On food and cooking the science and lore of the kitchen ( PDFDrive ) 1249
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NotableQualities Cooling
Ingredient Maltitol
RelativeSweetness 90
OriginalSource Maltose,modified
DateofCommercialization 1980s
NotableQualities
Ingredient Xylitol
RelativeSweetness 100
OriginalSource Fruits,vegetables
DateofCommercialization 1960s
NotableQualities Especiallycooling
Ingredient Tagatose
RelativeSweetness 90
OriginalSource Heatedmilk
DateofCommercialization 2000s?
NotableQualities
Ingredient Sucrose
RelativeSweetness 100
OriginalSource Sugarcane&beet
DateofCommercialization Traditional
NotableQualities
Ingredient High-fructosecornsyrup
RelativeSweetness 100
OriginalSource Starch
DateofCommercialization 1970s
NotableQualities
Ingredient Fructosecrystals
RelativeSweetness 120–170
OriginalSource Fruits,honey
DateofCommercialization 1970s
NotableQualities
Ingredient Cyclamate
RelativeSweetness 3,000
OriginalSource Synthetic
DateofCommercialization 1950s
Notable
BannedinU.S.,allowedin
