sweeteners

A Dictionary of Food and Nutrition | 2005 | 507 words | Copyright

sweeteners Four groups of compounds are used to sweeten foods: (1)The sugars, of which the commonest is sucrose. Fructose has 173% of the sweetness of sucrose; glucose, 74%; maltose, 33%; and lactose, 16%. Honey is a mixture of glucose and fructose;(2)Bulk sweeteners, including sugar alcohols;(3)Synthetic non‐nutritive sweeteners (intense sweeteners), which are many times sweeter than sucrose;(4)Various other chemicals such as glycerol and glycine (70% as sweet as sucrose), and certain peptides.

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DAVID A. BENDER. "sweeteners." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "sweeteners." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O39-sweeteners.html

DAVID A. BENDER. "sweeteners." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-sweeteners.html

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