Maltitol
This is one of a family of mild sweeteners known as sugar alcohols, or polyols. Typically derived from natural carbs, they lack the harsh, metallic taste of calorie-free sweeteners. Sugar alcohols are absorbed very slowly (or not at all) in the intestines, so they don't cause spikes in blood-sugar level — hey diabetics, go nuts! And since oral bacteria can't digest them, they won't rot your teeth. Why isn't everything sweetened this way? Well, for one thing, that slow intestinal absorption can cause bloating, diarrhea, and flatulence.
Sorbitol
More sugar alcohol. Here, a simple glucose molecule (C6H12O6) is broken apart and two extra hydrogen atoms are added (making C6H14O6). The result is about half as sweet as the original compound. Sorbitol can also be found in peaches, plums, and other fruit.
Gum Base
Know why soft racing tires are called gum balls? Because they are! Chewing gum used to be made from the sap of manilkara trees; now the chew often comes from styrene-butadiene, the same petrochemical used to make car tires. Wrigley won't divulge its recipe but claims to still use some natural ingredients in its gum base — like, oh, boiled pine sap.
Glycerol
The sugar alcohols keep on coming. This clear, syrupy liquid, also known as glycerine, is a favorite in pharmaceuticals and personal care products for its smooth texture and moisturizing properties. A byproduct of biodiesel production, glycerol is now flooding global markets. Plans...
Wired.com
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