Archive for February, 2014

Sugar Alcohols

Sugar alcohols, a class of polyols, are commonly added to foods because of their lower caloric content than sugars.  However, they are also, in general, less sweet, and are, thus, often combined with high-intensity sweeteners.  They are also added to chewing gum because they are not metabolized (broken down) by bacteria in the mouth, so they do not contribute to tooth decay.

Some of the more common sugar alcohol sweeteners are Sorbitol, Xylitol, Maltitol, Erythritol, and Isomalt.  These common sugar alcohols are frequently found in candies, chocolate, yogurt, fillings, jellies, jams, and beverages.

Sugar alcohols also occur naturally in plants in small amounts such as grapes, melons, mushrooms, and fermented foods such as wine, beer, cheese, and soy sauce.

These sugar alcohols are not bad, but good!!!!!

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