Question

For what are Thaumatin, aspartame, and Mannitol used as substitutes?

Answer 1

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here is yr ans

Sucralose, a substituted disaccharide [33], is a nonnutritive sweetener that is synthesized by selective chlorination of sucrose at three of the primary hydroxyl groups, involving inversion of configuration at carbon-4, from the gluco- to the galactoanalogue. As a nonnutritive sweetener, sucralose has qualities of specific interest to food and beverage manufacturers, as well as to consumers. Sensory studies show that sucralose does not have the bitter after taste attributed to some other nonnutritive sweeteners [34–36]. Sucralose is also highly stable at elevated temperatures that are often used in food, beverage, and drug manufacturing processes so that product sweetness levels can be maintained following cooking, baking, and/or pasteurization. Sucralose also has excellent stability in low-pH products so that sweetness degradation is not a determining factor in the shelf-life of such products. Although sucralose has become a popular sweetener, estimated daily intakes are low. This is because, like other nonnutritive sweeteners, sucralose is intensely sweet. By weight, sucralose is about 600 times sweeter than sucrose [37].