(12-carbon)
*Maltotriitol (18-carbon)
*Maltotetraitol (24-carbon)
*Polyglycitol

Both disaccharides and monosaccharides can form sugar alcohols; however, sugar alcohols derived from disaccharides (e.g. maltitol and lactitol) are not entirely hydrogenated because only one aldehyde group is available for reduction.

Sugar alcohols as food additives

This

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