Sugar alcohols, or polyols, provide bulk without being digested like sugars. Examples are sorbitol, mannitol, other sugars ending in -itol. They are derived from an altered sugar molecule which makes them hard to absorb and use. They only cause a slow rise in insulin levels. In addition, sugar alcohols lack the aldehyde group that initiates browning reactions, making them resistant to discoloration and flavor changes.
Intensive sweeteners can have a sweetness of 50 to 8000 times greater than table sugar. Examples include stevia, saccharin, and aspartame. Their advantage is that only small amounts are needed to attain sweetness, therefore the caloric content is negligible. The disadvantages are flavor differences with lingering after-tastes and heat instability.
Sweetness inhibitors, such as Lactisole, block the taste receptors for sweetness. They are used in roasted coffee, confectionery, and snacks. A tiny amount can reduce the apparent sweetness of sugar by two-thirds.
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