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Artificial sweeteners (aspartame, saccharin) were tested using the limit concentration (100 mg/l or 100 mg/kg). Model species were duckweed (Lemna minor), green algae (Desmodesmus subspicatus), mustar...
The objective was to determine the effect of a peptide sweetener, Aspartame, compared to a carbohydrate sweetener, sucrose, on the microstructure of yogurt. Microstructure was determined by transmissi...
Time-Intensity Studies of Sweeteners
aspartame saccharose sucralose time-intensity studies zinc sulphate
2014/3/10
We used time-intensity studies in this work for evaluating the perception of sweet taste of sucralose, aspartame, and saccharose over time. In second part of this study the mixture of sweeteners and z...
The Addition of Oat Fiber and Natural Alternative Sweeteners in the Manufacture of Plain Yogurt
fiber fermentation yogurt quality lactose hydrolysis
2008/3/28
Calorie-reduced yogurts that were fortified with 1.32% oat fiber were prepared from lactose-hydrolyzed milk, alone and supplemented with 2 and 4% sucrose or with 1.6, 3.6, and 5.5% fructose. Treated s...
Ice Recrystallization in Ice Cream: Interactions Between Sweeteners and Stabilizers
recrystallization ice cream sweetener stabilizer
2008/3/27
Recrystallization in ice creams that were made with various combinations of four sweeteners [20 DE (dextrose equivalent) corn syrup solids, 42 DE corn syrup solids, sucrose, and high fructose corn syr...
Sensory profiles of sweeteners in aqueous solutions
sensory profile sucrose sweeteners sweetness synthetic sweeteners
2014/3/17
Sensory profiles of saccharin, acesulfame K, aspartame, and neotame were compared with that of sucrose in three different types of water (tap water, commerical Crystalis water, and distilled water) un...