Sweeteners

Gert-Wolfhard von Rymon Lipinski, 

Gert-Wolfhard von Rymon Lipinski

MK Food Management Consulting GmbH, Bad Vilbel, Germany

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First published: 14 April 2015
https://doi.org/10.1002/14356007.a26_023.pub2
Citations: 4

Abstract

The article contains sections titled:

1. Introduction
2. Sensory Properties
2.1. Structural Requirements for Sweetness
2.2. Sweetness Intensity
2.3. Taste Characteristics
2.4. Synergism
3. Uses
3.1. Foods and Beverages
3.2. Table-Top Sweeteners
3.3. Cosmetics
3.4. Pharmaceuticals
3.5. Feed
3.6. Others
4. General Toxicology and Physiology
4.1. Toxicology
4.2. Metabolism
4.3. Suitability for Diabetics
4.4. Dental Effects
5. Food Legislation
5.1. International Assessments
5.2. International and National Food Legislation
6. Substances Commonly Used as Sweeteners
6.1. Acesulfame K
6.1.1. General Information
6.1.2. Physical and Chemical Properties
6.1.3. Production
6.1.4. Analysis
6.1.5. Toxicology and Legislation
6.1.6. Uses
6.2. Advantame
6.2.1. General Information
6.2.2. Physical and Chemical Properties
6.2.3. Production
6.2.4. Analysis
6.2.5. Toxicology and Legislation
6.2.6. Uses
6.3. Aspartame
6.3.1. General Information
6.3.2. Physical and Chemical Properties
6.3.3. Production
6.3.4. Analysis
6.3.5. Toxicology and Legislation
6.3.6. Uses
6.4. Cyclamate
6.4.1. General Information
6.4.2. Physical and Chemical Properties
6.4.3. Production
6.4.4. Analysis
6.4.5. Toxicology and Legislation
6.4.6. Uses
6.5. Neohesperidin Dihydrochalcone
6.5.1. General Information
6.5.2. Physical and Chemical Properties
6.5.3. Production
6.5.4. Analysis
6.5.5. Toxicology and Legislation
6.5.6. Uses
6.6. Neotame
6.6.1. General Information
6.6.2. Physical and Chemical Properties
6.6.3. Production
6.6.4. Analysis
6.6.5. Toxicology and Legislation
6.6.6. Uses
6.7. Saccharin
6.7.1. General Information
6.7.2. Physical and Chemical Properties
6.7.3. Production
6.7.4. Analysis
6.7.5. Toxicology and Legislation
6.7.6. Uses
6.8. Steviol Glycosides
6.8.1. General Information
6.8.2. Properties
6.8.3. Production
6.8.4. Analysis
6.8.5. Toxicology and Legislation
6.8.6. Uses
6.9. Sucralose
6.9.1. General Information
6.9.2. Properties
6.9.3. Production
6.9.4. Analysis
6.9.5. Toxicology and Legislation
6.9.6. Uses
6.10. Thaumatin
6.10.1. General Information and Properties
6.10.2. Production
6.10.3. Toxicology and legislation
6.10.4. Uses
7. Other Sweeteners
7.1. Alitame
7.2. Aspartame-Acesulfame Salt
7.3. Brazzein
7.4. Glycyrrhizin
7.5. Mogrosides (Lo Han Guo)
7.6. Others
8. Substances Formerly Used as Sweeteners
8.1. Dulcin
8.2. Others

The full text of this article hosted at iucr.org is unavailable due to technical difficulties.