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As a dimensionless quantity, the sweetness describes the sweetness of a substance relative to household sugar .


Measuring the sweetening power of substances is problematic: there are currently no laboratory instruments for measuring it. Usually a 10 percent solution of the sweetener is prepared and an average of the subjective assessments of a number of test persons is formed. The values ​​of the sweetness refer to the usual household sugar (sucrose), which is assigned a sweetness of 1.

It has been found that the relative sweetness of sweeteners increases with increasing concentration of the reference test solution. If different sweeteners are mixed, the sweetening power can increase by 20 to 30 percent through synergy.

For the benefit of a sugar substitute in the food industry, in addition to the sweetening power, other properties are decisive, such as: B.


The following table gives an overview of the sweetening power of some sweeteners:

material Sweetness Art info
Raffinose 0.2 Triple sugar in legumes, indigestible, causes flatulence
Lactose 0.3 Double sugar
Malt sugar 0.6 Double sugar
glucose 0.5-0.8 Simple sugars
Table sugar 1 Double sugar Reference value
Fructose 1.0-1.8 Simple sugars
Cyclamate 30th
Aspartame 180 Dipeptide - derivatives heat sensitive
Saccharin 300
Stevioside 300
Thio super aspartame 50,000 Dipeptide - derivatives Aspartame derivative
Lugdunam 230,000 Guanidine carboxylic acid most potent sweetener known

See also

Individual evidence

  1. Entry on sweeteners. In: Römpp Online . Georg Thieme Verlag, accessed December 8, 2012.
  2. Stone, H. & Oliver, S. M. (1969): Measurement of the Relative Sweetness of Selected Sweeteners and Sweetener Mixtures. In: Journal of Food Science. Vol. 34, pp. 215-222. doi: 10.1111 / j.1365-2621.1969.tb00922.x
  3. Hans Günther Hirschberg: Handbook Process Engineering And Plant Construction: Chemistry, Technology And ... Springer DE, 1999, ISBN 3-540-60623-8 , p. 472 ( limited preview in Google Book search).
  4. Hans-Dieter Belitz, Werner Grosch and Peter Schieberle: Textbook of food chemistry . Springer, Berlin; 6th, completely revised edition 2008; ISBN 978-3-540-73201-3 ; P. 263.
  5. Carbohydrates in Diet - Opinion and recommendations of the Federal Nutrition Commission (EEK) 2009. In: www.blv.admin.ch. P. 99 , accessed on September 21, 2015 .
  6. Raji Akintunde Abdullateef, Mohamad Osman: Studies on Effects of Pruning on Vegetative Traits in Stevia rebaudiana Bertoni (Compositae) . In: International Journal of Biology . tape 4 , no. 1 , December 29, 2011, ISSN  1916-968X , p. p146 , doi : 10.5539 / ijb.v4n1p146 ( ccsenet.org [accessed September 21, 2015]).
  7. Grosch, Werner., Schieberle, Peter .: Textbook of food chemistry: with 634 tables . 6., completely revised Edition Springer, Berlin 2008, ISBN 978-3-540-73201-3 , pp. 446 .