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Süßstoffe

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Biochemie der Ernährung

Part of the book series: Current Topics in Nutritional Sciences ((CTNS,volume 1))

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Zusammenfassung

Der am längsten bekannte und in großem Umfange verwendete Süßstoff ist das Saccharin. In verdünnter Lösung wirkt Saccharin rund 500mal süßer als Saccharose mit einem geringen, bitterlichen Beigeschmack.

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Authors and Affiliations

  1. Physiologisch-chemischen, Universitäts-Instituts Mainz, Bad Krozingen, Germany

    Prof. Dr. Dr. K. Lang (Emer. Direktor)

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  1. Prof. Dr. Dr. K. Lang
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© 1979 Dr. Dietrich Steinkopff Verlag, Darmstadt

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Lang, K. (1979). Süßstoffe. In: Biochemie der Ernährung. Current Topics in Nutritional Sciences, vol 1. Steinkopff. https://doi.org/10.1007/978-3-642-72342-1_17

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  • DOI: https://doi.org/10.1007/978-3-642-72342-1_17

  • Publisher Name: Steinkopff

  • Print ISBN: 978-3-7985-0681-7

  • Online ISBN: 978-3-642-72342-1

  • eBook Packages: Springer Book Archive

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