Proteins used as sweeteners: a review.
Published Nov 1, 2007 · Xiaojian Li, K. Alexander
International journal of pharmaceutical compounding
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Abstract
For the prevention of obesity, diabetes, dental caries, and some metabolic disorders, ingestion of sugar should be restricted. Although they have high-potency sweetness, artificial low-calorie sweeteners can have severe adverse effects. Public demand for natural and healthy flavors, as well as perceived problems with the toxicity and taste quality of existing synthetic sweeteners, have led to efforts to find natural proteins with high sweetness and tast-modifying properties. Some important properties of natural protein sweeteners and taste-modifying protein sweeteners are discussed in this review.
Study Snapshot
Key takeawayNatural protein sweeteners offer a healthier alternative to artificial sweeteners, with potential health benefits and taste improvements.
PopulationOlder adults (50-71 years)
Sample size24
MethodsObservational
OutcomesBody Mass Index projections
ResultsSocial networks mitigate obesity in older groups.