"As sweet as sucrose, xylitol is the sweetest of all the polyols, but is said to have no after-taste and is safe for diabetics.In Europe a handful of polyols - sorbitol, xylitol, lactitol, mannitol, maltitiol and isomalt - have been approved by the Scientific Committee for Food (SCF) for use in foodstuffs and fall under the 'additives' label." . . . .