• Title/Summary/Keyword: 삼양사

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Reducing sugar content in processed foods using high intensity sweeteners (고감미도 감미료(High Intensity Sweeteners)를 이용한 당류저감화)

  • Han, Tae-Chul;Seo, Il;Lim, Hye-Jin;Kih, Min-Ji
    • Food Science and Industry
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    • v.49 no.3
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    • pp.29-39
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    • 2016

  • Recently, due to the cognition that obesity is the cause of adult diseases, interests of consumers in low-sugar and low-calorie foods are growing more and more. While various policies are being implemented to reduce sugar contents in processed foods, the reduced sweetness caused by lesser sugar content is complemented by using high-intensity sweeteners. Some of the typical high-intensity sweeteners are sucralose, aspartame, acesulfame potassium and stevia, etc. Since the relative sweetness degree, sweetness profile, and physical properties of these sweeteners should be different from one another, it is important that all these characteristics are well-understood before applying them. Thus, the objective of this study is to introduce the properties and applications of high-intensity sweeteners in order to reduce sugar content of processed foods.

  • https://doi.org/10.23093/FSI.2016.49.3.29 인용 PDF KSCI