On food and cooking the science and lore of the kitchen ( PDFDrive ) 1248

Ingredient Trehalose Relative Sweetness 50 Original Source Honey, mushrooms, yeasts Date of Commercialization 2000s? Notable Qualities Ingredient Sugar alcohols: Relative Sweetness Original Source Date of Commercialization Notable Qualities Ingredient Lactitol Relative Sweetness 40 Original Source Lactose, modified Date of Commercialization 1980s Notable Qualities Ingredient Isomalt (Palatinit) Relative Sweetness 50 Original Source Sucrose, modified Date of Commercialization 1980s Notable Less prone than sugar to Qualities crystallize or absorb moisture Ingredient Sorbitol Relative Sweetness 60 Original Source Fruits Date of Commercialization 1980s Notable Cooling; absorbs moisture Qualities Ingredient Erythritol Relative Sweetness 70 Original Source Fruits, fermentation Date of Commercialization 2000s? Notable Qualities Ingredient Mannitol Relative Sweetness 70 Original Source Mushrooms, algae Date of Commercialization 1980s ...Date of Commercialization 1980s Notable Less prone than sugar to Qualities crystallize or absorb moisture Ingredient Sorbitol Relative Sweetness 60 Original Source Fruits Date of Commercialization... Original Source Fruits, fermentation Date of Commercialization 2000s? Notable Qualities Ingredient Mannitol Relative Sweetness 70 Original Source Mushrooms, algae Date of Commercialization 1980s