question: Why is it necessary for artificial sweeteners to be hundreds upon hundreds of times more sweet than sucrose?
comment: It isn't "necessary" per se but it is useful. For example if you have a sweetener which is 1000 times sweeter than sugar then you can get the same flavor by using only one thousandth as much of the sweetener than sugar. That means even if the sweetener has calories you can drop it to basically nothing while keeping the flavor.
passages: "High-intensity sweeteners" – one type of sugar substitute – are compounds with many times the sweetness of sucrose, common table sugar. As a result, much less sweetener is required and energy contribution is often negligible. The sensation of sweetness caused by these compounds (the "sweetness profile") is sometimes notably different from sucrose, so they are often used in complex mixtures that achieve the most intense sweet sensation.
   A number of plant species produce glycosides that are sweet at concentrations much lower than sugar. The most well-known example is glycyrrhizin, the sweet component of licorice root, which is about 30 times sweeter than sucrose. Another commercially important example is stevioside, from the South American shrub "Stevia rebaudiana". It is roughly 250 times sweeter than sucrose. Another class of potent natural sweeteners are the sweet proteins such as thaumatin, found in the West African katemfe fruit. Hen egg lysozyme, an antibiotic protein found in chicken eggs, is also sweet.
   Sugar substitute
  
  A sugar substitute is a food additive that provides a sweet taste like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie or low-calorie sweetener. Artificial sweeteners may be derived through manufacturing of plant extracts or processed by chemical synthesis. Sugar alcohols such as erythritol, xylitol, and sorbitol are derived from sugars. In 2017, sucralose was the most common sugar substitute used in the manufacture of foods and beverages; it had 30% of the global market, which was projected to be valued at $2.8 billion by 2021. 
   The process does not work for food industry because DMF is poisonous and may not be used in food production.
  
  Section::::Production.:Emulsion process.
   Sorbitol, xylitol and lactitol are examples of sugar alcohols (also known as polyols). These are, in general, less sweet than sucrose but have similar bulk properties and can be used in a wide range of food products. Sometimes the sweetness profile is fine-tuned by mixing with high-intensity sweeteners.
  
  Section::::Types.:Acesulfame potassium.
   The most elaborate theory of sweetness to date is the multipoint attachment theory (MPA) proposed by Jean-Marie Tinti and Claude Nofre in 1991. This theory involves a total of eight interaction sites between a sweetener and the sweetness receptor, although not all sweeteners interact with all eight sites. This model has successfully directed efforts aimed at finding highly potent sweeteners, including the most potent family of sweeteners known to date, the guanidine sweeteners. The most potent of these, lugduname, is about 225,000 times sweeter than sucrose.
  
  Section::::Notes.
   BULLET::::- Cost and shelf life – Many sugar substitutes are cheaper than sugar in the final food formulation. Sugar substitutes are often lower in total cost because of their long shelf-life and high sweetening intensity. This allows sugar substitutes to be used in products that will not perish after a short period of time.
  
  Section::::Use.:Acceptable daily intake levels.
   Aspartame is around 180-200 times sweeter than sucrose (table sugar). Due to this property, even though aspartame produces four kilocalories of energy per gram (/g) when metabolized, the quantity of aspartame needed to produce a sweet taste is so small that its caloric contribution is negligible. The taste of aspartame and other artificial sweeteners differs from that of table sugar in the times of onset and how long the sweetness lasts, though aspartame comes closest to sugar's taste profile among approved artificial sweeteners. The sweetness of aspartame lasts longer than that of sucrose, so it is often blended with other artificial sweeteners such as acesulfame potassium to produce an overall taste more like that of sugar.
   The world's most commonly used artificial sweetener, sucralose is a chlorinated sugar that is about 600 times as sweet as sugar. It is produced from sucrose when three chlorine atoms replace three hydroxyl groups. It is used in beverages, frozen desserts, chewing gum, baked goods, and other foods. Unlike other artificial sweeteners, it is stable when heated and can therefore be used in baked and fried goods. Discovered in 1976, the FDA approved sucralose for use in 1998.
   If the sucrose (or other sugar) that is replaced has contributed to the texture of the product, then a bulking agent is often also needed. This may be seen in soft drinks or sweet teas that are labeled as "diet" or "light" that contain artificial sweeteners and often have notably different mouthfeel, or in table sugar replacements that mix maltodextrins with an intense sweetener to achieve satisfactory texture sensation.
   In the United States, six high-intensity sugar substitutes have been approved for use: aspartame, sucralose, neotame, acesulfame potassium (Ace-K), saccharin, and advantame. Food additives must be approved by the FDA, and sweeteners must be proven as safe via submission by a manufacturer of a GRAS document. The conclusions about GRAS are based on a detailed review of a large body of information, including rigorous toxicological and clinical studies. GRAS notices exist for two plant-based, high-intensity sweeteners: steviol glycosides obtained from stevia leaves ("Stevia rebaudiana") and extracts from "Siraitia grosvenorii", also called "luo han guo" or monk fruit.
   The sweetness levels and energy densities are in comparison to those of sucrose.
  
  Section::::Health effects.
  
  Section::::Health effects.:Weight gain.
   One study suggests that artificial sweeteners may not fully activate the brain's "food reward pathways" as sugar does, stating that, because sweetener does not provide full satisfaction, the user may search for, and then eat, additional high-calorie foods leading to weight gain.
  
  Section::::Environmental effects.
   There are few safety concerns pertaining to sucralose and the way sucralose is metabolized suggests a reduced risk of toxicity. For example, sucralose is extremely insoluble in fat and, thus, does not accumulate in fatty tissues; sucralose also does not break down and will dechlorinate only under conditions that are not found during regular digestion (i.e., high heat applied to the powder form of the molecule). Only about 15% of sucralose is absorbed by the body and most of it passes out of the body unchanged.
  
  Section::::Types.:Sugar alcohols.
   Sweetness
  
  Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable, except when in excess. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols. Some are sweet at very low concentrations, allowing their use as non-caloric sugar substitutes. Such non-sugar sweeteners include saccharin and aspartame. Other compounds, such as miraculin, may alter perception of sweetness itself.
   Section::::Career.
  
  Prior to her marriage, Sylvia M. Goergen was hired to study sugar at the National Bureau of Standards. She and Richard F. Jackson were given the task of finding a sweetener suitable for people with diabetes. They were the first to prepare Difructose anhydride I.
   Section::::History.
  
  Sucrose esters were first mentioned in 1880 by Herzfeld who described the preparation of sucrose octaacetate. The substance is still in use today as a food additive. In 1921, Hess and Messner synthesized sucrose octapalmitate and sucrose octastearate. Both are sucrose fatty acid esters.
   In 1950s, Foster Snell and his team conducted research on the production of several mono- and di-substituted sucrose esters. Many processes are still used in commercial production today.
  
  Section::::Structure.
   For the sweeteners approved as food additives, the ADIs in milligrams per kilogram of body weight per day are:
  
  BULLET::::- Acesulfame potassium, ADI 15, MSI 200
  
  BULLET::::- Advantame, ADI 32.8, MSI 20,000
  
  BULLET::::- Aspartame, ADI 50, MSI 200
  
  BULLET::::- Neotame, ADI 0.3, MSI 7,000 to 13,000
  
  BULLET::::- Saccharin, ADI 15, MSI 200 to 700
  
  BULLET::::- Sucralose, ADI 5, MSI 600
  
  Stevia (pure extracted steviol glycosides) has an ADI of 4 and a MSI of 200 to 400, where for monk fruit, no ADI has been determined and the MSI is 250 to 400.
  
  Section::::Sweetness.
  
  Section::::Sweetness.:Plant-derived.
   Enantioselective synthesis is a key process in modern chemistry and is particularly important in the field of pharmaceuticals, as the different enantiomers or diastereomers of a molecule often have different biological activity.
  
  Section::::Overview.
  
  Many of the building blocks of biological systems such as sugars and amino acids are produced exclusively as one enantiomer. As a result living systems possess a high degree of chemical chirality and will often react differently with the various enantiomers of a given compound. Examples of this selectivity include:
  
  BULLET::::- Flavour: the artificial sweetener aspartame has two enantiomers. -aspartame tastes sweet whereas -aspartame is tasteless.
   Sucrose esters are stable in the pH range of 4 to 8, so they can be used as an additive in most foods. At pH higher than 8, saponification (hydrolysis of the ester bond to release the original sucrose and the salt of fatty acids) might occur. Hydrolysis could also occur at pH lower than 4.
  
  Section::::Production.
   Section::::History.
  
  Sucralose was discovered in 1976 by scientists from Tate & Lyle, working with researchers Leslie Hough and Shashikant Phadnis at Queen Elizabeth College (now part of King's College London). While researching novel uses of sucrose and its synthetic derivatives, Phadnis was told to "test" a chlorinated sugar compound. Phadnis thought Hough asked him to "taste" it, so he did. He found the compound to be exceptionally sweet.
  
  Tate & Lyle patented the substance in 1976; as of 2008, the only remaining patents concern specific manufacturing processes.
   Sugar alcohols, or polyols, are sweetening and bulking ingredients used in manufacturing of foods and beverages. As a sugar substitute, they supply fewer calories (about a half to one-third fewer calories) than sugar, are converted to glucose slowly, and do not spike increases in blood glucose.
  
  Sorbitol, xylitol and lactitol are examples of sugar alcohols (also known as polyols). These are, in general, less sweet than sucrose but have similar bulk properties and can be used in a wide range of food products. Sometimes the sweetness profile is fine-tuned by mixing with high-intensity sweeteners.
  
  Section::::Use.
   Cyclamates are used outside the United States, but are prohibited from manufacturing as a sweetener within the United States. The majority of sugar substitutes approved for food use are artificially synthesized compounds. However, some bulk plant-derived sugar substitutes are known, including sorbitol, xylitol and lactitol. As it is not commercially viable to extract these products from fruits and vegetables, they are produced by catalytic hydrogenation of the appropriate reducing sugar. For example, xylose is converted to xylitol, lactose to lactitol, and glucose to sorbitol.
   Sucrose esters are off-white powders. Though produced from sucrose, sucrose esters do not have a sweet taste, but are bland or bitter.
  
  Section::::Physical properties.:Thermal stability.
  
  The melting point of sucrose esters is between 40 °C and 60 °C depending on the type of fatty acids and the degree of substitution. Sucrose esters can be heated to 185 °C without losing their functionality. However, the color of the product might change due to caramelization of sucrose.
  
  Section::::Physical properties.:pH stability.
  
presuppositions: It is necessary for artificial sweeteners to be much more sweet than sucrose It's necessary for artificial sweeteners to be hundreds of hundreds of times more sweet than sucrose.
corrections: It is not necessary for artificial sweeteners to be much more sweet than sucrose, but it is useful. It's not necessary for artificial sweeteners to be hundreds of hundreds of times more sweet than sucrose, but rather useful.
raw_presuppositions: It is necessary for artificial sweeteners to be much more sweet than sucrose It's necessary for artificial sweeteners to be hundreds of hundreds of times more sweet than sucrose.
raw_corrections: It is not necessary for artificial sweeteners to be much more sweet than sucrose, but it is useful. It's not necessary for artificial sweeteners to be hundreds of hundreds of times more sweet than sucrose, but rather useful.