| Ingredient | Sweetness | G I | Cal/g |
|---|---|---|---|
| Sucrose (sugar) | 100% | 6 1 | 4 |
| Maltitol Syrup | 75% | 5 2 | 3 |
| Hydrogenated Starch Hydrolysate | 33% | 3 9 | 2.8 |
| Maltitol | 75% | 3 6 | 2.7 |
| Xylitol | 100% | 1 3 | 2.5 |
| Isomalt | 55% | 9 | 2.1 |
| Sorbitol | 60% | 9 | 2.5 |
| Lactitol | 35% | 6 | 2 |
| Mannitol | 60% | 0 | 1.5 |
| Erythritol | 70% | 0 | .2 |
NOTE: The Sweetness column represents the amount of sweetness for each sugar alcohol as compared to
the sweetness of sugar. The GI column represents the Glycemic Index rating of each sugar alcohol listed.
* This chart is mainly sourced by the Livesey research reported in Nutrition Research
Reviews, December 2003.