Why some foods that don’t have sugar, are still sweet and vice versa, why do some foods that are not sweet still have some percentage of sugar in them?


If it’s sweet and doesn’t have sugar in it, then what alternative substance do they use?

And why are foods that aren’t even sweet have a few bits of sugar in them? Not that you ‘d notice but its there

In: Chemistry

Sugarless sweet things usually contain a sugar substitute such as aspartame, saccharine, or stevia extract.

Sugary things that aren’t sweet usually contain something sour that opposes the sweetness, such as lemon juice, vinegar, or citric acid.