sugar alcohol
Quick Summary
Sugar alcohols are polyalcohols derived from sugar molecules, often created by hydrogenating sugars. They are commonly used as low-calorie sweeteners in products like candy, chewing gum, toothpaste, and mouthwash. Some sugar alcohols, such as mannitol, occur naturally in foods like pineapples and asparagus, while others are synthetically produced.1
Xylitol, a type of sugar alcohol, is safe for human consumption and can help reduce oral bacteria, thus preventing cavities, which is why it's popular in sugar-free products. Sugar alcohols are formed when the aldehyde or keto group of a sugar is reduced by adding hydrogen. Commercially important sugar alcohols include sorbitol and mannitol, valued for their sweetening properties and stability.12
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- monosaccharide
Important sugar alcohols (alditols), formed by the reduction of (i.e., addition of hydrogen to) a monosaccharide, include sorbitol (glucitol) from glucose and mannitol from mannose; both are used as sweetening agents. Glycosides derived from monosaccharides are widespread in nature, especially in plants. Amino sugars (i.e., sugars…
Read MoreImportant sugar alcohols (alditols), formed by the reduction of (i.e., addition of hydrogen to) a monosaccharide, include sorbitol (glucitol) from glucose and mannitol from mannose; both are used as sweetening agents. Glycosides derived from monosaccharides are widespread in nature, especially in plants. Amino sugars (i.e., sugars…
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carbohydrateChemical reactions…way are called alditols, or sugar alcohols. The product formed as a result of the reduction of the aldehyde carbon of d-glucose is called sorbitol (d-glucitol). d-Glucitol also is formed when l-sorbose is reduced. The reduction of mannose results in mannitol, that of galactose in dulcitol.
Read More…way are called alditols, or sugar alcohols. The product formed as a result of the reduction of the aldehyde carbon of d-glucose is called sorbitol (d-glucitol). d-Glucitol also is formed when l-sorbose is reduced. The reduction of mannose results in mannitol, that of galactose in dulcitol.
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