Fructose: comparison with sucrose as sweetener in four products
Hardy, S.L.; Brennand, C.P.; Wyse, B.W.
Journal of the American Dietetic Association 74(1): 41-46
1979
ISSN/ISBN: 0002-8223 PMID: 762341 Document Number: 150231
The relative sweetness and acceptability of sucrose and fructose were determined at various levels in sugar cookies, white cake, vanilla pudding, and lemonade. Because of the reported increased sweetness of fructose and greater tolerance in individuals with diabetes mellitus for fructose, the study was designed to investigate its potential as an alternative sweetener. Results indicate that sucrose was both preferred and considered sweeter than fructose in sugar cookies, white cake, and vanilla pudding; however, the reverse was true in lemonade. On the basis of these results, the authors do not recommend the substitution of fructose for sucrose.