Ostalo
Zaslađivači u hrani
Marijan Katalenić
; Croatian Institute of Public Health, Zagreb
Massimo Giangaspero
; Faculty of Veterinary Medicine, University of Milan, Italy
Sažetak
The sweetening properties of the substances like saccharin, aspartame, acesulfame K and cyclamate are using to replace saccharosa ( white sugar ), for the productions of energy-reduced food, non cariogenic foodstuffs or food without added sugars and for the production of other dietetic products. Intense sweeteners are present in few well identified categories of foods (sugar free products) but may also be ingested as table top. According to the most recent scientific and toxicological information, these substances are to be permitted only for certain foodstuffs and under certain conditions of use.
Ključne riječi
Hrčak ID:
298490
URI
Datum izdavanja:
29.2.2016.
Posjeta: 67 *