The sweet taste

All babies love the sweet taste, whatever the diet of their mother during pregnancy. The acquisition of preference for sweet foods depends on food experiences of childhood and adulthood, and varies considerably from one person to another . Nowadays, a wide range of sweeteners on the market can sweeten foods without the calories of sucre. Among these are the intense sweeteners such as aspartame, Acesulfame K, saccharin, Sucralose and sSteviol glycosides whose sweetness is several hundred times that of sugar. Thus, only small quantities are needed so that their energy contribution is often negligible compared to sugar. The steviol glycosides are of additional interest because, unlike other intense sweeteners, they are exclusively of plant origin, like sugar.