Читать книгу Food Chemistry. The Role of Additives, Preservatives and Adulteration онлайн

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10 10. Sweeteners:• Sweeteners are added in food to give flavor. Sweeteners are unlike sugar, they are used to maintain low food calories. Sweeteners have fruitful effects on diabetes mellitus, diarrhoea, and tooth decay.• Sweetener can be naturally derived or artificially synthesized.i. Natural sweeteners are obtained from nature. For example: sugarcane, sugar beet, and fruits.ii. Artificial sweeteners are of two types:a) Non-caloric sweeteners: they do not add calories to foods like snack food and drinks. For example: saccharine and aspartame.b) Sugar alcohol: found in candies and chewing gums. They contain calories as sugar. For example: sorbitol and mannitol.• Some common sweeteners used are as follows:a) Saccharin: it is 300–500 times sweeter than sugar. Saccharin is most commonly used as sweeteners. They are harmless if used in limited quantity.b) Aspartame: it is 200% sweeter than sugar and it is low calorie sweetener. It can be added to all kind of food, beverages, and medicines. It usually found naturally in protein rich food.c) Acesulfame K: it is 130–200 times sweeter than sugar and 0-calorie sweetener. It helps to reduce the calorie of product. It can be found in food preserve, dairy product, and in beverages.