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This is where the sugar vs. sugar substitutes debate gets sticky (pun intended), especially as new studies like this one on xylitol and heart disease become part of the conversation.
It’s used as a sugar substitute because its taste is comparable to sugar but has fewer calories. Xylitol is found in many products, ranging from sugar-free candy and gum to toothpaste. People ...
Xylitol has about the same sweetness as sucrose, [15] but is sweeter than similar compounds like sorbitol and mannitol. [10] Xylitol is stable enough to be used in baking, [18] but because xylitol and other polyols are more heat-stable, they do not caramelise as sugars do. When used in foods, they lower the freezing point of the mixture. [19]
Xylitol is a sugar alcohol that is found in small amounts in fruit and vegetables, and the human body also produces it. As an additive, it looks and tastes like sugar but has 40% fewer calories.
A sugar substitute is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie (non-nutritive) [2] or low-calorie sweetener. Sugar substitute products are commercially available in various forms, such as small pills, powders, and packets.
Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols.
Xylitol and erythritol are considered polyols, or sugar alcohols, and both occur in nature, unlike some artificial sweeteners—including aspartame, sucralose, and saccharin—that are synthetic.
Gradually add the flour to the sugar mixture. Mix until all ingredients have been combined. Using a knife or a hand chopper, chop the kisses into small pieces then add them to the cookie batter; stirring only until the pieces have been mixed throughout. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
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