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Non-Caloric Sweeteners, Sweetness Modulators, and Sweetener Enhancers
Annual Review of Food Science and Technology, 2012For a new sweetness technology to realize strong commercial success, it must be safe, exhibit good taste quality, be sufficiently soluble and stable in food and beverage systems, and be cost effective and patentable. Assessments of the commercial promise of eight synthetic and eight natural non-caloric sweeteners are made relevant to these metrics ...
Grant E, DuBois, Indra, Prakash
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Endeavour, 1974
Abstract Although the taste of a chemical compound can still not be predicted, the structural basis of sweetness is slowly beginning to emerge. Defined classes of chemical compound are thought to possess a common structural feature called a ‘glucophore’ which is responsible for the sweet sensation.
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Abstract Although the taste of a chemical compound can still not be predicted, the structural basis of sweetness is slowly beginning to emerge. Defined classes of chemical compound are thought to possess a common structural feature called a ‘glucophore’ which is responsible for the sweet sensation.
openaire +2 more sources
Natural sweeteners: Sources, extraction and current uses in foods and food industries
Food Chemistry, 2022Roberto Castro-Muñoz +2 more
exaly
The sensory properties and metabolic impact of natural and synthetic sweeteners
Comprehensive Reviews in Food Science and Food Safety, 2021Margaux Mora, Robin Dando
exaly