Title: Alternative Sweeteners

More documents

Recommendations

Info

Stevioside 183 of the cariogenic potential of the intense natural sweeteners stevioside and rebaudioside A. Caries Res 26:363–366, 1992. 43. CD Wu, SA Johnson, R Srikantha, AD Kinghorn. Intense natural sweeteners and their effects on cariogenic bacteria. Annual Meeting of the American Association for Dental Research, Minneapolis, MN, March 4–7, 1998. 44. Joint FAO/WHO Expert Committee on Food Additives. Toxicological Evaluation of Certain Food Additives. WHO Food Additives Series, Geneva, 42:119–143, 1999. 45. European Commission, Brussels Scientific Committee on Food. Opinion on Stevioside as a Sweetener. Adopted June 17, 1999.
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 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 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: 182 Kinghorn et al. a natural sweet
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 246:
Less Common High-Potency Sweeteners
Page 249 and 250:
236 Embuscado and Patil Figure 1 Mo
Page 251 and 252:
238 Embuscado and Patil growth of t
Page 253 and 254:
240 Embuscado and Patil Table 3 Pro
Page 255 and 256:
242 Embuscado and Patil Figure 3 So
Page 257 and 258:
244 Embuscado and Patil sion becaus
Page 259 and 260:
246 Embuscado and Patil Figure 5 H
Page 261 and 262:
248 Embuscado and Patil mentability
Page 263 and 264:
250 Embuscado and Patil V. SAFETY A
Page 265 and 266:
252 Embuscado and Patil VII. REGULA
Page 267 and 268:
254 Embuscado and Patil 26. M Hiele
Page 269 and 270:
256 Eberhardt glucose syrups; those
Page 271 and 272:
258 Eberhardt include humectancy, n
Page 273 and 274:
260 Eberhardt occurring colonic bac
Page 275 and 276:
262 Eberhardt diabetic or nondiabet
Page 277 and 278:
264 Eberhardt from U.S. FDA, Docket
Page 279 and 280:
266 Wijers and Sträter of Südzuck
Page 281 and 282:
268 Wijers and Sträter isomalt is
Page 283 and 284:
270 Wijers and Sträter Figure 5 So
Page 285 and 286:
272 Wijers and Sträter than sucros
Page 287 and 288:
274 Wijers and Sträter to optimize
Page 289 and 290:
276 Wijers and Sträter • Hard co
Page 291 and 292:
278 Wijers and Sträter energy in c
Page 293 and 294:
280 Wijers and Sträter 3. W Gau, J
Page 295 and 296:
282 Wijers and Sträter stoffes Pal
Page 297 and 298:
284 Kato and Moskowitz cation and c
Page 299 and 300:
286 Kato and Moskowitz sweeter. How
Page 301 and 302:
288 Kato and Moskowitz croorganisms
Page 303 and 304:
290 Kato and Moskowitz Industries t
Page 305 and 306:
292 Kato and Moskowitz The Joint FA
Page 307 and 308:
294 Kato and Moskowitz 8. KJ Klacik
Page 310 and 311:
17 Lactitol: A New Reduced-Calorie
Page 312 and 313:
Lactitol 299 in the small intestine
Page 314 and 315:
Table 1 Fermentability of Lactitol,
Page 316 and 317:
Lactitol 303 Table 2 Average of Car
Page 318 and 319:
Lactitol 305 Table 3 Relative Sweet
Page 320 and 321:
Lactitol 307 Figure 4 Water activit
Page 322 and 323:
Lactitol 309 Figure 7 Freezing-poin
Page 324 and 325:
Lactitol 311 In the gum base, lacti
Page 326 and 327:
Lactitol 313 hygroscopicity prolong
Page 328:
Lactitol 315 bacterial flora in chr
Page 331 and 332:
318 Le and Mulderrig out and the so
Page 333 and 334:
320 Le and Mulderrig Figure 3 Rates
Page 335 and 336:
322 Le and Mulderrig Table 2 Charac
Page 337 and 338:
324 Le and Mulderrig Sorbitol and m
Page 339 and 340:
326 Le and Mulderrig with a mint fl
Page 341 and 342:
328 Le and Mulderrig deal of time o
Page 343 and 344:
330 Le and Mulderrig Figure 5 Visco
Page 345 and 346:
332 Le and Mulderrig Figure 6 Moist
Page 347 and 348:
334 Le and Mulderrig 6. RG Allison.
Page 349 and 350:
336 Olinger and Pepper Table 1 Some
Page 351 and 352:
338 Olinger and Pepper than sucrose
Page 353 and 354:
340 Olinger and Pepper or no sugar
Page 355 and 356:
342 Olinger and Pepper absence of p
Page 357 and 358:
344 Olinger and Pepper Besides labo
Page 359 and 360:
346 Olinger and Pepper In summary,
Page 361 and 362:
348 Olinger and Pepper formation of
Page 363 and 364:
350 Olinger and Pepper increased fa
Page 365 and 366:
352 Olinger and Pepper lycerate lev
Page 367 and 368:
354 Olinger and Pepper 8. HAB Linke
Page 369 and 370:
356 Olinger and Pepper 50. J Gordon
Page 371 and 372:
358 Olinger and Pepper Federation o
Page 373 and 374:
360 Olinger and Pepper 128. D Kande
Page 375 and 376:
362 Olinger and Pepper field studie
Page 377 and 378:
364 Olinger and Pepper 201. JL Pous
Page 380 and 381:
20 Crystalline Fructose John S. Whi
Page 382 and 383:
Crystalline Fructose 369 Table 1 Ty
Page 384 and 385:
Crystalline Fructose 371 Table 3 Fr
Page 386 and 387:
Crystalline Fructose 373 Table 4 Th
Page 388 and 389:
Crystalline Fructose 375 Figure 2 S
Page 390 and 391:
Crystalline Fructose 377 A. Absorpt
Page 392 and 393:
Crystalline Fructose 379 mal subjec
Page 394 and 395:
Crystalline Fructose 381 individual
Page 396 and 397:
Crystalline Fructose 383 products b
Page 398 and 399:
Crystalline Fructose 385 Table 10 R
Page 400 and 401:
Crystalline Fructose 387 mask unpal
Page 402 and 403:
Crystalline Fructose 389 • Subseq
Page 404 and 405:
21 High Fructose Corn Syrup Allan W
Page 406 and 407:
High Fructose Corn Syrup 393 Table
Page 408 and 409:
High Fructose Corn Syrup 395 Figure
Page 410 and 411:
High Fructose Corn Syrup 397 Figure
Page 412 and 413:
High Fructose Corn Syrup 399 refini
Page 414 and 415:
Page 416 and 417:
Page 418 and 419:
Page 420 and 421:
High Fructose Corn Syrup 407 raised
Page 422 and 423:
Page 424:
High Fructose Corn Syrup 411 weak m
Page 427 and 428:
414 Irwin and Sträter Figure 1 Che
Page 429 and 430:
416 Irwin and Sträter is practical
Page 431 and 432:
418 Irwin and Sträter synthesis (1
Page 433 and 434:
420 Irwin and Sträter Chewing gum
Page 436 and 437:
23 Trehalose Alan B. Richards Hayas
Page 438 and 439:
Trehalose 425 Figure 1 Structure of
Page 440 and 441:
Trehalose 427 Figure 2 Enzymatic pr
Page 442 and 443:
Trehalose 429 of 2.3, 4.6, 6.9, and
Page 444 and 445:
Trehalose 431 Figure 4 Hygroscopici
Page 446 and 447:
Table 2 Water Solubility at Various
Page 448 and 449:
Trehalose 435 in an aqueous environ
Page 450 and 451:
Trehalose 437 Table 4 The pH of 4%
Page 452 and 453:
Trehalose 439 Figure 6 The viscosit
Page 454 and 455:
Trehalose 441 additive in Japan in
Page 456 and 457:
Trehalose 443 B. Stabilization of S
Page 458 and 459:
Trehalose 445 Figure 11 Dinner roll
Page 460 and 461:
Trehalose 447 Figure 13 Various sug
Page 462 and 463:
Trehalose 449 Table 6 Technical Eff
Page 464 and 465:
Trehalose 451 ileum (53). Trehalase
Page 466 and 467:
Trehalose 453 (58, 63). Few specifi
Page 468 and 469:
Trehalose 455 Table 7 Four Acute To
Page 470 and 471:
Trehalose 457 4.89-12.43 g/kg/day,
Page 472 and 473:
Trehalose 459 23. T Nakada, K Marut
Page 474:
Trehalose 461 62. J Mardzˇarovová
Page 477 and 478:
464 Bakal 4. Competitive prices. Fo
Page 479 and 480:
466 Bakal Figure 3 Sweetness profil
Page 481 and 482:
468 Bakal ity of coffee sweetened w
Page 483 and 484:
470 Bakal Figure 4 Aspartame (APM)
Page 485 and 486:
472 Bakal opments is the introducti
Page 487 and 488:
474 Bakal acceptance because of lac
Page 489 and 490:
476 Bakal Figure 8 Overall acceptab
Page 491 and 492:
478 Bakal products, they enjoy high
Page 493 and 494:
480 Bakal 15. AF Lavia, JA Hill (E.
Page 495 and 496:
482 Fry and Hoek achieved in 1995,
Page 497 and 498:
484 Fry and Hoek Figure 1 Reaction
Page 499 and 500:
486 Fry and Hoek real applications
Page 501 and 502:
488 Fry and Hoek Figure 4 Dissoluti
Page 503 and 504:
490 Fry and Hoek in composition. In
Page 505 and 506:
492 Fry and Hoek are rapid dissolut
Page 507 and 508:
494 Fry and Hoek Encapsulation of p
Page 509 and 510:
496 Fry and Hoek of the salt assist
Page 511 and 512:
498 Fry and Hoek rally, there is no
Page 513 and 514:
500 Mitchell et al. products. The i
Page 515 and 516:
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
Page 523 and 524:
510 Mitchell et al. role in the for
Page 525 and 526:
512 Mitchell et al. Frozen yogurt i
Page 527 and 528:
514 Mitchell et al. When consumed i
Page 529 and 530:
516 Mitchell et al. 3. RP Allingham
Page 532 and 533:
27 Other Low-Calorie Ingredients: F
Page 534 and 535:
Fat and Oil Replacers 521 Table 1 F
Page 536 and 537:
Fat and Oil Replacers 523 means tha
Page 538 and 539:
Fat and Oil Replacers 525 cally dis
Page 540 and 541:
Fat and Oil Replacers 527 in produc
Page 542 and 543:
Fat and Oil Replacers 529 verifying
Page 544 and 545:
Fat and Oil Replacers 531 for fat-r
Page 546 and 547:
Fat and Oil Replacers 533 whey prot
Page 548 and 549:
Fat and Oil Replacers 535 potential
Page 550 and 551:
Fat and Oil Replacers 537 Table 6 O
Page 552 and 553:
Fat and Oil Replacers 539 be making
Page 554 and 555:
Index Acceptable daily intake (ADI)
Page 556 and 557:
Index 543 Corn syrup, 531 Crystalea
Page 558 and 559:
Index 545 Federal Food, Drug, and C
Page 560 and 561:
Index 547 [Lactitol] heat of soluti
Page 562 and 563:
Index 549 No observable effect leve
Page 564 and 565:
Index 551 [Sorbitol] dental propert
Page 566:
Index 553 Thaumatococcus daniellii,
show all

Title: Alternative Sweeteners

Create successful ePaper yourself

Delete template?

Save as template?