title: Sweeteners.
abstract: Polyols as sugar substitutes, intense sweeteners and some new carbohydrates are increasingly used in foods and beverages. Some sweeteners are produced by fermentation or using enzymatic conversion. Many studies for others have been published. This chapter reviews the most important sweeteners.
authors.affiliation: MK Food Management Consulting GmbH, 61118, Bad Vilbel, Germany, gwvrl@t-online.de.
authors.forename: Gert-Wolfhard
authors.initials: GW
authors.lastname: von Rymon Lipinski
mesh_terms: D000818:Animals; D005524:Food Technology / Q000379:methods*; D006801:Humans; D064427:Nutritive Sweeteners / Q000138:chemical synthesis* / Q000494:pharmacology*; D013549:Sweetening Agents / Q000138:chemical synthesis* / Q000494:pharmacology*; D013649:Taste / Q000187:drug effects* / Q000502:physiology*
chemical_list: D064427:Nutritive Sweeteners; D013549:Sweetening Agents