Natural Sweeteners

https://doi.org/10.1016/B978-0-08-100596-5.21620-XGet rights and content

Abstract

Consumer interest in natural sweeteners has grown spectacularly in recent years because of the rejection of artificial food additives as well as serious health concerns about high sugar intake. Although many natural compounds are sweet in taste, none of them has actually replaced sucrose. The quest for an ideal alternative to sucrose remains open and challenging. In this chapter, we review the different chemical families of natural sweeteners and briefly outline the experimental techniques to identify new natural sweeteners. We also discuss the central role of the sweet taste receptor in stimulating our chemosensory system, which explains the high structural diversity of sweet compounds.

References (0)

Cited by (11)

  • Advances in formulation for the production of low-fat, fat-free, low-sugar, and sugar-free chocolates: An overview of the past decade

    2021, Trends in Food Science and Technology
    Citation Excerpt :

    However, the rheological characteristics, quality, and sensory attributes of acesulfame-K containing chocolates are not well studied. Thaumatin (E 957), the most characterized high potency sweet-tasting protein is 3000 × sweeter than sucrose on a weight basis and 100,000 × on a molar basis (Chéron, Marchal, & Fiorucci, 2018). Aidoo et al. (2015) manufactured sugar-free dark chocolates using thaumatin extracts.

View all citing articles on Scopus
View full text