With the rapid development of the food industry, many sweets, cakes and cookies can be seen everywhere in our life. In the past, when these foods were produced, sugar additives such as sucrose and maltose were added. However, these foods are very harmful to human body and increase the incidence of obesity. Therefore, to solve this problem, sorbitol is now used to replace these sugar-flavored additives.
Why should sugar alcohols be used? Compared with sucrose and maltose, sugar alcohols are not very different in sweetness. However, when added to the food industry, sugar alcohols not only maintain the original sweetness, but more importantly, their properties are more soluble in water, less soluble in organic solvents, and have good acid and heat resistance. At the same time, no Maillard Browning reaction happens with amino acids and proteins.
In addition, it will not cause dental caries. After entering the human body, it will not be digested and absorbed, so it will not cause the problem of hyperglycemia and hyperlipemia, which will not stimulate insulin secretion. In this way, people with diabetes can eat it, and sugar-free food can be produced, which will not cause obesity.

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