On food and cooking the science and lore of the kitchen ( PDFDrive ) 1250
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Qualities
Europe
Ingredient Glycyrrhizin
RelativeSweetness 5,000–10,000
OriginalSource Licoriceroot
DateofCommercialization Traditional
NotableQualities
Ingredient Aspartame
RelativeSweetness 18,000
OriginalSource Aminoacids(modified)
DateofCommercialization 1970s
Notable
Notstableatcooking
Qualities
temperatures
Ingredient AcesulfameK
RelativeSweetness 20,000
OriginalSource Synthetic
DateofCommercialization 1980s
Notable
Stableatcooking
Qualities
temperatures
Ingredient Saccharin
RelativeSweetness 30,000
OriginalSource Synthetic
DateofCommercialization 1880s
Notable
Stableatcooking
Qualities
temperatures
Ingredient Stevioside
RelativeSweetness 30,000
OriginalSource SouthAmericanplant
DateofCommercialization 1970s
NotableQualities
Ingredient Sucralose
RelativeSweetness 60,000
OriginalSource Sucrose+chlorine
DateofCommercialization 1990s
Notable
Stableatcooking
Qualities
temperatures
Ingredient Neohesperidindihydrochalcone
