On food and cooking the science and lore of the kitchen ( PDFDrive ) 1249

Notable Qualities Cooling Ingredient Maltitol Relative Sweetness 90 Original Source Maltose, modified Date of Commercialization 1980s Notable Qualities Ingredient Xylitol Relative Sweetness 100 Original Source Fruits, vegetables Date of Commercialization 1960s Notable Qualities Especially cooling Ingredient Tagatose Relative Sweetness 90 Original Source Heated milk Date of Commercialization 2000s? Notable Qualities Ingredient Sucrose Relative Sweetness 100 Original Source Sugar cane & beet Date of Commercialization Traditional Notable Qualities Ingredient High-fructose corn syrup Relative Sweetness 100 Original Source Starch Date of Commercialization 1970s Notable Qualities Ingredient Fructose crystals Relative Sweetness 120–170 Original Source Fruits, honey Date of Commercialization 1970s Notable Qualities Ingredient Cyclamate Relative Sweetness 3,000 Original Source Synthetic Date of Commercialization 1950s Notable Banned in U.S., allowed in ... Original Source Fruits, honey Date of Commercialization 1970s Notable Qualities Ingredient Cyclamate Relative Sweetness 3,000 Original Source Synthetic Date of Commercialization 1950s Notable Banned in U.S., allowed in... Sugar cane & beet Date of Commercialization Traditional Notable Qualities Ingredient High-fructose corn syrup Relative Sweetness 100 Original Source Starch Date of Commercialization 1970s Notable Qualities