On food and cooking the science and lore of the kitchen ( PDFDrive ) 1251
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RelativeSweetness 180,000
OriginalSource Citrusfruits(modified)
DateofCommercialization 1990s
NotableQualities
Ingredient Alitame
RelativeSweetness 200,000
OriginalSource Aminoacids(modified)
DateofCommercialization 1990s
NotableQualities
Ingredient Thaumatin
RelativeSweetness 200,000–300,000
OriginalSource Africanplant
DateofCommercialization 1980s
NotableQualities
Ingredient Neotame
RelativeSweetness 800,000
OriginalSource Aspartame(modified)
DateofCommercialization 2000s?
NotableQualities
Bulking Ingredients: Sugar Alcohols The
mostcommoningredientsthatprovidesugarlikebulkarethesugaralcohols,orpolyols—
chemicalswhosenamesendin-itol—which
areessentiallysugarswithonecorneroftheir
molecule modified (for example, sorbitol is
derived in this way from glucose). Small
amounts of some sugar alcohols — sorbitol,
mannitol — are found in many fruits and
plant parts. Because the human body is
designed to make use of sugars, not sugar
alcohols, we absorb only a fraction of these
molecules from food, and use that fraction
inefficiently:sotheycauseonlyaslowrisein
bloodinsulinlevels.Therestaremetabolized
by the microbes in our intestines, and we
obtain their energy indirectly.All told, sugar
alcoholsprovide50–75%ofthecaloricvalue
ofsugar.
Sugaralcoholsdon’thavethechemical
