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INTENSELY SWEET

INTENSELY SWEET Intense sweeteners are food additives which are used in many foods and drinks to replace some or all conventional carbohydrate sweeteners such as sucrose and glucose. Because they are hundreds or even thousands of times more sweet than these sugars, only very small amounts are needed to achieve the same level of sweetness. Although some intense sweeteners are metabolised and provide calories to the consumer, the fact that they are used in such small amounts means that they make a negligible contribution to the total energy value of the food itself. They can therefore provide substantial calorie savings compared with conventional foods sweetened with sugars. This property has resulted in the development of important markets for diet low calorie and reduced calorie foods and drinks. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

INTENSELY SWEET

Nutrition & Food Science , Volume 90 (1): 4 – Jan 1, 1990

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0034-6659
DOI
10.1108/eb059273
Publisher site
See Article on Publisher Site

Abstract

Intense sweeteners are food additives which are used in many foods and drinks to replace some or all conventional carbohydrate sweeteners such as sucrose and glucose. Because they are hundreds or even thousands of times more sweet than these sugars, only very small amounts are needed to achieve the same level of sweetness. Although some intense sweeteners are metabolised and provide calories to the consumer, the fact that they are used in such small amounts means that they make a negligible contribution to the total energy value of the food itself. They can therefore provide substantial calorie savings compared with conventional foods sweetened with sugars. This property has resulted in the development of important markets for diet low calorie and reduced calorie foods and drinks.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Jan 1, 1990

There are no references for this article.