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Sweet
materials
have been
increased
from
200
in
the
seventies
to
1000
kinds
at
1981.
Recently,
a
kind
of
new
sweet
protein
has been
manufactured in Kent University,
U.S.A.
through
hereditary engineering
as
substitution for sugar that
is 3000 times
sweeter
than
sucrose.
The
process of manufacture
is
summarized.
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