The search for new sweeteners technologies has increased substantially in the past decades as the number of diseases related to the excessive consumption of sugar became a public health concern. Low carbohydrates diets help to reduce ingested calories and to maintain a healthy weight. Most natural and synthetic high potency non-caloric sweeteners, known to date, show limitations in taste quality and are generally used in combination due to their complementary flavor characteristics and physicochemical properties in order to minimize undesirable features. The challenge of the food manufacturers is to develop low or calorie-free products without compromising the real taste of sugar expected by consumers. With the discovery of the genes coding for the sweet taste receptor in humans, entirely new flavor ingredients were identified, which are tasteless on their own, but potentially enhance the taste of sugar. These small molecules known as positive allosteric modulators (PAMs) could be more effective than other reported taste enhancers at reducing calories in consumer products. PAMs could represent a breakthrough in the field of flavor development after the increase in the knowledge of safety profile in combination with sucrose in humans. Practical Application:The food industry uses more and more sweeteners to supply the demand for alternative sugar substitutes in products with no added, low or sugar free claims. Along with the interest in sugar reduction, there has also been a continuing industrial focus on clean label formulations, such as in the natural sweeteners added products. To increase this knowledge, the article presents detailed information concerning potency, technological properties and food applications of synthetic and natural sweeteners. Furthermore, this work discusses the challenges and possible application of sweet taste enhancers in the food industry.

RESUMO:A escolha adequada do veículo à qual a substância ativa será incorporada é de fundamental importância para a estabilidade e absorção da mesma. Além disso, tem por finalidade avaliar o comportamento dos medicamentos em função do tempo e a influência de uma variedade de condições e fatores. No presente estudo foi avaliada a influência de três distintas bases: aniônica (Lanette®), não-iônica (Cosmowax®) e iônica (A/E 165M®) na estabilidade de emulsões contendo aciclovir, comparando-as entre si e com o medicamento referência Zovirax® e genérico (Medley). Os parâmentos avaliados foram, propriedades físicas, pH, separação de fases e doseamento. Os estudos de estabilidade indicaram que as três amostras manipuladas apresentaram concentração inicial de aciclovir e pH abaixo do preconizado. A base Cosmowax® apresentou coloração amarelada após 28 dias de análise e aspecto grumoso. A mesma também indicou contaminação microbiana e maior degradação quando submetida a valores de temperatura e umidade elevados, possuindo assim, um menor prazo de validade quando comparado às demais formulações manipuladas. Palavras -chave: emulsão, estabilidade, aciclovir ABSTRACT:The correct choice of the vehicle where the active substance will be incorporated is of major importance for the cream stability and absorption. Moreover, it has for purpose to evaluate the behavior of medicines in function of the time and the influence of a variety of conditions and factors. At the present work, the influence of three different bases was evaluated: anionic (Lanette®), non-ionic (Cosmowax®) and ionic (A/E 165M®) according to the stability of emulsions with acyclovir, comparing them among each other and with the reference medicine Zovirax® and the generic (Medley). The parameters evaluated were: physical properties, pH, phase separation and dosage. The stability studies shown that the three compounded preparation samples had initial acyclovir concentration and pH above the recommended value. Cosmowax® turned yellow 28 days after the analysis and had a lumpy aspect. It also indicated microbiological contamination and higher degradation after exposed to high temperature and humidity, indicating a shorter shelf life when compared to the other pharmaceutical compounded preparations.