Title: Alternative Sweeteners

Mixed Sweetener Functionality 479
II. CONCLUSIONS
The search for the ideal noncaloric sugar substitute will continue. The ideal
sweetener must not only meet the taste and functional properties of sugar but
can also undoubtedly create opportunities for new products that are not yet possible
with currently available ingredients. On the basis of available evidence, the
likelihood of identifying a single compound capable of meeting all requirements
of all food applications is extremely small. Thus, the use of multiple sweeteners,
specifically designed to meet desired taste and functional characteristics in a specific
food application, is the most logical and promising route. Market developments
in the last few years clearly suggest that a combination of sweeteners is
being well received by consumers.
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