sweeteners
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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Alcohol , ALCOHOL. The word "alcohol" is derived from the Arabic word al kuhul, meaning 'essence'. The favorite mood-altering drug in the United States, as in… hydroxyl group , hy·drox·yl / hīˈdräksəl/ • n. [as adj.] Chem. of or denoting the radical −OH, present in alcohols and many other organic compounds: a hydroxyl group.… Sorbitol , sorbitol •boll, Chabrol, Coll, doll, Guignol, haute école, loll, moll, pol, poll, skol, sol, troll, vol •obol • aldol • Panadol • Algol • argol •Gogo… Methyl Alcohol , OVERVIEW
Methyl alcohol (METH-uhl AL-ko-hol) is a clear, colorless, flammable, toxic liquid with a slightly alcoholic odor and taste. Methyl alcohol… Mannitol , mannitol A polyhydric alcohol, CH2OH(CHOH)4CH2OH, derived from mannose or fructose. It is the main soluble sugar in fungi and an important carbohydra… Denatured Alcohol , denatured alcohol
alcohol, denatured
alcohol, denatured Drinkable alcohol is subject to tax in most countries and for industrial use it is denatured…
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sweeteners