Title: Alternative Sweeteners

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Sucralose 207 4. Sucralose Safety Assessment. Food Chem Toxicol 38(2):S1–S129, 2000. 5. HC Grice, LA Goldsmith. Sucralose—An overview of the toxicity data. Food Chem Toxicol 38(2):S1–S6, 2000. 6. GH Lord, PM Newberne. Renal mineralization—A ubiquitous lesion in chronic rat studies. Food Chem Toxicol 18(6):449–455, 1990. 7. Anonymous. U.S. Food Additive Petition 7A3987, 1987, pp A000755–A000783. 8. Anonymous. U.S. Federal Register, National Archives and Records Administration, No. 64, April 3, 1998. 9. WH Bowen, DA Young, SK Pearson. The effects of sucralose on coronal and rootsurface caries. J Dent Res August: 1487–1487, 1990. 10. DA Young, WH Bowen. The influence of sucralose on bacterial metabolism. Dent Res August: 1480–1484, 1990. 11. MR Jenner, A Smithson. Physico-chemical properties of the sweetener sucralose. J Food Sci 54:1646–1649, 1989. 12. Anonymous. U.S. Food Additive Petition 7A3987, 1987, pp 739–754. 13. V Mulligan, ME Quinlan, MR Jenner. General procedures for the analytical determination of the high intensity sweetener sucralose in good products. Proceeding of the 49 th Annual Meeting of the Institute of Food Technologists, New Orleans, LA, 1988. 14. RL Barndt, G Jackson. Food Technol 44(1):62–66, 1990.
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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
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Tagatose 115 anaerobic bacterial fe
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Tagatose 117 The intestines of both
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Tagatose 119 Table 1 Relative Sweet
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Tagatose 121 D. Hygroscopicity Taga
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Tagatose 123 Table 2 Heat of Soluti
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Tagatose 125 In conclusion, tagatos
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Tagatose 127 24. BB Jensen, B Buema
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130 Stargel et al. Figure 1 Compari
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132 Stargel et al. Figure 2 Matrix
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134 Stargel et al. ness of neotame
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136 Stargel et al. Figure 4 Taste p
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138 Stargel et al. Table 1 Solubili
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140 Stargel et al. study strains in
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142 Stargel et al. to 10,000 µg/pl
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144 Stargel et al. for general use
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9 Saccharin Ronald L. Pearson PMC S
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Saccharin 149 proved for use in the
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Saccharin 151 was added to sodium d
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Saccharin 153 Table 2 Economics of
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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 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
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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
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504 Mitchell et al. Figure 3 Concen
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506 Mitchell et al. of sweetness as
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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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