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

Maltose 110
Glucose 100
Potatoes 95
Whiterice 95
Honey 90
Tablesugar 90
Banana 60
Fruitpreserves 55
Fructose 20
SomeSugarSubstitutesandTheir
Qualities
Inthistable,thesweetnessoftablesugaris
represented as 100. A sweetness of 50
meansthatthesubstanceishalfassweetas
tablesugar;asweetnessof500meansthat
it is 5 times sweeter. The sugar alcohols
andcornsyrupswithsweetnesseslessthan
1aremainlyusefulforprovidingbulkand
viscositywithreducedcaloriesandeffects


on blood sugar. The intensive sweeteners,
withsweetnessesgreaterthan100,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

startingmaterial.
Ingredient Polydextrose(Litesse)
RelativeSweetness 0
OriginalSource Glucose(modified)
DateofCommercialization 1980s
NotableQualities Produceshighviscosities
Ingredient Cornsyrup
RelativeSweetness 40
OriginalSource Starch
DateofCommercialization 1860s
NotableQualities