Editing Sugar substitute (section)

== Sweetness intensity ==
The FDA has published estimates of sweetness intensity, called a ''multiplier of sweetness intensity'' (MSI) as compared to table sugar.

=== Plant-derived ===
{{more citations needed|section|date=January 2018}}
The sweetness levels and energy densities are in comparison to those of sucrose.

{| class="wikitable sortable"
|-
! Name
! data-sort-type="number" | Relative sweetness<br>to sucrose by weight
! data-sort-type="number" | Sweetness by food energy
! data-sort-type="number" | Energy density
!! class="unsortable" | Notes
|-
| [[Brazzein]]
| 1250
|
|
| Protein
|-
| [[Curculin]]
| 1250
|
|
| Protein; also changes the taste of water and sour solutions to sweet
|-
| [[Erythritol]]
| 0.65
| 14
| 0.05
|
|-
| [[Fructooligosaccharide]]
| 0.4
| 
| 
|
|-
|[[Glycyrrhizin]]
| 40
|
|
|
|-
| [[Glycerol]]
| 0.6
| 0.55
| 1.075
| E422
|-
| [[Hydrogenated starch hydrolysate]]s
| 0.65
| 0.85
| 0.75
|
|-
| [[Inulin]]
| 0.1
|
|
|
|-
| [[Isomalt]]
| 0.55
| 1.1
| 0.5
| E953
|-
| [[Isomaltooligosaccharide]]
| 0.5
|
|
|
|-
| [[Isomaltulose]]
| 0.5
|
|
|
|-
| [[Lactitol]]
| 0.4
| 0.8
| 0.5
| E966
|-
| [[Mogroside]] mix
| 300
|
|
|
|-
| [[Mabinlin]]
| 100
|
|
| Protein
|-
| [[Maltitol]]
| 0.825
| 1.7
| 0.525
| E965
|-
| [[Maltodextrin]]
| 0.15
| 
| 
| 
|-
| [[Mannitol]]
| 0.5
| 1.2
| 0.4
| E421
|-
| [[Miraculin]]
|
|
|
| A protein that does not taste sweet by itself but modifies taste receptors to make sour foods taste sweet temporarily
|-
| [[Monatin]]
| 3,000
|
|
| Sweetener isolated from the plant ''[[Sclerochiton ilicifolius]]''
|-
| [[Monellin]]
| 1,400
|
|
| Sweetening protein in [[Serendipity berry|serendipity berries]]
|-
| [[Osladin]]
| 500
|
|
|
|-
| [[Pentadin]]
| 500
|
|
| Protein
|-
| [[Polydextrose]]
| 0.1
|
|
| 
|-
| [[Psicose]]
| 0.7
|
|
| 
|-
| [[Sorbitol]]
| 0.6
| 0.9
| 0.65
|Sugar alcohol, E420
|-
| [[Stevia]]
| 250
|
|
| Extracts known as rebiana, [[rebaudioside A]], a [[steviol glycoside]]; commercial products: [[Truvia]], [[PureVia]], [[Stevia In The Raw]]
|-
| [[Tagatose]]
| 0.92
| 2.4
| 0.38
| Monosaccharide
|-
| [[Thaumatin]]
| 2,000
|
|
| Protein; E957
|-
| [[Xylitol]]
| 1.0
| 1.7
| 0.6
| E967
|}

===Artificial===
{{more citations needed|section|date=January 2018}}

{| class="wikitable sortable"
|-
! Name
! data-sort-type="number" | Relative sweetness to<br>sucrose by weight
! Trade name
! Approval
!! class="unsortable" | Notes
|-
| [[Acesulfame potassium]]
| 200<ref name=adi-fda/>
| [[Nutrinova]]
| FDA 1988
| E950 [[Hyet Sweet]]
|-
| [[Advantame]]
| 20,000<ref name=adi-fda/>
|
| FDA 2014
| E969
|-
| [[Alitame]]
| 2,000
|
| approved in Mexico, Australia, New Zealand and China
| [[Pfizer]]
|-
| [[Aspartame]]
| 200<ref name=adi-fda/>
| [[NutraSweet]], [[Equal (sweetener)|Equal]]
| FDA 1981, EU-wide 1994
| E951 [[Hyet Sweet]]
|-
| [[Salt of aspartame-acesulfame]]
| 350
| [[Twinsweet]]
|
| E962
|-
| [[Carrelame]]
| 200,000
| 
| 
| 
|-
| [[Sodium cyclamate]]
| 40
|
| FDA banned 1969, approved in EU and Canada
| E952, Abbott
|-
| style="background:#EEEEEE"| ''[[Dulcin]]''
| style="background:#EEEEEE"| ''250''
| style="background:#EEEEEE"|
| style="background:#EEEEEE"| ''FDA banned 1950''
| style="background:#EEEEEE"| 
|-
| style="background:#EEEEEE"| ''[[Glucin]]''
| style="background:#EEEEEE"| ''300''
| style="background:#EEEEEE"| 
| style="background:#EEEEEE"| 
| style="background:#EEEEEE"| 
|-
| [[Lugduname]]
| 220,000–300,000
| 
| 
| 
|-
| [[Neohesperidin dihydrochalcone]]
| 1650
|
|EU 1994
| E959
|-
| [[Neotame]]
| 7,000–13,000<ref name=adi-fda/>
| [[NutraSweet]]
| FDA 2002
| E961
|-
| style="background:#EEEEEE"| ''[[P-4000]]''
| style="background:#EEEEEE"| ''4,000''
| style="background:#EEEEEE"| 
| style="background:#EEEEEE"| ''FDA banned 1950''
| style="background:#EEEEEE"| 
|-
| [[Saccharin]]
| 200–700<ref name=adi-fda/>
| [[Sweet'N Low]]
| FDA 1958, Canada 2014
| E954
|-
| [[Sucralose]]
| 600<ref name=adi-fda/>
| Kaltame, [[Splenda]]
| Canada 1991, FDA 1998, EU 2004
| E955, [[Tate & Lyle]]
|}

=== Sugar alcohols ===
{| class="wikitable sortable"
|+Sugar alcohols relative sweetness<ref name="IFIC Foundation-2009"/><ref>{{Cite journal|vauthors=Godswill AC|title=Sugar alcohols: chemistry, production, health concerns and nutritional importance of mannitol, sorbitol, xylitol, and erythritol.|date=February 2017|url=https://www.ijaar.org/articles/Volume3-Number2/Sciences-Technology-Engineering/ijaar-ste-v3n2-feb17-p2.pdf|journal=International Journal of Advanced Academic Research|volume=3|issue=2|pages=31–66|issn=2488-9849|access-date=23 November 2019|archive-date=21 September 2018|archive-url=https://web.archive.org/web/20180921045340/http://www.ijaar.org/articles/Volume3-Number2/Sciences-Technology-Engineering/ijaar-ste-v3n2-feb17-p2.pdf|url-status=live}}</ref>
!Name
! data-sort-type="number" | Relative sweetness<br>to sucrose by weight
! data-sort-type="number" | Food energy (kcal/g)
! data-sort-type="number" | Sweetness per food energy,
relative to sucrose
! data-sort-type="percent" | Food energy for equal
sweetness, relative to sucrose
|-
|[[Arabitol]]
|0.7
|0.2
|14
|7.1%
|-
|[[Erythritol]]
|0.8
|0.21
|15
|6.7%
|-
|[[Glycerol]]
|0.6
|4.3
|0.56
|180%
|-
|[[Hydrogenated starch hydrolysates|HSH]]
|0.4–0.9
|3.0
|0.52–1.2
|83–190%
|-
|[[Isomalt]]
|0.5
|2.0
|1.0
|100%
|-
|[[Lactitol]]
|0.4
|2.0
|0.8
|125%
|-
|[[Maltitol]]
|0.9
|2.1
|1.7
|59%
|-
|[[Mannitol]]
|0.5
|1.6
|1.2
|83%
|-
|[[Sorbitol]]
|0.6
|2.6
|0.92
|108%
|-
|[[Xylitol]]
|1.0
|2.4
|1.6
|62%
|-
|Compare with:
Sucrose
|1.0
|4.0
|1.0
|100%
|}