Abstract
Consumer interest in natural high-potency sweeteners has grown dramatically in recent years, fuelled by concerns about the use of artificial additives in foods. Although there are perhaps more than 100 high-potency sweeteners reported to have been identified as naturally occurring, this chapter will review the characteristics of only those natural potent sweeteners that are commercial or whose commercial development has been reported to be in progress. Therefore, the following sweeteners are discussed: <listing> • Thaumatin • Steviol glycosides • Lo han guo • Brazzein • Monatin <listing> Each sweetener is discussed in terms of its individual sensory properties, its physical and chemical characteristics, its physiological effects, potential food applications, safety and regulatory status.
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