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Proteins used as sweeteners: a review
Xiaojian Li1, Kenneth S Alexander
1The University of Toledo, College of Pharmacy, Toledo, Ohio.
International Journal of Pharmaceutical Compounding
|September 3, 2013
Summary
Natural protein sweeteners offer a healthier alternative to artificial sweeteners for reducing sugar intake and preventing diseases like obesity and diabetes. This review explores their properties and potential benefits.
Area of Science:
- Food Science
- Biochemistry
- Nutrition
Background:
- Sugar consumption is linked to obesity, diabetes, and dental caries.
- Artificial low-calorie sweeteners pose potential health risks and quality concerns.
- There is a growing demand for natural, healthy flavor alternatives.
Purpose of the Study:
- To review the properties of natural protein sweeteners.
- To discuss their potential as sugar substitutes.
- To explore taste-modifying protein sweeteners.
Main Methods:
- Literature review of scientific publications.
- Analysis of protein sweetener characteristics.
- Evaluation of taste-modifying properties.
Main Results:
- Natural protein sweeteners offer high potency sweetness.
- These proteins can modify taste perception.
- They present a viable alternative to artificial sweeteners.
Conclusions:
- Natural protein sweeteners are promising for health-conscious food product development.
- Further research into their application is warranted.
- They align with consumer demand for natural ingredients.
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