2009
DOI: 10.1111/j.1750-3841.2008.01005.x
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Technological and Functional Applications of Low‐Calorie Sweeteners from Lactic Acid Bacteria

Abstract: Lactic acid bacteria (LAB) have been extensively used for centuries as starter cultures to carry out food fermentations and are looked upon as burgeoning "cell factories" for production of host of functional biomolecules and food ingredients. Low-calorie sugars have been a recent addition and have attracted a great deal of interest of researchers, manufacturers, and consumers for varied reasons. These sweeteners also getting popularized as low-carb sugars have been granted generally recommended as safe (GRAS) … Show more

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Cited by 59 publications
(34 citation statements)
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References 82 publications
(90 reference statements)
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“…Recently, low calorie sugars produced from LAB have attracted the interest of researchers, industries and consumers, since they can find application as vital food ingredients mainly in foods marketed as "diabetic foods", like sugar-free candies, cookies and chewing gums [165,166]. Manitol, sorbitol, xylitol, tagatose and thehalose are sweeteners produced by LAB.…”
Section: Lactic Acid Bacteria As Source Of Low-calorie Sweetenersmentioning
confidence: 99%
See 2 more Smart Citations
“…Recently, low calorie sugars produced from LAB have attracted the interest of researchers, industries and consumers, since they can find application as vital food ingredients mainly in foods marketed as "diabetic foods", like sugar-free candies, cookies and chewing gums [165,166]. Manitol, sorbitol, xylitol, tagatose and thehalose are sweeteners produced by LAB.…”
Section: Lactic Acid Bacteria As Source Of Low-calorie Sweetenersmentioning
confidence: 99%
“…These GRAS substances could be used especially by children, diabetic patients and weight watchers [165,166].…”
Section: Lactic Acid Bacteria As Source Of Low-calorie Sweetenersmentioning
confidence: 99%
See 1 more Smart Citation
“…5 Polyols are hydrogenated forms of carbohydrates whose carbonyl group has been reduced to primary or secondary hydroxyl group with structural similarities to sugars and/or alcohols. Polyols are typically used in conjunction with other artificial sweeteners because they tend to have lower sweetness than natural sugars.…”
Section: Polyolsmentioning
confidence: 99%
“…5 Sugar alcohols produce less acid from fermentation of carbohydrate by oral microbiota. 6 Any acidity surrounding the tooth, especially a pH below the critical value of approximately pH 5.5 of dental enamel, may induce chemical dissolution or erosion.…”
Section: Introductionmentioning
confidence: 99%