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Article: Turning sugar into sand and sweet citric acid.
- Article from:
- Prepared Foods
- Article date:
- October 1, 1994
CopyrightCOPYRIGHT 1994 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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The quest for sweetness is pursued by consumers and researchers alike. World sugar consumption is predicted to be more than 114 million tons this year. In addition, U.S. consumers downed more than 2.2 million tons of sucrose sweetness equivalency in 1992, according to the USDA.
Satisfying humanity's sweet tooth is a goal of many suppliers. However, interest extends to sweet-suppressing and sweet-inducing compounds as well. Understanding how "anti-sweet" molecules work helps researchers to determine what makes other substances sweet. Additionally, in some foods, sugar's chemical properties are desired but sweetness is not. In the case of diabetes, sucrose itself is a ...