Polyols

Also known as sugar alcohols, polyols are commonly given names that end in “ol,” which makes them easy to recognize. These include sorbitol, mannitol, maltitol, and xylitol, as well as polydextrose and isomalt. Polyols occur naturally in some fruits (such as apples, apricots, cherries, nectarines, peaches, pears, plums, prunes, and watermelons) and vegetables (such as avocados, cauliflower, mushrooms, and snow peas). In addition, they’re frequently used in food manufacturing to improve the texture of processed items and to sweeten “sugar-free” beverages, candies, chewing gums, and mints.