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What are the differences between sweetening agents?
Reference:
- Nelson AL. Sweeteners: Alternative. St Paul, MN, USA: Eagan Press, 2000.
- Weit SG, et al. Sensory characteristics of sucralose and other high intensity sweeteners. J Food Sci 1992;57(4):1014-1019.
- Horne J, et al. Bitter taste of saccharin and acesulfame-K. Chem Senses 2002;27:31-38.
- Kuhn C, et al. Bitter taste receptors for saccharin and acesulfame K. J Neuroscience 2004;24(45):10260-10265.
- Barndt RL, et al. Stability of sucralose in baked goods. Food Technology 1990;44:62-66.
