Table below shows the relative sweetness of different sugar alcohol with sucrose as the reference. Choose the CORRECT conclusion that can be made based on the table below. I. Sugar alcohols’ sweetness is usually lower than the sucrose, therefore, they are used volume-for-volume like sugar and are called bulk sweeteners. II. Xylitol is roughly as sweet as sucrose but with lower caloric value hence it is widely used in food products. III. Mannitol has 50-60% of relative sweetness as compared to sucrose which is used as a bulking agent in sugar free coating for chewing gum IV. Isomalt has 40-50% of relative sweetness of sucrose but it has high resistant to the loss of sweetness during heating; thus, it can be used in products, which are subjected to high temperatures. a. I, II, and III only b. I and II only c. II and III only d. All of the above

已完成理解「Table below shows the relative sweetness of different sugar alcohol with sucrose as the reference. Choose the CORRECT conclusion that can be made based on the table below. I. Sugar alcohols’ sweetness is usually lower than the sucrose, therefore, they are used volume-for-volume like sugar and are called bulk sweeteners. II. Xylitol is roughly as sweet as sucrose but with lower caloric value hence it is widely used in food products. III. Mannitol has 50-60% of relative sweetness as compared to sucrose which is used as a bulking agent in sugar free coating for chewing gum IV. Isomalt has 40-50% of relative sweetness of sucrose but it has high resistant to the loss of sweetness during heating; thus, it can be used in products, which are subjected to high temperatures. a. I, II, and III only b. I and II only c. II and III only d. All of the above」