A recent study found that maltitol, isomalt and sorbitol can replace sugar in muffin formulations. The study also looked at erythritol, but found it was not an acceptable sugar replacement. Using polyols instead of sucrose in products has several advantages. "Firstly, they do not promote the development of dental caries because dental bacteria are not able to ferment the sugar alcohols. Second, they produce a lower glycemic response than sucrose and are therefore suitable for diabetics. And third, most polyols are lower in calories than sucrose," researchers said.