Maltitol This is one of a family of mild sweeteners known as sugar alcohols, or polyols. Typically derived from natural carbs, they lack the harsh, metallic taste of calorie-free sweeteners. Sugar alcohols are absorbed very slowly (or not at all) in the intestines, so they don't cause spikes in blood-sugar level — hey diabetics, go nuts! And since oral bacteria can't digest them, they won't rot your teeth. Why isn't everything sweetened this way? Well, for one thing, that slow intestinal absorption can cause bloating, diarrhea, and flatulence. Sorbitol More sugar alcohol. Here, a simple glucose molecule (C6H12O6) is broken apart and two extra hydrogen atoms are added (making C6H14O6). The result is about half as sweet as the original compound. Sorbitol can also be found in peaches, plums, and other fruit. Gum Base Know why...
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