Polyols are approved for use as sweeteners in specific foods but they may be used for other technological purposes in a wider range of foods, all on a quantum satis basis. The European Polyols Association (EPA) has identified 24 categories of food where polyols are used and it has been able to establish the levels at which the polyols are used in each type of food and whether for sweetening or ...

Objective: To study the preparation process of anti-aging healthy beverage. Methods: L9 (34) was used to identify, weigh and pretreat raw materials, optimize and make an orthogonal experiment with as reference, screen out the optimal formula of beverage blending in accordance with sensory score. Results: The best formula of anti-aging healthy beverage with compound hawthorn and Astragalus membr...

Xylitol is a high value sugar alcohol with anticariogenic properties that is used as an ideal sweetener for diabetic patients. Industrially, xylitol is manufactured by catalytic reduction of pure xylose, which has some disadvantages. The fermentation process has been studied as an alternative, but its viability is dependent on the optimization of several variables. This fermentation process on ...

American Diabetes Association (ADA) – Standards of Medical Care of Diabetes-2017. Lifestyle Management. Diabetes Care. 2017; 40(Supp 1):S33-S43. About NNS: “For people who are accustomed to sugar-sweetened products, nonnutritive sweeteners have the potential to reduce overall calorie and carbohydrate intake and may be preferred to sugar when consumed in moderation. Regulatory agencies set accep...

BACKGROUND The nutritional value of honey is a factor that encourages the increase of its consumption. The aim of the study was to identify consumers' behaviours and preferences towards honey and their determinants. METHODS Quantitative (PAPI method) survey was carried out in 2015 on a sample of 690 respondents from Mazowieckie, Podkarpackie and Zachodniopomorskie voivodeships. The data analy...

OBJECTIVE Using data from many countries in the world combined with in-depth U.S. dietary data, we explored trends in caloric sweetener intake, the role of urbanization and income changes in explaining these trends, and the contribution of specific foods to these changes. RESEARCH METHODS AND PROCEDURES Food disappearance data from 103 countries in 1962 and 127 in 2000 were coupled with urban...

This study evaluated the effect of different sweeteners on the sensory profile, acceptance, and drivers of preference of passion fruit juice samples sweetened with sucrose, aspartame, sucralose, stevia, cyclamate/saccharin blend 2:1, and neotame. Sensory profiling was performed by 12 trained assessors using quantitative descriptive analysis (QDA). Acceptance tests (appearance, aroma, flavor, te...

Human desire for sweet taste spans all ages, races, and cultures. Throughout evolution, sweetness has had a role in human nutrition, helping to orient feeding behavior toward foods providing both energy and essential nutrients. Infants and young children in particular basemany of their food choices on familiarity and sweet taste. The low cost and ready availability of energycontaining sweetener...

BACKGROUND Low-calorie and no-calorie sweeteners (LCSs) have emerged as alternatives to added sugars. Research suggests that consumption among all Americans is increasing, yet it is unknown whether consumption trends differ among population subgroups. OBJECTIVE Our study aimed to assess recent national trends in LCS consumption among children and other demographic subgroups in the United Stat...

When locomoting in a physically challenging environment, the body draws upon available energy reserves to accommodate increased metabolic demand. Ingested glucose supplements the body's energy resources, whereas non-caloric sweetener does not. Two experiments demonstrate that participants who had consumed a glucose-containing drink perceived the slant of a hill to be less steep than did partici...