I.C.S

Question 1

Devis molecules
Sugar alcohol erythritol (70%)(used alongside stevia)
Allulose (7+chicory root fiber0%) = naturally in figs and raisens (d-piscos naturally occurring monosaccharide)
Erythritol (similar to allulose) (cooling effect)

Answer 1

The sugars of tomorrow
Goal is to swap out a portion of sugar for no- or low calorie sweeteners
Fructis–enzyme–> allulose (absorbed when metabolized has no effect on glycemic response

Question 2

Sugar
Syrup
Aspartame
Evaporated cane juice
Concentrated white grape juice

Answer 2

The sugars of yesterday

Question 3

Ketogenic

Answer 3

High protein, low carbohydrates diets

Question 4

Synthetic alternatives

Answer 4

Sucralose (600x sugar) similar to sucrose but has a Cl

Question 5

Synthetic sweeteners

Answer 5

Aspartame 
Acesulfane potassium (200x) xk

Question 6

Plant breeding
Enzyme technology
Organism engineering

Answer 6

Mass market

Question 7

Rebaudioside A

Answer 7

Most abundant sweet molecule in stavia leaf
Bitter aftertaste
Reb M (starless)

Question 8

Reb M and Reb D

Answer 8

Glycosides of Reb A

Made from sugar via fermentation with modified microbe

Question 9

Reb M and Reb D

Answer 9

Glycosides of Reb A

Made from sugar via fermentation with modified microbe

Question 10

Gymnema sylvestre

Answer 10

Sweet taste blocking compound
Remove tannins and polyphenols that give bitterness make lozeng to attach to tongue
Acts as antagonist

Question 10

Gymnema sylvestre

Answer 10

Sweet taste blocking compound
Remove tannins and polyphenols that give bitterness make lozeng to attach to tongue
Acts as antagonist