Half a croissant, on a plate, with a sign in front of it saying '50c'
h a l f b a k e r y
Please listen carefully, as our opinions have changed.

idea: add, search, annotate, link, view, overview, recent, by name, random

meta: news, help, about, links, report a problem

account: browse anonymously, or get an account and write.



Artificial sweetener

cholinated maltose linked to a long carbohydrate, splnda sweet, with less risk of diarrhea
  [vote for,

Maltose candy is sort of OK, the benefit is less glycemic response, and glycemic response is linked to insulin release which is bad for people (something about IGF1)

Splenda(sucralose) is a chlorinated version of sucrose that attaches more avidly or more strongly to taste receptors from the halogenation.

So halogenating maltose might make it much sweeter. then link it to a long carbohydrate, like a starch, to reduce the risk of diarrhea.

beanangel, Jun 14 2017


       This is partially plausible, but:   

       (a) The effects of structure on flavour are fickle and ununderstood. Nobody expected chlorinating sucrose to make it sweeter, and it's unlikely that the same trick would work on maltose.   

       (b) Starch consists of lots of glucose units (sweet) linked together, and it doesn't taste sweet. Adding another sugar group is unlikely to make it sweet. Or, to look at it the other way, any sweetness of your chlorinated maltose is likely to vanish when it becomes part of a starch molecule.   

       (c) Given the minute amounts of sucralose needed for sweetness, what is the advantage of making a maltose analogue?
MaxwellBuchanan, Jun 14 2017

       Because digital maltose requires too much programming.
RayfordSteele, Jun 15 2017


back: main index

business  computer  culture  fashion  food  halfbakery  home  other  product  public  science  sport  vehicle