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1. K. McNutt and Sentko, "Sugar Replacers, A Growing Group of Sweeteners in the United States," Nutrition Today 31,255-261 (1996).

2. S. Budavari, ed., The Merck Index, 11th ed., Merck & Co., Inc., Rahway, N.J., 1989, pp. 1375,1591, 3614, 5633, 9996.

Robert Harkins

North Brunswick, New Jersey


Sugar (sucrose) is a common food ingredient, often used to satisfy the innate human desire for sweetness (see the article Sweeteners: nutritive) (1-3). In most of its forms, sugar is a very pure food ingredient. It is also a versatile ingredient and, as a digestible carbohydrate, a macronu-trient.



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