Sales of low-calorie sweeteners are increasing in the Unites States, with sucralose representing second largest U.S. market share. Since >99% ingested is excreted as parent compound, it represents a contaminant emerging concern and has been proposed an indicator pollution natural waters by anthropogenic waste. Many report that increasingly omnipresent surface, coastal, drinking water. Given ...

The effects of Ca2+ (0–75 mg/g pectin) and sucrose (0–40%, w/w) or sweeteners (0.1, 0.05% stevia saccharin) pH (3.0, 4.5, 6.8) on the rheological properties gels formed with sunflower pectins purified by conventional method (Conv-pectin), microfiltration (MF-pectin) ultrafiltration (UF-pectin) were investigated. main objective was to develop alternative low-calorie pectin without altered gelati...

Aspartame is a synthetic sweetener that has been used safely in food for more than 30 years. Its safety has been evaluated by various regulatory agencies in accordance with procedures internationally recognized, and decisions have been revised and updated regularly. The present review summarizes the most relevant conclusions of epidemiological studies concerning the use of low-calorie sweetener...

The negative impact of consuming sugar-sweetened beverages on weight and other health outcomes has been increasingly recognized; therefore, many people have turned to high-intensity sweeteners like aspartame, sucralose, and saccharin as a way to reduce the risk of these consequences. However, accumulating evidence suggests that frequent consumers of these sugar substitutes may also be at increa...

The stability of the natural sweetener stevioside during different processing and storage conditions as well as the effects of its interaction with water-soluble vitamins, food relevant organic acids and other common low calorie sweeteners and its application in coffee and tea beverages were evaluated. Incubation of the solid sweetener stevioside at elevated temperatures for 1 h showed good sta...

The prevalence of obesity and diabetes has increased exponentially in recent years around the globe, especially in India. Sweet proteins have the potential to substitute the sugars, by acting as natural, good and low calorie sweeteners. They also do not trigger a demand for insulin in diabetic patients unlike sucrose. In humans, the sweet taste perception is mainly due to taste-specific G prote...