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Biotechnological production of sweeteners

Andrés Felipe Hernandéz Pérez Fanny Machado Jofre; Sarah de Souza Queiroz; Priscila Vaz de Arruda; Anuj Kumar Chandel; Maria das Gracas de Almeida Felipe

Biotechnological production of sweeteners p.261-292, 2019

Sidney Elsevier 2019

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  • Título:
    Biotechnological production of sweeteners
  • Autor: Andrés Felipe Hernandéz Pérez
  • Fanny Machado Jofre; Sarah de Souza Queiroz; Priscila Vaz de Arruda; Anuj Kumar Chandel; Maria das Gracas de Almeida Felipe
  • Assuntos: BIOTECNOLOGIA; Sweeteners; Sugar Alcohols; Biotechnological Production; Xylitol; Sorbitol; Erythritol
  • É parte de: Biotechnological production of sweeteners p.261-292, 2019
  • Notas: Disponível em: https://doi.org/10.1016/B978-0-444-64323-0.00009-6. Acesso em: 23 jan. 2024
  • Descrição: Sweeteners are functional food additives used prominently in food and beverages since a long time. Artificial sweeteners or non-nutritive sweeteners are sugar free substitutes to conventional sugars and have a major share in total sweeteners demand. Recently, some new artificial sweeteners such as acesulfame, aspartame, cyclamate, saccharin and sucralose have been accepted by society largely despite having different views on their contribution in energy balance on human health. Sugar polyols such as xylitol, sorbitol, erythritol, and mannitol are most common artificial sweeteners which are in vogue and have unique sweetness properties with low calories contribution. The global market of sweeteners in 2010 was 9 million US$ which is expected to grow with the compound annual growth rate of approximately of 3% by 2022. Due to significant developments in last 3 or 4 decades in biomass conversion via biotechnological and chemicals methods, desired level of recovery of sugar alcohols can be obtained. Microbial production of artificial sweeteners by improved fermentation methods using economic carbon and nitrogen source can cater the increased demand. Modern genetic engineering approaches using novel methods such as CRISPR/Cas9 and rational strain engineering, adaptive laboratory evolution and high-throughput screening approaches may play a pivotal role for the economic production of artificial sweeteners. This chapter presents the classification of sweeteners, commercial outlook and demand of sweeteners, health effects and regulations for sweeteners consumption. Microbial production of sugar alcohols is reviewed as a biotechnological process model applied in the sweeteners segment.
  • Editor: Sidney Elsevier
  • Data de criação/publicação: 2019
  • Formato: p. 261-292.
  • Idioma: Inglês
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