What creates the cooling effect in sugar alcohols?

Sugar alcohols, also known as Polyols, create a cooling aftertaste, which is a result of an endothermic reaction - a process where a cooling sensation is felt as the crystals absorb saliva and heat from your mouth while they melt. 

The cooling effect is why you find sugar alcohols are often blended with other highly intense sweeteners like Monk Fruit or Stevia, and why we offer so many blends. The very popular Classic BlendPremium BlendMonk Fruit Blend, Icing (not) Sugar, and Golden Brown are all blended products using Stevia as the "kicker" to get the lower sweetness of Erythritol up to a similar level to regular sugar. 

Xylitol is pretty well known as having a "fresh" taste, which some people love but others don't. Largely though you have to think it depends on how you use Xylitol. We find it really great in most things, especially as a syrup for summer drinks, as a general sugar and as a mix with baking soda for homemade toothpsate. 

Table 1.0:  The Heat of Solution, Solubility of Polyols at 20°C and their Taste

Carbohydrate Heat of Solution (J/g) Solubility (g/100g solution @ 20°C Other Taste Observed
Erythritol -182 40 Cooling sensation
Xylitol -153 63 Intense cooling sensation


Learn more about Polyols at https://polyols.org/