Sugar Alcohol

A Sugar Alcohol is an organic compound containing one hydroxyl group (−OH) attached to each carbon atom.

• Context:
  • It can (typically) occur naturally in fruits and vegetables but can also be produced industrially by hydrogenating sugars.
  • It can (often) be less sweet than sucrose but more soluble in water than corresponding aldehydes or ketones.
  • It can (often) exhibit a cooling effect in the mouth when dissolved, a characteristic feature in some sugar alcohols like xylitol.
  • It can be derived from sugars, where a sugar molecule's aldehyde or ketone functional group (C=O) is reduced to a hydroxyl group (−OH).
  • It can have a lower caloric value than sugars, making them popular in low-calorie and sugar-free products.
  • It can have a laxative effect or cause gastrointestinal discomfort due to their incomplete absorption in the intestine.
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• Example(s):
  • Sorbitol is found in apples, pears, peaches, and prunes.
  • Xylitol is found in fibrous fruits and vegetables, birch wood, and corn cobs.
  • Erythritol is a sugar alcohol found in pears, soy sauce, and wine.
  • Mannitol is used in chewing gums, candies, and as a medication to reduce intracranial pressure.
  • ...
• Counter-Example(s):
  • Sucrose, a disaccharide composed of glucose and fructose.
  • Fructose, a simple sugar found in honey, tree and vine fruits, flowers, berries, and most root vegetables.
  • Glucose, a simple sugar that is an important energy source in living organisms and a component of many carbohydrates.
• See: Sorbitol, Organic Compound, Derivative (Chemistry), Sugar, Hydroxyl, Hydrogenation, Polyol, Sucrose, Artificial Sweetener, Xylitol.

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References

2024

• (Wikipedia, 2024) ⇒ https://en.wikipedia.org/wiki/sugar_alcohol Retrieved:2024-1-19.
  • Sugar alcohols (also called polyhydric alcohols, polyalcohols, alditols or glycitols) are organic compounds, typically derived from sugars, containing one hydroxyl group (−OH) attached to each carbon atom. They are white, water-soluble solids that can occur naturally or be produced industrially by hydrogenating sugars. Since they contain multiple −OH groups, they are classified as polyols.

    Sugar alcohols are used widely in the food industry as thickeners and sweeteners. In commercial foodstuffs, sugar alcohols are commonly used in place of table sugar (sucrose), often in combination with high-intensity artificial sweeteners, in order to offset their low sweetness. Xylitol and sorbitol are popular sugar alcohols in commercial foods.

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