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Current Opinion in Food Science
Volume 41, 2021, Pages 36-43
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Current perspectives in the biotechnological production of sweetening syrups and polyols
Bruno N Paulino1,Gustavo Molina2, Gláucia M Pastore3, Juliano L Bicas3
Faculty of Pharmaceutical Sciences, Federal University of Amazonas (UFAM), Manaus, AM, Brazil.
Abstract
The growing market demand for natural sweeteners, that can be used to replace regular sugar, can be supplied by the biotechnological production of sweetening compounds, such as syrups and polyols. In the past few years, the use of low-cost and alternative substrates for production of syrups and polyols using microbial and enzymatic processes has been reported. This review discusses the recent advances in biotechnological production of sweetening syrups and low-caloric polyol, including mannitol, sorbitol, erythritol and xylitol.
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