(Gluco-Mannitol and Gluco-Sorbitol)
Figure 1. How isomalt is produced. Source: Réf. 1.
stand high temperatures and does not participate in browning reactions.
Sorbitol functions well in many food products such as chewing gums, candies, frozen desserts, cookies, cakes, icings, and fillings as well as oral care products including toothpaste and mouthwash.
Xylitol is a five-carbon sugar alcohol prepared by the reduction of xylose. The chemical structures of xylitol and xylose are shown as follows (2):
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