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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
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Table 6 Flavor Profile and Cost Com
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Saccharin 159 Figure 5 Hydrolysis o
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Saccharin 161 malian repellant (52,
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Saccharin 163 REFERENCES 1. GE DuBo
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Saccharin 165 67. GP Schoenig, et a
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168 Kinghorn et al. herbarium speci
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170 Kinghorn et al. Figure 1 Struct
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172 Kinghorn et al. V. USE AND ADMI
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174 Kinghorn et al. sulting in the
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176 Kinghorn et al. Figure 2 Struct
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178 Kinghorn et al. iol administere
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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
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- 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: 220 Kinghorn and Compadre Figure 7
- Page 235 and 236: 222 Kinghorn and Compadre Figure 9
- Page 237 and 238: 224 Kinghorn and Compadre Figure 12
- Page 239 and 240: 226 Kinghorn and Compadre sweet tas
- Page 241 and 242: 228 Kinghorn and Compadre Figure 18
- Page 243 and 244: 230 Kinghorn and Compadre 5. O Tana
- Page 245: 232 Kinghorn and Compadre 41. S Nir
- 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
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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 401 Table
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High Fructose Corn Syrup 403 Table
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High Fructose Corn Syrup 405 Table
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High Fructose Corn Syrup 407 raised
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High Fructose Corn Syrup 409 Table
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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
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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,