What is the difference between glucose corn syrup with a DE of 42 and dried glucose syrup with the same DE? Which polyol is closest to granulated sugar in taste and in other properties? How does...

What is the difference between glucose corn syrup with a DE of 42 and dried glucose syrup with the same DE?

Which polyol is closest to granulated sugar in taste and in other properties? How does it—and other polyols—compare to sugar in caloric content?