Abstract
Intense sweeteners represent one of the most fascinating areas of food science. Chemically these products are extremely diverse, from amino acids (e.g. aspartame) to halogenated sugars (e.g. sucralose). Several of these products were discovered accidentally (e.g. saccharin), while others are the result of concerted efforts to develop a commercially viable high intensity sweetener (e.g. alitame).
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Nabors, L.O., Gelardi, R.C. (1991). Intense sweeteners. In: Marie, S., Piggott, J.R. (eds) Handbook of Sweeteners. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5380-6_5
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DOI: https://doi.org/10.1007/978-1-4757-5380-6_5
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