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| # | Term | Definition | From Set |
|---|---|---|---|
| 1 | Sorbitol | Occurs naturally in fruits and berries and is a close relative of the sugars. Half as sweet as sugar. Used in non-cariogenic chewing gum because oral bacteria do not metabolize it well. Large amounts of sorbitol (2 oz. for adults) have a laxative effect, but otherwise it is safe. Diabetics use sorbitol, because it is absorbed slowly and does not cause blood sugar to increase rapidly. | Chemical Cuisine - Polysorbate to Vanillin |
| 2 | Sorbitol | This is used in non-cariogenic chewing gum because oral bacteria do not metabolize it well | Practical Chem Cuisine Questions |
| 3 | sorbitol | non-cariogenic | Chemical Cuisine Buzz Words |
| 4 | Sorbitol | This can have a laxative effect on adults | Chem Cuisine Practical Questions 2 |
| 5 | Sorbitol | Diabetics use this | Chem Cuisine Practical Questions 2 |
| 6 | sorbitol | d-glucitol | PT202 Quiz |
| 7 | sorbitol | generated whenglucose levels are high. it is osmotically active and high intracecllular concentrations contribute to the development of cataracts and neuropathy | Lots of biochemistry :) |
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