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The effect of different sweeteners in low-calorie yogurts — a review |
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| Authors: | M V S PINHEIRO M N OLIVEIRA A L B PENNA A Y TAMIME |
| Affiliation: | UNESP, Department of Food Engineering and Technology, 2265 R. Cristóvão Colombo, São Josédo Rio Preto, 15054-000, São Paulo, Brazil,;São Paulo University, Department of Biochemical and Pharmaceutical Technology, 580 Avenue Prof Lineu Prestes, 05508-900, São Paulo, Brazil, and;24 Queens Terrace, Ayr KA7 1DX, Scotland, UK |
| Abstract: | Recently, increased demand for low-calorie products and foods with alternative sweeteners has gained special attention. Intense sweeteners avoid the problems of health risks associated with caloric sweeteners. This paper presents information about the technical characteristics of the more widely used artificial sweeteners and the possibility of their application in low-calorie yogurts. |
| Keywords: | Artificial sweeteners Low-calorie Yogurt |