prov:value
| - er below), but in particular of sugars such as sucrose, lactose, glucose, D-tagatose and fructose and sugar alcohols such as for example glycerol, erythritol, threitol, arabitol, ribitol, xylitol, sorbitol, mannitol, dulcitol and lactitol, thus making it possible to reduce the sugar content in corresponding foodstuffs and products consumed for pleasure without at the same time reducing the sweet f
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