Sorbitol is characterized as which of the following?

Sorbitol is characterized as which of the following?

• A. Less sweet than sucrose and has a lower glycemic index than sucrose
• B. Less sweet than sucrose and has a higher glycemic index than sucrose
• C. Sweeter than sucrose
• D. Sweeter than sucrose and has a lower glycemic response than sucrose

Answer: (A)

Sorbitol is a sugar alcohol that is indeed characterized by being less sweet than sucrose, which is the standard for sweetness comparison. It generally has about 60% of the sweetness of sucrose, making it a popular choice as a sugar substitute in various food products, especially for people looking to reduce sugar intake. In addition, sorbitol has a lower glycemic index compared to sucrose. The glycemic index measures how quickly a carbohydrate-containing food raises blood glucose levels. Since sorbitol is absorbed more slowly and is metabolized differently by the body, it results in a smaller increase in blood sugar levels compared to regular sugar, making it a suitable option for individuals managing their blood sugar levels, such as those with diabetes. Understanding these properties helps in making informed dietary choices and in utilizing sugar substitutes effectively in meal planning and food product development.

Sorbitol is a sugar alcohol that is indeed characterized by being less sweet than sucrose, which is the standard for sweetness comparison. It generally has about 60% of the sweetness of sucrose, making it a popular choice as a sugar substitute in various food products, especially for people looking to reduce sugar intake.

In addition, sorbitol has a lower glycemic index compared to sucrose. The glycemic index measures how quickly a carbohydrate-containing food raises blood glucose levels. Since sorbitol is absorbed more slowly and is metabolized differently by the body, it results in a smaller increase in blood sugar levels compared to regular sugar, making it a suitable option for individuals managing their blood sugar levels, such as those with diabetes.

Understanding these properties helps in making informed dietary choices and in utilizing sugar substitutes effectively in meal planning and food product development.