Recent Application and Future Perspective of Sugar Substitutes in Food Products
الموضوعات : Food and HealthLeila Zare 1 , Mahya Soltani 2 , Hadiseh Ebdali 3 , Zohreh Mansourinia 4 , Khadije Abdolmaleki 5
1 - Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
2 - Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
3 - Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
4 - Student Research Committee, Department of Food Science and Technology, School of Nutrition Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
5 - Department of Food Science and Technology, School of Nutritional Sciences and Food Technology, Kermanshah University of Medical Sciences, Kermanshah, Iran.
الکلمات المفتاحية: Sucrose, Sugar Substitutes, Sweeteners, Obesity, Diabetes,
ملخص المقالة :
Sucrose is the most common sweetener used in food products. Nowadays, sugar consumption in all daily food items increases the incidence of various diseases such as type 2 diabetes and cardiovascular disease. Due to its harmful effects on human health, the desire to reduce it in food products has increased. One of the ways to reduce sugar in food products is the use of sweeteners instead of sugar. There are different types of sugar substitutes, which are divided into natural, artificial, and semi-synthetic groups. The main purpose of this review was to provide an overview of the application of various sugar substitutes in food products with a focus on recent advances and outputs. Sweeteners used as sugar substitutes in food products may cause changes in the technological, organoleptic, or physicochemical properties of the new product. It may also cause nutritional challenges in the produced product. Therefore, challenges and future trends of sugar substitutes in food products are investigated in more detail.
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