Title: Alternative Sweeteners

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Saccharin 165 67. GP Schoenig, et al. Evaluation of the dose response and in utero exposure of saccharin in the rat. Food Chem Toxic 23(4/5):475–490, 1985. 68. SM Cohen. Saccharin safety update. In: Low-Calorie <strong>Sweeteners</strong>: Proceedings of a Seminar in New Delhi, India, Sponsored by the International <strong>Sweeteners</strong> Association and the Confederation of Indian Food Trade & Industry. February 5–6, 1997. 69. LB Ellwein, SM Cohen. The health risks of saccharin revisited. Crit Rev Toxicol 20:311–326, 1990. 70. SM Cohen, TA Anderson, LM de Oliveira, LL Arnold. Tumorigenicity of sodium ascorbate in male rats. Cancer Res 58:2557–2561, 1998. 71. M Elcock, RW Morgan. Update on artificial sweeteners and bladder cancer. Reg Toxicol Pharmacol 17:35–43, 1993. 72. JM Rice, et al. Rodent tumors of urinary bladder, renal cortex, and thyroid gland. In: IARC Monographs Evaluations of Carcinogenic Risk to Humans Toxicological Sciences 49:166–171, 1999. 73. National Toxicology Program (NTP). 9th Report on Carcinogens. U.S. Government Printing Office, 2000. 74. 21 CFR §180.37. Saccharin, ammonium saccharin, calcium saccharin, and sodium saccharin. 75. H.R. 4577. Making appropriations for the Departments of Labor, Health and Human Services, and Education, and related agencies for the fiscal year ending September 30, 2001, and for other purposes. Signed by the President (effective date) December 21, 2000. 76. Joint FAO/WHO Expert Committee on Food Additives (JECFA). Evaluation of Certain Food Additives and Contaminants. Forty-first report. WHO Technical Report Series. World Health Organization, Geneva, Switzerland. 77. European Parliament and Council Directive 94/35/EC of 30 June 1994 on sweeteners for use in foodstuffs. Official Journal of the European Communities. No. L 237/ 3, September 10, 1994.
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ISBN: 0-8247-0437-1 This book is pr
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iv Preface these sweeteners are bei
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vi Contents 7. Tagatose 105 Hans Be
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Contributors Sue E. Andress The Nut
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Contributors xi Carolyn M. Merkel M
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1 Alternative Sweeteners: An Overvi
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Overview 3 II. RELATIVE SWEETNESS P
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Overview 5 IV. INTERNATIONAL REGULA
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Overview 7 V. U.S. REGULATION OF SW
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Overview 9 General recognition of s
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Overview 11 the maximum dietary lev
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2 Acesulfame K Gert-Wolfhard von Ry
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Acesulfame K 15 Figure 3 Acesulfame
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Acesulfame K 17 Figure 4 Sweetness
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Acesulfame K 19 The acute oral toxi
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Acesulfame K 21 Table 2 Stability o
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Acesulfame K 23 were preferred over
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Acesulfame K 25 losses during bakin
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Acesulfame K 27 All methods describ
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Acesulfame K 29 24. Report of the S
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3 Alitame Michael H. Auerbach Danis
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Alitame 33 IV. SOLUBILITY At the is
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Alitame 35 Figure 3 Alitame and asp
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Alitame 37 Figure 5 Metabolism of a
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Alitame 39 autonomic, gastrointesti
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4 Aspartame Harriett H. Butchko, W.
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Aspartame 43 Figure 2 Principal con
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Aspartame 45 A wide range exists ov
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Aspartame 47 Figure 4 Dietary intak
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Aspartame 49 day for 60-kg adults (
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Aspartame 51 mood, and behavior (88
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Aspartame 53 VI. WORLDWIDE REGULATO
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Aspartame 55 30. A Bar, C Biermann.
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Aspartame 57 67. HH Butchko, C Tsch
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Aspartame 59 104. AF Stokes, A Belg
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Aspartame 61 144. D Squillacote. As
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64 Bopp and Price Figure 1 Structur
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66 Bopp and Price Table 1 Regulator
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68 Bopp and Price V. ADMIXTURE POTE
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70 Bopp and Price and thickeners (1
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72 Bopp and Price XII. METABOLISM C
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74 Bopp and Price sodium cyclamate
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76 Bopp and Price ied during the pa
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78 Bopp and Price the studies invol
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80 Bopp and Price 0.42 µg/ml and w
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82 Bopp and Price 4. U.S. Patent No
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84 Bopp and Price 48. SM Sieber, RH
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6 Neohesperidin Dihydrochalcone Fra
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Neohesperidin Dihydrochalcone 89 Fi
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Neohesperidin Dihydrochalcone 91 Fi
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Neohesperidin Dihydrochalcone 93 in
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Neohesperidin Dihydrochalcone 95 ot
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Neohesperidin Dihydrochalcone 97 Ta
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Neohesperidin Dihydrochalcone 99 th
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Neohesperidin Dihydrochalcone 101 c
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Neohesperidin Dihydrochalcone 103 5
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7 Tagatose Hans Bertelsen and Søre
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Tagatose 107 the same type of Food
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Tagatose 109 in pigs according to m
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Tagatose 111 IV. USE OF D-TAGATOSE
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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 and 144: 130 Stargel et al. Figure 1 Compari
Page 145 and 146: 132 Stargel et al. Figure 2 Matrix
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 180 and 181: 10 Stevioside A. Douglas Kinghorn,
Page 182 and 183: Stevioside 169 methods for the puri
Page 184 and 185: Stevioside 171 been determined as f
Page 186 and 187: Stevioside 173 the acid pH levels c
Page 188 and 189: Stevioside 175 these were not consi
Page 190 and 191: Stevioside 177 gene, an actual acti
Page 192 and 193: Stevioside 179 side given as an inf
Page 194 and 195: Stevioside 181 4. O Tanaka. Improve
Page 196: Stevioside 183 of the cariogenic po
Page 199 and 200: 186 Goldsmith and Merkel Figure 1 C
Page 201 and 202: 188 Goldsmith and Merkel Deviations
Page 203 and 204: 190 Goldsmith and Merkel mouse stud
Page 205 and 206: 192 Goldsmith and Merkel 35 days, t
Page 207 and 208: Figure 5 Viscosities of water and 1
Page 209 and 210: 196 Goldsmith and Merkel Figure 7 R
Page 211 and 212: 198 Goldsmith and Merkel show, dry
Page 213 and 214: 200 Goldsmith and Merkel Figure 8 A
Page 215 and 216: 202 Goldsmith and Merkel sucralose
Page 217 and 218: 204 Goldsmith and Merkel N. Analyti
Page 219 and 220: 206 Goldsmith and Merkel the relati
Page 222 and 223: 12 Less Common High-Potency Sweeten
Page 224 and 225: Less Common High-Potency Sweeteners
Page 226 and 227: Less Common High-Potency Sweeteners
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Less Common High-Potency Sweeteners
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236 Embuscado and Patil Figure 1 Mo
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238 Embuscado and Patil growth of t
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240 Embuscado and Patil Table 3 Pro
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242 Embuscado and Patil Figure 3 So
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244 Embuscado and Patil sion becaus
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246 Embuscado and Patil Figure 5 H
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248 Embuscado and Patil mentability
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250 Embuscado and Patil V. SAFETY A
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252 Embuscado and Patil VII. REGULA
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254 Embuscado and Patil 26. M Hiele
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256 Eberhardt glucose syrups; those
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258 Eberhardt include humectancy, n
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260 Eberhardt occurring colonic bac
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262 Eberhardt diabetic or nondiabet
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264 Eberhardt from U.S. FDA, Docket
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266 Wijers and Sträter of Südzuck
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268 Wijers and Sträter isomalt is
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270 Wijers and Sträter Figure 5 So
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272 Wijers and Sträter than sucros
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274 Wijers and Sträter to optimize
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276 Wijers and Sträter • Hard co
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278 Wijers and Sträter energy in c
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280 Wijers and Sträter 3. W Gau, J
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282 Wijers and Sträter stoffes Pal
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284 Kato and Moskowitz cation and c
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286 Kato and Moskowitz sweeter. How
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288 Kato and Moskowitz croorganisms
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290 Kato and Moskowitz Industries t
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292 Kato and Moskowitz The Joint FA
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294 Kato and Moskowitz 8. KJ Klacik
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17 Lactitol: A New Reduced-Calorie
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Lactitol 299 in the small intestine
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Table 1 Fermentability of Lactitol,
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Lactitol 303 Table 2 Average of Car
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Lactitol 305 Table 3 Relative Sweet
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Lactitol 307 Figure 4 Water activit
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Lactitol 309 Figure 7 Freezing-poin
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Lactitol 311 In the gum base, lacti
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Lactitol 313 hygroscopicity prolong
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Lactitol 315 bacterial flora in chr
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318 Le and Mulderrig out and the so
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320 Le and Mulderrig Figure 3 Rates
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322 Le and Mulderrig Table 2 Charac
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324 Le and Mulderrig Sorbitol and m
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326 Le and Mulderrig with a mint fl
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328 Le and Mulderrig deal of time o
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330 Le and Mulderrig Figure 5 Visco
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332 Le and Mulderrig Figure 6 Moist
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334 Le and Mulderrig 6. RG Allison.
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336 Olinger and Pepper Table 1 Some
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338 Olinger and Pepper than sucrose
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340 Olinger and Pepper or no sugar
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342 Olinger and Pepper absence of p
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344 Olinger and Pepper Besides labo
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346 Olinger and Pepper In summary,
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348 Olinger and Pepper formation of
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350 Olinger and Pepper increased fa
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352 Olinger and Pepper lycerate lev
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354 Olinger and Pepper 8. HAB Linke
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356 Olinger and Pepper 50. J Gordon
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358 Olinger and Pepper Federation o
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360 Olinger and Pepper 128. D Kande
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362 Olinger and Pepper field studie
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364 Olinger and Pepper 201. JL Pous
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20 Crystalline Fructose John S. Whi
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Crystalline Fructose 369 Table 1 Ty
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Crystalline Fructose 371 Table 3 Fr
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Crystalline Fructose 373 Table 4 Th
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Crystalline Fructose 375 Figure 2 S
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Crystalline Fructose 377 A. Absorpt
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Crystalline Fructose 379 mal subjec
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Crystalline Fructose 381 individual
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Crystalline Fructose 383 products b
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Crystalline Fructose 385 Table 10 R
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Crystalline Fructose 387 mask unpal
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Crystalline Fructose 389 • Subseq
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21 High Fructose Corn Syrup Allan W
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High Fructose Corn Syrup 393 Table
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High Fructose Corn Syrup 395 Figure
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High Fructose Corn Syrup 397 Figure
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High Fructose Corn Syrup 399 refini
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High Fructose Corn Syrup 407 raised
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High Fructose Corn Syrup 411 weak m
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414 Irwin and Sträter Figure 1 Che
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416 Irwin and Sträter is practical
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418 Irwin and Sträter synthesis (1
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420 Irwin and Sträter Chewing gum
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23 Trehalose Alan B. Richards Hayas
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Trehalose 425 Figure 1 Structure of
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Trehalose 427 Figure 2 Enzymatic pr
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Trehalose 429 of 2.3, 4.6, 6.9, and
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Trehalose 431 Figure 4 Hygroscopici
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Table 2 Water Solubility at Various
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Trehalose 435 in an aqueous environ
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Trehalose 437 Table 4 The pH of 4%
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Trehalose 439 Figure 6 The viscosit
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Trehalose 441 additive in Japan in
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Trehalose 443 B. Stabilization of S
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Trehalose 445 Figure 11 Dinner roll
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Trehalose 447 Figure 13 Various sug
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Trehalose 449 Table 6 Technical Eff
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Trehalose 451 ileum (53). Trehalase
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Trehalose 453 (58, 63). Few specifi
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Trehalose 455 Table 7 Four Acute To
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Trehalose 457 4.89-12.43 g/kg/day,
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Trehalose 459 23. T Nakada, K Marut
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Trehalose 461 62. J Mardzˇarovová
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464 Bakal 4. Competitive prices. Fo
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466 Bakal Figure 3 Sweetness profil
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468 Bakal ity of coffee sweetened w
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470 Bakal Figure 4 Aspartame (APM)
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472 Bakal opments is the introducti
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474 Bakal acceptance because of lac
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476 Bakal Figure 8 Overall acceptab
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478 Bakal products, they enjoy high
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480 Bakal 15. AF Lavia, JA Hill (E.
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482 Fry and Hoek achieved in 1995,
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484 Fry and Hoek Figure 1 Reaction
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486 Fry and Hoek real applications
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488 Fry and Hoek Figure 4 Dissoluti
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490 Fry and Hoek in composition. In
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492 Fry and Hoek are rapid dissolut
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494 Fry and Hoek Encapsulation of p
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496 Fry and Hoek of the salt assist
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498 Fry and Hoek rally, there is no
Page 513 and 514:
500 Mitchell et al. products. The i
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502 Mitchell et al. Table 3 Polydex
Page 517 and 518:
504 Mitchell et al. Figure 3 Concen
Page 519 and 520:
506 Mitchell et al. of sweetness as
Page 521 and 522:
508 Mitchell et al. conventional ic
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510 Mitchell et al. role in the for
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512 Mitchell et al. Frozen yogurt i
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514 Mitchell et al. When consumed i
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516 Mitchell et al. 3. RP Allingham
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27 Other Low-Calorie Ingredients: F
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Fat and Oil Replacers 521 Table 1 F
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Fat and Oil Replacers 523 means tha
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Fat and Oil Replacers 525 cally dis
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Fat and Oil Replacers 527 in produc
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Fat and Oil Replacers 529 verifying
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Fat and Oil Replacers 531 for fat-r
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Fat and Oil Replacers 533 whey prot
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Fat and Oil Replacers 535 potential
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Fat and Oil Replacers 537 Table 6 O
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Fat and Oil Replacers 539 be making
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Index Acceptable daily intake (ADI)
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Index 543 Corn syrup, 531 Crystalea
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Index 545 Federal Food, Drug, and C
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Index 547 [Lactitol] heat of soluti
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Index 549 No observable effect leve
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Index 551 [Sorbitol] dental propert
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Index 553 Thaumatococcus daniellii,
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