date syrup is a natural sweetener that is a suitable ingredient to be used in formulation of food products in order to improve the nutrient properties. in this research a new drink is produced by the addition of date syrup in concentration of 5%, 8%, and 10% to milk. physical, chemical, rheological and sensory properties of the samples were evaluated. statistical analysis using spss software an...

A disposable, low-cost colorimetric sensor array has been created by pin-printing onto a hydrophilic membrane 16 chemically responsive nanoporous pigments that are comprised of indicators immobilized in an organically modified silane (ormosil). The array has been used to detect and identify 14 different natural and artificial sweeteners at millimolar concentrations, as well as commonly used ind...

A critical review composed of two parts: estimates of present levels of sugars intake and of recent trends in nutritive carbohydrate sweetener content of the food supply and a review of recent scientific literature addressing potentially adverse health effects associated with sugars consumption. The review contains an executive summary, an appendix with 75 tables summarizing the estimation of s...

Neotame is a dipeptide methyl ester derivate. Its chemical structure is N-[N-(3,3dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester. It is intended for use in food as a sweetener and flavour enhancer. Neotame has a sweetness factor approximately 7000 to 13000 times greater than that of sucrose and approximately 30 to 60 times greater than that of aspartame, depending upon the food appl...

Acids hydrolyze gelatin and weaken its gelling capacity in water, which raises concerns about the use of food acids gelatin-based confections (gummies). This study aimed to understand effects citric acid (CA) heat treatment on molecular weight (MW) and, most importantly, changes power water versus sugar-rich confectionery solutions. The MW distributions (6 wt%) both plain (sweetener-free) gels ...