On food and cooking the science and lore of the kitchen ( PDFDrive ) 1247

Maltose 110 Glucose 100 Potatoes 95 White rice 95 Honey 90 Table sugar 90 Banana 60 Fruit preserves 55 Fructose 20 Some Sugar Substitutes and Their Qualities In this table, the sweetness of table sugar is represented as 100 A sweetness of 50 means that the substance is half as sweet as table sugar; a sweetness of 500 means that it is times sweeter The sugar alcohols and corn syrups with sweetnesses less than 1 are mainly useful for providing bulk and viscosity with reduced calories and effects on blood sugar The intensive sweeteners, with sweetnesses greater than 100, provide taste with reduced calories and effects on blood sugar Even those sugar substitutes that were originally found in nature are now manufactured by chemical modification of a natural or synthetic starting material Ingredient Polydextrose (Litesse) Relative Sweetness Original Source Glucose (modified) Date of Commercialization 1980s Notable Qualities Produces high viscosities Ingredient Corn syrup Relative Sweetness 40 Original Source Starch Date of Commercialization 1860s Notable Qualities ... chemical modification of a natural or synthetic starting material Ingredient Polydextrose (Litesse) Relative Sweetness Original Source Glucose (modified) Date of Commercialization 1980s Notable Qualities.. .on blood sugar The intensive sweeteners, with sweetnesses greater than 100, provide taste with reduced calories and effects on blood sugar Even those sugar substitutes... Produces high viscosities Ingredient Corn syrup Relative Sweetness 40 Original Source Starch Date of Commercialization 1860s Notable Qualities