In General, Organic, & Biological Chemistry read the Chapter 10.6 HealthLink tit
ID: 590413 • Letter: I
Question
In General, Organic, & Biological Chemistry read the Chapter 10.6 HealthLink titled, Natural and Artificial Sweeteners. Research the various natural and artificial sweeteners used in food and drinks. What are the most common natural sweeteners? What are the most common artificial sweeteners? Pick one natural and one artificial sweetener. How do their relative sweetness' compare? . In what products might you find these? . Have you ever consumed either of these? If so, how would you describe their taste? . Are the artificial sweeteners as effective as the natural ones that God gave us? Post your answers below and respond to at least two classmates' posts with substantive responses.Explanation / Answer
Most common natural sweeteners are raw honey, coconut sugar, maple syrup, banana puree.
Most common artificial sweeteners are sucralose, saccharin, neotame.
Raw honey and saccharin can be compared relatively with each other. Saccharin is 300 times more sweet than common sugar on other hand raw honey is almost as much sweet as table sugar.
Raw honey can be found in many desert dishes which are served in US, Great Britain and Europe. Saccharin is used in ice-creams, various juices and pulpy syrups. Raw honey is sweet in taste, bit dull in last moments of its consumption and saccharin is also sweet, not only sweet but much sweeter than honey, but at taste it gives us metallic feel. But its not as effective as honey is. A major reason of this is saccharin has that metallic aftertaste which makes overall taste annoying sometimes. Although, its calorie value is much less than raw honey, but its taste is not as good as sweeteners that nature has given us. By consuming right amount of natural sweeteners, we can enjoy great taste along with managing our calorie intake. But if it has to be used in vast amount, then saccharin can be used as sweetener.
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