es un endulsador para diabeticos... lo usan para hacer recetas para diabeticos
Sorbitol y maltitol no son lo mismo. Aqui un link que te explica:
www.sugar.org
Although small amounts of sorbitol are present is some fruits, the commercial source of sorbitol is the dextrose (glucose) produced from cornstarch. Sorbitol is manufactured by hydrogenating (adding hydrogen) the recovered dextrose. While another name for sorbitol is glucitol (resembling glucose), sorbitol is the term used by the food industry.
Sorbitol is about 60% as sweet as sucrose, and is considered to have 2.6 calories per gram. The Food and Drug Administration concurs with this caloric value.
FDA regulations permit sorbitol to be used in food at levels not to exceed good manufacturing practices. These regulations further require that any sorbitol-containing foods whose consumption would add 50 grams (1-3/4 ounces) of sorbitol to a persons diet must be labeled with the statement, Excess consumption may have a laxative effect.
Sorbitol is used in hard and soft candies, flavored jam and jelly spreads, baked goods and baking mixes, chewing gum and cough drops. The maximum amount of sorbitol permitted in each of these products is regulated by FDA.
Maltitol is manufactured by hydrogenating maltose, the glucose-glucose disaccharide (two sugars) derived from cornstarch. The use of maltitol in food is approved in most countries including Canada, Europe, Australia, New Zealand and Japan.
While maltitol has not been approved officially for use in food in the United States, U.S. food manufacturers may use maltitol since FDA has accepted the 1986 petition seeking this approval. In 1999, FDA agreed officially that a value of 2.1 calories per gram was acceptable.
Maltitol is about 90% as sweet as sugar. This feature makes it attractive to the food manufacturer as a one-for-one replacement of sugar.
The FDA petition seeks approval for the use of maltitol in the same food categories approved for sorbitol and mannitol.
GRACIAS FLAVOR POR TAN EXCELENTE EXPLICACION.
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