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?

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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

Concise_Pirate commented

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.