Maltitol, sorbitol, xylitol, erythritol, and isomalt are common sugar alcohols. It is also sweetened with sorbitol, Mannitol, Aspartame, Sucralose and Acesulfame potassium. Other sugar alcohols include xylitol and sorbitol. Sugar alcohols such as erythritol, xylitol, and sorbitol are derived from sugars. Complete hydrolysis of isomalt yields glucose (50%), sorbitol (25%), and mannitol (25%). Erythritol may have greater protective action than xylitol and sorbitol. Simultaneous ingestion of fructose and sorbitol seems to increase malabsorption of fructose. Even "sugar-free" food can contain carbohydrates such as maltodextrin, sorbitol, starch, and fructose. With a multifunctional initiator like glycerine, pentaerythritol or sorbitol the polymer branches out. Representative products are glucose esters, sorbitol, and alkylgycosides. Another randomized controlled trial found no difference between sorbitol and lactulose. Hydrogen required for this reaction can be produced by aqueous phase catalytic reforming of sorbitol. These effects are additive with other short-chain poorly absorbed carbohydrates such as sorbitol. Solutions of sorbitol (SoftLax) have similar effects. A more technical example is (English "sorbitol") versus (German ""), used synonymously.