Frozen desserts made for diabetics usually replace the sucrose with

Question

Quizplus · Accepted Answer

Diabetic frozen desserts typically replace sucrose with sorbitol, a sugar alcohol that is lower in calories and does not cause a rapid increase in blood sugar levels. Milk or vegetable fat and soy protein or isolate may also be used in these desserts, but they are not typically used as a replacement for sucrose in diabetic-friendly recipes. Sorbitol is a sugar alcohol that is commonly used as a sweetener in diabetic-friendly frozen desserts. It is absorbed slowly and has a lower glycemic index than sucrose, which makes it a good option for those with diabetes as it does not significantly increase blood sugar levels. Milk and vegetable fats, as well as soy protein or soy isolate, do not have a direct impact on blood sugar levels and are not used specifically as replacements for sucrose in diabetic-friendly frozen desserts.

Frozen Desserts Made for Diabetics Usually Replace the Sucrose with