{"title":"Sugar Alcohols Explained: Erythritol, Xylitol, Sorbitol, and More","description":"\u003ch2\u003eWhat Are Sugar Alcohols, Really?\u003c\/h2\u003e\n\u003cp\u003eWhen you start cutting back on added sugar, you quickly meet a whole new cast of characters: sugar alcohols, high-intensity sweeteners, and natural options like monk fruit and stevia. The labels can be confusing, and the internet is full of mixed messages.\u003c\/p\u003e\n\u003cp\u003eLet’s take a clear, science-based look at sugar alcohols such as erythritol, xylitol, and sorbitol—what they are, how they behave in the body, where they shine, and where they may not be ideal for everyone. We’ll also briefly compare them with non-nutritive sweeteners like monk fruit and stevia, which we use at MonkVee.\u003c\/p\u003e\n\n\u003ch2\u003eDefining Sugar Alcohols (Polyols)\u003c\/h2\u003e\n\u003cp\u003eSugar alcohols, also called polyols, are a family of carbohydrate molecules that look a bit like sugar and a bit like alcohol (chemically speaking), but they are neither table sugar nor the type of alcohol in wine or beer.\u003c\/p\u003e\n\u003cp\u003eCommon sugar alcohols include:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\u003cstrong\u003eErythritol\u003c\/strong\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eXylitol\u003c\/strong\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eSorbitol\u003c\/strong\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eMaltitol\u003c\/strong\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eMannitol\u003c\/strong\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eIsomalt\u003c\/strong\u003e\u003c\/li\u003e\n  \u003cli\u003e\u003cstrong\u003eLactitol\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThey occur naturally in small amounts in fruits and vegetables (for example, sorbitol in stone fruits), but the versions used in foods and beverages are typically produced industrially from starches or sugars.\u003c\/p\u003e\n\n\u003ch3\u003eKey Features of Sugar Alcohols\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLower calories than sugar:\u003c\/strong\u003e Most provide about 1.5–3 kcal per gram, compared with 4 kcal per gram for table sugar. Erythritol is even lower (~0.2 kcal\/g).\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLess impact on blood glucose:\u003c\/strong\u003e Many sugar alcohols have a lower glycemic impact than sugar. Erythritol has essentially zero glycemic effect for most people.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003ePartial digestion:\u003c\/strong\u003e They are absorbed and metabolized differently than regular sugar. Some pass into the large intestine where gut bacteria ferment them.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCooling effect:\u003c\/strong\u003e Many sugar alcohols create a mild cooling sensation on the tongue due to how they dissolve.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003eErythritol: The Most “Sugar-Like” Sugar Alcohol\u003c\/h2\u003e\n\u003cp\u003eErythritol has become one of the most popular sugar alcohols in reduced-sugar and keto-style products. It is often paired with monk fruit or stevia to create a sweetness profile similar to sugar.\u003c\/p\u003e\n\n\u003ch3\u003eHow Erythritol Is Metabolized\u003c\/h3\u003e\n\u003cp\u003eErythritol is unique among sugar alcohols:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eAbout 70–90% is absorbed in the small intestine.\u003c\/li\u003e\n  \u003cli\u003eIt is not significantly metabolized for energy.\u003c\/li\u003e\n  \u003cli\u003eMost of the absorbed erythritol is excreted unchanged in the urine.\u003c\/li\u003e\n  \u003cli\u003eOnly a small fraction reaches the large intestine, so it tends to cause less gas and bloating than many other polyols.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eCalorie and Glycemic Impact\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCalories:\u003c\/strong\u003e Approximately 0–0.2 kcal per gram, effectively negligible for most practical purposes.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGlycemic index:\u003c\/strong\u003e Very low to zero. In typical amounts, erythritol does not raise blood glucose or insulin levels in most people.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis makes erythritol a useful tool for people managing blood sugar or carbohydrate intake, including those with diabetes, when used under healthcare guidance.\u003c\/p\u003e\n\n\u003ch3\u003eDigestive Tolerance and Safety\u003c\/h3\u003e\n\u003cp\u003eMost healthy adults tolerate moderate intakes of erythritol well. At very high doses (especially if consumed rapidly), some people can experience mild digestive symptoms like bloating or loose stools, but this tends to be less common than with other sugar alcohols.\u003c\/p\u003e\n\u003cp\u003eAs with any ingredient, it is wise to observe your own tolerance and speak with your healthcare provider if you have specific conditions such as irritable bowel syndrome (IBS), inflammatory bowel disease, or chronic kidney disease.\u003c\/p\u003e\n\n\u003ch2\u003eXylitol: Sweetness with Oral Health Benefits\u003c\/h2\u003e\n\u003cp\u003eXylitol is another widely used sugar alcohol, especially in sugar-free chewing gums, mints, and oral-care products.\u003c\/p\u003e\n\n\u003ch3\u003eCalorie and Glycemic Profile\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCalories:\u003c\/strong\u003e About 2.4 kcal per gram (roughly 40% fewer calories than sugar).\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGlycemic index:\u003c\/strong\u003e Typically around 7–13, significantly lower than table sugar (which is about 60–65).\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eXylitol has a modest effect on blood glucose and insulin compared with sugar, but not zero. For people with diabetes or insulin resistance, portion control and professional guidance remain important.\u003c\/p\u003e\n\n\u003ch3\u003eDental Benefits\u003c\/h3\u003e\n\u003cp\u003eOne of xylitol’s best-established benefits is its role in oral health:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eIt does not provide fermentable fuel for cavity-causing bacteria such as \u003cem\u003eStreptococcus mutans\u003c\/em\u003e.\u003c\/li\u003e\n  \u003cli\u003eRegular exposure (for example, through xylitol gum) has been associated with reduced cavity risk in several clinical trials.\u003c\/li\u003e\n  \u003cli\u003eIt may help maintain a more neutral pH in the mouth, which is less favorable to enamel demineralization.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThese effects make xylitol a frequent choice in dental-focused products.\u003c\/p\u003e\n\n\u003ch3\u003eDigestive Considerations\u003c\/h3\u003e\n\u003cp\u003eXylitol is only partially absorbed in the small intestine. The remaining portion reaches the colon, where it can be fermented by gut microbes. For some people, especially at higher doses, this can lead to:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eGas\u003c\/li\u003e\n  \u003cli\u003eBloating\u003c\/li\u003e\n  \u003cli\u003eLoose stools or diarrhea\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eMany individuals tolerate small to moderate amounts (for example, a few pieces of gum or a modest serving of a xylitol-sweetened product) without difficulty. Sensitivity varies widely, so gradual introduction is generally more comfortable than abrupt, high intakes.\u003c\/p\u003e\n\n\u003ch2\u003eSorbitol: Naturally Occurring and Widely Used\u003c\/h2\u003e\n\u003cp\u003eSorbitol occurs naturally in fruits such as apples, pears, peaches, and prunes. Industrially, it is commonly produced from glucose and used in sugar-free candies, chewing gum, and some pharmaceutical products (like sugar-free syrups).\u003c\/p\u003e\n\n\u003ch3\u003eCalorie and Glycemic Profile\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCalories:\u003c\/strong\u003e About 2.6 kcal per gram.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGlycemic index:\u003c\/strong\u003e Typically low to moderate, lower than sugar but not negligible.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSorbitol can still contribute some carbohydrate load, so people with diabetes should consider total carbohydrate content and monitor blood glucose responses.\u003c\/p\u003e\n\n\u003ch3\u003eDigestive Effects\u003c\/h3\u003e\n\u003cp\u003eSorbitol is more likely than erythritol to cause gastrointestinal symptoms at moderate intakes, especially in sensitive individuals. Because a significant portion escapes absorption and reaches the large intestine, it can have a laxative effect when consumed in larger amounts.\u003c\/p\u003e\n\u003cp\u003eIn fact, sorbitol is sometimes used therapeutically as a gentle laxative under medical supervision. For everyday use, especially in individuals prone to IBS or functional gut disorders, smaller amounts and careful self-observation are prudent.\u003c\/p\u003e\n\n\u003ch2\u003eOther Common Sugar Alcohols\u003c\/h2\u003e\n\u003cp\u003eBeyond erythritol, xylitol, and sorbitol, several other sugar alcohols appear regularly on ingredient lists. Each has its own profile of sweetness, texture, and digestive tolerance.\u003c\/p\u003e\n\n\u003ch3\u003eMaltitol\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCalories:\u003c\/strong\u003e About 2–3 kcal per gram.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSweetness:\u003c\/strong\u003e Around 75–90% as sweet as sugar.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUses:\u003c\/strong\u003e Frequently found in “sugar-free” chocolates, baked goods, and candies because it mimics sugar’s texture well.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eConsiderations:\u003c\/strong\u003e Maltitol can raise blood glucose more than erythritol or xylitol, and it is relatively prone to causing gas and loose stools at higher intakes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eMannitol\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCalories:\u003c\/strong\u003e About 1.6 kcal per gram.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eUses:\u003c\/strong\u003e Often used in sugar-free candies and as a bulking agent; also used in medical settings (for example, as an osmotic diuretic under strict supervision).\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eConsiderations:\u003c\/strong\u003e Like other polyols, mannitol can cause gastrointestinal symptoms in higher amounts.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eIsomalt and Lactitol\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eIsomalt:\u003c\/strong\u003e Common in sugar-free hard candies and lozenges; good stability and low hygroscopicity (doesn’t absorb moisture as readily).\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLactitol:\u003c\/strong\u003e Derived from lactose; used in some sugar-free baked goods and confections.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eBoth are generally low in glycemic impact but may cause digestive discomfort if consumed in excess.\u003c\/p\u003e\n\n\u003ch2\u003eBenefits of Sugar Alcohols\u003c\/h2\u003e\n\u003cp\u003eWhen used thoughtfully, sugar alcohols can play a constructive role in a lower-sugar lifestyle.\u003c\/p\u003e\n\n\u003ch3\u003e1. Reduced Added Sugar Intake\u003c\/h3\u003e\n\u003cp\u003eSugar alcohols provide sweetness with fewer calories and less glycemic impact than table sugar. Replacing some added sugar with polyols can help:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eLower total sugar intake\u003c\/li\u003e\n  \u003cli\u003eReduce post-meal blood glucose spikes\u003c\/li\u003e\n  \u003cli\u003eSupport weight-management strategies when combined with an overall balanced diet\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003e2. Oral Health Support\u003c\/h3\u003e\n\u003cp\u003eUnlike sucrose, sugar alcohols are not readily fermented by oral bacteria to produce acids that erode tooth enamel. Xylitol, in particular, has documented benefits for reducing cavity risk when used consistently in chewing gum or lozenges.\u003c\/p\u003e\n\n\u003ch3\u003e3. Functional Properties in Foods\u003c\/h3\u003e\n\u003cp\u003eFor product formulators and home bakers, sugar alcohols offer functional advantages over many high-intensity sweeteners alone:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eThey provide \u003cstrong\u003ebulk and texture\u003c\/strong\u003e, not just sweetness.\u003c\/li\u003e\n  \u003cli\u003eThey can contribute to \u003cstrong\u003ebrowning and mouthfeel\u003c\/strong\u003e in baked goods.\u003c\/li\u003e\n  \u003cli\u003eThey help achieve a sweetness profile closer to sugar when paired with ingredients like monk fruit or stevia.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch2\u003ePotential Drawbacks and Who Should Be Cautious\u003c\/h2\u003e\n\u003cp\u003eDespite their benefits, sugar alcohols are not a perfect fit for everyone. Awareness and individualization are key.\u003c\/p\u003e\n\n\u003ch3\u003eDigestive Sensitivity\u003c\/h3\u003e\n\u003cp\u003eThe most common issue with sugar alcohols is gastrointestinal discomfort. Because many polyols are only partially absorbed, they can draw water into the intestine and be fermented by gut bacteria, leading to:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eBloating\u003c\/li\u003e\n  \u003cli\u003eGas\u003c\/li\u003e\n  \u003cli\u003eAbdominal cramping\u003c\/li\u003e\n  \u003cli\u003eLoose stools or diarrhea\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003ePeople with IBS or other functional gut disorders often find they are more sensitive. In low-FODMAP diets, polyols are specifically limited for this reason.\u003c\/p\u003e\n\u003cp\u003eAmong sugar alcohols, erythritol generally has the lowest risk of digestive symptoms at typical serving sizes, while sorbitol, mannitol, and maltitol are more likely to cause issues at moderate intakes.\u003c\/p\u003e\n\n\u003ch3\u003eIndividual Blood Sugar Responses\u003c\/h3\u003e\n\u003cp\u003eWhile sugar alcohols are usually lower in glycemic impact than sugar, not all are zero. For example, maltitol and sorbitol can still raise blood glucose to a meaningful degree in some individuals. If you live with diabetes or prediabetes, it is wise to:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eReview total carbohydrate content on labels, not just “sugar.”\u003c\/li\u003e\n  \u003cli\u003eMonitor your own blood glucose response to new products.\u003c\/li\u003e\n  \u003cli\u003eDiscuss sugar alcohol use with your healthcare team.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003ePets and Household Safety\u003c\/h3\u003e\n\u003cp\u003eOne crucial caveat: \u003cstrong\u003exylitol is highly toxic to dogs\u003c\/strong\u003e, even in relatively small amounts. It can cause a rapid drop in blood sugar and, in some cases, liver damage. Products containing xylitol should be kept well out of reach of pets. Other sugar alcohols do not share this specific risk profile, but xylitol safety for pets deserves special attention.\u003c\/p\u003e\n\n\u003ch2\u003eSugar Alcohols vs. Monk Fruit and Stevia\u003c\/h2\u003e\n\u003cp\u003eAt MonkVee, we focus on non-nutritive, plant-derived sweeteners such as monk fruit and stevia. These are not sugar alcohols; they are high-intensity sweeteners that provide sweetness with essentially no calories and no glycemic impact in typical use.\u003c\/p\u003e\n\n\u003ch3\u003eKey Differences\u003c\/h3\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCaloric value:\u003c\/strong\u003e Monk fruit and stevia contribute negligible calories, while most sugar alcohols contribute between 1.5–3 kcal\/g (erythritol is the main exception with near-zero calories).\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGlycemic effect:\u003c\/strong\u003e Monk fruit and stevia do not raise blood sugar in typical serving sizes. Some sugar alcohols have a small to moderate glycemic effect.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDigestive tolerance:\u003c\/strong\u003e Monk fruit and stevia, used in the tiny amounts needed for sweetness, are not fermented in the gut the way many polyols are. Sugar alcohols, especially in larger quantities, can cause digestive symptoms in some people.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFunction in recipes:\u003c\/strong\u003e Sugar alcohols provide bulk and texture; monk fruit and stevia provide intense sweetness but little volume. This is why they are often blended with erythritol or other bulking agents in products and home recipes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eWhy We Often Pair Monk Fruit or Stevia with Erythritol\u003c\/h3\u003e\n\u003cp\u003eBecause monk fruit and stevia are so intensely sweet, using them alone can be challenging in recipes that rely on sugar’s volume and structure. Erythritol is frequently used as a companion because:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eIt has a clean, sugar-like taste for many people.\u003c\/li\u003e\n  \u003cli\u003eIt offers bulk without significant calories or glycemic impact.\u003c\/li\u003e\n  \u003cli\u003eIt is generally well tolerated by many individuals at moderate intakes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis combination can create a sweetness experience that is closer to sugar while still aligning with goals like reducing calories, net carbs, or glycemic load.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Read Labels and Choose What Works for You\u003c\/h2\u003e\n\u003cp\u003eWhen you’re trying to reduce added sugar, the goal is not perfection but informed, sustainable choices. Here are some practical steps:\u003c\/p\u003e\n\n\u003ch3\u003e1. Identify Sugar Alcohols on the Label\u003c\/h3\u003e\n\u003cp\u003eOn ingredient lists, sugar alcohols will typically appear under their individual names, such as:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eErythritol\u003c\/li\u003e\n  \u003cli\u003eXylitol\u003c\/li\u003e\n  \u003cli\u003eSorbitol\u003c\/li\u003e\n  \u003cli\u003eMaltitol\u003c\/li\u003e\n  \u003cli\u003eMannitol\u003c\/li\u003e\n  \u003cli\u003eIsomalt\u003c\/li\u003e\n  \u003cli\u003eLactitol\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eOn the Nutrition Facts panel (depending on regulations in your region), you may see a separate line for “sugar alcohols” under total carbohydrates.\u003c\/p\u003e\n\n\u003ch3\u003e2. Consider Your Priorities\u003c\/h3\u003e\n\u003cp\u003eYour ideal sweetener approach depends on your context:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBlood sugar management:\u003c\/strong\u003e You may lean toward options with minimal glycemic impact, such as erythritol, monk fruit, and stevia.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDigestive sensitivity:\u003c\/strong\u003e Smaller amounts of sugar alcohols, or primarily non-polyol options like monk fruit and stevia, may be more comfortable.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eOral health focus:\u003c\/strong\u003e Xylitol-containing gums and mints can be helpful adjuncts to good brushing and flossing.\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eBaking and texture:\u003c\/strong\u003e Blends that combine monk fruit or stevia with erythritol can often mimic sugar more closely in recipes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003e3. Start Low and Go Slow\u003c\/h3\u003e\n\u003cp\u003eIf you are new to sugar alcohols or changing the type you use, introduce them gradually and observe how your body responds. This is particularly important if you have IBS, are following a low-FODMAP approach, or have any chronic gastrointestinal condition.\u003c\/p\u003e\n\n\u003ch2\u003eIntegrating Sugar Reduction into a Balanced Lifestyle\u003c\/h2\u003e\n\u003cp\u003eSugar alcohols, monk fruit, and stevia are tools—useful ones, but still just tools. Long-term health is shaped by your overall pattern of eating, movement, sleep, stress management, and medical care.\u003c\/p\u003e\n\u003cp\u003eThoughtful use of lower-glycemic sweeteners can help you:\u003c\/p\u003e\n\u003cul\u003e\n  \u003cli\u003eTransition away from high-sugar foods and beverages.\u003c\/li\u003e\n  \u003cli\u003eEnjoy familiar flavors with a reduced glycemic and caloric load.\u003c\/li\u003e\n  \u003cli\u003eSupport metabolic goals while still feeling satisfied.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFor some people, gradually adjusting the palate to appreciate less intense sweetness is also valuable. Over time, many find that whole foods—like fresh fruit, nuts, and plain yogurt—taste naturally sweeter once added sugars are reduced.\u003c\/p\u003e\n\n\u003ch2\u003eWhere MonkVee Fits In\u003c\/h2\u003e\n\u003cp\u003eAt MonkVee, we focus on 100% natural, zero-calorie, zero-glycemic sweeteners based on monk fruit and stevia. These can be used on their own or alongside sugar alcohols like erythritol, depending on your preferences and tolerance.\u003c\/p\u003e\n\u003cp\u003eOur aim is not to demonize any single ingredient, but to equip you with clear information so you can make decisions that align with your health goals, medical needs, and taste preferences. Whether you choose erythritol, xylitol, sorbitol, monk fruit, stevia, or a combination, the most important step is moving toward a pattern of eating that is lower in added sugar and richer in nutrient-dense, minimally processed foods.\u003c\/p\u003e\n\u003cp\u003eIf you have diabetes, digestive disorders, or other chronic conditions, it is always wise to discuss any significant dietary changes—including sweetener choices—with your healthcare provider or a registered dietitian who knows your medical history.\u003c\/p\u003e\n\u003cp\u003eUsed thoughtfully, sugar alcohols and natural non-nutritive sweeteners can be part of a flexible, sustainable approach to enjoying sweetness while supporting your long-term health.\u003c\/p\u003e","products":[],"url":"https:\/\/monkvee.com\/en-de\/collections\/sugar-alcohols-explained-erythritol-xylitol-sorbitol-and-more.oembed","provider":"MonkVee® ","version":"1.0","type":"link"}