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.<\/p>\n
A substance produced by hydrogenating dextrose, one-half to three-fourths as sweet as sucrose. Excessive consumption will cause a laxative effect.<\/p>\n
A white crystalline sweet alcohol which is used as a sweetener and a moisturiser, and in the manufacture of Vitamin C.<\/p>\n
A sugar alcohol derived from the six-carbon sugar sorbose; provides less energy (~2 kcal\/g) than glucose.<\/p>\n
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.<\/p>\n
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.<\/p>\n
A sugar-alcohol made from glucose which, in diabetics, accumulates in peripheral nerves, the lens, and certain other tissues.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
A chemical closely related to mannitol, commonly used by individuals with diabetes as a sugar substitute.<\/p>\n
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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 […]<\/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-34559","post","type-post","status-publish","format-standard","hentry","category-s"],"yoast_head":"\n