Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Research trend in sugar alternatives

설탕 대체재 연구 동향

  • Published : 2016.09.30
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Abstract

The recent much attention has been given to weight gain of the population and its consequences on the occurrence of diet-related diseases in developed countries. Sugar is considered to be the main culprit of these phenomena. Food manufacturers attempt to provide the consumer with reduced energy products with non-nutritional sugars. Some studies also showed that consumers preferred foods prepared with natural additives rather than chemical ones, due to health reasons. This article reviews issues related to sugar alternatives, as well as their use, health benefits and risks.

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References

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