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.

Was this article helpful?

0 0

Post a comment