| SUGARS AND SUGAR ALCOHOLS | ||||||
| Physical Properties | ||||||
| Sugar | Molecular Weight (g/mole) | Density (g/cc) | Melting point( ºC) | Moisture adsorption | Comments | |
| Erythritol | 122 | 1.45 | 121 | very low | Highly Crystalline | |
| Xylitol | 152 | 1.52 | 94 | low | ||
| Sorbitol | 182 | 1.49 | 95 | medium | Slow Crystallization | |
| Fructose | 180 | 1.6 | 104 | high | Some Caramelization | |
| Lactitol | 344 | 146 | low | Disaccaride | ||
| Maltitol | 344 | 145 | low | Disaccaride | ||
| Isomaltitol | 344 | 146 | low | Disaccaride | ||
| Glucose | 180 | 1.54 | 148 | low | Dextrose, some caramelization | |
| Manitol | 182 | 1.49 | 167 | Very low | ||
| Sucrose | 242 | 1.59 | 186 | low | Disaccaride,high caramelization | |
| Fuels | ||||||