Table 2.
Sweetener categories captured in the analysis
| Sweetener category | Ingredient | Relative sweetness to sucrose | |
|---|---|---|---|
| Added sugars | Brown sugar | 1·0 | |
| Dextrose | 0·8 | ||
| Fructose | 1·7 | ||
| Fruit juice | 1·1* | ||
| Glucose/corn syrup | 1·1 | ||
| Glucose/fructose syrup | 1·1 | ||
| High fructose corn syrup | 1·1 | ||
| Honey | 1·0 | ||
| Invert sugar | 1·0 | ||
| Isomalt | 0·5 | ||
| Isomaltulose | 0·4 | ||
| Lactose | 0·2 | ||
| Malt | 0·5 | ||
| Malt extract | 0·5 | ||
| Maltodextrin | 0·2 | ||
| Maltose syrup | 0·5 | ||
| Molasses | 0·9 | ||
| Oligofructose | 0·4 | ||
| Polydextrose | 0·1 | ||
| Sucrose | 1 | ||
| Treacle | 0·9 | ||
| Non-nutritive sweeteners (including sugar alcohols) | Acesulfame K | 200 | |
| Aspartame | 175 | 150–200† | |
| Cyclamate | 40 | 30–50 | |
| Erythritol | 0·7 | ||
| Maltitol | 0·9 | ||
| Maltitol syrup | 0·9 | ||
| Mannitol | 0·6 | ||
| Saccharin | 400 | 300–500 | |
| Sorbitol | 0·6 | ||
| Stevia | 300 | 250–350 | |
| Sucralose | 600 | 550–750 | |
| Xylitol | 1·0 | ||
*
The relative sweetness of the average of apple and orange juice was used for all fruit juices in the analysis, as the most used juice in manufactured products(35).
†
For all non-nutritive sweeteners with a range of sweetness relative to sucrose, both the midpoint and range are shown.