Sweetness, relative, sugar

Infrared Hydroxyl Absorption Bands and Hydrogen-bonding Strength (Xv cm ) for Various Sugars and Their Relative Sweetness ... 

The hypothesis could also account for differences in the relative sweetness of sugars by simple consideration of the way in which configurational differences might affect hydrogen bonding. The sweetness of D-galactose... 

The high sweetness of fructose combined with that of glucose means invert sugar is sweeter than sucrose, so it provides a cheaper, less calorific sweetener than sucrose. The relative sweetness figures for sucrose, glucose and fructose are 1.0, 0.7 and 1.7 respectively. Honey is also composed mainly of invert sugar. 

Table 2.7 Relative sweetness of sugars (approx, concentration, %, required to give equivalent sweetness) (from Nickerson, 1974)...

Lactitol. Lactitol (4-0-/ -D-galactopyranosyl-D-sorbitol), is a synthetic sugar alcohol produced on reduction of lactose, usually using Raney nickel. It can be crystallized as a mono- or di-hydrate. Lactitol is not metabolized by higher animals it is relatively sweet and hence has potential as a non-nutritive sweetener. It is claimed that lactitol reduces the absorption of sucrose, blood and liver cholesterol levels and to be anticariogenic. It has applications in low-calorie foods (jams, marmalade, chocolate, baked goods) it is non-hygroscopic and can be used to coat moisture-sensitive foods, e.g. sweets. 

Relative Sweetness. It has been amply demonstrated that the relative sweetness of sugars changes with the concentration. Therefore it is misleading to say that one sugar is so many times as sweet as another, because this will be true only at certain concentrations. Table 6.5 summarizes results on the relative sweetness of some common sugars. It should be noted that lactose is relatively sweeter at higher concentrations than at lower concentrations and is sweeter than is usually reported in reviews of food applications. 

Table 6.5. Relative Sweetness of Sugars (Percent Concentration to Give Equivalent Sweetness).

Fructose is unique among known sugars in being sweeter than sucrose. In solution, fructose can exist as four or five isomers, and the relative sweetness of a solution is dependent upon the equilibrium between the sweeter pyranose isomers and the less sweet furanose isomers, which is in turn dependent on such conditions as pH and temperature. In cold conditions the pyranose form predominates and, therefore, fructose solutions are sweeter (Danisco Sweeteners, 2003). Fructose has a clean, sweet taste it is also synergistic with many bulk and intense sweeteners and is often used at low levels to improve the taste profile of some intense sweeteners. It is very soluble and also relatively hygroscopic, compared with sucrose (Danisco Sweeteners, 2003). 

Cameron, A. T., "The Taste Sense and the Relative Sweetness of Sugar and Other Sweet Substances". Sugar Research Foundation Report 9, (1947)... 

Figure 21.23 Effect of temperature on the relative sweetness of sugar solutions.86...

Table 7-2 Relative Sweetness of Sugars and Other Sweeteners...

Cameron, C.W. The Taste Sense and the Relative Sweetness of Sugars and Other Sweet Substances Scientific Report Series No. 9 Sugar Research Eoundation, Inc. New York, 1947. 

Table IV Relative sweetness of fructose and other sugars.

The Relative Sweetness of Sugars, Sugar Alcohols, and Noncarbohydrate Sweeteners... 

Acquiring Information In a reference book, find a table comparing the relative sweetness of various sugars and artificial sweeteners. How do the following artificial sweeteners compare in sweetness with sucrose (table sugar) sucralose, aspartame, saccharin, and acesulfame-K ... 

Most tests have shown D-fructose to be the sweetest of the sugars, although the actual ratios between the various sugars depend to a considerable extent on the taster and on the methods and conditions adopted for the comparison. Compared to a sweetness value for sucrose of 100, that for D-fructose has been reported as varying from 103 to 173. The alleged relative sweetnesses of some sugars and other organic compounds can be found in Ref. 1. 

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