Sweeteners: Nutritive
Pages 37-43
DOI: https://doi.org/10.1094/0913250953.005
ISBN: 0-913250-95-3
Abstract
Topics Covered
- Chemical Properties
- Colligative Properties
- Dielectric Properties
- Solubility and Crystallization
- Functional Properties
- Sweetness and Flavor
- Control of Water in Systems
- Viscosity
- Foam Stabilization
- Cohesiveness
Introduction to Chapter
The chemical properties of a carbohydrate-based sweetener, as well as its functional properties, help determine how it is used to produce the desired effects in food systems.
