Answer to Question 1
The sugar alcohols occur naturally in fruits and vegetables; they are also used by manufacturers to provide sweetness and bulk to cookies, sugarless gum, hard candies, and jams and jellies. Unlike sucrose, sugar alcohols are fermented in the large intestine by intestinal bacteria. Consequently, side effects such as gas, abdominal discomfort, and diarrhea make the sugar alcohols less attractive than the nonnutritive sweeteners. The advantage of using sugar alcohols is that they do not contribute to dental caries.
The nonnutritive sweeteners sweeten with minimal or no carbohydrate or energy. The human taste buds perceive many of them as extremely sweet so just tiny amounts are added to foods to achieve the desired sweet taste. The FDA endorses nonnutritive sweeteners as safe for use over a lifetime within Acceptable Daily Intake (ADI) levels. Like the sugar alcohols, nonnutritive sweeteners make foods taste sweet without promoting tooth decay.
Answer to Question 2
a
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