The Magazine of Chemistry Europe

Finding the best mixture of sweeteners to replicate the taste of real sugar

Stevia plant extracts as low-calorie sweeteners

Intelligent synthetic strategies for low-calorie sweeteners

Combining sweet cations and anions, and turning bitter compounds into sweeteners

Sucrose or Splenda turned into a low-calorie alternative to sucralose or saccharose

Thaumatin – a sweet protein with a licorice aftertaste

Acesulfame-K – another successful sweetening agent

Aspartame – a sweet dipeptide ester

What’s in your softdrink? – Introducing cyclamate

A glance back to ancient Rome, and the most hair-raising of all sweeteners