Table 1.
Properties of sweeteners discussed in this review
| Sweetener | Systematic name | Synonyms | Glycemic index1 | Caloric value (kcal/g)1 | Sweetness2 |
|---|---|---|---|---|---|
| Sucrose | (2R,3R,4S,5S,6R)-2-[(2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol | Sugar Saccharose |
65.03 | 3.9 | 1.0 |
| Erythritol | (2R,3S)-Butane-1,2,3,4-tetrol | Erythrit Meso-erythritol Tetrahydroxybutane |
0.0 | 0.2 | 0.6–0.8 |
| Xylitol | D-erythro-pentitol | Xylit Birkenzucker |
13.0 | 2.4 | 1.0 |
| Mannitol | D-Mannitol | Mannite | 0.0 | 1.6 | 0.5–0.7 |
| Sorbitol | D-Glucitol | D-Glucitol syrup Sorbit Sorbol |
9.0 | 2.7 | 0.5–0.7 |
| Maltitol | 4-O-α-d-Glucopyranosyl-d-glucitol | Dried maltitol syrup Hydrogenated maltose Maltitol syrup powder |
35.0 | 2.1 | 0.9 |
| Lactitol | 4-O-β-l-Galactopyranosyl-l-glucitol | Lactit Lactobiosit Lactositol |
6.0 | 1.9 | 0.3–0.4 |
| Sucralose | (1 → 6)-Dichloro-(1 → 6)-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside | Trichlorosucrose TGS Splenda |
0.0 | 0.0 | 320.0–1000 |