salmonella is still a very real concern when it comes to cooking chicken turkey and other poultry it gets knocked into our heads again and again that poultry is safe to eat only when its juices run clear when the meat is no longer pink and when it registers at least 165 in the thickest part of the thigh but of those only temperature is the real indicator of a fully cooked chicken the usda says that as long as all parts of the chicken have reached a minimum internal temperature of 165 it is safe to eat color does not indicate doneness the usda further explains that even fully cooked poultry can sometimes show a pinkish tinge in the meat and juices
Maltitol is a disaccharide produced by hydrogenation of maltose obtained from starch. Maltitol syrup, a hydrogenated starch hydrolysate, is created by hydrogenating corn syrup: a mixture of carbohydrates produced from the hydrolysis of starch; this product contains between 50% and 80% maltitol by weight. The remainder is mostly sorbitol, with a small quantity of other sugar-related substances.
Maltitol is an artificially produced sweetener that is a member of the sugar alcohol family.According to the Calorie Control Council, maltitol contains 90 percent of the sweetness of sugar and has 2.1 calories per gram.he European Journal of Clinical Nutrition notes that maltitol is associated with stomach and abdominal pain in adults. A placebo controlled, double-blind study on health volunteers showed that consuming levels as low as 40 g of maltitol daily would trigger side effects of abdominal pain.