Sweeteners?

Q & A section:
Polyols are a group of low digestible carbohydrates or commonly referred to as sugar alcohols. However, they are neither sugars nor alcohols.
 * 1. What are polyols?**

**2. Briefly explain the mechanism of the cooling effect of polyols in the mouth.**
Polyols show negative heats of solution. In order to dissolve their crystals, the polyols absorb the surrounding energy which results in the lowering of the solution temperature in the mouth, creating the cooling effect.

Polyols cannot undergo Maillard reaction as they lack aldehyde groups. Therefore, they are not applied in baked products.
 * 3. State 1 disadvantage of polyols compared to sucrose.**