• insomniac_lemon@lemmy.cafe
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    16 hours ago

    A new YT video by a chemist (NY66qpMFOYo, go to 6:35) just came out highlighting that the acidity causes sucrose to invert into 50:50 glucose:fructose over time anyways, so it makes even less sense. And there’s more sodium.

    I like Isomaltulose (glucose-fructose with a stronger bond, making it metabolize slower) but it’s expensive and not as sweet. Though maybe other types of sweeteners could be used like this, perhaps in combination for a better flavor profile.