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. Maltitol is a sugar alcohol (also called a polyol) with very similar properties to sugar but less calories. Like other sugar alcohols (xylitol, mannitol etc) it has a slightly laxative effect and it is not recommended to consume more than 50 gm per day.It occurs in nature, chicory leaves contain a small amount, and as such it is sometime described as a natural sweetener.ses: It is very often uses in processed foods as a sugar substitute. For example 'sugar free' chocolate is often sweetened with Maltitol. This can be somewhat misleading as it is still a fairly high glycemic and high calorie sweetener.