Jump to Main Content
- Inglett, G.E.
- Food technology 1981 v.35 no.3 pp. 37
- corn syrup; sucrose; fructose; sugar substitutes; sweetness; sugars; artificial sweeteners; sweeteners; protein sweeteners; nonnutritive sweeteners; sugar alcohols; high fructose corn syrup
- ... Abstract: The natural sweetener, sucrose, is found in many foods, primarily cane, beet, and fruits. Enzyme technology has led to the development of other natural sweeteners including corn sweeteners and high-fructose corn syrups manufactured from corn starch hydrolysis. Their commercial production has increased rapidly with applications in soft drinks, desserts, confections, canned fruits, jellies ...