Sugar Alcohols – How They Can Really ‘Sweeten’ a Label
There have never been more health trends and consumer options surrounding the food industry than there are today. We are engulfed by the seemingly endless grocery aisles decorated with brightly colored, bold labels all campaigning the same slogan – “Pick me!” To the right, there is the organics, a few shelves further is the gluten-free, and just a turn of the corner leads straight to the vegan or keto-friendly. Some of these claims are scientifically driven and others are fueled by opinion. One nutritional group that was once caught in the middle is sugars, along with the increasingly popular label claims and exceptions. This blog will focus on clarifying a less familiar cousin of the well-established sugar – the sugar alcohol.
What is a Sugar Alcohol?
Despite what one might think, a sugar alcohol is actually neither a sugar nor an alcohol – they’re actually carbohydrates that can only be partially absorbed by the body. While they are considered carbohydrates, they consist of a much lower energy density (Calories per gram) which in turn makes them unique when it comes to nutritional declaration and label claims surrounding sugar.
For example, a shopper might impulsively grab a chocolate bar at the grocery store only to notice the ‘sugar free’ option sitting right beside it on the shelf. Mid-reach, they make the decision to compare both Nutrition Facts Panels in an effort to feel less guilty about the splurge. So, what is it that allows one bar to declare ‘sugar free’ with fewer calories? The answer might be sugar alcohols.
What are the regulations surrounding Sugar Alcohols?
With the recent update to NLEA regulations in 2016, Added Sugars becomes an additional requirement on the Nutrition Facts Panel and is to be listed directly below the Total Sugars declaration. As discussed, sugar alcohols are not regarded as sugars (added or innate) and can be utilized to sweeten products with no effect on Added Sugars! So where are sugar alcohols declared? The answer is, just below your Total and Added Sugars! It is important to note that if sugar alcohols are used to support a claim, they MUST also be listed in the Nutrition Facts Panel.
When considering the FDA’s regulations, the traditionally delicious candy bar mentioned above lists nearly 30g of sugar per serving, but the ‘sugar free’ alternative claims zero thanks to the addition of sugar alcohols. As mentioned earlier, sugar alcohols can only be partially digested by the body, thus also contributing to a lower caloric value on the Nutrition Facts Panel!
The FDA permits the following caloric factors (calories per gram) for commonly used sugar alcohols:
|
Sugar Alcohol |
Calories per gram |
|
Isomalt |
2.0 |
|
Lactitol |
2.0 |
|
Xylitol |
2.4 |
|
Maltitol |
2.1 |
|
Sorbitol |
2.6 |
|
Hydrogenated Starch Hydrolysates (HSH) |
3.0 |
|
Mannitol |
1.6 |
|
Erythritol |
0 |
What are the pros and cons of using Sugar Alcohols?
Other than cutting a few calories, what makes a ‘sugar free’ option stand apart as the healthier choice? Well, sugar alcohols are not chemically acted upon by bacteria of the mouth meaning they do not contribute to tooth decay – your dentist might thank you later.
Additionally, there has been discussion and regarding the inclusion of sugar alcohols into diets for diabetics. Not only does the partial absorption reduce caloric intake but the process is also much slower and allows for the conversion of energy with the help of very little insulin. Products containing sugar alcohols could provide more options to those afflicted by diabetes.
Sugar alcohols are also used to enrich some sensory components of food, such as texture or mouth-feel (often exhibit a ‘cooling’ sensation). Not to mention they can be used as functional ingredients to sustain the moisture in a product and impede browning when exposed to heat.
While they do provide many benefits, there are some limitations surrounding consumption that are important. Due to the way the body processes sugar alcohols, large quantities may pass through the small intestine without any absorption. As they make their way to the large intestine, fermentation takes place and causes a buildup of gas (and likely an upset stomach – yikes!). Thus, foods that contain a substantial amount of sugar alcohols and could easily be consumed in larger quantities must disclaim that excess consumption can exhibit a laxative effect.
Should I use Sugar Alcohols in my product?
While sugar alcohols can be the ideal solution to achieve certain claims or fit trends in the ever-evolving market, a company must ensure that all labeling adjustments are analytically supported and the resulting Nutrition Facts Panel is in compliance with the FDA’s regulations.
For more information about sugar alcohols or our testing capabilities, please feel free to reach out to our team at ENACService@us4.eurofins-info.com.
