Proteins Used as Sweeteners

Author(s):  Li Xiaojian, Alexander Kenneth S

Issue:  Nov/Dec 2007 - High-Technology Compounding
View All Articles in Issue

Abstract:  For the prevention of obesity, diabetes, dental caries, and some metabolic disorders, ingestion of sugar should be restricted. Although they have high-potency sweetness, artificial low-calorie sweeteners can have severe adverse effects. Public demand for natural and healthy flavors, as well as perceived problems with the toxicity and taste quality of existing synthetic sweeteners, have led to efforts to find natural proteins with high sweetness and taste-modifying properties. Some important properties of natural protein sweeteners and taste-modifying protein sweeteners are discussed in this review.

Related Keywords: Xiaojian Li, BS, Kenneth S. Alexander, PhD, RPh, natural sweeteners, sugar substitutes, sweet taste, flavorings, thaumatin, monellin, mabinlin, pentadin, brazzein, curculin, lysozyme, large-molecule proteins, tropical plants, taste-modifying activity, miraculin

Related Categories: EXCIPIENTS, ALTERNATIVE/COMPLEMENTARY THERAPIES

Purchase this article for download in electronic PDF format from IJPC at for $35 at:
http://www.ijpc.com/Products/ProductAddToCart.cfm?PID=2677

Search the entire IJPC archive by keyword, topic, or issue at:
http://ijpc.com/Products