Sweetness Potentiators

The above chemicals can be obtained by fermentation (qv) of other sugars. However, some compounds require sucrose as a unique feedstock. Examples are the polysaccharides dextran, alteman, andlevan, which are produced by specific strains of bacteria (48,54—56). Dextrans are used to make chromatographic separation media, and sulfated dextran derivatives are used as plasma extenders (41). Levans show promise as sweetness potentiators and, along with alteman, have potential as food thickeners and bulking agents in reduced-caloric foods (55,56) (see Carbohydrates). 

Bitter blockers and sweetness potentiators are another field of current importance. 

Sweeteners, natural. Noncaloric sucrose substitutes for use in the sweetening of foods, beverages and medicines may be either synthetic compounds or natural products. Highly sweet, potentially noncariogenic sweeteners from plants are used in Japan and some... 

Lupine seed, though used primarily in animal feeds (see Feeds AND FEED ADDITIVES), does have potential for use in human appHcations as a replacement for soy flour, and is reported to contain both trypsin inhibitors and hemagglutenins (17). The former are heat labile at 90°C for 8 minutes the latter seem much more stable to normal cooking temperatures. Various tropical root crops, including yam, cassava, and taro, are also known to contain both trypsin and chymotrypsin inhibitors, and certain varieties of sweet potatoes may also be impHcated (18). 

Sweet gas gas found in its natural state containing such small amounts of sulfur compounds that it can be used without purification with no deleterious effect on piping or equipment, and without the potential for health ha2ards. 

A novel non-petroleum based biodegradable plastic produced from sugar based agricultural raw materials as sweet sorghum, sugarcane and molasses, having potential properties comparable with conventional or synthetic plastics, is under development and could lower the contribution of plastic wastes to municipal landfills at about 20% of the total waste by volume and 10% by weight and can achieve a satisfactory for the environmental imperative. 

Hagenimana V and Low J. 2000. Potential of orange-fleshed sweet potatoes for raising vitamin A intake in Africa. Food Nutr Bull 21(4) 414-418. 

Because composition and nutritional properties of the major food legumes and oilseeds have been reported in numerous technical journals and books (listed above), the section devoted to composition and chemistry highlights lesser-known but potentially important sources of plant protein that have not received the same attention. Some of these food crops have been cultivated for many years so that they are not "new" sources. Such crops as winged bean, sweet potato, tropical seeds, fruits and leaves, yams and cucurbits are potential sources of protein in areas where they are grown. These are discussed in greater detail in the remaining five chapters. 

Starch-containing plants Another potential ethanol feedstock is starch. Starch molecules are made up of long chains of glucose molecules. Hence, starch-containing materials can also be fermented after the starch molecules have been broken down into simple glucose molecules. Examples of starchy materials commonly used around the world for ethanol production include cereal grains, potatoes, sweet potatoes and cassava. Typical cereal grains commonly used for ethanol production in the EET are rye and wheat. 

Thaumatin-like proteins provide a sweet taste in food. They may display antifungal activity and are treated as potential allergens. These proteins are found in strawberries, apples, bell peppers, and cherries (Scheurer et al., 1999 Aalberse et al., 2001). 

The role of these tastes has been nicely summarized Taste is in charge of evaluating the nutritious content of food and preventing the ingestion of toxic substances. Sweet taste permits the identification of energy-rich nutrients, umami allows the recognition of amino acids, salt taste ensures the proper dietary electrolyte balance, and sour and bitter warn against the intake of potentially noxious and/or poisonous chemicals. ... 

Kant R, Sweet proteins — Potential replacement for artificial low calorie sweet-ners. Nutrition Journal 4 5, 2005. 

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