{"id":32124,"date":"2020-07-26T07:31:15","date_gmt":"2020-07-26T07:31:15","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=32124"},"modified":"2020-07-26T07:37:20","modified_gmt":"2020-07-26T07:37:20","slug":"sugar-alcohols","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/sugar-alcohols\/","title":{"rendered":"Sugar alcohols"},"content":{"rendered":"<p>Also called polyols, chemical derivatives of sugars that differ from the parent compounds in having an alcohol group (CH2OH) instead of the aldehyde group (CHO); thus mannitol from mannose, xylitol from xylose, lacticol from lactulose (also sorbitol, isomalt, and hydrogenated glucose syrup). Several occur naturally in fruits, vegetables, and cereals. They range in sweetness from equal to sucrose to less than half. They provide bulk in foods such as confectionery (in contrast to intense sweeteners), and so are called bulk sweeteners. They are slowly and incompletely metabolised, and are tolerated by diabetics, and provide less energy than sugars: they are less cariogenic than sucrose.<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Also called polyols, chemical derivatives of sugars that differ from the parent compounds in having an alcohol group (CH2OH) instead of the aldehyde group (CHO); thus mannitol from mannose, xylitol from xylose, lacticol from lactulose (also sorbitol, isomalt, and hydrogenated glucose syrup). Several occur naturally in fruits, vegetables, and cereals. They range in sweetness from [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-32124","post","type-post","status-publish","format-standard","hentry","category-s"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sugar alcohols - Definition of Sugar alcohols<\/title>\n<meta name=\"description\" content=\"Also called polyols, chemical derivatives of sugars that differ from the parent compounds in having an alcohol group (CH2OH) instead of the aldehyde group (CHO); thus mannitol from mannose, xylitol from xylose, lacticol from lactulose (also sorbitol, isomalt, and hydrogenated glucose syrup). Several occur naturally in fruits, vegetables, and cereals. They range in sweetness from equal to sucrose to less than half. They provide bulk in foods such as confectionery (in contrast to intense sweeteners), and so are called bulk sweeteners. They are slowly and incompletely metabolised, and are tolerated by diabetics, and provide less energy than sugars: they are less cariogenic than sucrose.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.healthbenefitstimes.com\/glossary\/sugar-alcohols\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sugar alcohols - Definition of Sugar alcohols\" \/>\n<meta property=\"og:description\" content=\"Also called polyols, chemical derivatives of sugars that differ from the parent compounds in having an alcohol group (CH2OH) instead of the aldehyde group (CHO); thus mannitol from mannose, xylitol from xylose, lacticol from lactulose (also sorbitol, isomalt, and hydrogenated glucose syrup). Several occur naturally in fruits, vegetables, and cereals. They range in sweetness from equal to sucrose to less than half. They provide bulk in foods such as confectionery (in contrast to intense sweeteners), and so are called bulk sweeteners. 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