Sugar alcohols, also called polyols, are useful tools for replacing sugar in foods. Erythritol, maltitol, xylitol and sorbitol belong to this group. They differ in taste, calories and how your body breaks them down. Treating them all as the same makes little sense.
The word alcohol describes their structure. It does not mean your protein bar has developed a drinking habit.
Know what they change
A recipe uses sugar for sweetness, bulk and texture. Sugar alcohols help replace some of those jobs. They are often combined with other ingredients to get the taste right.
Replacing sugar does not automatically remove every calorie. Indian labelling rules use two calories per gram for polyols other than erythritol, and zero for erythritol. [1]
A coating made with sugar alcohols still contains energy from any fat or other ingredients in it. Check the whole panel. The sweetener is one part of the recipe, not a magic eraser.
Understand why comfort differs
Your body takes in different amounts of each type. Most erythritol enters the body and then leaves in urine. Others leave more material in the gut. It draws water into the gut. Microbes also break down some of it. [2]
Larger amounts cause gas, bloating or loose stools in some people. The amount and type matter. This is not proof that the entire category is harmful, but it is a reason to use sensible portions.
Count other products eaten that day too. Several bars, sweets and drinks add together even when each packet looks small.
Judge the finished food
Check which type is used. Sugar free does not tell you that. Check calories and protein, then assess the normal serving.
Our bloating guide explains how both fibre and these sweeteners affect comfort. Other sweeteners that taste much sweeter than sugar are a different group, covered in the sweetener evidence guide.
FEERO allows useful ingredients that meet the relevant food rules. The aim is a better recipe, not a longer list of things we refuse to use.
Use these sweeteners for a clear job and at a sensible dose. Credit them for swapping sugar where they work. Then hold the whole product to the same standard as any other protein snack. Strong protein delivery, calories kept in check and taste still have to show up.