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C. M. MERKEL, McNeil Nutritionals, 317 George St., New Brunswick, NJ 08903-2400 Obesity rates are rising in all industrialized countries. The adverse health affects of obesity are myriad, and include increased risk of Type 2 diabetes. The treatment of obesity is complex, but providing consumers with good-tasting, healthy alternative foods is a key component to the addressing the concern. Formulating products that appeal to people with diabetes, while helping them manage their nutritional goals, is a challenge. Even more challenging is the formulation of reduced calorie products for the general population in order to reduce the risk of obesity. Some reasons why these formulations are challenging include consumer rejection of the taste of low calorie sweeteners, consumer perception of sweeteners, stability of sweeteners during processing and over the shelf life of the product or replacement of the bulk properties of sugar in a formulation. Sucralose, a low calorie sweetener that is made from sugar and tastes like sugar, has been found to overcome many of these issues, functional and perceptual. Data from consumer studies using reduced calorie foods and beverages will be presented that demonstrate how food and beverage manufacturers can use sucralose in their products, allowing for a general reduction in nutritive sweetener calories in the diet and an improved balance between calories consumed and expended.
Session 101, Alternative carbohydrate sweeteners for diabetic and low-calorie food applications
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