Non-sucrose Saccharide Sweeteners and Related Compounds
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aDepartment of Carbohydrate Chemistry and Technology, Institute of Chemical Technology, Prague, bDepartment of Chemistry of Natural Compounds, Institute of Chemical Technology, Prague, cFaculty of Chemical and Food Technology, Slovak Technical University, Bratislava, dInstitute of Organic Chemistry and Biochemistry, Academy of Sciences of the Czech Republic, Prague
A brief survey of the most frequently occurring non-sucrose saccharide sweeteners and related compounds aims to show the importance of this group of compounds, which can be utilised, among others, in food and pharmaceutical industry. The beauty and biodiversity of this group of mostly secondary metabolites are illustrated. The article is also meant for teachers and students.