Sweeteners: Alternative
Pages 77-85
DOI: https://doi.org/10.1094/189112711X.006
ISBN: 1-891127-11-X
Abstract
Topics Covered
- Beverages
- Carbonated and Still Beverages
- Alcoholic Beverages
- Powdered Drink Mixes
- Dairy Products
- Ice Cream and Frozen Desserts
- Yogurt and Pudding-Type Products
- Preserved Fruits and Vegetables
- Jams, Jellies, and Preserves
- Canned Foods
- Meats and Seafoods
- Troubleshooting
Introduction to Chapter
Low-calorie, or diet, beverages have become popular around the world, and alternative sweeteners have played a large role in their success. Formulations developed today provide clean, sweet flavors without bitter, metallic, or other off-flavors. High-intensity sweeteners are used extensively in these formulations. Although they can be used alone, they are often used in combination to mask off-flavors or to lower production costs. Sugar alcohols are not widely used in liquid beverage formulations as sweetening agents because they have a laxative effect at the levels needed to achieve sweetness. They can be used at low levels to provide mouthfeel and body, but starches, gums, and other hydrocolloids are used more widely.
