date:Oct 30, 2012
ction 25(e).
Deis says that, in the past, polyols have only been thought of in the context of sugar-free applications. As formulators try to reduce calories, sugar and glycemic response in applications, polyols should be a part of the thought process, he says.
Polyols are low-molecular-weight, low-digestible carbohydrates (LDC) with many similarities to fiber and prebiotics. Maltitol, maltitol syrups and polyglycitols are very similar in molecular weight to sugars and corn syrups, and can rep