Webon food labels as sugar alcohols, or, if only one polyol is present in the product, by the specific name of the polyol. Listing in the Nutrition Facts Panel, however, is ... crystallization, and osmolality of the polyol. Typically, as the molecular weight of a polyol decreases, osmolality increases, freezing point decreases, viscosity decreases ... WebMar 31, 2001 · Crystallization in Foods by Richard W. Hartel, March 31, 2001, Springer edition, Hardcover in English - 1st edition
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