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Structures of the sugars, sugar alcohols and artificial sweeteners used. Natural saccharides included: (A) D-galactose, shown in open ring, alpha-pyranose and beta-pyranose conformations; (B) lactose; (C) maltose; (D) trehalose; (E) sucrose. Synthetic disaccharide: (F) lactulose. Sugar alcohols: (G) erythritol; (H) xylitol. Artificial sweeteners: (I) aspartame; (J) saccharin.
