Food manufacturers produce it using the industrialized process of
sugar hydrogenation.
Additionally, xylitol is most often produced from GMO corn husks in a process called
sugar hydrogenation.
Not exact matches
Starch is first hydrolyzed into short chain
sugars, which are then
hydrogenation under pressure and temperature into
sugar alcohols.
The starch is first hydrolyzed into mainly glucose, and then
hydrogenation under pressure and temperature into
sugar alcohol.
I believe it may be because Lakanto is made via fermentation while the other
sugar alcohols are made from
hydrogenation.
Foods containing chemicals, or that have undergone processes designed to preserve them (preservatives, oil,
sugar and grain refining,
hydrogenation, Nitrites, Nitrates)