Selle teose autoriõiguste valdajana annan selle teose avalikku omandisse. See kehtib üleilmselt. Kui see pole mõnes riigis õiguslikult võimalik: Annan kõigile õiguse seda teost kasutada ükskõik mille jaoks, ilma ühegi tingimuseta, kui seadus neid just ei sea.
Allikas
Data table published by Oregon State University without attribution.[1] Three sources seem to have been used — judging by the three columns. Values used in the graph are highlighted.
Sugar and sweeteners rating
Fructose
140
173
140
HFCS
120–160
Sucrose
100
100
100
Glucose
70–80
74.3
70–80
70DE corn syrup
70–75
70–75
Regular corn syrup
50
Maltose
30–50
32.5
30–50
Galactose
32.1
Lactose
20
16.0
20
High conversion corn syrup
65
Regular conversion corn syrup
50
HFCS-90%
120–160
HFCS-55%
>100
HFCS-42%
100
Sorbitol
50
Xylitol
100
Saccharin
30,000–50,000
Sucrol (Dulcin)
20,000
Honey
97
Molasses
74
Sorghum syrup
69
Corn syrup
30
Aspartame
180×
Sucralose
600×
Saccharin
300×
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↑Sugar. Learning, Food Resources. Oregon State University, Corvallis, OR (2012-05-23). Archived from the original on 2014-10-29. Retrieved on 2008-11-05.