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documento electrónico
T. RAJASEKARAN, Autor ; A. RAMAKRISHNA, Autor ; K. UDAYA SANKAR, Autor ; P. GIRIDHAR, Autor ; G. A. RAVISHANKAR, Autor | 2008Stevia reabudiana is gaining popularity especially in making diabetic food supplements in view of its non-nutritive glycosides. Steviosides profile in ex vitro and in vitro leaves and callus cultures of S. rebaudiana were investigated by HPLC an[...]
texto impreso
Prior to marketing, the safety of the high-intensity sweetener aspartame for its intended uses as a sweetener and flavor enhancer was demonstrated by the results of over 100 scientific studies in animals and humans. In the postmarketing period, [...]
documento electrónico
documento electrónico
texto impreso
GARCIACELAY, VALERIA ; LOPEZ, MERCEDES ; ARCIA, PATRICIA ; GIOSCIA, DIEGO | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU) | 2009El presente proyecto tiene como objetivo diseñar un vegetal confitado reducido en calorías apto para diabéticos y su tecnología de elaboración.
Article : texto impreso
The descriptive profiles of three bulk and intense sweetener blends (maltitol-cyclamate, maltitol-acesulfam-K, and sucrose-cyclamate) were established with reference to a 10% sucrose solution. Palabras Clave: Sweetener mixture, sensory descripti[...]
Article : documento electrónico
JACQUES PRODOLLIET, Autor ; MILENE BRUELHART, Autor |A liquid chromatographic method was evaluated for the determination of the intense sweetener acesulfam-K in tabletop sweetener, candy, soft drink, fruit juice, fruit nectar, yogurt, cream, custard, chocolate, and biscuit commercial preparations.[...]
texto impreso
A rapid and simple method using reversed-phase high-performance liquid chromatography combined with indirect visible photometry at 433 nm was developed to determine cyclamate in some food samples. Cyclamate was not detected in these chosen sampl[...]
texto impreso
Viscosity of aqueous solutions of dextrans of Mw 19,500, 71,400, and 282,000 is fairly insensitive to admixed L-arabinose, lactose, rhamnose, sorbitol, and xylitol. These results, together with results of polarimetric studies, suggested that a s[...]
texto impreso
The purpose of this experiment was to determine the effects of temperature (50ºC and 6ºC), pH (pH 3.0, 4.0, 5.0, 6.0, and 7.0) and the addition of monovalent and divalent cations (5 mM Na+, 5 mM K+, and 5 mM Ca2+) on the sweetness intensity rati[...]
texto impreso
Interest in nutrition is driving consumer demands for less fat, sugar, and calories. In most foods, however, the removal or reduction of ingredients causes readily detectable losses in appearance, texture and mouthfeel. In this work seven bulkin[...]
texto impreso
A Conference was held in Paris in 2006 to review the safety and benefits arising from the replacement of sucrose with the intense sweetener aspartame. The intakes of aspartame are only about 10% of the acceptable daily intake, even by high consu[...]
texto impreso
The aim of this work was to study how the texture of two hydrocolloid gelled systems with different mechanical properties – j-carrageenan and gellan gum – sweetened with two sweeteners with different sweetening power – sucrose and aspartame – in[...]
texto impreso
SCHIFFMAN, SUSAN S. ; BOOTH, B. J. ; B. THOMAS CARR ; LOSEE, M. L. ; SATTELY MILLER, E. A. ; GRAHAM, B. G.The purpose of the present study was to determine the presence and degree of synergism among all binary mixtures of 14 sweeteners varying in chemical structure. A trained panel evaluated binary combinations of the following sweeteners: three sug[...]
documento electrónico
ÚRSULA WOLWER-RIECK, Autor ; WERNER TOMBERG, Autor ; ANDREAS WAWRZUN, AutorThe stability of the two steviol glycosides stevioside and rebaudioside A and the possible formation of the aglycon steviol in different soft drinks were analyzed in samples spiked with stevioside or rebaudioside A after 24, 48, and 72 h storage[...]
documento electrónico
C. M. COMPADRE, Autor ; R. A. HUSSAIN, Autor ; N. P. NANAYAKKARA, Autor ; J. M. PEZZUTO, Autor ; A. D. KINGHORN, Autor | 1988Steviol (ent-13-hydroxykaur-16-en-19-oic acid), the aglycone of various plant-derived glycoside sweeteners consumed by human populations, is known to be mutagenic toward Salmonella tymphimurium strain TM677 when metabolically activated using a 9[...]
texto impreso
Sweeteners elicit pleasurable sensations with (nutritive) or without (nonnutritive) energy. Nutritive sweeteners (eg, sucrose, fructose) are generally recognized as safe (GRAS) by the Food and Drug Administration (FDA), yet concern exists about [...]
texto impreso
Polydextrose is a non-digestible 1 kcal/g polysaccharide used primarily as a sugar replacer and dietary fiber in foods. At typical use levels, polydextrose provides physiological effects similar to those of other dietary fibers. However, excessi[...]
texto impreso
Polydextrose (CAS no. 68424-04-4) is a water-soluble polymer of glucose that provides to foods the bulk and texture of sucrose. There are two main forms of polydextrose, an acidic form (PD-A) and a neutralized potassium salt (PD-N). Polydextrose[...]
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The perceived effect of adding salts on the sweetness of bulk sweeteners (sucrose, glucose, fructose, sorbitol and xylitol) depends on the sweetener type and concentration and on the type of salt. Sodium chloride enhances the sweetness of all th[...]
documento electrónico
BENNO F. ZIMMERMANN, Autor | 2011Stevia rebaudiana contains several steviol glycosides that have a sweet flavor. They are up to 450 times sweeter than sucrose, but some have an undesirable aftertaste. Up to 2010, ten different steviol glycosides have been described from the lea[...]
documento electrónico
ÚRSULA WOLWER-RIECK, Autor | 2012The plant Stevia rebaudiana is well-known due to the sweet-tasting ent-kaurene diterpenoid glycosides. Stevioside and rebaudioside A are the most abundant and best analyzed, but more than 30 additional steviol glycosides have been described in t[...]
texto impreso
The purpose of the current study was to determine what effect, if any, the blending of sweeteners has on the time to maximum sweetness intensity of sweeteners. In this study that is comprised of three separate experiments, trained panelists eval[...]
