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 • Monosaccharide-derived (e.g., sorbitol, erythritol, xylitol, and mannitol)

 • Disaccharide-derived (e.g., maltitol, isomalt, and lactitol)

 • Polysaccharide-derived (e.g., hydrogenated starch hydrolysates).

They are added to sugar free cookies, candies, chewing gum, baked goods, ice cream, toothpastes, mouthwashes, breath mints, and pharmaceuticals.

Merits of polyols are follows:

 • Provides fewer calories than regular sugars because they are not completely absorbed.

 • Add bulk and texture to foods.

 • Provide a cooling effect or “cool” taste.

 • Help to retain moisture in foods.

 • Do not lose sweetness, cause browning when heated.

 • Molds do not grow well on polyols; they may contribute to longer shelf life of foods.

 • Bacteria in the mouth do not metabolize and convert the sweetener into plaque or harmful acids that cause tooth decay.

Demerits are as follows:

Excess amounts of polyols may cause gastrointestinal symptoms. So, food products containing sugar alcohols carry a label “Excess consumption may have a laxative effect.”