High Intensity Sweeteners

The search for sweet-tasting plants and their extracts has a long history, but the most intensive search has occurred in the last 75 years. Several plant-derived compounds of the protein, terpenoid, and phenolic types have commercial use as sweeteners. Most of these new compounds are prototype "high-intensity" sweeteners ranging from 30 to 2,000 times sweeter than sucrose that may be worthy targets for chemical synthesis or for semisynthetic modification to produce substances with enhanced sweetness properties.

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