Uses: Not much use as a sweetener on it's own, but it is sometimes mixed with
other high intensity sweeteners, and marketed as a low calorie sugar substitute.
Not much use as a sweetener on it's own, but it is sometimes mixed with
other high intensity sweeteners, and marketed as a low calorie sugar substitute.
Not exact matches
Sucrose is the most common food
sweetener, although it has been replaced in American industrial food production by
other sweeteners such as fructose syrups or combinations of functional ingredients and
high intensity sweeteners.