Table of contents

  1. Front Matter
    Pages i-xvii
  2. Arpita Das, Runu Chakraborty
    Pages 1-13
  3. Biology and Occurrence

    1. Front Matter
      Pages 15-15
    2. V. Rajan, J. A. Howard
      Pages 17-33
    3. Luciana G. Angelini, Andrea Martini, Barbara Passera, Silvia Tavarini
      Pages 35-85
    4. Varsha Sharma, Akshay Katiyar, R. C. Agrawal
      Pages 87-100
    5. Indra Prakash, Venkata Sai Prakash Chaturvedula
      Pages 101-128
    6. Salim-ur Rehman, Mian Anjum Murtaza, Zarina Mushtaq
      Pages 129-149
  4. Biotechnology and Genetic Modifications

    1. Front Matter
      Pages 151-151
    2. Reuben Wang, Chun-Hui Chiu, Ting-Jang Lu, Yi-Chen Lo
      Pages 153-165
    3. A. P. Firsov, A. S. Pushin, S. V. Dolgov
      Pages 185-209
    4. Tanushri Kaul, Chinreddy Subramanyam Reddy, Saurabh Pandey
      Pages 211-222
  5. Biological Effects

    1. Front Matter
      Pages 223-223
    2. Motahar Heidari-Beni, Roya Kelishadi
      Pages 225-243
    3. Morando Soffritti, Angela Guaragna, Marco Manservigi
      Pages 311-347
    4. Cecilia Bender
      Pages 349-375
    5. Allison C. Sylvetsky, Jenna Abdelhadi, Najy Issa, Kristina I. Rother
      Pages 377-392
    6. Menizibeya O. Welcome, Nikos E. Mastorakis, Vladimir A. Pereverzev
      Pages 393-407
    7. Chika Ifeanyi Chukwuma, Md. Shahidul Islam
      Pages 409-435
  6. Methods of Analysis

    1. Front Matter
      Pages 437-437
    2. Rosa A. Lorenzo Ferreira, María Asunción Lage Yusty, Antonia María Carro Díaz
      Pages 439-478
    3. Anna Grazia Mignani, Leonardo Ciaccheri, Gabriele Manca, Andrea Azelio Mencaglia, Tom Verschooten, Heidi Ottevaere et al.
      Pages 479-491
  7. Industrial Applications

    1. Front Matter
      Pages 525-525
    2. Fabrice Neiers, Christian Naumer, Michael Krohn, Loïc Briand
      Pages 527-546
    3. Małgorzata Grembecka
      Pages 547-573
    4. Leonard N. Bell
      Pages 575-589
    5. Qurrat ul-Ain, Madiha Sikander, Sohaib Ahmed Khan, Muhammad Sikander Ghayas Khan, Rabia Ghayas
      Pages 591-612
    6. Jose Manuel García-Almeida, Isabel M. Cornejo-Pareja, Araceli Muñoz-Garach, Ana Gómez-Pérez, Jorge García-Alemán
      Pages 613-642
  8. Back Matter
    Pages 643-657

About this book


This handbook compiles comprehensive reference information on sweeteners for academic researchers and professionals. It discusses both natural as well as synthetic products, considering health-related and economical aspects. Renowned authors mostly from academia, but also from the industry, summarize information about the chemistry, biological and pharmacological aspects, as well as bioavailability and applications of sweeteners. 
The book introduces various substance classes of sweeteners, which are mainly plant-derived, including glycosidic and terpenoid sweeteners, peptidic sweeteners, sweet-tasting proteins and protein-derived sweeteners (e.g. stevioside, sucralose, aspartame, thaumatin, brazzein and many more). Chapters address topics such as the isolation and purification of the compounds, their physical, chemical and biological properties, pharmacological activities, and also critically discuss their applications in view of health and ecotoxicological aspects. A special emphasis is on low or no-calorie sweeteners, for which there is an increasing demand and intensified research activities currently. 

This reference work hence provides the readers with key information and will serve the needs of graduate students and scholars, researchers and professionals working in the fields of chemistry, botany, biotechnology, or pharmacological or agricultural research, as well as in the food industry or the marketing of sweeteners.


Natural sweeteners Artificial sweeteners Sucralose Sugar substitutes No-calorie sweeteners Low-calorie sweeteners Stevia Splenda Stevioside Aspartame

Editors and affiliations

  • Jean-Michel Mérillon
    • 1
  • Kishan Gopal Ramawat
    • 2
  1. 1.Faculty of Pharmaceutical SciencesUniversity of BordeauxBordeauxFrance
  2. 2.Botany DepartmentM.L. Sukhadia UniversityUdaipurIndia

Bibliographic information