Propiedades tecnológicas y regulación de los edulcorantes de alta intensidad en la Unión Europea Technological properties and regulatory status of high intensity sweeteners in the European Union-Reference-Cited by-同舟云学术

Propiedades tecnológicas y regulación de los edulcorantes de alta intensidad en la Unión Europea Technological properties and regulatory status of high intensity sweeteners in the European Union

Published:1998-02 Issue:1 Volume:4 Page:5-16
ISSN:1082-0132
Container-title:Food Science and Technology International
language:en
Short-container-title:Food sci. technol. int.

Author:

Montijano H.¹,Tomás-Barberán F.A.²,Borrego F.¹

Affiliation:

1. Departamento de I+D. Zoster, S A (Grupo Ferrer). Raiguero 143. 30588 Zeneta, Murcia. España

2. CEBAS (CSIC). PO Box 4295. 30800 Murcia. Espana

Abstract

The European regulation of sweeteners has recently been changed with the publication and implementation by Member States of Directive 94/35/EC, which authorizes the use of six bulk sweeteners and six intense sweeteners for the formulation of reduced energy and/or non-sugar-added foods. An update of the technological properties of the high intensity sweeteners presently authorized in the EU is presented. We also report on the use of sweetener combinations as a means to optimize the sensory properties of the finished product and reduce sweetening costs.

Publisher

SAGE Publications

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science

Link

http://journals.sagepub.com/doi/pdf/10.1177/108201329800400102

Reference134 articles.

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3. Bakal A. (1991). Mixed sweetener functionality. En: O'Brien L., Gelardi R.C. (eds.), Alternative Sweetellers. Neuva York: Marcel Dekker Inc. pp. 381-400.

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