Guest guest Posted February 13, 2007 Report Share Posted February 13, 2007 hi duane,sugar alcohols cannot make EtG only ethanol alias ethyl alcohol...but most candies and gums do contain small amounts of ethanol as a preservative probably not enough to affect EtG much in small amounts..some like ethanol based candies can affect EtG but are legally required to list ethanol content.. bottom line read labels...when in doubt spit it out...regards, A sugar alcohol (also known as a polyol, polyhydric alcohol, or polyalcohol) is a hydrogenated form of carbohydrate, whose carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group. They are commonly used for replacing sucrose in foodstuffs, often in combination with high intensity artificial sweeteners to counter the low sweetness. Some common sugar alcohols are: erythritol isomalt lactitol maltitol mannitol sorbitol xylitol Disaccharides and monosaccharides can both form sugar alcohols; however, sugar alcohols derived from disaccharides (eg Maltitol and lactitol) are not entirely hydrogenated because only one aldehyde group is available for reduction.Duane <duaneseaver14810@...> wrote: Are the sugar alcohols listed on candy gum etc involved in etg presence. I remember reading the answer to this queation last here but cant really understand Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 13, 2007 Report Share Posted February 13, 2007 hi duane,sugar alcohols cannot make EtG only ethanol alias ethyl alcohol...but most candies and gums do contain small amounts of ethanol as a preservative probably not enough to affect EtG much in small amounts..some like ethanol based candies can affect EtG but are legally required to list ethanol content.. bottom line read labels...when in doubt spit it out...regards, A sugar alcohol (also known as a polyol, polyhydric alcohol, or polyalcohol) is a hydrogenated form of carbohydrate, whose carbonyl group (aldehyde or ketone, reducing sugar) has been reduced to a primary or secondary hydroxyl group. They are commonly used for replacing sucrose in foodstuffs, often in combination with high intensity artificial sweeteners to counter the low sweetness. Some common sugar alcohols are: erythritol isomalt lactitol maltitol mannitol sorbitol xylitol Disaccharides and monosaccharides can both form sugar alcohols; however, sugar alcohols derived from disaccharides (eg Maltitol and lactitol) are not entirely hydrogenated because only one aldehyde group is available for reduction.Duane <duaneseaver14810@...> wrote: Are the sugar alcohols listed on candy gum etc involved in etg presence. I remember reading the answer to this queation last here but cant really understand Quote Link to comment Share on other sites More sharing options...
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