ArticleFood science & nutrition2025
Developing Sugar-Free Chewing Gum With Stevia as an Aspartame Alternative.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
1 citing paper in PubMed.
- Steviol Glycosides (E960) FromFood science & nutrition · 2026Review
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Authors and funding
2 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Chewing gum is a commonly used food product, and sugar-free chewing gum consumption is also frequent. Although artificial sweeteners, such as aspartame, are used in food recipes to replace sugar, they can be associated with health problems. Thus, it is necessary to develop products with natural sweeteners and polyols as sugar substitutes. This study aimed to investigate the use of stevia and xylitol in the production of chewing gum. Four different recipes for chewing gums (sorbitol + aspartame, sorbitol + stevia, sorbitol + xylitol + aspartame, and sorbitol + xylitol + stevia) were created by keeping the amounts of the ingredients other than the sweeteners and polyols constant. The differences in the color, texture, and sensory properties of the chewing gum samples were evaluated. Accelerated shelf-life test (AST) was also employed to evaluate the stability of the samples during storage. The substitution of sorbitol with xylitol caused color changes (decreased
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