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Odourless, crystalline powder with a sweet taste.
Sugar naturally present in fruits, honey and certain plants (Topinambur, chicory).
It represents almost half of the dry extract of honey. In combination with glucose, it is the main component of cane and beet sugar.
Due to its sweetness and physiological properties, it is of particular interest for use in low-calorie food products and pharmaceuticals.
A source of carbohydrates that can be used by some diabetics (non-insulin-dependent) because it is absorbed more slowly than sugar, but more quickly than sugar alcohols (Sorbitol, Xylitol, Mannitol).
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