Starch sweeteners and polyols are sweeteners which provide bulk but with normally lower sweetness than sugar and perform other technological functions in the final food. Fructose, Inulin and the polyols produce a lower insulin demand than an equivalent amount of sucrose and are therfore used in some diabetic foods. Polyols or sugar alcohols are not fermented by oral bacteria to the same extent as sucrose and are therfore used to produce food and drinks ... Read more
