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Alcohol – Alfalfa – Alginic acid – thickener, vegetable gum, stabilizer, gelling agent, emulsifier; Alitame – artificial sweetener; Alkaline treated starch – thickener, vegetable gum; Alkanet – color (red) Allspice – Allura red AC – color (FDA: FD&C Red #40) Almond oil – used as a substitute for olive oil. Also used as an ...
Isomalt is a sugar substitute, a mixture of the two disaccharide alcohols 1,6-GPS and 1,1-GPM. It is used primarily for its sugar-like physical properties. It has little to no impact on blood sugar levels, and does not stimulate the release of insulin. [1] It also does not promote tooth decay and is considered to be tooth-friendly.
In recent research, cardiologist Dr. Stanley Hazen at the Cleveland Clinic found that the high concentrations of the sugar alcohol sweeteners xylitol and erythritol may cause the platelets in the ...
Thaumatin (also known as talin) is a low-calorie sweetener and taste modifier. The protein is often used primarily for its flavor-modifying properties and not exclusively as a sweetener.
The common misconception is that competitive equilibrium is non-existent when it comes to products that are net substitutes. Like most times when products are gross substitutes, they will also likely be net substitutes, hence most gross substitute preferences supporting a competitive equilibrium also serve as examples of net substitutes doing ...
Xylose (cf. Ancient Greek: ξύλον, xylon, "wood") is a sugar first isolated from wood, and named for it.Xylose is classified as a monosaccharide of the aldopentose type, which means that it contains five carbon atoms and includes an aldehyde functional group.
Breath Savers have also begun advertising some of their mints to contain sodium bicarbonate, an alkaline salt used in many personal hygiene products as a mechanical cleanser on the teeth and gums. It also neutralizes the production of acid in the mouth, and acts as an antiseptic to help prevent infections.
Maltitol is a sugar alcohol (a polyol) used as a sugar substitute and laxative. It has 75–90% of the sweetness of sucrose (table sugar) and nearly identical properties, except for browning. It is used to replace table sugar because it is half as energetic, does not promote tooth decay, and has a somewhat lesser effect on blood glucose.
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