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Mechanism of action of permitted sweeteners at the receptor level

Permitted sweeteners are essential ingredients for diabetic, dietetic and functional foods and drinks. However, they often give unpleasant side tastes. This research focusses on their optimum levels of use and the interpretation of their mechanism of action at the receptor level. Their mechanisms of action are uniquely interpreted by their mode of interaction with water which affects their access to and stimulation of receptors.
Solution chemistry measurements and molecular modelling are used to evaluate the hydration behaviour of sweet molecules and hence to predict taste quality. These results are important for the use of sweeteners in tooth-friendly sweets and many other nutraceutical preparations.

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Early Gate 4, Whiteknights
United Kingdom
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