On food and cooking the science and lore of the kitchen ( PDFDrive ) 1250

Qualities Europe Ingredient Glycyrrhizin Relative Sweetness 5,000–10,000 Original Source Licorice root Date of Commercialization Traditional Notable Qualities Ingredient Aspartame Relative Sweetness 18,000 Original Source Amino acids (modified) Date of Commercialization 1970s Notable Not stable at cooking Qualities temperatures Ingredient Acesulfame K Relative Sweetness 20,000 Original Source Synthetic Date of Commercialization 1980s Notable Stable at cooking Qualities temperatures Ingredient Saccharin Relative Sweetness 30,000 Original Source Synthetic Date of Commercialization 1880s Notable Stable at cooking Qualities temperatures Ingredient Stevioside Relative Sweetness 30,000 Original Source South American plant Date of Commercialization 1970s Notable Qualities Ingredient Sucralose Relative Sweetness 60,000 Original Source Sucrose + chlorine Date of Commercialization 1990s Notable Stable at cooking Qualities temperatures Ingredient Neohesperidin dihydrochalcone ... Original Source Synthetic Date of Commercialization 1880s Notable Stable at cooking Qualities temperatures Ingredient Stevioside Relative Sweetness 30,000 Original Source South American plant Date of Commercialization... South American plant Date of Commercialization 1970s Notable Qualities Ingredient Sucralose Relative Sweetness 60,000 Original Source Sucrose + chlorine Date of Commercialization 1990s Notable Stable at cooking... Date of Commercialization 1990s Notable Stable at cooking Qualities temperatures Ingredient Neohesperidin dihydrochalcone