Table 6.
Relative sweetness of sugars.
Sugar | Relative sweetness |
---|---|
Monosaccharides | |
Fructose | 115–180* |
Glucose | 50–70* |
Galactose | 54 |
Disaccharides | |
Sucrose (gluc+fruc) | 100 |
Maltose (gluc+gluc) | 30–50* |
Lactose (gluc+galac) | 15–40* |
Isomaltulose (gluc+fruc) | 50 |
Trehalose (gluc+gluc) | 45 |
HFCS–(gluc + 55% fruc) | >100 |
HFCS–(gluc + 42% fruc) | 100 |
Degree of sweetness is influenced by concentration and higher at higher concentrations. Gluc, glucose; fruc, fructose; galac, galactose [Source: Clemens (73)].