Sugars and other sweeteners are often the main components of a confection. Besides making them sweet, they also provide bulk to the candy. However, the physico-chemical properties of the sweeteners do more than just provide bulk. The physical characteristics of a candy, which include consistency, chewy or stretchy characteristics, melt-in-the-mouth behavior, flavor release, and many other prope...

A simple, rapid and inexpensive monoparameter flow-through sensor has been developed for the determination of saccharin in low calorie and dietary products. The method is based on the transient adsorption of the sweetener on Sephadex G-25 solid phase packed to a height of 20 mm in the flow cell. The optimal transient retention of the synthetic sweetener, in terms of sensitivity and sampling fre...

BACKGROUND Lowering energy (calorie) intake is essential in managing a healthy weight. One method of doing this is substituting sugar with low/no-calorie sweeteners. The safety of sweeteners has been debated, but little is known about how they are perceived by professionals responsible for weight management advice. We sought to explore dietitian perceptions of sweeteners and to identify the pra...

To identify molecules that could enhance sweetness perception, we undertook the screening of a compound library using a cell-based assay for the human sweet taste receptor and a panel of selected sweeteners. In one of these screens we found a hit, SE-1, which significantly enhanced the activity of sucralose in the assay. At 50 microM, SE-1 increased the sucralose potency by >20-fold. On the oth...

Several papers have been described on the thermal stability of the sweetener, C12H19Cl3O8 (Sucralose). Nevertheless no study using thermoanalytical techniques was found in the literature. Simultaneous thermogravimetry and differential thermal analysis (TG-DTA), differential scanning calorimetry (DSC) and infrared spectroscopy, have been used to study the thermal stability and thermal decomposit...

To assess the effects of 2 high intensity sodium saccharine-based sweeteners on individual feed intake characteristics and performance of group-housed weaned pigs, one hundred ninety-eight 26-d-old weanling pigs were given ad libitum access to 3 dietary treatments containing: no additional sweetener (control), 150 mg of sweetener (Sucram C-150)/kg, or 150 mg of sweetener (Sucram 3D)/kg. At wean...

21 Recent studies indicate that, unlike glucose, fructose has little or no post-oral preference conditioning 22 actions in C57BL/6J (B6) mice. The present study determined if this is also the case for FVB mice, which 23 overconsume fructose relative to B6 mice. In experiment 1, FVB mice strongly preferred a non-caloric 24 0.1% sucralose + 0.1% saccharin (S+S) solution to 8% fructose in a 2-day ...

1 Max Planck Institute for Medical Research, Heidelberg, Germany, 2 Max Planck Institute of Neurobiology, Munich-Martinsried, Germany, 3 Epiontis GmbH, Berlin, Germany, 4 Department of Clinical Neurobiology, University of Heidelberg, Heidelberg, Germany, 5 Paratek Pharmaceuticals Inc., Boston, Massachusetts, United States of America, 6 Department of Neurology, University of Göttingen Medical Sc...

Sugars and other sweeteners are often the main components of a confection. Besides making them sweet, they also provide bulk to the candy. However, the physico-chemical properties of the sweeteners do more than just provide bulk. The physical characteristics of a candy, which include consistency, chewy or stretchy characteristics, melt-in-the-mouth behavior, flavor release, and many other prope...

The study of the structure–activity relationship (SAR) of sweet molecules has been traditionally based on indirect analyses that have led to several models of the receptor active site, consistent with the shape of many conformationally rigid sweeteners—see, for example, Temussi et al. (1991) and the references therein. Most sweeteners are low mol. wt compounds but a few sweet proteins are also ...