Sugar Substitutes and Health: A Review

Sharma, Vipin; Ingle, Navin Anand; Kaur, Navpreet; Yadav, Pramod Kumar; Ingle, Ekta; Charania, Zohara

doi:10.1177/2229411220160202

Cited by 7 publications

(4 citation statements)

References 13 publications

(21 reference statements)

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“…Sweetener is a substance with the ability to impart a sweet taste to foods and beverages (Sharma et al, 2016). Sugar alcohols are a class of polyols having applications in improvement of food nutritional characteristics.…”

Section: Introductionmentioning

confidence: 99%

Xylitol: Production and its applications – A Review

T.N. Bhagat,

A. G. Pathade,

G. R. Pathade

2024

EEC

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Xylitol is important chemical due to its various applications. The use of xylitol as a sweetener for diabetic patients has made it a high valuable special chemical. As xylitol is present in low concentrations in fruits and vegetables, therefore its extraction is unaffordable from these sources. Thus, xylitol can be produced chemically by reduction of xylose in presence of suitable reducing agents and microbial route method. Although several species of yeast, fungi and bacteria synthesize xylitol by the species of the genus Candida, Saccharomyces, Pichia, Debaryomyces, Trichosporon, Enterobacter, Corynebacterium, Mycobacterium etc. The chemical synthesis of xylitol from xylose is the dominant production method of xylitol production. The industrial process to produce xylitol involves the chemical hydrolysis of D-xylose followed by the hydrogenation of the resultant hemicellulose hydrolysate by catalysts including palladium and nickel. For the chemical synthesis of xylitol, high temperatures and high pressure are required. These processes are very expensive which makes the production costs of synthesizing xylitol because of the highly energy intensive, high temperature, pressure and metal catalyst used for a sustained period of time. Therefore, in this review article we study the microbial route of xylitol production from agricultural residues.

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Section: Introductionmentioning

confidence: 99%

Xylitol: Production and its applications – A Review

T.N. Bhagat,

A. G. Pathade,

G. R. Pathade

2024

EEC

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“…Excessive consumption of dietary sugar is a considerable public health concern as it is often linked to health conditions, such as non-communicable diseases (NCDs) and obesity which is consequently associated with cancer, diabetes, and cardiovascular diseases [1][2][3][4][5]. Currently, more than 50% of South Africans are either overweight or obese [6].…”

Section: Introductionmentioning

confidence: 99%

Development of Emotion Lexicons to Describe Sugar-Free Chocolate According to Consumers’ PROP Taster Status

van Zyl,

Mielmann,

le Roux

2023

Applied Sciences

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Taste sensitivity can have a significant impact on consumers’ food choices. Consumers’ taster status and emotions can be guided by sensory information of sugared products. This paper aimed to develop emotional lexicons for sugar-free chocolates based on consumers’ taster status applying the check-all-that-apply (CATA) methodology. South African respondents’ (n = 153) bitter perception was evaluated with n-propylthiouracil (PROP) paper strips. Respondents received one sugar-free dark chocolate and one sugar-free milk chocolate and completed an electronic questionnaire. Respondents mainly purchased chocolate for its flavour, and enjoyed the taste of the sugar-free dark chocolate more than sugar-free milk chocolate. The non-tasters (>50%) chose positive emotions for sugar-free milk chocolate, while the medium tasters, selected more positive emotions for dark chocolate. The supertasters selected the most negative emotions for the sugar-free dark chocolate. Practical significant associations were found between the non-tasters and the emotion guilty, as well as between the supertasters and the emotions, discontented and disgust. Each taster status requires the development of a distinctive lexicon to be emotionally satisfied by sugar-free products.

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“…In particular, the sweet taste has a great relevance, as most people respond positively to the sensation of sweetness [7]. The propensity to sweet foods and the thus resulting over-consumption of sugar in industrial countries has led to a significant number of people suffering from caries, diabetes, and hyperlipidemia [7][8][9]. Consequently, in the last four decades a market for non-caloric sweeteners and dietary products has evolved, addressing the needs of more than a billion people [10].…”

Section: Introductionmentioning

confidence: 99%

Structure-Dependent Activity of Plant-Derived Sweeteners

Ҫiçek

2020

Molecules

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Human sensation for sweet tastes and the thus resulting over-consumption of sugar in recent decades has led to an increasing number of people suffering from caries, diabetes, and obesity. Therefore, a demand for sugar substitutes has arisen, which increasingly has turned towards natural sweeteners over the last 20 years. In the same period, thanks to advances in bioinformatics and structural biology, understanding of the sweet taste receptor and its different binding sites has made significant progress, thus explaining the various chemical structures found for sweet tasting molecules. The present review summarizes the data on natural sweeteners and their most important (semi-synthetic) derivatives until the end of 2019 and discusses their structure–activity relationships, with an emphasis on small-molecule high-intensity sweeteners.

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Sugar Substitutes and Health: A Review

Cited by 7 publications

References 13 publications

Xylitol: Production and its applications – A Review

Xylitol: Production and its applications – A Review

Development of Emotion Lexicons to Describe Sugar-Free Chocolate According to Consumers’ PROP Taster Status

Structure-Dependent Activity of Plant-Derived Sweeteners

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