text: Sugar alcohols, a class of low molecular weight polyols, are commonly obtained by hydrogenation of sugars. They have the formula (CHOH)H, where n = 4–6.
  Sugar alcohols are added to foods because of their lower caloric content than sugars; however, they are also, in general, less sweet, and are often combined with high-intensity sweeteners. They are also added to chewing gum because they are not broken down by bacteria in the mouth or metabolized to acids, and thus do not contribute to tooth decay. Maltitol, sorbitol, xylitol, erythritol, and isomalt are common sugar alcohols.