Cereals & Grains Association
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Chapter 5: Chemical and Functional Properties

Sweeteners: Nutritive
Pages 37-43
DOI: https://doi.org/10.1094/0913250953.005
ISBN: 0-913250-95-3


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.