Natural sweetener of serendipity berry

The serendipity berry contains the most intense natural sweetener known. It is the fruit of the plant, Dioscoreophyllum cumminsii, indigenous to Africa.

It grows in the rainforest during the rainy season from approximately July to October.

While the berry is too sweet to have found use among the natives, parts of the plant are eaten. The sweetening principle is a polypeptide, soluble in water, but very large labile at high temperature.

The non-sucrose compound responsible for the sweet taste is classified as monellin, a sweet polypeptide. The sweetness of monellin is approximately 2500 times sweeter than sucrose in a weight basis.

It occurs in the pulp of the small fruit. There is no known use of this naturally occurring sweetener at present.  It chemical structure has been identified as yet. It appears to be associated with the fruit’s protein fraction, but it is beloved to be other than proteinaceous.
Natural sweetener of serendipity berry

Sweetener: Molasses, Honey and Maple Sugar

Sweetener: Molasses, Honey and Maple Sugar
Molasses
Molasses can be considered a by product of sugar production. The use of molasses as a sweetener in human food is largely in baked goods that include bread, cookies, and cakes. In addition to sweetening, molasses adds flavor and acts as a humectant. It is also used in baked beans and in the production of rum and molasses alcohol. The greatest use of molasses, however, is in the production of animal feeds. Molasses comprises about 60% sucrose but the sucrose content can be lower, depending on the grade of the molasses and on the raw material from which it was produced. Thus, the sucrose content of cane blackstrap (the final fraction of cane molasses) is only about one half that of beet blackstrap (the final fraction of beet molasses). The fractions produced before the blackstrap are higher grades and are those usually used for human consumption. Blackstrap generally is used for industrial purposes.

Honey
Honey, a natural viscous syrup, comprises mainly invert sugar. It is produced from the nectars of flowers, which is mainly sucrose, by the action of invertase enzyme that is secreted by the honey bee. Honey is used as a direct sweetener, as an additive in a number, including baked goods, as well as other ways. It is relatively expensive.

Maple Sugar
Maple sugar is produced from sap of the sugar maple tree. It comprises mainly sucrose and small amounts of other sugars, including invert sugar. Maple sugar is used in the manufacture of candies, fudge, baked goods, and toppings. It is among the most expensive of sweetener.
Sweetener: Molasses, Honey and Maple Sugar