No abstract
No abstract
The article contains sections titled: 1. Introduction 2. Sensory Properties 2.1. Structural Requirements for Sweetness 2.2. Sweetness Intensity 2.3. Taste Characteristics 2.4. Synergism 3. Uses 3.1. Foods and Beverages 3.2. Table‐Top Sweeteners 3.3. Cosmetics 3.4. Pharmaceuticals 3.5. Feed 3.6. Others 4. General Toxicology and Physiology 4.1. Toxicology 4.2. Metabolism 4.3. Suitability for Diabetics 4.4. Dental Effects 5. Food Legislation 5.1. International Regulations and Assessments 5.2. National Food Legislation 6. Substances Commonly Used as Sweeteners 6.1. Acesulfame K 6.1.1. General Information 6.1.2. Physical and Chemical Properties 6.1.3. Production 6.1.4. Specifications and Analysis 6.1.5. Toxicology and Legislation 6.1.6. Uses 6.2. Aspartame 6.2.1. General Information 6.2.2. Physical and Chemical Properties 6.2.3. Production 6.2.4. Specifications and Analysis 6.2.5. Toxicology and Legislation 6.2.6. Uses 6.3. Cyclamate 6.3.1. General Information 6.3.2. Physical and Chemical Properties 6.3.3. Production 6.3.4. Specifications and Analysis 6.3.5. Toxicology and Legislation 6.3.6. Uses 6.4. Saccharin 6.4.1. General Information 6.4.2. Physical and Chemical Properties 6.4.3. Production 6.4.4. Specifications and Analysis 6.4.5. Toxicology and Legislation 6.4.6. Uses 7. Sweeteners of Lesser Importance 7.1. Glycyrrhizin 7.1.1. General Information and Properties 7.1.2. Production 7.1.3. Toxicology and Legislation 7.1.4. Uses 7.2. Neohesperidin Dihydrochalcone 7.2.1. General Information and Properties 7.2.2. Production 7.2.3. Toxicology and Legislation 7.2.4. Uses 7.3. Stevioside and Rebaudioside 7.3.1. General Information and Properties 7.3.2. Production 7.3.3. Toxicology and Legislation 7.3.4. Uses 7.4. Sucralose 7.4.1. General Information and Properties 7.4.2. Production 7.4.3. Toxicology and Legislation 7.4.4. Uses 7.5. Thaumatin 7.5.1. General Information and Properties 7.5.2. Production 7.5.3. Toxicology and Legislation 7.5.4. Uses 8. New Developments 8.1. Alitame 8.2. Others 9. Substances Formerly Used as Sweeteners 9.1. Dulcin 9.2. Others
Polyols as sugar substitutes, intense sweeteners and some new carbohydrates are increasingly used in foods and beverages. Some sweeteners are produced by fermentation or using enzymatic conversion. Many studies for others have been published. This chapter reviews the most important sweeteners.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.