Natural and synthetic intense sweeteners.
1991
Sardesai V.M. | Waldshan T.H.
Two types of intense sweeteners are available: natural sweeteners of plant origin and artificial or synthetic sweeteners. The sweeteners from natural sources with potential for commercial use include perillaldehyde, stevioside, rabaudioside, glycyrrhizin, osladin, thaumatins, and monellin. The compound miraculin, although not sweet, has the property of modifying the taste of sour food into a delightfully sweet taste. The artificial sweeteners currently in use in this country are saccharin, aspartame, and acesulfame K. In addition, sucralose, alitame, and several other sugars substitutes are in various stages of development. Although these compounds provide sweetness with minimal or no calories, some studies suggest that they may induce insulin secretion and a rise in appetite. The long-term effect of these sweeteners on weight gain and insulin secretion among various groups of the population needs to be studied.
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