Yowie wrote:

Fructose is pretty much one half of the sucrose "table sugar" molecule (the
other half being glucose). Therefore, gram for gram, or teaspoon for
teaspoon, fructose is almost twice as sweet as the equivalent amount of
suscrose, whilst delivering half the energy value (joules, calories)

Whilst sweeter than sucrose, the sensation of sweetness of fructose comes on
quicker and leaves quicker than the sweetness sensation of sucrose, and its
sweetness decreases on heating.

Isn't high fructose corn syrup the really bad stuff that gets added
to an amazing number of processed foods?

Joyce

--
A conservative is one who admires radicals centuries after they're dead.
-- Leo Rosten