On Food And Cooking Part 77
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Date of Commercialization
1860s 1860s
Notable Qualities
Ingredient
Trehalose Trehalose
Relative Sweetness
50 50.
Original Source
Honey, mushrooms, yeasts Honey, mushrooms, yeasts
Date of Commercialization
2000s? 2000s?
Notable Qualities
Ingredient
Sugar alcohols: Sugar alcohols:
Relative Sweetness
Original Source
Date of Commercialization
Notable Qualities
Ingredient
Lact.i.tol Lact.i.tol
Relative Sweetness
40 40.
Original Source
Lactose, modified Lactose, modified
Date of Commercialization
1980s 1980s
Notable Qualities
Ingredient
Isomalt (Palatinit) Isomalt (Palatinit)
Relative Sweetness
50 50.
Original Source
Sucrose, modified Sucrose, modified
Date of Commercialization
1980s 1980s
Notable Qualities
Less p.r.o.ne than sugar to crystallize or absorb moisture Less p.r.o.ne than sugar to crystallize or absorb moisture
Ingredient
Sorbitol Sorbitol
Relative Sweetness
60 60.
Original Source
Fruits Fruits
Date of Commercialization
1980s 1980s
Notable Qualities
Cooling; absorbs moisture Cooling; absorbs moisture
On Food And Cooking Part 77
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On Food And Cooking Part 77 summary
You're reading On Food And Cooking Part 77. This novel has been translated by Updating. Author: Harold McGee already has 513 views.
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- On Food And Cooking Part 76
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