Sweetness
Relative Sweetness*
| Fructose | 170 | ||
| Invert sugar HFCS (42% F) | 120 | ||
| Sucrose | 100 | ||
| Xylitol | 100 | ||
| Glucose | 75 | ||
| High D. E. CS | 60 | ||
| Sorbitol | 55 | ||
| Mannitol | 50 | ||
| Regular CS | 40 | ||
| Galactose | 30 | ||
| Lactose | 15 |
* Determined relative to 10% sucrose at room temperature.
Relationship will change at different concentrations and at
different temperatures.
Intermolecular H bond between sweet compound and recptor site.
AH/B System
AH proton to B - orbital distance is approximately 3 Å.
Kire hydrophobic site 3.5 Å from atom A of AH and 5.5 Å from B
Solubility of Sucrose and Dextrose
Polyols
Manufactured by hydrogenation of sugars
Propylene Glycol Glycerol
Sorbitol Mannitol Xylitol
Functions of polyols in Foods
Viscosity
Sugar crystallization modification
Water binder
Solvent for colors, antioxidants, flavors
Dietetic Sweetener
"Cool" flavor"
Properties of Polyols
| Property | P. Glycol | Glycerol | Sorbitol | Mannitol |
| W Wt. | 76 | 92 1 | 82 1 | 82 |
| Hydroscopicity | High | Low | ||
| Sol.in water | _ | 0.71 | 0.22 | |
| Viscosity | Low | High | ||
| Oil solvent | Good | Poor | ||
| Taste | Bitter | Sl Sweet | Sweet | Sweet |
