BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Fructose is the sweetest naturally occurring carbohydrate and is 1.2–1.8 times sweeter than sucrose (table sugar).

Detailed explanation-2: -The relative sweetness depends on the total sugar level and increases significantly with a higher concentration. In dilute water solutions, fructose with 117 has a higher relative sweetness than sucrose (relative sweetness=100).

Detailed explanation-3: -Relative sweetness is calculated by taking the relative sweetness of individual sweeteners (lactose is normally omitted) and multiplying this by their concentrations or usage rate (g/100g) in the ice cream mix. The individual calculations are summed to give the relative sweetness.

Detailed explanation-4: -Sucrose (table sugar) is the prototypical example of a sweet substance. Sucrose in solution has a sweetness perception rating of 1, and other substances are rated relative to this.