Fructose: Comparison with sucrose as sweetener in four products
Because of a possible ban on the use of saccharin as a sweetener, alternatives, including the use of fructose, are being reevaluated. Fructose, the sweetest of the naturally occurring sugars, is 1.0-1.8 times as sweet as sucrose in similar conditions. However, it is unclear whether or not fructose h...
Gespeichert in:
| Veröffentlicht in: | Journal of the American Dietetic Association 1979-01, Vol.74 (1), p.41-46 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 46 |
|---|---|
| container_issue | 1 |
| container_start_page | 41 |
| container_title | Journal of the American Dietetic Association |
| container_volume | 74 |
| creator | Hardy, Sherrie Lynn Brennand, Charlotte P Wyse, Bonita W |
| description | Because of a possible ban on the use of saccharin as a sweetener, alternatives, including the use of fructose, are being reevaluated. Fructose, the sweetest of the naturally occurring sugars, is 1.0-1.8 times as sweet as sucrose in similar conditions. However, it is unclear whether or not fructose has any advantages over sucrose in its effects on blood glucose levels in diabetic adults. In addition, a recent study analyzing the flavor of foods prepared with fructose instead of sucrose, indicated that fructose was not sweeter in sugar cookies, white cake, or vanilla pudding. In fact, many times sucrose was ranked as significantly sweeter |
| doi_str_mv | 10.1016/S0002-8223(21)39778-4 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_74408464</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>74408464</sourcerecordid><originalsourceid>FETCH-LOGICAL-c237t-18ef36134a3c97b78e8d5695e75fafe393f369bb3eb5dd971e1afc1461394d603</originalsourceid><addsrcrecordid>eNo9kE9PwzAMxSPEvzH4AgiknBAcCnGTNikXhCYGSJM4jJ2jtHWgaF1H0mri25Ou00629d6zrR8h18DugUH6MGeMxZGKY34bwx3PpFSROCAjUKHhiWSHZLS3nJIz73_CyBJgJ-RYpjEXMCJPU9cVbePxkU6aem1c5ZsV3VTtN_Vd4YJAjad-g9jiCh2tVtQ2naNr15Qh6M_JkTVLjxe7OiaL6cvn5C2afby-T55nURFz2Uag0PIUuDC8yGQuFaoySbMEZWKNRZ7xIGd5zjFPyjKTgGBsASJEMlGmjI_JzbA3HP7t0Le6rnyBy6VZYdN5LYVgSqQiGJPB2D_vHVq9dlVt3J8GpntuestN91B0DHrLTfe5q92BLq-x3KcGUEG-HGRrGm2-Aia9mCsmlATF_wG8DXCZ</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>74408464</pqid></control><display><type>article</type><title>Fructose: Comparison with sucrose as sweetener in four products</title><source>MEDLINE</source><source>Elsevier ScienceDirect Journals</source><creator>Hardy, Sherrie Lynn ; Brennand, Charlotte P ; Wyse, Bonita W</creator><creatorcontrib>Hardy, Sherrie Lynn ; Brennand, Charlotte P ; Wyse, Bonita W</creatorcontrib><description>Because of a possible ban on the use of saccharin as a sweetener, alternatives, including the use of fructose, are being reevaluated. Fructose, the sweetest of the naturally occurring sugars, is 1.0-1.8 times as sweet as sucrose in similar conditions. However, it is unclear whether or not fructose has any advantages over sucrose in its effects on blood glucose levels in diabetic adults. In addition, a recent study analyzing the flavor of foods prepared with fructose instead of sucrose, indicated that fructose was not sweeter in sugar cookies, white cake, or vanilla pudding. In fact, many times sucrose was ranked as significantly sweeter</description><identifier>ISSN: 0002-8223</identifier><identifier>EISSN: 1878-3570</identifier><identifier>DOI: 10.1016/S0002-8223(21)39778-4</identifier><identifier>PMID: 762341</identifier><language>eng</language><publisher>United States</publisher><subject>Cooking ; Food - standards ; Fructose ; Humans ; Sucrose ; Sweetening Agents - standards ; Taste</subject><ispartof>Journal of the American Dietetic Association, 1979-01, Vol.74 (1), p.41-46</ispartof><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c237t-18ef36134a3c97b78e8d5695e75fafe393f369bb3eb5dd971e1afc1461394d603</citedby><cites>FETCH-LOGICAL-c237t-18ef36134a3c97b78e8d5695e75fafe393f369bb3eb5dd971e1afc1461394d603</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/762341$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Hardy, Sherrie Lynn</creatorcontrib><creatorcontrib>Brennand, Charlotte P</creatorcontrib><creatorcontrib>Wyse, Bonita W</creatorcontrib><title>Fructose: Comparison with sucrose as sweetener in four products</title><title>Journal of the American Dietetic Association</title><addtitle>J Am Diet Assoc</addtitle><description>Because of a possible ban on the use of saccharin as a sweetener, alternatives, including the use of fructose, are being reevaluated. Fructose, the sweetest of the naturally occurring sugars, is 1.0-1.8 times as sweet as sucrose in similar conditions. However, it is unclear whether or not fructose has any advantages over sucrose in its effects on blood glucose levels in diabetic adults. In addition, a recent study analyzing the flavor of foods prepared with fructose instead of sucrose, indicated that fructose was not sweeter in sugar cookies, white cake, or vanilla pudding. In fact, many times sucrose was ranked as significantly sweeter</description><subject>Cooking</subject><subject>Food - standards</subject><subject>Fructose</subject><subject>Humans</subject><subject>Sucrose</subject><subject>Sweetening Agents - standards</subject><subject>Taste</subject><issn>0002-8223</issn><issn>1878-3570</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>1979</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNo9kE9PwzAMxSPEvzH4AgiknBAcCnGTNikXhCYGSJM4jJ2jtHWgaF1H0mri25Ou00629d6zrR8h18DugUH6MGeMxZGKY34bwx3PpFSROCAjUKHhiWSHZLS3nJIz73_CyBJgJ-RYpjEXMCJPU9cVbePxkU6aem1c5ZsV3VTtN_Vd4YJAjad-g9jiCh2tVtQ2naNr15Qh6M_JkTVLjxe7OiaL6cvn5C2afby-T55nURFz2Uag0PIUuDC8yGQuFaoySbMEZWKNRZ7xIGd5zjFPyjKTgGBsASJEMlGmjI_JzbA3HP7t0Le6rnyBy6VZYdN5LYVgSqQiGJPB2D_vHVq9dlVt3J8GpntuestN91B0DHrLTfe5q92BLq-x3KcGUEG-HGRrGm2-Aia9mCsmlATF_wG8DXCZ</recordid><startdate>197901</startdate><enddate>197901</enddate><creator>Hardy, Sherrie Lynn</creator><creator>Brennand, Charlotte P</creator><creator>Wyse, Bonita W</creator><scope>FBQ</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>197901</creationdate><title>Fructose: Comparison with sucrose as sweetener in four products</title><author>Hardy, Sherrie Lynn ; Brennand, Charlotte P ; Wyse, Bonita W</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c237t-18ef36134a3c97b78e8d5695e75fafe393f369bb3eb5dd971e1afc1461394d603</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>1979</creationdate><topic>Cooking</topic><topic>Food - standards</topic><topic>Fructose</topic><topic>Humans</topic><topic>Sucrose</topic><topic>Sweetening Agents - standards</topic><topic>Taste</topic><toplevel>online_resources</toplevel><creatorcontrib>Hardy, Sherrie Lynn</creatorcontrib><creatorcontrib>Brennand, Charlotte P</creatorcontrib><creatorcontrib>Wyse, Bonita W</creatorcontrib><collection>AGRIS</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of the American Dietetic Association</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hardy, Sherrie Lynn</au><au>Brennand, Charlotte P</au><au>Wyse, Bonita W</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fructose: Comparison with sucrose as sweetener in four products</atitle><jtitle>Journal of the American Dietetic Association</jtitle><addtitle>J Am Diet Assoc</addtitle><date>1979-01</date><risdate>1979</risdate><volume>74</volume><issue>1</issue><spage>41</spage><epage>46</epage><pages>41-46</pages><issn>0002-8223</issn><eissn>1878-3570</eissn><abstract>Because of a possible ban on the use of saccharin as a sweetener, alternatives, including the use of fructose, are being reevaluated. Fructose, the sweetest of the naturally occurring sugars, is 1.0-1.8 times as sweet as sucrose in similar conditions. However, it is unclear whether or not fructose has any advantages over sucrose in its effects on blood glucose levels in diabetic adults. In addition, a recent study analyzing the flavor of foods prepared with fructose instead of sucrose, indicated that fructose was not sweeter in sugar cookies, white cake, or vanilla pudding. In fact, many times sucrose was ranked as significantly sweeter</abstract><cop>United States</cop><pmid>762341</pmid><doi>10.1016/S0002-8223(21)39778-4</doi><tpages>6</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0002-8223 |
| ispartof | Journal of the American Dietetic Association, 1979-01, Vol.74 (1), p.41-46 |
| issn | 0002-8223 1878-3570 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_74408464 |
| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Cooking Food - standards Fructose Humans Sucrose Sweetening Agents - standards Taste |
| title | Fructose: Comparison with sucrose as sweetener in four products |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-10T01%3A49%3A19IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Fructose:%20Comparison%20with%20sucrose%20as%20sweetener%20in%20four%20products&rft.jtitle=Journal%20of%20the%20American%20Dietetic%20Association&rft.au=Hardy,%20Sherrie%20Lynn&rft.date=1979-01&rft.volume=74&rft.issue=1&rft.spage=41&rft.epage=46&rft.pages=41-46&rft.issn=0002-8223&rft.eissn=1878-3570&rft_id=info:doi/10.1016/S0002-8223(21)39778-4&rft_dat=%3Cproquest_cross%3E74408464%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=74408464&rft_id=info:pmid/762341&rfr_iscdi=true |