A relatively new sweetener called SRI oxime V is prepared from perillartine, an aldoxime. Perillartine is an intensely sweet derivative of perillaldehyde, an aldoxime nonnutritive sweetener use since 1920 in Japan, were it is known as perillo-sugar.
SRI oxime V is reported to be over 450 times sweetener than sucrose on a weight basis and exhibits much improved water solubility when compared with perillartine.
It has no undesirable aftertaste and is stable above pH 3.
SRI oxime V appeared to be applicable for all uses, including sweet concentrates, baked goods, and acidic soft drinks.
SRI oxime V
Unveiling the Culinary Marvel of Masa Harina: A Gluten-Free Staple
-
Masa harina, colloquially known as corn dough or masa flour, stands as a
culinary gem cherished for its gluten-free nature and distinctive
attributes. Craf...