Polyols in Food Science
Sugar alcohols, a class of polyols, are commonly added to foods because of their lower calorific content than sugars; however, they are also, in general, less sweet, and are often combined with high-intensity sweeteners. They are also added to chewing gum because they are not broken down by bacteria in the mouth or metabolized to acids, and thus do not contribute to tooth decay. Maltitol, sorbitol, xylitol and isomalt are some of the more common types. Sugar alcohols may be formed under mild reducing conditions from their analogue sugars.
Read more about this topic: Polyol
Famous quotes containing the words food and/or science:
“God gave the righteous man a certificate entitling him to food and raiment, but the unrighteous man found a facsimile of the same in God’s coffers, and appropriated it, and obtained food and raiment like the former. It is one of the most extensive systems of counterfeiting that the world has seen.”
—Henry David Thoreau (1817–1862)
“When science drove the gods out of nature, they took refuge in poetry and the porticos of civic buildings.”
—Mason Cooley (b. 1927)