Journal of Food Science and Technology

, Volume 51, Issue 4, pp 611–621 | Cite as

Artificial sweeteners – a review

  • Sanchari Chattopadhyay
  • Utpal Raychaudhuri
  • Runu ChakrabortyEmail author


Now a days sugar free food are very much popular because of their less calorie content. So food industry uses various artificial sweeteners which are low in calorie content instead of high calorie sugar. U.S. Food and Drug Administration has approved aspartame, acesulfame-k, neotame, cyclamate and alitame for use as per acceptable daily intake (ADI) value. But till date, breakdown products of these sweeteners have controversial health and metabolic effects. On the other hand, rare sugars are monosaccharides and have no known health effects because it does not metabolize in our body, but shows same sweet taste and bulk property as sugar. Rare sugars have no such ADI value and are mainly produced by using bioreactor and so inspite of high demand, rare sugars cannot be produced in the desired quantities.


D-allose D-psicose Low calorie sweetener Stevia Sugar alcohols 



The research work is financially supported by the Centre for Advanced studies (CAS I) programme under University Grants Commission (UGC), Govt. of India and Dept. of Food Processing Industries & Horticulture, Govt. of West Bengal, India, Some facilities have been provided by the centre for Medicinal Food & Applied Nutrition of Jadavpur University, India.


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Copyright information

© Association of Food Scientists & Technologists (India) 2011

Authors and Affiliations

  • Sanchari Chattopadhyay
    • 1
  • Utpal Raychaudhuri
    • 1
  • Runu Chakraborty
    • 1
    Email author
  1. 1.Department of Food Technology and Biochemical EngineeringJadavpur UniversityKolkataIndia

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