File:Relativesweetness-ca.png

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Summary[edit]

Description
Català: Dolçor relativa de sucres i edulcorants.
English: Relative sweetness of sugars and sweeteners.
Date
Source Own work based on: Relativesweetness.png
Author Ewen
Other versions
 Relativesweetness.png

Licensing[edit]

Public domain I, the copyright holder of this work, release this work into the public domain. This applies worldwide.
In some countries this may not be legally possible; if so:
I grant anyone the right to use this work for any purpose, without any conditions, unless such conditions are required by law.

Source[edit]

Data table published by Oregon State University without attribution.[1] Three sources seem to have been used - judging by the three columns. Values used in the graph are highlighted.

Sugar and sweeteners rating
Fructose 140 173 140
HFCS 120–160
Sucrose 100 100 100
Glucose 70–80 74.3 70–80
70DE corn syrup 70–75 70–75
Regular corn syrup 50
Maltose 30–50 32.5 30–50
Galactose 32.1
Lactose 20 16.0 20
High conversion corn syrup 65
Regular conversion corn syrup 50
HFCS–90% 120–160
HFCS–55% >100
HFCS-42% 100
Sorbitol 50
Xylitol 100
Saccharin 30,000–50,000
Sucrol (dulcin) 20,000
Honey 97
Molasses 74
Sorghum syrup 69
Corn syrup 30
Aspartame 180×
Sucralose 600×
Saccharin 300×

⧼wikieditor-toolbar-help-page-reference⧽[edit]

  1. ↑ Sugar. Learning, Food Resources. Oregon State University, Corvallis, OR (2012-05-23). Archived from the original on 2014-10-29. Retrieved on 2008-11-05.

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current10:25, 29 November 2020Thumbnail for version as of 10:25, 29 November 2020848 × 537 (24 KB)Irene Yuste (talk | contribs)Traduïda al català

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