糖类现已发现一百多个化合物像糖一样具有甜味。其中有三个是商业上主要甜味剂,即蔗糖、葡萄糖和果糖。蜂蜜是果糖和葡萄糖的混合物,枫糖浆是以蔗糖为主和一些果糖的混合物。蔗糖作为甜味强度的标准,通常以之作为一相对甜味单位,则葡萄糖相对甜味度为0.7,果糖为1.7,其他如乳糖(0.3)、麦芽糖(0.4)和一些多元醇(如山梨糖醇0.5)的甜味度均较低。 More than 100 compounds of sugar have been found to have the same sweetness as sugar. Three of these are the major commercial sweeteners, sucrose, glucose and fructose. Honey is a mixture of fructose and glucose, and maple syrup is a mixture of mainly sucrose and some fructose. As a measure of sweetness intensity, usually as a relative sweetness unit, sucrose has a relative sweetness of 0.7 and a fructose of 1.7, others such as lactose (0.3), maltose (0.4), and some polyols (such as sorbose Alcohol 0.5) had lower sweetness.