|
Relative sweetness
Even sweetness depends on individual perception as well on other parameters, like concentration, pH and presence of other food ingredients. Numerous trials have resulted in guidelines for general accepted sweetness values of various polyols usually compare with sucrose. In crystalline form, sorbitol is 60% as sweet as sucrose while crystalline maltitol is about 90%. When maltitol manufactured as syrup, relative sweetness vary during 45-80% depend on hydrogenated starch hydrolysates content.
