CATEGORIES Auto & Trucks Business & Finance Computers & Internet Education Family Food & Drink Gadgets and Gizmos Health Hobbies Home Improvement Humor Kids & Teens Legal Marketing Men Music and Movies Online Business Parenting Pets and Animals Politics and Government Recreation & Sports Relationships Religion and Faith Self Improvement Site Promotion Travel & Leisure Web Development Women Writing Keyword Search Article Title Author's Name SITE MENU Search Submit An Article Submit Articles in Bulk Submit Press Release Syndicate Articles Distribute Articles Privacy Policy Terms of Use Link To Us Contact Us Site Map Home

The Sweet Side Of Science  by: News Canada (NC)-Everybody's heard of aspartame. The list of products using it for sweetness is long, including breakfast cereals, soft drinks, desserts and yogurt. But what exactly is aspartame? Aspartame is a tabletop sweetener that gives foods a sweet taste, but contains a negligible amount of calories and carbohydrate. Aspartame is not the only sugar substitute to have these properties. Sucralose is another sweetener like aspartame that is used in numerous food products. Based on its name, you might think it's sugar, but it's not! What is the difference between these two tabletop sweeteners? Basically, the difference is in their sweetening power. Sucralose is 600 times sweeter than white sugar, while aspartame is 180 times sweeter. Where does aspartame come from? It was actually discovered by coincidence in 1965 as a US scientist was researching a drug to treat ulcers. He was quite surprised to discover that the substance he was using in his work had an extremely sweet taste! The U.S. Food and Drug Administration wasted no time in commissioning a number of studies, which eventually led to them approving the use of aspartame for commercial purposes. The food industry quickly began using aspartame in manufacturing as a low-calorie sugar substitute to sweeten some food products. Canadians first began seeing aspartame used in foods after Health Canada authorized it over 20 years ago, in 1981, as a tabletop sweetener and food additive. "Aspartame has probably been studied more than any other food additive," states Dr. Joe Schwarcz, Director of the McGill University Office for Chemistry and Society, and author of the book That's the Way the Cookie Crumbles, which devotes a full chapter to aspartame. "Over 70 million North Americans regularly consume products containing aspartame." So don't be surprised by the number of food product ingredient panels that list this popular tabletop sweetener on grocery store shelves! - News Canada About The Author News Canada provides a wide selection of current, ready-to-use copyright free news stories and ideas for Television, Print, Radio, and the Web. News Canada is a niche service in public relations, offering access to print, radio, television, and now the Internet media, with ready-to-use, editorial "fill" items. Monitoring and analysis are two more of our primary services. The service supplies access to the national media for marketers in the private, the public, and the not-for-profit sectors. Your corporate and product news, consumer tips and information are packaged in a variety of ready-to-use formats and are made available to every Canadian media organization including weekly and daily newspapers, cable and commercial television stations, radio stations, as well as the Web sites Canadians visit most often. Visit News Canada and learn more about the NC services. This article was posted on March 04, 2003 Read More Articles from the "Food and Drink" Category: The Romance of Coffee by ARA Content Store-Bought Chili – A Short History by Glenn J Fournier Grain Milling Tip 1 - Part 2 by Donna Miller How are Flavored Teas Graded? by Jon M. Stout Light Calorie Cooking: How To Cook Low Calorie Foods Which Still Taste Fantastic by DivineRecipes.com Considerations In Selecting A Caterer by Rex Ryan Best Casserole Recipe: Popover Pizza Casserole by Donna Monday Healthy Breakfast Foods by Sharon Hopkins Favorite Desserts For A Diabetic Husband by Abigail Baker To Decant or Not to Decant...That is the Question by Jennifer de Jong << Back to "Food And Drink" Index

Disclaimer: The information presented and opinions expressed herein are those of the authors
and do not necessarily represent the views of ArticleCity.com and/or its partners.

	Web www.articlecity.com