The Sweetness Level Of Sweeteners

Sweetness is a complex physical, chemical, and physiological process that occurs when sweetener molecules stimulate taste buds. The level of sweetness is called sweetness, which is an important indicator of sweeteners. Sweetness cannot be quantitatively determined by physical or chemical methods, but can only be judged by people's taste buds. To compare the sweetness of sweeteners, sucrose is generally chosen as the standard, and the relative sweetness of other sweeteners is obtained by comparing it. There are two methods for determining relative sweetness: one is to mix the sweetener to the lowest concentration that can be perceived as sweet, known as the limit concentration method; Another method is to prepare a sweetener into a solution with the same concentration as sucrose, and then compare the sweetness of the sweetener using sucrose solution as the standard, which is called the relative sweetness method.
The relative sweetness of various sweeteners
The sweetness of sweeteners is influenced by various factors, including concentration, temperature, and medium
Generally speaking, the higher the concentration of sweeteners, the greater the sweetness. But the degree of sweetness of most sweeteners varies with increasing concentration.
The sweetness of most sweeteners is affected by temperature and usually decreases with increasing temperature. For example, a 5% fructose solution has a sweetness of 147 at 5 ℃, 128.5 at 18 ℃, 100 at 40 ℃, and 79.5 at 60 ℃.
The medium also has an impact. In aqueous solutions below 40 ℃, fructose has a higher sweetness than sucrose, while in lemon juice, the sweetness of the two is roughly the same.