Table 2.
Sweetener | Sweetness | Cal/g | GI* | Type | Source |
---|---|---|---|---|---|
Erythritol | 0.7 | 0.2 | 0 | Sugar alcohol | Fermentation of glucose by Moniliella pollinis, a fungus |
Glucose | 0.5 | 4.0 | 100 | Monosaccharide | Hydrolyzed starch |
Fructose | 1.5–1.8 | 4.0 | 19–23 | Monosaccharide | Enzymatically isomerized glucose |
HF CS | 1–1.2 | 4.0 | 60–65 | Mixed glc/fru | Hydrolysis of corn starch and isomerization of glucose |
HSH | 0.5–0.7 | 2–4 | varies | Mixed polyols | Hydrogenated partially hydrolyzed starch |
Isomalt/Isomaltitol/Palatinit ™ | 0.45–0.65 | 2.0 | 2 | Sugar alcohol | Hydrogenated isomaltulose; equal mixture of gluco-sorbitol and gluco-mannitol |
somaltulose/Palatinose ™ | 0.3–0.4 | 2.0 | 32 | Disaccharide | Enzymatic isomerization of sucrose with Protoaminobacter rubrum; GRAS March 2006; a sucrose isomer |
Lactitol | 0.35–0.4 | 2.4 | 6 | Sugar alcohol | Hydrogenated lactose |
Lactose | 0.2–0.4 | 4.0 | 46 | Disaccharide | Milk sugar |
Lactulose | 0.6 | 0.2 | 0 | Disaccharide | Alkaline isomerization of lactose when milk is heated; prebiotic |
Leucrose | 0.5 | 2.0 | Disaccharide | Dextransucrase action on sucrose and fructose; dextran by- product; a sucrose isomer | |
Maltitol | 0.5–0.9 | 3.0 | 35–52 | Sugar alcohol | Catalytic hydrogenation of high maltose corn syrup |
Maltose | 0.4 | 4.0 | 105 | Disaccharide | Enzymatic hydrolysis of starch; long time use |
Maltulose | 0.3–0.42 | Disaccharide | Alkaline isomerization of maltose; a sucrose isomer; little used | ||
Mannitol | 0.5–0.72 | 1.6 | 0 | Sugar alcohol | Hydrogenation of invert or fructose; new fermentation process |
Sorbitol | 0.6 | 2.6 | 9 | Sugar alcohol | Hydrogenated glucose |
Sucrose | 1.0 | 4.0 | 61–65 | Disaccharide | Cane and beet |
Tagatose | 0.92 | 1.5 | 0 | Galactose isomer | Hydrolyzed lactose; galactose converted by alkali; GRAS 2001 |
Trehalose | 0.5–0.7 | 3.6 | 45–50 | Disaccharide | Patented 2-enzyme process from corn starch; GRAS 2000 |
Trehalulose | 0.5–0.7 | Disaccharide | Sucrose isomer; by-product of palatinose production | ||
Xylitol | 1.0 | 3.0 | 7–13 | Sugar alcohol | Hydrogenated xylose |
*GI = Glycemic Index
[Source: Godshall M A (2007)]