Results 181 to 190 of about 6,387 (212)
Some of the next articles are maybe not open access.
Physicochemical Properties of the Sweetener Sucralose
Journal of Food Science, 1989ABSTRACT The physicochemical properties of the high intensity sweetener, sucralose, (1,6‐dichloro‐1,6‐dideoxy‐β‐D‐fructofuranosyl 4‐chloro‐4‐deoxy‐α‐D‐galactopyranoside) were determined. A high solubility in water (28.3g/100 mL at 20°C) in combination with Newtonian viscosity characteristics, a negligible lowering of surface tension ...
M.R. JENNER, A. SMITHSON
openaire +1 more source
Effect of Sucrose and Sucralose on the Gelation of Gelatin
BiomacromoleculesIt is well-known that sugars such as sucrose increase the gelling temperature and mechanical properties of gelatin. In this study, the effects of sucrose and sucralose, a sucrose derivative obtained by the chlorination of sucrose, on the gelation behavior of gelatin were investigated.
Yasuyuki Maki +2 more
openaire +2 more sources
Sucralose and Erythritol — Not Too Sweet
New England Journal of Medicine, 2023Herbert, Tilg, Timon E, Adolph
openaire +2 more sources
Sucralose – all sweetness and light
Nutrition Bulletin, 2003Sucralose is a new, high-quality, intense sweetener discovered during a collaborative research programme between Tate & Lyle and Queen Elizabeth College of the University of London during the 1970s. Sucralose received approval by the UK’s Food Standards Agency in March 2002 for use in a wide range of foods, ahead of the European Union approval that is ...
openaire +1 more source
Journal of Toxicology and Environmental Health - Part B: Critical Reviews, 2023
Susan S Schiffman +2 more
exaly
Susan S Schiffman +2 more
exaly
Sucralose—an overview of the toxicity data
Food and Chemical Toxicology, 2000H C, Grice, L A, Goldsmith
openaire +2 more sources