Titlebook: Handbook of Sweeteners; S. Marie,J. R. Piggott Book 1991 Springer Science+Business Media Dordrecht 1991 development.food.material.material

DRAFT

Sweeteners and metabolic disorders,of sucrose from cane and beet is giving way to corn-derived syrups (which contain fructose as well as sucrose), new nutritive sweeteners such as sorbitol and xylitol, and a rapidly growing use of intense, non-nutritive (or artificial) sweeteners such as saccharin and aspartame. This chapter consider

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Sweeteners and body weight,y on their own can make no sense of the relationships between sweeteners and body weight. Even when we take into account food and drink sales statistics or dietary surveys, we lack the information needed to ascertain how or even whether uses of intense or bulk sweeteners affect body weight. We also

转折点

Sweeteners: statutory aspects,ck at least 2000 years, codes of practice were established to control commercial malpractice such as giving short weights and adulteration of staple foodstuffs. The Romans used food inspectors to take samples of imported grain which were kept in sealed bags as a check against later adulteration. In

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978-1-4757-5382-0Springer Science+Business Media Dordrecht 1991

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Intense sweeteners,. aspartame) to halogenated sugars (e.g. sucralose). Several of these products were discovered accidentally (e.g. saccharin), while others are the result of concerted efforts to develop a commercially viable high intensity sweetener (e.g. alitame).

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https://doi.org/10.1007/978-1-4757-5380-6development; food; material; materials; structure