Transgenic Plants as Producers of Supersweet Protein Thaumatin II

Abstract

This chapter contains sections titled: * INTRODUCTION * TRADITIONAL SUGARS AND SYRUPS * HIGH INTENSITY SWEETENERS, SWEETENER EXTENDERS, AND BULKING AGENTS * USE OF SWEETENERS IN BAKED GOODS * FUNCTIONALITY OF SWEETENERS IN BAKED GOODS * FUNCTIONAL CONSIDERATIONS OF SWEETENER SYSTEMS * PROBLEMS AND POSSIBLE SOLUTIONS IN REDUCED SUGAR AND SUGARLESS BAKING * CONCLUSION * ACKNOWLEDGMENTS