Table of Contents

Preface

Introduction

Why is sweetness such a big deal?

How taste works

How sweetness is measured

How safety is assessed

Regulatory agencies

Acceptable daily intake (ADI)

The GRAS exemption

Calories, glycemic index, and glycemic load

Carbohydrate requirements

Sweeteners, insulin, and appetite

Sweeteners and children

Sweeteners and pregnancy and lactation

Sweeteners and dental caries (tooth decay)

The Sweeteners

Carbohydrates (Sugars)

Sucrose

Brown sugar, turbinado, molasses

Fructose

Glucose

Lactose

Isomaltulose

Corn syrup

High fructose corn syrup

Honey

Agave nectar

Sugar alcohols (Polyols)

Sorbitol

Isomalt

Lactitol

Maltitol

Mannitol

Xylitol

Inulin and fructooligosaccharides

Tagatose

Erythritol

Glycerol

High potency sweeteners

Acesulfame potassium

Aspartame

Neohesperidin dihydrochalcone

Neotame

Saccharin

Sucralose

Cyclamate

Alitame

Other natural products

Stevia, stevioside, and rebaudioside

Luo han guo

Glycyrrhizin

Thaumatin

Brazzein

Monellin

Mabinlin

Curculin

Miraculin

Historic sweeteners

Lead acetate

Dulcin

Glucin

P-4000

Tales of Sweetener Discovery

Conclusion

Index

Appendices

Abbreviations and acronyms

Acceptable Daily Intake values (ADI)

Glycemic Index (GI) for sweeteners

E-numbers