On Food And Cooking Part 80
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18,000 18,000.
Original Source
Amino acids (modified) Amino acids (modified)
Date of Commercialization
1970s 1970s
Notable Qualities
Not stable at cooking temperatures Not stable at cooking temperatures
Ingredient
Acesulfame K Acesulfame K
Relative Sweetness
20,000 20,000.
Original Source
Synthetic Synthetic
Date of Commercialization
1980s 1980s
Notable Qualities
Stable at cooking temperatures Stable at cooking temperatures
Ingredient
Saccharin Saccharin
Relative Sweetness
30,000 30,000.
Original Source
Synthetic Synthetic
Date of Commercialization
1880s 1880s
Notable Qualities
Stable at cooking temperatures Stable at cooking temperatures
Ingredient
Stevioside Stevioside
Relative Sweetness
30,000 30,000.
Original Source
South American plant South American plant
Date of Commercialization
1970s 1970s
Notable Qualities
Ingredient
Sucralose Sucralose
Relative Sweetness
60,000 60,000.
Original Source
Sucrose + chlorine Sucrose + chlorine
Date of Commercialization
1990s 1990s
Notable Qualities
Stable at cooking temperatures Stable at cooking temperatures
Ingredient
Neohesperidin dihydrochalcone Neohesperidin dihydrochalcone
Relative Sweetness
180,000 180,000.
On Food And Cooking Part 80
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On Food And Cooking Part 80 summary
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