Sweeteners

This book offers a comprehensive and multidisciplinary exploration of sugar and its substitutes from natural sweeteners like stevia and glycerol to artificial alternatives such as aspartame and sucralose. It discusses the chemistry history health implications and global consumption patterns of sweeteners. Designed for readers in health sciences food chemistry nutrition medicine and environmental science the book also highlights the rising demand for safer low-calorie alternatives in light of the global obesity and diabetes epidemic. A practical and scientific guide for researchers students educators and health-conscious consumers alike.