On Food And Cooking Part 79
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Sucrose Sucrose
Relative Sweetness
100 100.
Original Source
Sugar cane & beet Sugar cane & beet
Date of Commercialization
Traditional Traditional
Notable Qualities
Ingredient
High-fructose corn syrup High-fructose corn syrup
Relative Sweetness
100 100.
Original Source
Starch Starch
Date of Commercialization
1970s 1970s
Notable Qualities
Ingredient
Fructose crystals Fructose crystals
Relative Sweetness
120170 120170
Original Source
Fruits, honey Fruits, honey
Date of Commercialization
1970s 1970s
Notable Qualities
Ingredient
Cyclamate Cyclamate
Relative Sweetness
3,000 3,000.
Original Source
Synthetic Synthetic
Date of Commercialization
1950s 1950s
Notable Qualities
Banned in U.S., allowed in Europe Banned in U.S., allowed in Europe
Ingredient
Glycyrrhizin Glycyrrhizin
Relative Sweetness
5,00010,000 5,00010,000
Original Source
Licorice root Licorice root
Date of Commercialization
Traditional Traditional
Notable Qualities
Ingredient
Aspartame Aspartame
Relative Sweetness
On Food And Cooking Part 79
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On Food And Cooking Part 79 summary
You're reading On Food And Cooking Part 79. This novel has been translated by Updating. Author: Harold McGee already has 485 views.
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- On Food And Cooking Part 78
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