在食品科學中
糖醇是通常由糖類的醛、酮羰基被還原為羥基後生成的多元醇,通式 H(HCHO)n+1H。糖醇的甜度和熱量都低於糖類,通常與高強度的甜味劑混合使用,也常為口香糖添加劑,因為其無法被細菌代謝為酸,從而避免蛀牙[1]。常見的有木糖醇、山梨糖醇、麥芽糖醇、赤蘚醇與甘露醇。
在高分子化學中
參見
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