Sweet relative, sugar

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... 

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

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).

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. 

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

Table II. Relative Sweetness of Sugars and Sugar Products...

The taste sense and the relative sweetness of sugars and other sweet substances have been critically reviewed (77). At certain concentrations mixtures of isosweet solutions of sucrose and corn sirup are slightly sweeter than either parent solution. a-D-Glucose is somewhat sweeter than jS-D-glucose. Therefore, fresh a-D-glucose solutions are sweeter than those in which there is an equilibrium between the a- and j3-forms. Because fructose is almost twice as sweet as glucose, it would seem that inversion of sucrose ought to increase its sweetness. This occurs, but it is not noticeable at concentrations below 10%. 

Table 4.10. Relative sweetness of sugars and sugar alcohols to sucrose ...

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

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. 

Because of its relatively high degree of sweetness, fmctose has been the object of commercial production for decades. Eady attempts to isolate fmctose from either hydrolyzed sucrose or hydrolyzed fmctose polymers, eg, inulin (Jerusalem artichoke), did not prove economically competitive against the very low cost for sucrose processed from sugarcane or sugar beets. 

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. 

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