Zaslađivači u hrani

Marijan Katalenić, Massimo Giangaspero

Sažetak


The sweetening properties of the substances like saccharin, aspartame, acesulfame K and cyclamate are using to replace saccharosa ( white sugar ),  for the productions of energy-reduced food, non cariogenic foodstuffs or food without added sugars  and for the production of other dietetic products. Intense sweeteners are present in few well identified categories of foods (sugar free products) but may also be ingested as table top. 
According to the most recent scientific and toxicological information, these substances are to be permitted only for certain foodstuffs and under certain conditions of use.

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Hrvatski časopis za javno zdravstvo, ISSN 1845-3082, Otvoreni pristup - autori zadržavaju autorsko pravo uz obavezu navođenja izvora u slučaju citiranja