What is the approximate sweetness level of disaccharides compared to monosaccharides?

Disaccharides have a sweetness level that is generally perceived to be less sweet than that of monosaccharides. Monosaccharides, such as glucose and fructose, are the simplest forms of sugar and typically have a higher sweetness profile due to their molecular structure, which makes them more easily recognized by taste receptors on the tongue. Disaccharides, such as sucrose (table sugar) and lactose, are composed of two monosaccharide units and, while they do have sweetness, they are typically not as intensely sweet as their monosaccharide counterparts.

Therefore, the response indicating that disaccharides are “equally sweet” compared to monosaccharides does not align with the common understanding of their relative sweetness levels. The correct interpretation is that disaccharides are usually less sweet than monosaccharides.