Errata..
This forum has no edit portion sorry .... I had to do some corrections in another post..

Qoute:
"Besides the Op was asking for the maximum dose for DMH."
you stated how can DMH can produce excessive sweetness if compared to sucrose if its just roughly 60% as sweet as much
Sorry ... what I mean is that DMH can't produce excessive sweetness if compared to sucrose as its only about 0.6 as sweet as sucrose if used as bench mark which is 1.0.

Qoute:
"it will never happen to be able to replace sucrose in as equivalent process?"

It should be an equivalent proportion( not process)...

True it is not as sweet but since usually the goal in product development is the harmonious interaction of flavors, we cannot have one aspect of the product overwhelm all the other elements since usually this decreases overall acceptability.

Quote
“True it is not as sweet but since usually the goal in product development is the harmonious interaction of flavors, we cannot have one aspect of the product overwhelm all the other elements since usually this decreases overall acceptability.”

Yeah that is one purpose, but not the sole _object_ive of food product development.
The right blend of flavors cannot just be created ahead of everything.

Without even understanding how each component interact with one another, or influence it, and much worse even if the result does not arrive to your targeted product as long as the flavor is right?
A flavor chemist can easily blend the right flavors but without the appropriate medium for such to be used, its worthless. Even formulated flavors can't just be added indiscriminately to any medium that comes to your mind.

Harmonious Interaction of flavors is just one goal of the food product development process.
If you compare that to the orchestra, as a conductor, say you have the right symphony in your mind and even in paper ,but how can you put that in practice with nobody around to play your tunes?
Only a chef can use that reasoning , not a true blooded food product developer that understand the product development process as a comprehensive endeavor.
In such kind of work-You have to consider not only the flavors if its has no form to exist, You have to build the structure of your product using the right materials and from there flavors can come out from the interaction of its components during the processing( even if you don't including additional flavoring materials) and not the other way around by building the flavor first before you create the body of the product.

its more appropriate to say that invert sugar due to content of individual reducing sugars has more browning effect contribution than the disaccharide sucrose.
______________________________