DESCRIPTION
Natural sweeteners are increasingly popular alternatives to traditional sugar due to their lower calorie content and sweetening power.
Among natural sweeteners, we find glucose syrups, which are liquid or powdered products derived from various botanical sources such as maple, agave, wheat, corn, and rice. Glucose syrups can be mixed with fructose and are often used as sugar substitutes in baked goods, beverages, and food in general.
Polyols are sweeteners, both natural and synthetic, that have a lower energy value compared to sugar and a low glycemic index, meaning they do not significantly affect blood sugar levels. Some of the most common polyols include sorbitol, mannitol, isomalt, maltitol, and xylitol. They are often used in the production of diet products and those for diabetics, as well as in low-sugar baked goods and ice creams. However, polyols can cause intestinal discomfort in some people if consumed in large amounts.
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