Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Market and trend of alternative sweeteners

저칼로리 저감미도 대체감미료 시장 및 동향

  • Kim, Yang Hee (CJ CheilJedang, Life Ingredient and Material Research Institute) ;
  • Kim, Seong-Bo (CJ CheilJedang, Life Ingredient and Material Research Institute) ;
  • Kim, Su Jin (CJ CheilJedang, Life Ingredient and Material Research Institute) ;
  • Park, Seung-Won (CJ CheilJedang, Life Ingredient and Material Research Institute)
  • Published : 2016.09.30
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Abstract

The concerns over obesity and obesity-related health problems are increasing as many consumers relate these health problems with sugar. The demand for sugar reduction is also rising and regulatory movement by governments including Korea is driven to reflect such demand. For the past decades, there have been diverse development and marketing of various sweeteners to substitute sucrose and high fructose corn syrup. Low caloric alternative sweeteners can be divided into high intensity sweeteners that have greater sweetness potency compared to sucrose, and low intensity sweeteners such as polyols, oligosaccharides and rare sugars that have less sweetness potency. This paper discusses representative low caloric alternative sweeteners, their market and trend.

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References

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