Xylitol is good

Certified safe for pregnant women and infants, with a GI value of 7. The sweetness is equivalent to sucrose at room temperature, weakens at high temperatures, and increases at low temperatures. Xylitol gum takes advantage of its unique cooling sensation. At present, baking is mostly used to make low-sugar and sugar-free foods. It should be used with caution in bread. It is not a source of microbial nutrients and has poor fermentability. But it can be used in cakes to increase shelf life. Trehalose: A disaccharide. The wide range of applications is based on its ability to form glass protection for substances and thin films on the surface of substances under relatively high purity. At present, it is mainly used in baking for low sweetness, delicate finished products, stable texture and inhibition of oil rancidity, protein denaturation, etc.