Acceptibility of Sweet Preparations with use of Non-Caloric Sweeteners

What is it about?

Trends in food consumption over recent years have evidenced a persistently elevated level of sugar intake and an increase in the relative amount of general and saturated fats consumed. These factors are conducive to the development of obesity. The main determinants of this weight problem include diets with a high energy density that are rich in saturated and trans fats, cholesterol, salt. Consequently, the search for low-calorie food products and sweeteners has been rising steadily, driven by growing concerns over the health risks of high sugar intake, such as obesity and diabetes. Individuals that need to substitute saccharose (table sugar) for other low-calorie sweeteners seek products that can offer similar taste and characteristics to saccharose.

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Why is it important?

Observing the behavior and performance of low-calorie sweeteners, highlighting the difficulties and other required modifications to ensure the acceptance of the final product.

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