It must be stressed that no information is available on
the physical properties of sugar/polyol or intensive sweeteners/
polyol blends and there is real need to understand the
physical properties of mentioned blends in order to
exploit their use. Leatherhead Food International launched
a project to explore the uses of polyols and generate
physical data for polyol/sugar blends. Moreover, in
Europe, many polyols have been approved by the Scientific
Committee for Food (SCF) for use in foodstuffs and
fall under the additives label