Explain about non-nutritive sweeteners, Biology

Assignment Help:

Q. Explain about Non-Nutritive Sweeteners?

Non-Nutritive Sweeteners: These are characterized by an intense sweet taste. They are needed in small quantities and do not make any nutritive contribution which is significant. Three non nutritive Sweeteners available are saccharin, aspartame and acesulfame K. In some countries, cyclamate and stevioside is available. From the data available on clinical studies it is seen that these sweeteners have no adverse affect on diabetes control. The recommended use of aspartame has been approved by the American Diabetic Association. The recommended safe limit for aspartame is 50 mg/kg of body weight per day. Aspartame is commercially known as 'Equal', ‘Nutrasweet' and 'sugar free'. In America, Acesulfame is the newest non nutritive sweetener available. It is available commercially as 'Sunette' or 'Sweet one'. The safety limit given by FDA is 15 mg/kg/body weight per day.


Related Discussions:- Explain about non-nutritive sweeteners

Bovine rotavirus diarrhoea, Bovine rotavirus diarrhoea The bovine rota...

Bovine rotavirus diarrhoea The bovine rotavirus is a RNA virus with 11 segments of double stranded RNA belonging to the genus Rotavirus in the family Reoviridae. Rotaviruses c

Criminal Justice, AYou are a sergeant in a community relations unit in a mi...

AYou are a sergeant in a community relations unit in a mid-sized metropolitan police department. Your division commander sent you off to a 1-week ethics school run by the Justice D

What ways farmers try to improve the quality of their soil, a) In what way...

a) In what ways do farmers try to improve the quality of (i) their soil, (ii) their crop plants?    b) What other steps do farmers take to maximise the yield from their

Explain alterations occurring in milk and milk products, Alterations occurr...

Alterations occurring in milk and milk products In the dairy industry, milk is commonly given heat treatment for a wide variety of purposes. Depending on the heating temperatur

Define methods of prevention and control of anaemia, Define methods of prev...

Define methods of prevention and control of anaemia? The available methods of prevention and control of anaemia are: Supplementation Food fortification Dietary

Cell physiology, why is epidermis peeledsuggest why a marine amoeba does no...

why is epidermis peeledsuggest why a marine amoeba does not have a contractile vacuole

Illustrate dark reactions, Q. Why is the nickname "dark reactions" not comp...

Q. Why is the nickname "dark reactions" not completely correct for the chemical stage of photosynthesis? "Dark reactions" is not a correct name for the chemical phase of photos

Microorganisms, methods of isolating and purifying two useful products from...

methods of isolating and purifying two useful products from microorganisms

Does every gene mutation cause alteration in the protein, Does every gene m...

Does every gene mutation cause alteration in the protein the gene normally codifies? Not each gene mutation causes alteration in the composition of the protein the gene codifie

PHYLUM ANNELIDA, GERENAL CHARACTERICS OF PHYLUM ANNELIDA

GERENAL CHARACTERICS OF PHYLUM ANNELIDA

Write Your Message!

Captcha
Free Assignment Quote

Assured A++ Grade

Get guaranteed satisfaction & time on delivery in every assignment order you paid with us! We ensure premium quality solution document along with free turntin report!

All rights reserved! Copyrights ©2019-2020 ExpertsMind IT Educational Pvt Ltd