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Vegetal Taste Modifiers

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Alternative Sweet and Supersweet Principles

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Abstract

There are some vegetal principles which modify the taste to sour, cause reduction in sweetness, induction of sweetness and flavor in the non sweet food. Few among those, induce sweetness in drinking water i.e. water and beverages taste sweet during drinking after their consumption. These chemicals are important because they substitute sugre (calorie rich) and zero calorie super sweet principle as they are calorie free and help in providing different tastes and rectifying different ailments e. g. diabetes and cardiovascular, kidney and liver disorders, high calories sugar consumption is restricted. Some of such natural organic acid like gymnemic acid not only reduce sweetness in mouth but also interact with sugar in intestine and reduce their calories. These taste modifiers are protein, triterpenoid, polysaccharides, polyphenol, ester of quinic acid etc. in nature. They are found in different plants as mentioned in Table 15.1.

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    Ram Snehi Dwivedi

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Dwivedi, R.S. (2022). Vegetal Taste Modifiers. In: Alternative Sweet and Supersweet Principles . Springer, Singapore. https://doi.org/10.1007/978-981-33-6350-2_15

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