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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