Îndulcitori artificiali şi naturali – argumente pro şi contra
2022
Mititelu, Doina-Maria | Șuleac, Vlada
The issue of ensuring a healthy diet for the population becomes more and more relevant every year. Excluding sugar from industrial food recipes from a technological point of view is a difficult task that manufacturers are trying to solve with the help of sweeteners. Each of the currently known sweeteners, whether natural or synthetic, has certain advantages and disadvantages. In the Republic of Moldova there is a fairly wide range of authorised sweeteners, but only a small part of them (E 950, E 951, E 952, E 954, E 955) is often found in the composition of various local food products. Based on the analysis of the nutritional and technological properties of these sweeteners, it was determined that E 955 - sucralose presents the best prospects for obtaining qualitative food products with a low calorie content.
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Publisher Technical University of Moldova
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