Which among the following appears to be the closest equivalent to sucrose in solubility and functionality?

Question

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Among the given options, maltitol appears to be the closest equivalent to sucrose in terms of solubility and functionality. Maltitol is a sugar alcohol that is commonly used as a sugar substitute, and it has a similar sweetness level and taste profile to sucrose. It is also highly soluble in water, and it can be used in a variety of food applications without impacting texture or appearance. Other sugar alcohols, such as erythritol, isomalt, lactitol, and mannitol, may have different solubility and functionality characteristics compared to sucrose, which may limit their use in certain food applications.

Which Among the Following Appears to Be the Closest Equivalent