Titlebook: Sweeteners; Pharmacology, Biotec Jean-Michel Merillon,Kishan Gopal Ramawat Living reference work 20200th edition Natural sweeteners.Artifi

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Mass Production of the Taste-Modifying Protein Miraculin in Transgenic Plants,e to West Africa. Miraculin itself is not sweet, but it can convert a sour taste into a sweet taste. Due to its unique properties and potential use as an alternative sweetener, the mass production of miraculin is of interest. However, the plant has low fruit productivity, and there are limited natur

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Non-nutritive Sweeteners and Their Role in the Gastrointestinal Tract,testinal tract. Mechanisms underlying their activity include binding to sweet taste receptors in enteroendocrine L-cells and pancreatic beta cells, through influencing glucose transport, and through altering the gut microbiota. The majority of in vitro studies demonstrate that NNS elicit gut hormone

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Potential Carcinogenic Risks of Aspartame,s..Aspartame was invented by GD-Searle in 1965 and submitted for pre-marketing safety evaluation in early 1980s. The studies conducted by GD-Searle to evaluate the potential carcinogenic risks of aspartame did not show any effect. Because of the great commercial diffusion of aspartame, in 1997 the R

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Sugar Alcohols as Sugar Substitutes in Food Industry,le carbohydrates, obtained by the substitution of the aldehyde group by the hydroxy one. They are natural sugar alternatives but are also referred to as semisynthetic sweeteners. There are many advantages of sugar alcohols, so they are becoming more and more popular among both consumers and producer

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Sweet-Taste Receptor Signaling Network and Low-Calorie Sweeteners,d effects of LCSs intake. In addition, there is a paucity of data on long-term health outcomes of LCSs intake as well as their usefulness in certain groups of the population (e.g., pregnant women, children, and the elderly). Moreover, available unbiased studies conducted to date are fairly scanty, t

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Sweet-Tasting Protein Thaumatin: Physical and Chemical Properties,7 amino acid residues and elicits sweet taste at only a concentration of 50?nM, a value 100,000 times larger than that of sucrose on a molar basis. The intensely sweet taste of thaumatin has potential as a low-calorie sweetener as well as substitute for sucrose for industrial applications, and it ma

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Tagatose Stability Issues in Food Systems,l studies have shown that tagatose, as a powder or dissolved in solution, can break down and cause discoloration. The extent of degradation depends upon product composition and the storage environment. Tagatose powder is susceptible to sticking, deliquescence, discoloration, and degradation that are