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Table 1 Description of sweeteners

From: A systematic review on the effect of sweeteners on glycemic response and clinically relevant outcomes

Sweetener

Commercial products

Nutritive, kcal/g

Sweetness intensity,

relative to sucrose

Non-caloric

Acesulfame-K [8385]

Sunett®

0

200

Aspartame [8386]

Equal®, NutraSweet®

4

180

Cyclamate [8385]

0

30-50

Saccharin [8385]

Sweet'N Low®, Sugar Twin®, Hermesetas®

0

300-500

Sucralose [8385]

Splenda®a

0

600

Sugar alcohol

Hydrogenated starch hydrolysate (HSH) [85]

≤3

0.4-0.9

Lycasin [87]

2.4

0.75

Maltitol [85]

3

0.9

Sorbitol [85, 86]

2.6

0.6

Saccharide

Fructooligosaccharides (FOS) [88]

2

0.3-0.6

Fructose [85, 86, 89]

4

1-2

Glucose [86, 89]

≥ 4

0.5-1

High fructose corn syrup (HFCS) [85, 89]

Varieties: HFCS 55, HFCS 42, HFCS 90

≥ 4

~1

Honey [90]

≥ 4

1-1.5

Isomaltulose [88, 91]

Palatinose

4

0.5

Maltose [86, 89]

≥ 4

0.5

Sucromalt [88]

4

0.7

Sucrose [86, 89]

4

1 (reference)

Tagatose [83]

1.5

0.9

Trehalose [92]

4

0.45

  1. aSplenda also contains maltodextrin and sometimes dextrose which are both nutritive