Sweetening agents - Open Access .click

Critical Reviews in Plant Sciences, 1986
The most important sweet substance known is sucrose, which is obtained commercially from sugar cane and sugar beet. Because the intake of sucrose has been associated with a number of adverse effects on health, an intensive search has been undertaken to find alternative substances to satisfy the human craving for a sweet taste.
A. Douglas Kinghora, Djaja D. Soejarto, George E. Inglett +2 more
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[Synthetic sweetening agents: current controversy].

Diabete & metabolisme, 1978
B Vialettes
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Zùsto: A new sweetening agent with low glycemic index

Clinical Nutrition ESPEN, 2018
Sweetening agents are sugar substitutes with a low glycemic index, used to obtain a better glycemic control in diabetes patients. However, they also may have a role in other subjects, as a high glycemic index is thought to cause many pathological conditions.
Pen, Joeri +6 more
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Oxathiazinone Dioxides—A New Group of Sweetening Agents

Angewandte Chemie International Edition in English, 1973
Abstract1,2,3‐0xathiazin‐4(3H)‐one 2,2‐dioxides bearing lower alkyl substituents on C‐5 and C‐6 represent potential sweeteners. They are formed from chloro‐ or fluorosulfonyl isocyanate and acetylenes, ketones, β‐diketones, β‐oxo carboxylic esters, or benzyl vinyl ethers via N‐halosulfonyl β‐oxo carboxamides as common intermediates.
Karl Clauss, Harald Jensen
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chemistry
food science
sweetening

medicine
humans
organic chemistry

biochemistry
sodium
chromatography