{"id":32131,"date":"2020-07-26T07:41:13","date_gmt":"2020-07-26T07:41:13","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=32131"},"modified":"2020-08-03T07:20:30","modified_gmt":"2020-08-03T07:20:30","slug":"sweeteners","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/sweeteners\/","title":{"rendered":"Sweeteners"},"content":{"rendered":"<p>Four groups of compounds are used to sweeten foods: (1) the sugars, of which the commonest is sucrose (2) bulk sweeteners, including sugar alcohols (3) synthetic non\u00ac nutritive sweeteners (intense sweeteners), which are many times sweeter than sucrose (4) various other chemicals such as glycerol and glycine (70% as sweet as sucrose), and certain peptides.<\/p>\n<hr \/>\n<p>A sweet-tasting substance, either nutritive, such as sugars, or non-nutritive, such as saccharin.<\/p>\n<hr \/>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Four groups of compounds are used to sweeten foods: (1) the sugars, of which the commonest is sucrose (2) bulk sweeteners, including sugar alcohols (3) synthetic non\u00ac nutritive sweeteners (intense sweeteners), which are many times sweeter than sucrose (4) various other chemicals such as glycerol and glycine (70% as sweet as sucrose), and certain peptides. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19],"tags":[],"class_list":["post-32131","post","type-post","status-publish","format-standard","hentry","category-s"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Sweeteners - Definition of Sweeteners<\/title>\n<meta name=\"description\" content=\"Four groups of compounds are used to sweeten foods: (1) the sugars, of which the commonest is sucrose (2) bulk sweeteners, including sugar alcohols (3) synthetic non\u00ac nutritive sweeteners (intense sweeteners), which are many times sweeter than sucrose (4) various other chemicals such as glycerol and glycine (70% as sweet as sucrose), and certain peptides.A sweet-tasting substance, either nutritive, such as sugars, or non-nutritive, such as saccharin.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.healthbenefitstimes.com\/glossary\/sweeteners\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sweeteners - 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