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Sweetening agents relative sweetness

In recent years, crystalline D-fructose has been produced and offered not only as an unusually sweet sugar but as a beneficial sweetening agent for people with certain ailments or, because of its claimed ease of metabolism, for athletes in whom it is said to provide quick energy. A review of the voluminous literature on the metabolism of D-fructose presents relatively clear information, and an attempt is made in this article to set forth a useful summary. [Pg.286]

Among the disaccharide sweetening agents, D-fruc-tose tastes the sweetest—even sweeter than sucrose. The sweet taste of honey is due largely to D-fructose and D-glucose. Lactose has almost no sweetness and is sometimes added to foods as filler. Some people cannot tolerate lactose well, however, and should avoid these foods.The following table lists the sweetness of various carbohydrates and artificial sweeteners relative to that of sucrose ... [Pg.602]

Table 25.2 Relative Sweetness of Some Carbohydrates and Artificial Sweetening Agents ... Table 25.2 Relative Sweetness of Some Carbohydrates and Artificial Sweetening Agents ...
Hydrolyzed starch products, such as maltodextrins, are produced by the partial hydrolysis of cereal (e.g., com) or root (such as potato) base starches and are commercially available in spray dried, particulate form. As manufactured it has a relatively low sweetness level and, if used alone as a sweetener, the food product can not be characterized as 100% artificially sweetened, a characterization that is often desired from a marketing standpoint. However, maltodextrins can be used as a bulking agent or carrier for synthetic sweeteners, such as aspartame, and then, the resulting product can be characterized as 100% artificially sweetened. [Pg.1402]


See other pages where Sweetening agents relative sweetness is mentioned: [Pg.1587]    [Pg.82]    [Pg.209]    [Pg.56]    [Pg.2223]    [Pg.39]    [Pg.70]    [Pg.39]    [Pg.465]    [Pg.465]    [Pg.880]    [Pg.158]   
See also in sourсe #XX -- [ Pg.292 ]

See also in sourсe #XX -- [ Pg.58 ]




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