Compared to most traditional sugars that are rapidly digested and absorbed, many polyols are absorbed relatively slowly and not  completely. Thus a fraction of the polyols ingested will enter the colon, where they will become a welcome food for bacterial fermentation. Unabsorbed polyols may cause some osmotic effects. Therefore it is advised that the intake of polyols should not exceed levels that have been shown to cause laxative effects. The individual tolerance level is influenced by the type of polyol and meal consumed as well as the regularity of consumption. Erythritol has exceptional properties in this respect, since it is almost entirely absorbed, having less osmotic effects. Accordingly its tolerance level is highest of the polyols.

Calories

Since polyols are not completely absorbed, the caloric value is lower than that of normal sugars. According to the EC Nutrition and Labeling Directive, a caloric value of 2.4 Kcal/g has been defined for the EU countries (compared to 4.0 Kcal/g for normal sugars).

Erythritol has a very low caloric content: its value is 0 Kcal/g for food labeling purposes in the European Union (with full direct legal effect in all 27 EU member states from 31 October 2009).

Diabetes

The degree of absorption and metabolisation is different for each polyol, exerting thus a different impact on raising the blood glucose level. In contrast, erythritol ingestion does not lead to a glycaemic response at all.  Thus, depending on the polyol selected to replace sugars, it is possible to reduce the glycaemic effects of foods and drinks to a substantial degree. The latter may be of benefit to overweight and diabetic individuals.

Colonic food

The fermentation of polyols takes place in the lower part of the gut, especially the colon. As a result of the fermentation process by the gut fl ora, short chain fatty acids (SCFA) are being produced. These SCFA have bioactive effects on the gut acidity and digestive functions.