Fructose, anomers sweetness

Fructose is sweeter than sucrose at low temperatures ( 5° C) at higher temperatures, the reverse is true. At 40°C, they have equal sweetness, the result of a temperature-induced shift in the percentages of a- and p-fructose anomers. The taste of sucrose is syneigistic with high intensity sweeteners (eg, sucralose and aspartame) and can be enhanced or prolonged by substances like glycerol monostearate, lecithin, and maltol (19). 

The great solubility difference between the two anomers is noteworthy. The sweetness of lactose is significantly lower than that of fructose, glucose or sucrose (Table 10.16). For people who suffer under lactose intolerance, dietetic milk products are produced by treatment with P-1,4-galactosidase (cf. 2.7.2.2.7). Glucose and some other amino sugars and oligosaccharides are present in small amounts in milk. 

For example, D-fructose solutions are sweeter than sucrose solutions, but in pastries and hot coffee both sugars show the same sweetness. The sweetest form is P-D-fructopyranose, which has about 180% of sucrose sweetness, but as a result of mutarota-tion, the sweetness of solutions decreases to about 150% of the sucrose sweetness because the individual anomers each have a... 

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