Calorie-free natural sweetener moves one step closer to use in the U. S.

Sep 22, 2008

Researchers in Georgia are reporting an advance toward the possible use of a new natural non-caloric sweetener in soft drinks and other food products in the United States. Stevia, which is 300 times more potent than sugar but calorie-free, is already used in some countries as a food and beverage additive to help fight obesity and diabetes. Their study is scheduled for the October 8 issue of ACS' Journal of Agricultural and Food Chemistry.

Indra Prakash, John F. Clos, and Grant E. DuBois note that so-called stevia sweeteners, derived from a South American plant, have been popular for years as a food and beverage additive in Latin America and Asia. But several factors have prevented its use as a sweetener in Europe and the United States. Those include concerns about safety and hints that exposure to sunlight degrades one of the key components of stevia.

In research that eases concerns about stevia's stability, the scientists studied clear glass containers of cola and lemon-lime sodas containing the two major naturally sweet components in stevia. After exposing the beverages to sunlight for one week, they found no significant degradation in either component of the natural sweetener.

Article: dx.doi.org/10.1021/jf801343e

Source: ACS

Explore further: Water leads to chemical that gunks up biofuels production

add to favorites email to friend print save as pdf

Related Stories

You catch (and kill) more flies with this sweetener

Jun 04, 2014

In a study that began as a sixth-grade science fair project, researchers at Drexel University have found that a popular non-nutritive sweetener, erythritol, may be an effective and human-safe insecticide.

Recommended for you

Celebrating 100 years of crystallography

16 hours ago

To commemorate the 100th anniversary of a revolutionary technique that underpins much of modern science, Chemical & Engineering News (C&EN) magazine last week released a special edition on X-ray crystallography—its past, ...

Treating pain by blocking the 'chili-pepper receptor'

16 hours ago

Biting into a chili pepper causes a burning spiciness that is irresistible to some, but intolerable to others. Scientists exploring the chili pepper's effect are using their findings to develop a new drug ...

Testing the shelf-life of nuclear reactors

16 hours ago

Researchers at the University of Michigan, Ann Arbor, Los Alamos National Laboratory, Idaho National Laboratory, Idaho Falls and TerraPower based in Bellevue, Washington, have demonstrated the power of high-energy beams of ...

User comments : 0