- Sweeteners substitute sugar added to food in order to achieve a sweet taste. These are also substances used in table sweeteners. They are a few to several thousand times sweeter than sucrose. The intensity of the sweetness of a particular sweetener can be enhanced by the addition of other sweetening substances- the synergism phenomenon is used here.
- Sweeteners used synergistically do not only give food a sweet taste but are also used to mask the taste of other sweeteners defects. The property of strengthening and reinforcing certain flavors and aromas of certain sweeteners is used here.
- In order to regard a particular substance as sweetener, it should meet at least one of the following purposes: replacing sugar in food of low caloric value, in food not causing tooth decay, in food without sugar, substituting sugar, if it enables to extend the expiry date of a product.
- Ill people should carefully read the leaflets informing about the composition of the product. In the case of certain diseases, using sweeteners is not recommended.
- Due to the intense sweetness, these substances are added to foods in very small quantities - so they do not modify the energy value of food product.
- Despite the intensely sweet taste, sweeteners do not affect the development of caries, because pathogenic bacteria do not decompose the sweeteners and they do not produce any organic acids damaging to the enamel.
- The table sweeteners are preparations of permitted sweeteners, which may contain other additives to foods or food ingredients and which are intended for sale to the ultimate consumer as a substitute for sugar.
- For intensive sweeteners are classified: synthetic substances obtained by chemical synthesis and natural intensive sweeteners.
No comments:
Post a Comment