|
|
Article: A sampling of sweeteners. (includes related articles)
- Article from:
- Prepared Foods
- Article date:
- March 1, 1998
- Author:
CopyrightCOPYRIGHT 1998 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)
|
High-intensity sweeteners jostle with natural alternatives in the quest to add a sweet side to products.
The number of available sweeteners of varying intensities and caloric values has never been so great. Using specific sweeteners, processors can produce reduced-calorie foods, add bulk to a product or formulate more natural-sounding foods. Sweetener options range from high-intensity sweeteners to those derived from natural sources.
High-intensity, or non-nutritive, sweeteners have a sweetness intensity level at least 30 times greater than that of sucrose. They provide a sweet taste with few or no calorie contributions. Three high-intensity sweeteners are ...