Sugar, sweeteners and carbohydrates

4 important questions on Sugar, sweeteners and carbohydrates

Are they sweeter or less sweet than sucrose?

Less sweet. Except for xylitol.

What are the non-nutritive sweeteners?

Saccharin, aspartame, sucralose, acesulfame-K, stevia

What physical properties does it have?

Effect on water activity, conservation and hygroscopy. Effect on viscocity, texture. freezing/boiling point
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What can be substitutes for fat?

Polysaccharides, maltodextrine D5, sugar-esters

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