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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