| abstract |
Edible compsns. are sweetened with an L-hexose monosaccharide selected from L-glucose, L-allose, L-fructose, L-gulose, L-galactose, L-altrose, L-idose, L-talose, L-tagatose or L-spicose. The do not support growth of microbes, but have the same sweetening and bulking props. as the corresponding D-saccharides. They are esp. useful in foods for special diets e.g. for diabetics. |