ALTERNATIVE SWEETENERS

Abstract

The development of new, safe alternative sweeteners to sugar is a complex, time‐consuming process. The experts know so little about the mechanisms of taste and the chemical structures of known sweetening agents are so diverse that it is impossible to predict that a chemical structure will produce sweetness. Further, the technical and safety testing of a new low‐calorie alternative, sweetener is very expensive and the resulting data must be subjected to years of regulatory scrutiny before it is ready for commercial production. The International Sweeteners Association reviews the potential use of non‐caloric or very low calorie sweeteners other than the well known saccharin and cyclamate.

Citation

(1981), "ALTERNATIVE SWEETENERS", Nutrition & Food Science, Vol. 81 No. 4, pp. 17-18. https://doi.org/10.1108/eb058856