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Super Sweet and Taste Modifier Proteins

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Alternative Sweet and Supersweet Principles

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Abstract

It has been found that super sweet (SS) proteins are thousands times sweeter than sucrose, required in a very small amount to sweeten the food materials and provide little or zero calories to body. These proteins can therefore, be used as natural, low calorie sweeteners by people suffering from diseases linked to the consumption of sugar e.g. obesity, diabetes, hyperlipemia etc.

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Dwivedi, R.S. (2022). Super Sweet and Taste Modifier Proteins. In: Alternative Sweet and Supersweet Principles . Springer, Singapore. https://doi.org/10.1007/978-981-33-6350-2_14

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