• Journal of the Korean Professional Engineers Association
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• v.43 no.1
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• pp.50-53
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• 2010

In order to reduce the obesity incidence, the development of sugarless, low calorie foods and ingredients are required, so normally quality substantially sugarless or fat free food composition comprising a flavoring amount of a low calorie sweeteners such as sugar alcohol, oligosaccharide and natural high sweeteners including stevia, aspartam, sucralose for food processing because of the malady of livelihood habit cause by the obesity. In as much as common sugar is high in calories and its sweetening effect can be obtained with relatively low calorie artificial sweeteners such as stevia, aspartame many products have been offered which are sugar-free, the sweetening effect being obtained with and artificial sweetener.

• Archives of Pharmacal Research
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• v.25 no.6
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• pp.725-746
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• 2002

The demand for new alternative "low calorie" sweeteners for dietetic and diabetic purposes has increased worldwide. Although the currently developed and commercially used highly sweet sucrose substitutes are mostly synthetic compounds, the search for such compounds from natural sources is continuing. As of mid-2002, over 100 plant-derived sweet compounds of 20 major structural types had been reported, and were isolated from more than 25 different families of green plants. Several of these highly sweet natural products are marketed as sweeteners or flavoring agents in some countries as pure compounds, compound mixtures, or refined extracts. These highly sweet natural substances are reviewed herein.