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)].