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Color Spot Test As a Presumptive Tool for the Rapid Detection of Synthetic Cathinones
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Sweeteners
Gert-Wolfhard von Rymon Lipinski1
1MK Food Management Consulting GmbH, 61118, Bad Vilbel, Germany, gwvrl@t-online.de.
Advances in Biochemical Engineering/Biotechnology
|July 27, 2013
Abstract:
Polyols as sugar substitutes, intense sweeteners and some new carbohydrates are increasingly used in foods and beverages. Some sweeteners are produced by fermentation or using enzymatic conversion. Many studies for others have been published. This chapter reviews the most important sweeteners.
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