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How do Polyols Differ from Artificial Sweeteners?

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5 min read

According to the World Health Organization, non-sugar sweeteners, including polyols and artificial varieties, should not be relied upon for long-term weight control, but they still play a significant role in many food products today. While both are popular sugar substitutes, they are fundamentally different in their chemical structure, metabolic pathways, and impact on the body.

Quick Summary

Polyols are a class of carbohydrates with fewer calories and a lower glycemic impact than sugar. They are different from high-intensity artificial sweeteners, which are often synthetic and add little to no calories. The distinction lies in their source, how the body processes them, and their practical uses in food manufacturing.

Key Points

  • Source and Structure: Polyols are carbohydrates (sugar alcohols) often from natural sources, while artificial sweeteners are synthetic, non-carbohydrate chemical compounds.

  • Caloric Content: Polyols contain fewer calories than sugar because of incomplete digestion, whereas artificial sweeteners provide virtually zero calories.

  • Sweetness Intensity: Artificial sweeteners are high-intensity and hundreds of times sweeter than sugar, unlike polyols, which are less sweet.

  • Metabolism and Digestion: The body partially absorbs polyols, which can cause digestive issues if overconsumed, while artificial sweeteners pass through largely unabsorbed.

  • Functionality in Food: Polyols add bulk and texture to foods, a functional property that high-intensity artificial sweeteners do not provide.

  • Dental Benefits: Both are non-cariogenic (do not cause tooth decay), and certain polyols like xylitol actively benefit dental health.

In This Article

What Exactly Are Polyols?

Polyols, also known as sugar alcohols, are a type of carbohydrate derived from common sugars and found naturally in small amounts in some fruits and vegetables. Despite their name, they are not sugars or alcoholic. In food manufacturing, they are produced through a hydrogenation process. Common polyols include erythritol, xylitol, sorbitol, and maltitol.

Characteristics of Polyols

Polyols are not fully absorbed during digestion, which is why they provide fewer calories per gram than regular sugar, typically ranging from 0.2 to 3 kcal/g. Because of this incomplete absorption, they have a minimal impact on blood sugar levels and a low glycemic index, making them a suitable option for people managing diabetes. The portion of polyols not absorbed in the small intestine travels to the large intestine, where it can be fermented by gut bacteria. This fermentation process can cause gastrointestinal side effects like gas, bloating, and a laxative effect, particularly when consumed in large quantities.

Understanding Artificial Sweeteners

Artificial sweeteners, often called non-nutritive or high-intensity sweeteners, are synthetic or natural chemical compounds that are significantly sweeter than table sugar. Because they are used in such small amounts, they contribute virtually no calories or carbohydrates to a product. Common examples include aspartame, sucralose, and saccharin. Unlike polyols, they are not carbohydrates.

Characteristics of Artificial Sweeteners

Artificial sweeteners are recognized by the taste receptors on the tongue but are not metabolized by the body for energy. This provides a sweet taste without the caloric load. Research on their effects is ongoing and sometimes conflicting, with some studies associating long-term high intake with potential health risks, while others find them generally safe within established acceptable daily intake (ADI) levels. They are widely used in diet sodas, baked goods, and other "sugar-free" products.

Comparison: Polyols vs. Artificial Sweeteners

Feature Polyols (Sugar Alcohols) Artificial Sweeteners (Non-Nutritive Sweeteners)
Chemical Class Carbohydrates Synthetic or natural compounds, not carbohydrates
Source Found naturally in some plants; commercially produced from sugars and starches Synthetically produced in a lab or extracted from plants (e.g., stevia)
Caloric Content Low-calorie (0.2-3 kcal/g) Zero or negligible calories
Sweetness Less sweet than sugar, varying by type (e.g., xylitol is similar, erythritol is ~70%) High-intensity; often hundreds of times sweeter than sugar
Metabolic Impact Partially absorbed; minimal effect on blood sugar and insulin levels Not metabolized; no impact on blood sugar or insulin
Gastrointestinal Effects Potential for gas, bloating, and laxative effects in large amounts due to incomplete absorption Less likely to cause digestive issues in moderation; some studies suggest effects on gut microbiota
Dental Health Non-cariogenic; some (like xylitol) may even help prevent tooth decay Non-cariogenic; do not contribute to tooth decay
Primary Function in Foods Provides bulk, texture, and mouthfeel in addition to sweetness Primarily provides sweetness without adding bulk

The Role of Each Sweetener in Food Science

Polyols are prized in food manufacturing for their functional properties beyond just taste. They add bulk and a smooth texture to foods, especially in applications like sugar-free chocolate, chewing gum, and baked goods. For example, maltitol provides a satisfying mouthfeel in candies and low-sugar coatings. The cooling sensation of erythritol is often utilized in mints and other confections. However, their usage is moderated by the potential for digestive side effects, which is why product labels often carry a warning about excessive consumption.

Artificial sweeteners, by contrast, are used in very small quantities to achieve high sweetness. This makes them ideal for beverages, powdered drink mixes, and other products where minimal volume is desired. They are crucial for creating "diet" or "sugar-free" versions of products that would otherwise be high in calories. While their use provides a low-calorie alternative, some consumers and health organizations raise concerns about their long-term health effects, particularly regarding potential links to metabolic syndrome, changes in gut bacteria, and weight management.

Conclusion

While both polyols and artificial sweeteners serve as sugar substitutes, they are distinctly different in their chemical nature, how they affect the body, and their function in food products. Polyols are low-calorie carbohydrates that are partially absorbed, offer bulk and texture, and may cause digestive upset if overconsumed. Artificial sweeteners are non-caloric, high-intensity compounds that are not metabolized by the body. The best choice depends on individual health goals, dietary sensitivities, and the specific application. For some, a blend of different sweeteners might offer the optimal balance of taste, texture, and calorie reduction. Understanding these differences empowers consumers to make more informed decisions about the foods they choose.

List of Common Polyols

  • Erythritol: Very low calorie and generally well-tolerated, with a low risk of digestive issues.
  • Xylitol: Similar in sweetness to sugar and known for its dental health benefits.
  • Sorbitol: Found naturally in fruits and can have a laxative effect in large quantities.
  • Maltitol: Commonly used in sugar-free candies and chocolates but can cause digestive issues.
  • Isomalt: A mixture of mannitol and sorbitol, used in baked goods and hard candies.

List of Common Artificial Sweeteners

  • Sucralose: Derived from sugar but modified to be calorie-free; very heat-stable.
  • Aspartame: Composed of two amino acids; not heat-stable for cooking.
  • Saccharin: One of the oldest artificial sweeteners; has a distinct aftertaste.
  • Acesulfame Potassium (Ace-K): Often blended with other sweeteners to mask a slightly bitter aftertaste.

References

Frequently Asked Questions

Yes, both can be suitable for diabetics because they have a minimal impact on blood sugar levels compared to table sugar. However, the lower glycemic index of polyols still means they are carbohydrates, and portion control is necessary. Artificial sweeteners are non-caloric and don't affect blood sugar, but the overall dietary impact should be discussed with a doctor.

Polyols like erythritol and xylitol are found naturally in fruits and vegetables, but for commercial food production, they are typically manufactured through industrial processes, often from corn or other starches. This makes their origin a blend of natural and manufactured sources.

Polyols are more likely to cause digestive issues such as bloating, gas, and diarrhea, especially when consumed in large quantities. This is due to their incomplete absorption in the small intestine, leading to fermentation in the colon. Artificial sweeteners are generally less prone to causing these specific issues.

Some artificial sweeteners, like sucralose and acesulfame potassium (Ace-K), are heat-stable and can be used in baking. Others, such as aspartame, lose their sweetness when exposed to high temperatures, making them unsuitable for baking.

The key functional difference is bulk. Polyols are bulk sweeteners that add volume and texture to products, making them useful in items like sugar-free chocolate and baked goods. Artificial sweeteners are high-intensity and do not add bulk, so they are primarily used for sweetness in beverages.

Both polyols and FDA-approved artificial sweeteners are generally considered safe for human consumption within recommended intake levels. Regulatory bodies like the FDA and EFSA evaluate their safety. However, potential health impacts, especially with long-term use and high intake, are still a subject of ongoing research.

The laxative effect occurs because unabsorbed polyols pull water into the large intestine, which can lead to softer stools or diarrhea. This effect is dose-dependent and varies by individual sensitivity. Product labels often warn of this possibility if polyol content is high.

Polyols are often found in sugar-free gum, dietetic candies, protein bars, and certain baked goods. Artificial sweeteners are common in diet sodas, flavored water, low-calorie yogurts, and tabletop sweetener packets.

References

  1. 1
    Sugar Replacers
  2. 2
    Polyols: The Low-Calorie Sweeteners You Need to Know About
  3. 3
    The not-so-sweet effects of artificial sweeteners on the body

Related Topics:

#nutrition facts #diabetes #artificial sweeteners #sugar substitutes #diet foods #sugar alcohols #low-calorie sweeteners #polyols

Medical Disclaimer

This content is for informational purposes only and should not replace professional medical advice.