18,000 18,000.

Original Source

Amino acids (modified) Amino acids (modified)

Date of Commercialization

1970s 1970s

Notable Qualities

Not stable at cooking temperatures Not stable at cooking temperatures

Ingredient

Acesulfame K Acesulfame K

Relative Sweetness

20,000 20,000.

Original Source

Synthetic Synthetic

Date of Commercialization

1980s 1980s

Notable Qualities

Stable at cooking temperatures Stable at cooking temperatures

Ingredient

Saccharin Saccharin

Relative Sweetness

30,000 30,000.

Original Source

Synthetic Synthetic

Date of Commercialization

1880s 1880s

Notable Qualities

Stable at cooking temperatures Stable at cooking temperatures

Ingredient

Stevioside Stevioside

Relative Sweetness

30,000 30,000.

Original Source

South American plant South American plant

Date of Commercialization

1970s 1970s

Notable Qualities

Ingredient

Sucralose Sucralose

Relative Sweetness

60,000 60,000.

Original Source

Sucrose + chlorine Sucrose + chlorine

Date of Commercialization

1990s 1990s

Notable Qualities

Stable at cooking temperatures Stable at cooking temperatures

Ingredient

Neohesperidin dihydrochalcone Neohesperidin dihydrochalcone

Relative Sweetness

180,000 180,000.