Artificial Sweeteners

Authors

  • J. Čopíková Department of Carbohydrates and Cereals, Institute of Chemical Technology, Prague
  • J. Moravcová Department of Chemistry of Natural Compounds, Institute of Chemical Technology, Prague
  • Z. Wimmer Department of Chemistry of Natural Compounds, Institute of Chemical Technology, Prague | Institute of Experimental Botany AS CR, Prague
  • L. Opletal Department of Pharmaceutical Botany and Ecology, Faculty of Pharmacy in Hradec Králové, Charles University in Prague, Hradec Králové
  • O. Lapčík Department of Chemistry of Natural Compounds, Institute of Chemical Technology, Prague
  • P. Drašar Department of Chemistry of Natural Compounds, Institute of Chemical Technology, Prague

Keywords:

intensive sweetener, food supplement, food safety, toxicology

Abstract

A brief survey of the artificial sweeteners and their properties and use aims to show the importance of this group of mainly renewable materials, to contribute to the knowledge of the practical chemistry that can be utilized, among others, in food and pharmaceutical industry. The article is also aimed as a teaching tool for teachers and students.

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Published

2013-11-15

How to Cite

Čopíková, J., Moravcová, J., Wimmer, Z., Opletal, L., Lapčík, O., & Drašar, P. (2013). Artificial Sweeteners. Chemické Listy, 107(11), 867–874. Retrieved from http://www.chemicke-listy.cz/ojs3/index.php/chemicke-listy/article/view/732

Issue

Vol. 107 No. 11 (2013)

Section

Articles