per day) may cause laxative effects similar to prunes, beans or certain high-fibre foods.

More information on sugar substitutes are provided at:

• Calorie Control: www.caloriecontrol.org
• European Association of Polyol Producers www.polyols-eu.com
• Roquette: www.roquette.com
• BENEO-Palatinit: www.beneo-palatinit.com
• Cargill: www.cargillsweetness.com