Which sugar is recognized for being sweeter than sucrose?

Fructose is recognized as a sugar that is sweeter than sucrose, making it a popular choice for certain food products aimed at enhancing sweetness without increasing the overall sugar content. It is approximately 1.2 to 1.7 times sweeter than sucrose, which allows food manufacturers to use less of it to achieve the desired sweetness level. This property of fructose is particularly beneficial in formulating low-calorie foods and beverages, as it can help reduce the total caloric content while maintaining a pleasing taste.

The chemical structure of fructose contributes to its sweetness perception. It is a monosaccharide, which means it is a simple sugar that is readily absorbed by the body, leading to a quick sweet flavor impact compared to other sugars like sucrose, which is a disaccharide made of glucose and fructose. The unique interaction of fructose with taste receptors also plays a role in its higher sweetness level.

In contrast, lactose (found in milk), glucose, and maltose do not have the same level of sweetness. Lactose has a mild sweetness, while glucose is less sweet than sucrose. Maltose, primarily found in malted foods and beverages, exhibits a sweetness that is even lower than that of sucrose.