Title: Alternative Sweeteners

More documents

Recommendations

Info

Neotame 131 through a systematic approach and demonstrated to be similar to that of aspartame with the exception of neotame’s greater stability in baked and dairy goods. A diketopiperazine derivative is not formed. Neotame maintains stability and functionality over a range of pHs, temperatures, and storage times representing relevant conditions of use. Traditionally, functionality and stability have been demonstrated for high-intensity sweeteners by developing data for a large number of categories. This approach generated extensive redundant data. For example, aspartame stability work was done for more than 30 different food categories, even though many of the categories have similar processing and storage conditions. A systematic, chemistry-based approach to stability testing was therefore established for neotame as determined by the key chemical and physical parameters that have an impact on the stability and functionality of a food additive (4). 1. The Matrix System for Stability Determinations Functionality and chemical stability studies establish that neotame is functional as a sweetener and flavor enhancer in a variety of food applications when used in accordance with good manufacturing practices. The functionality of neotame was demonstrated with a three-dimensional food matrix representing the intended conditions of use in foods. On the basis of the experience with aspartame and knowledge of the chemistry of neotame, the three key properties of this food matrix are temperature, pH, and moisture; these determine the stability of neotame and thus its functionality under intended conditions of use. Studies on the functionality of aspartame have validated this matrix approach as a predictor of its stability and functionality in foods within the defined matrix. Similarly, if neotame is functional in foods at the edges of the matrix, it will be functional for all food applications that are within the limits of the matrix. The food applications tested in the matrix under commercially relevant processing and storage conditions are carbonated soft drinks, powdered soft drinks, baked goods (cake), yogurt, and hot-packed beverages. These foods represent the ranges of temperature, pH, and moisture relevant to neotame applications. As predicted by its chemistry, neotame’s functionality and stability are similar to that of aspartame with the exception of greater stability in baked and dairy goods. The representative positions of these categories within the matrix are shown in Fig. 2. Carbonated soft drinks (CSD), powdered soft drinks (PSD), cake, yogurt, and hot-packed still beverages make up most commercial applications for highintensity sweeteners. Taken together, these five representative products along with tabletop products account for greater than 90% of all uses for a high-intensity sweetener. Thus, these formulations were investigated for stability over the expected shelf-life of the products. Additional applications selected to assess func-
132 Stargel et al. Figure 2 Matrix model for neotame applications. tionality and stability of neotame included powdered tabletop preparations and chewing gum. The greatest stability of neotame is in low moisture products such as tabletop preparations and PSD mixes; in these formulations, neotame shows little or no degradation after significant storage times. Neotame is also stable after normal commercial processing and storage times for products represented in the matrix such as hot-packed still beverages, cake, yogurt, and CSD. Results for the product matrix model demonstrate that neotame is functional and stable as a sweetener in a wide range of product applications. The products included in the matrix were chosen to represent the wide range of chemical and physical conditions (e.g., pH, temperature, moisture) provided during the manufacture, packaging, and storage of commercially produced food and beverage
Page 3 and 4:
ISBN: 0-8247-0437-1 This book is pr
Page 5 and 6:
iv Preface these sweeteners are bei
Page 7 and 8:
vi Contents 7. Tagatose 105 Hans Be
Page 10 and 11:
Contributors Sue E. Andress The Nut
Page 12 and 13:
Contributors xi Carolyn M. Merkel M
Page 14 and 15:
1 Alternative Sweeteners: An Overvi
Page 16 and 17:
Overview 3 II. RELATIVE SWEETNESS P
Page 18 and 19:
Overview 5 IV. INTERNATIONAL REGULA
Page 20 and 21:
Overview 7 V. U.S. REGULATION OF SW
Page 22 and 23:
Overview 9 General recognition of s
Page 24 and 25:
Overview 11 the maximum dietary lev
Page 26 and 27:
2 Acesulfame K Gert-Wolfhard von Ry
Page 28 and 29:
Acesulfame K 15 Figure 3 Acesulfame
Page 30 and 31:
Acesulfame K 17 Figure 4 Sweetness
Page 32 and 33:
Acesulfame K 19 The acute oral toxi
Page 34 and 35:
Acesulfame K 21 Table 2 Stability o
Page 36 and 37:
Acesulfame K 23 were preferred over
Page 38 and 39:
Acesulfame K 25 losses during bakin
Page 40 and 41:
Acesulfame K 27 All methods describ
Page 42 and 43:
Acesulfame K 29 24. Report of the S
Page 44 and 45:
3 Alitame Michael H. Auerbach Danis
Page 46 and 47:
Alitame 33 IV. SOLUBILITY At the is
Page 48 and 49:
Alitame 35 Figure 3 Alitame and asp
Page 50 and 51:
Alitame 37 Figure 5 Metabolism of a
Page 52 and 53:
Alitame 39 autonomic, gastrointesti
Page 54 and 55:
4 Aspartame Harriett H. Butchko, W.
Page 56 and 57:
Aspartame 43 Figure 2 Principal con
Page 58 and 59:
Aspartame 45 A wide range exists ov
Page 60 and 61:
Aspartame 47 Figure 4 Dietary intak
Page 62 and 63:
Aspartame 49 day for 60-kg adults (
Page 64 and 65:
Aspartame 51 mood, and behavior (88
Page 66 and 67:
Aspartame 53 VI. WORLDWIDE REGULATO
Page 68 and 69:
Aspartame 55 30. A Bar, C Biermann.
Page 70 and 71:
Aspartame 57 67. HH Butchko, C Tsch
Page 72 and 73:
Aspartame 59 104. AF Stokes, A Belg
Page 74:
Aspartame 61 144. D Squillacote. As
Page 77 and 78:
64 Bopp and Price Figure 1 Structur
Page 79 and 80:
66 Bopp and Price Table 1 Regulator
Page 81 and 82:
68 Bopp and Price V. ADMIXTURE POTE
Page 83 and 84:
70 Bopp and Price and thickeners (1
Page 85 and 86:
72 Bopp and Price XII. METABOLISM C
Page 87 and 88:
74 Bopp and Price sodium cyclamate
Page 89 and 90:
76 Bopp and Price ied during the pa
Page 91 and 92:
78 Bopp and Price the studies invol
Page 93 and 94: 80 Bopp and Price 0.42 µg/ml and w
Page 95 and 96: 82 Bopp and Price 4. U.S. Patent No
Page 97 and 98: 84 Bopp and Price 48. SM Sieber, RH
Page 100 and 101: 6 Neohesperidin Dihydrochalcone Fra
Page 102 and 103: Neohesperidin Dihydrochalcone 89 Fi
Page 104 and 105: Neohesperidin Dihydrochalcone 91 Fi
Page 106 and 107: Neohesperidin Dihydrochalcone 93 in
Page 108 and 109: Neohesperidin Dihydrochalcone 95 ot
Page 110 and 111: Neohesperidin Dihydrochalcone 97 Ta
Page 112 and 113: Neohesperidin Dihydrochalcone 99 th
Page 114 and 115: Neohesperidin Dihydrochalcone 101 c
Page 116 and 117: Neohesperidin Dihydrochalcone 103 5
Page 118 and 119: 7 Tagatose Hans Bertelsen and Søre
Page 120 and 121: Tagatose 107 the same type of Food
Page 122 and 123: Tagatose 109 in pigs according to m
Page 124 and 125: Tagatose 111 IV. USE OF D-TAGATOSE
Page 126 and 127: Tagatose 113 rinsing periods or dur
Page 128 and 129: Tagatose 115 anaerobic bacterial fe
Page 130 and 131: Tagatose 117 The intestines of both
Page 132 and 133: Tagatose 119 Table 1 Relative Sweet
Page 134 and 135: Tagatose 121 D. Hygroscopicity Taga
Page 136 and 137: Tagatose 123 Table 2 Heat of Soluti
Page 138 and 139: Tagatose 125 In conclusion, tagatos
Page 140: Tagatose 127 24. BB Jensen, B Buema
Page 143: 130 Stargel et al. Figure 1 Compari
Page 147 and 148: 134 Stargel et al. ness of neotame
Page 149 and 150: 136 Stargel et al. Figure 4 Taste p
Page 151 and 152: 138 Stargel et al. Table 1 Solubili
Page 153 and 154: 140 Stargel et al. study strains in
Page 155 and 156: 142 Stargel et al. to 10,000 µg/pl
Page 157 and 158: 144 Stargel et al. for general use
Page 160 and 161: 9 Saccharin Ronald L. Pearson PMC S
Page 162 and 163: Saccharin 149 proved for use in the
Page 164 and 165: Saccharin 151 was added to sodium d
Page 166 and 167: Saccharin 153 Table 2 Economics of
Page 168 and 169: Saccharin 155 Table 4 Saccharin Adm
Page 170 and 171: Table 6 Flavor Profile and Cost Com
Page 172 and 173: Saccharin 159 Figure 5 Hydrolysis o
Page 174 and 175: Saccharin 161 malian repellant (52,
Page 176 and 177: Saccharin 163 REFERENCES 1. GE DuBo
Page 178: Saccharin 165 67. GP Schoenig, et a
Page 181 and 182: 168 Kinghorn et al. herbarium speci
Page 183 and 184: 170 Kinghorn et al. Figure 1 Struct
Page 185 and 186: 172 Kinghorn et al. V. USE AND ADMI
Page 187 and 188: 174 Kinghorn et al. sulting in the
Page 189 and 190: 176 Kinghorn et al. Figure 2 Struct
Page 191 and 192: 178 Kinghorn et al. iol administere
Page 193 and 194: 180 Kinghorn et al. cus mutans, or
Page 195 and 196:
182 Kinghorn et al. a natural sweet
Page 198 and 199:
11 Sucralose Leslie A. Goldsmith an
Page 200 and 201:
Sucralose 187 Figure 2 Sweeteness i
Page 202 and 203:
Sucralose 189 cant difference was f
Page 204 and 205:
Sucralose 191 fructose, and/or insu
Page 206 and 207:
Sucralose 193 Figure 4 Sucralose so
Page 208 and 209:
Sucralose 195 Figure 6 Viscosities
Page 210 and 211:
Sucralose 197 Table 2 Sucralose Int
Page 212 and 213:
Sucralose 199 tively, compared with
Page 214 and 215:
Sucralose 201 Figure 10 Breakdown o
Page 216 and 217:
Sucralose 203 Table 3 Percent Mass
Page 218 and 219:
Sucralose 205 Table 4 Initial Appli
Page 220:
Sucralose 207 4. Sucralose Safety A
Page 223 and 224:
210 Kinghorn and Compadre establish
Page 225 and 226:
212 Kinghorn and Compadre grosvenor
Page 227 and 228:
214 Kinghorn and Compadre form. Phy
Page 229 and 230:
216 Kinghorn and Compadre of the de
Page 231 and 232:
218 Kinghorn and Compadre Figure 5
Page 233 and 234:
Page 235 and 236:
Page 237 and 238:
Page 239 and 240:
226 Kinghorn and Compadre sweet tas
Page 241 and 242:
Page 243 and 244:
230 Kinghorn and Compadre 5. O Tana
Page 245 and 246:
232 Kinghorn and Compadre 41. S Nir
Page 248 and 249:
13 Erythritol Milda E. Embuscado an
Page 250 and 251:
Erythritol 237 The commercial produ
Page 252 and 253:
Table 2 Properties of Erythritol Co
Page 254 and 255:
Erythritol 241 used to obtain the d
Page 256 and 257:
Erythritol 243 crose stabilized and
Page 258 and 259:
Erythritol 245 Figure 4 (A) Rate of
Page 260 and 261:
Table 6 Assessment Criteria for the
Page 262 and 263:
Table 7 Summary of Pivotal Toxicity
Page 264 and 265:
Erythritol 251 VI. FOOD AND PHARMAC
Page 266 and 267:
Erythritol 253 5. C Servo, J Pabo,
Page 268 and 269:
14 Hydrogenated Starch Hydrolysates
Page 270 and 271:
Figure 1 (a) Chemical structures fo
Page 272 and 273:
Hydrogenated Starch Hydrolysates an
Page 274 and 275:
Page 276 and 277:
Page 278 and 279:
15 Isomalt Marie-Christel Wijers* P
Page 280 and 281:
Isomalt 267 GPM depends on the isom
Page 282 and 283:
Isomalt 269 IV. PHYSICO-CHEMICAL PR
Page 284 and 285:
Isomalt 271 temperature than sucros
Page 286 and 287:
Isomalt 273 C. Diabetics A number o
Page 288 and 289:
Isomalt 275 Figure 7 Changes in wei
Page 290 and 291:
Isomalt 277 C. Chewing Gum Sticks,
Page 292 and 293:
Isomalt 279 isomalt is significantl
Page 294 and 295:
Isomalt 281 der Sorbit-Toleranz ges
Page 296 and 297:
16 Maltitol Kazuaki Kato Towa Chemi
Page 298 and 299:
Maltitol 285 Like the other polyols
Page 300 and 301:
Maltitol 287 of shape over time), h
Page 302 and 303:
Maltitol 289 results of this confer
Page 304 and 305:
Maltitol 291 available on certain p
Page 306 and 307:
Maltitol 293 Table 3 Worldwide Stat
Page 308:
Maltitol 295 alcohol. Unpublished r
Page 311 and 312:
298 Mesters et al. Figure 1 The che
Page 313 and 314:
300 Mesters et al. rium and equal m
Page 315 and 316:
302 Mesters et al. sugars are then
Page 317 and 318:
304 Mesters et al. Figure 2 Telemet
Page 319 and 320:
306 Mesters et al. Figure 3 Moistur
Page 321 and 322:
308 Mesters et al. Figure 6 Viscosi
Page 323 and 324:
310 Mesters et al. tose are the mai
Page 325 and 326:
312 Mesters et al. Figure 8 The wat
Page 327 and 328:
314 Mesters et al. food containing
Page 330 and 331:
18 Sorbitol and Mannitol Anh S. Le
Page 332 and 333:
Sorbitol and Mannitol 319 Figure 2
Page 334 and 335:
Table 1 Physical Properties of the
Page 336 and 337:
Sorbitol and Mannitol 323 Figure 4
Page 338 and 339:
Sorbitol and Mannitol 325 bases are
Page 340 and 341:
Sorbitol and Mannitol 327 is used a
Page 342 and 343:
Sorbitol and Mannitol 329 ‘‘cap
Page 344 and 345:
Sorbitol and Mannitol 331 that mann
Page 346 and 347:
Sorbitol and Mannitol 333 Mannitol
Page 348 and 349:
19 Xylitol Philip M. Olinger Polyol
Page 350 and 351:
Xylitol 337 Milled forms of xylitol
Page 352 and 353:
Xylitol 339 Table 2 Solubility of S
Page 354 and 355:
Xylitol 341 tol in a fluoride tooth
Page 356 and 357:
Xylitol 343 The recognition of xyli
Page 358 and 359:
Xylitol 345 tion of the availabilit
Page 360 and 361:
Xylitol 347 grow and metabolize opt
Page 362 and 363:
Xylitol 349 VIII. USE OF XYLITOL AS
Page 364 and 365:
Xylitol 351 IX. USE OF XYLITOL IN P
Page 366 and 367:
Xylitol 353 Human tolerance of high
Page 368 and 369:
Xylitol 355 29. CS Gong, TA Claypoo
Page 370 and 371:
Xylitol 357 71. JDB Featherstone, T
Page 372 and 373:
Xylitol 359 112. JS Van der Hoeven.
Page 374 and 375:
Xylitol 361 tans omz 176 by xylitol
Page 376 and 377:
Xylitol 363 BL Horecker, K Lang, Y
Page 378:
Xylitol 365 of Certain Food Additiv
Page 381 and 382:
368 White and Osberger II. MANUFACT
Page 383 and 384:
370 White and Osberger scribe impro
Page 385 and 386:
372 White and Osberger Figure 1 Cyc
Page 387 and 388:
374 White and Osberger When asparta
Page 389 and 390:
376 White and Osberger Table 5 Temp
Page 391 and 392:
378 White and Osberger Figure 3 Met
Page 393 and 394:
380 White and Osberger Figure 5 Com
Page 395 and 396:
382 White and Osberger Table 6 Glyc
Page 397 and 398:
384 White and Osberger Table 8 Low-
Page 399 and 400:
386 White and Osberger F. Confectio
Page 401 and 402:
388 White and Osberger In 1993, Vui
Page 403 and 404:
390 White and Osberger 18. AL Forbe
Page 405 and 406:
392 Buck Table 1 Market Division be
Page 407 and 408:
394 Buck Table 3 World HFS Consumpt
Page 409 and 410:
396 Buck Figure 3 Production of 42%
Page 411 and 412:
398 Buck Table 4 Typical Characteri
Page 413 and 414:
400 Buck Table 5 Effect of Temperat
Page 415 and 416:
402 Buck Table 7 International Soci
Page 417 and 418:
404 Buck Because of the high purity
Page 419 and 420:
406 Buck VII. APPLICATIONS HFCS rep
Page 421 and 422:
408 Buck is a benefit and in other
Page 423 and 424:
410 Buck 1986. This evaluation conc
Page 426 and 427:
22 Isomaltulose William E. Irwin* P
Page 428 and 429:
Isomaltulose 415 Figure 2 Isosweet
Page 430 and 431:
Isomaltulose 417 Figure 3 Solubilit
Page 432 and 433:
Isomaltulose 419 Figure 6 Plasma in
Page 434:
Isomaltulose 421 6. Dreissig VW, Lu
Page 437 and 438:
424 Richards and Dexter various pla
Page 439 and 440:
426 Richards and Dexter from assays
Page 441 and 442:
428 Richards and Dexter desiccation
Page 443 and 444:
430 Richards and Dexter 2. Taste Qu
Page 445 and 446:
432 Richards and Dexter parative da
Page 447 and 448:
434 Richards and Dexter Table 3 Com
Page 449 and 450:
436 Richards and Dexter dissipate t
Page 451 and 452:
438 Richards and Dexter unpublished
Page 453 and 454:
440 Richards and Dexter IX. SHELF-L
Page 455 and 456:
Figure 7 Egg white (95 g) was mixed
Page 457 and 458:
444 Richards and Dexter Figure 10 B
Page 459 and 460:
446 Richards and Dexter Figure 12 O
Page 461 and 462:
448 Richards and Dexter Figure 14 T
Page 463 and 464:
450 Richards and Dexter XIII. CARIO
Page 465 and 466:
452 Richards and Dexter tions was s
Page 467 and 468:
454 Richards and Dexter activity, a
Page 469 and 470:
456 Richards and Dexter E. 14-day T
Page 471 and 472:
458 Richards and Dexter 3. J Leibow
Page 473 and 474:
460 Richards and Dexter 41. LM Crow
Page 476 and 477:
24 Mixed Sweetener Functionality Ab
Page 478 and 479:
Mixed Sweetener Functionality 465 2
Page 480 and 481:
Mixed Sweetener Functionality 467 T
Page 482 and 483:
Page 484 and 485:
Mixed Sweetener Functionality 471 F
Page 486 and 487:
Page 488 and 489:
Page 490 and 491:
Page 492 and 493:
Mixed Sweetener Functionality 479 I
Page 494 and 495:
25 Aspartame-Acesulfame: Twinsweet
Page 496 and 497:
Aspartame-Acesulfame: Twinsweet 483
Page 498 and 499:
Page 500 and 501:
Page 502 and 503:
Page 504 and 505:
Page 506 and 507:
Page 508 and 509:
Page 510 and 511:
Page 512 and 513:
26 Polydextrose Helen Mitchell Dani
Page 514 and 515:
Polydextrose 501 Table 1 Approximat
Page 516 and 517:
Polydextrose 503 at 25°C. Polydext
Page 518 and 519:
Polydextrose 505 Figure 4 Hygroscop
Page 520 and 521:
Polydextrose 507 Table 5 Functional
Page 522 and 523:
Polydextrose 509 F. Fiber Polydextr
Page 524 and 525:
Polydextrose 511 providing bulk, mo
Page 526 and 527:
Polydextrose 513 H. Soft Candy The
Page 528 and 529:
Polydextrose 515 B. International T
Page 530:
Polydextrose 517 chemical and econo
Page 533 and 534:
520 Deis I. FAT IS ESSENTIAL AND FU
Page 535 and 536:
522 Deis Figure 1 Ingredient suppor
Page 537 and 538:
524 Deis binding water, thus provid
Page 539 and 540:
526 Deis The U.S. Department of Agr
Page 541 and 542:
528 Deis stabilizer, thickener, or
Page 543 and 544:
530 Deis mouth feel and rate of gel
Page 545 and 546:
532 Deis Figure 4 Structure of glyc
Page 547 and 548:
534 Deis Table 4 General Categories
Page 549 and 550:
536 Deis ninths of the fat availabl
Page 551 and 552:
538 Deis the same function in all f
Page 553 and 554:
540 Deis 28. Anon. Glycerine: like
Page 555 and 556:
542 Index [Alitame] solubility, 33
Page 557 and 558:
544 Index [Erythritol] gastrointest
Page 559 and 560:
546 Index [High fructose corn syrup
Page 561 and 562:
548 Index Mogrosides, 211-213 prope
Page 563 and 564:
550 Index [Polyols] isomalt, 265-28
Page 565 and 566:
552 Index [Sucralose] safety, 189-1
show all

Title: Alternative Sweeteners

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?