I think it possibly depends on the quantity in the recipe.
In the UK it is classed as a sweetener, bit from what I’ve just been reading it has other properties - for example a small amoint can be added to bread which changed the ability of the dough tonretain water, and helps prolong shelf life and softness.
I think the troubles people get with some of these bulk sweeteners is where they form a significant part of the recipe, and can cause a laxative effect and give rise to painful wind.