Not all sweeteners have the same degree of sweetness and some brown when heated. Sucrose is a non-browning compound from cane or beet sugar. It has an arbi trary sweetness value of 100. Dextrose is a simple sugar that browns when heated, with a sweetness value of 70. Corn syrup and corn syrup solids are sugars derived from acid or enzyme treatment of corn starch.
Corn syrup differs from corn syrup solids only in moisture content.
The sweetness values of these pro ducts vary widely. As a corn syrup, the DE must be 42 or above if it is to be used in a meat product. There is a limit of two percent corn syrup solids that can be used in meat products. Sorbitol is a non-browning sweetener with a sweetness value of 50. Its use is restricted to frankfurters and wiener knockwurst at a level of not more than two percent.