A humectant used to hold moisture in foods. Also, a naturally occurring sweet (about 40% as sweet as sucrose) substance found in many fruits, algae, and seaweed.
A substance produced by hydrogenating dextrose, one-half to three-fourths as sweet as sucrose. Excessive consumption will cause a laxative effect.
A white crystalline sweet alcohol which is used as a sweetener and a moisturiser, and in the manufacture of Vitamin C.
A sugar alcohol derived from the six-carbon sugar sorbose; provides less energy (~2 kcal/g) than glucose.
A carbohydrate with a sweet taste, used by diabetics as a substitute for cane sugar. It is also used in disorders of carbohydrate metabolism and in drip feeding. It is administered by mouth or injection; large doses taken by mouth may cause digestive upsets.
A crystal-fine alcohol present in some berries and fruits. It is used as a sweetening agent and as an excipient in formulating tablets. Ingesting large amounts of sorbitol can produce abdominal cramps, gaseous distention of the intestines, and diarrhea.
A sugar-alcohol made from glucose which, in diabetics, accumulates in peripheral nerves, the lens, and certain other tissues.
A naturally occurring polyol derived from select fruits, xylitol is only about 60% as saccharine as sucrose while simultaneously serving as a sweetening and thickening agent.
A sugar substitute tailored to meet the needs of individuals with diabetes, providing them with a viable alternative to regular sugar in their dietary regimens. However, it is important to note that this substitute carries a significant energy value, rendering it unsuitable for those pursuing weight loss or slimming diets.
A type of carbohydrate employed as a replacement for cane sugar in the production of foods intended for individuals with diabetes. Sorbitol is additionally utilized in cases of carbohydrate metabolism disorders and for intravenous feeding purposes.
A chemical closely related to mannitol, commonly used by individuals with diabetes as a sugar substitute.