A review on polyols: new frontiers for health-based bakery products

@article{Ghosh2012ARO,
  title={A review on polyols: new frontiers for health-based bakery products},
  author={Somasubra Ghosh and M. L. Sudha},
  journal={International Journal of Food Sciences and Nutrition},
  year={2012},
  volume={63},
  pages={372 - 379}
}
  • Somasubra Ghosh, M. Sudha
  • Published 15 April 2012
  • Chemistry, Medicine
  • International Journal of Food Sciences and Nutrition
Polyols or sugar alcohols, a group of reduced calorie sweeteners, are the natural and nutritive sweeteners. These are neither sugars nor alcohols; rather they are a group of low-digestible carbohydrates which can be used instead of sucrose. They occur naturally in foods and come from plant products such as fruit and berries. They are used in food as sweeteners and bulking agents. Polyols have slightly reduced sweetness and caloric values compared to sucrose. Polyols available as either in solid… 
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