ABSTRACT
Introduction Previous chapters have dealt with the properties and functionality of several currently approved sweeteners or compounds under development or consideration. e requirements for the ideal sweetener or sugar substitute, as usually defined (Bakal 1983) are to:
1. Have the taste and functional properties of sugar 2. Have low-calorie density on a sweetness equivalency basis 3. Be physiologically inert 4. Be nontoxic 5. Be noncariogenic 6. Compete economically with other sweeteners
An analysis of the organoleptic or functional properties of each single sweetener clearly shows that none of the currently known sugar substitutes comes close to the taste and functional properties of sucrose. Most exhibit one or more of these differences:
Contents Introduction .............................................................................................................................473 Applications .............................................................................................................................476
