Date of Commercialization

1860s 1860s

Notable Qualities

Ingredient

Trehalose Trehalose

Relative Sweetness

50 50.

Original Source

Honey, mushrooms, yeasts Honey, mushrooms, yeasts

Date of Commercialization

2000s? 2000s?

Notable Qualities

Ingredient

Sugar alcohols: Sugar alcohols:

Relative Sweetness

Original Source

Date of Commercialization

Notable Qualities

Ingredient

Lact.i.tol Lact.i.tol

Relative Sweetness

40 40.

Original Source

Lactose, modified Lactose, modified

Date of Commercialization

1980s 1980s

Notable Qualities

Ingredient

Isomalt (Palatinit) Isomalt (Palatinit)

Relative Sweetness

50 50.

Original Source

Sucrose, modified Sucrose, modified

Date of Commercialization

1980s 1980s

Notable Qualities

Less p.r.o.ne than sugar to crystallize or absorb moisture Less p.r.o.ne than sugar to crystallize or absorb moisture

Ingredient

Sorbitol Sorbitol

Relative Sweetness

60 60.

Original Source

Fruits Fruits

Date of Commercialization

1980s 1980s

Notable Qualities

Cooling; absorbs moisture Cooling; absorbs moisture