Sweetness and sweeteners - Small sweet molecules
10 important questions on Sweetness and sweeteners - Small sweet molecules
What are the 4 main categories of sugar alternatives which provide sweet taste without providing caloric value?
- Low-calorie sweeteners aiming to tackle obesity
- Non-glucose-based sweeteners to diminish the contribution of sucrose to diabetes
- Natural sweeteners such as stevia
- High-potency sweeteners
Are amino-acid derived molecules more or less sweet than sucrose?
What is a disadvantage of sweeteners?
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How can the bitter after taste of some sweeteners be solved?
What do extracts from Stevia rebaudiana contain?
Is stevia suitable for aqueous food applications?
How many times sweeter is stevioside?
Does stevioside have a bitter after-taste?
What is the disadvantage of NHDC?
What is an alternative to the cultivation of plants for extraction of sweeteners?
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