Maybe this is a silly question, or it has already been anwered somewhere, but I've always wondered something about sugar alcohols:
If we can sweeten things with Splenda (or saccharin or whatever else), why is it necessary to put sugar alcohols in LC candy or other products? Why can't they only sweeten them with Splenda, and not with the tummy-troubling SA?
I'm sure one of you smarties knows the answer!
If we can sweeten things with Splenda (or saccharin or whatever else), why is it necessary to put sugar alcohols in LC candy or other products? Why can't they only sweeten them with Splenda, and not with the tummy-troubling SA?

I'm sure one of you smarties knows the answer!











*Melinda*
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