Titlebook: Advances in Sweeteners; T. H. Grenby Book 1996 Chapman & Hall 1996 Absorption.European Union (EU).alcohol.carbohydrates.development.food.h

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Basic structure and metabolism of isomalt,ical caloric value compared to sugar. Isomalt is produced by hydrogenation of its precursor disaccharide isomaltulose, which is obtained from sucrose as raw material. The hydrogenation of the ketosugar isomaltulose gives a mixture of the two glucosylhexitols glucosyl-α-(1→1)-mannitol and glucosyl-α-

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,Features of alitame? as a new high intensity sweetener, medium used, and sensitivity of the taster. Sucrose is the usual standard. The evaluation of the sweetness of a given substance in relation to sucrose is made on a weight basis (O’Brien Nabors and Gelardi, 1986). There are many alternative sweeteners to sucrose, but only a few have found wide appli

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