Title: Alternative Sweeteners

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Erythritol 253 5. C Servo, J Pabo, E Pitkaenen. Gas chromatographic separation and mass spectrometric identification of polyols in human cerebrospinal fluid and plasma. Acta Neurol Scand 56:104–110, 1977. 6. P Storset, O Stooke, E Jellum. Monosaccharides and monosaccharide derivatives in human seminal plasma. J Chrom 145:351–357, 1978. 7. J Roboz, DC Kappatos, J Greaves, JF Holland. Determination of polyols in serum by selected ion monitoring. Clin Chem 30:1611–1615, 1984. 8. S Budavari, ed. The Merck Index. Whitehouse Station, NJ: Merck Research Laboratories, 1996, pp 624, 763–764, 912, 979, 1490–1491, 1517–1518, 1723–1724. 9. JL Yuill. Production of i-erythritol by Aspergillus niger. Nature 162:652, 1948. 10. JA Galarraga, KG Neill, H. Raistrick. Biochemistry of microorganisms: the colouring matters of Penicillium herquei Bainier and Sartory. Biochem J 61:456–464, 1955. 11. A Jeanes, CS Hudson. Preparation of meso-erythritol and d-erythronic lactone from periodate-oxidized starch. J Org Chem 20:1565–1568, 1955. 12. FH Otey, JW Sloan, CA Wilham, CL Mehltretter. Erythritol and ethylene glycol from dialdehyde starch. Industrial Eng Chem 53:267–268, 1961. 13. FJR Bornet. Undigestible sugars in food products. Am J Clin Nutr 59S:763S–769S, 1994. 14. J Goosens, H Röper. Erythritol: a new sweetener. Food Sci Tech Today 8:144–148, 1994. 15. J Goosens, H Röper. Erythritol: a new sweetener. Confec Prod 62:4, 6–7, 1996. 16. H Röper, J Goossens. Erythritol, a new raw material for food and non-food applications. Starch/Stärke 45:400–405, 1993. 17. J Goossens, M Gonze. Nutritional and application properties of erythritol: a unique combination? Part I: Nutritional and functional properties. Agro-Food-Industry Hi- Tech July/Aug:3–9, 1997. 18. T Kasumi. Fermentative production of polyols and utilization for food and other products in Japan. Jpn Agric Res Q 29:49–55, 1995. 19. MAY Aoki, GM Pastore, YK Park. Microbial transformation of sucrose and glucose to erythritol. Biotech Lett 15:383–388, 1993. 20. JB Park, C Yook, YK Park. Production of erythritol by newly isolated osmophilic Trichosporon sp. Starch/Stärke 50:120–123, 1998. 21. SY Kim, KH Lee, JH Kim, DK Oh. Erythritol production by controlling osmotic pressure in Trigonopsis variabilis. Biotech Lett 19:727–729, 1997. 22. L Slade, H Levine. Interpreting the behavior of low-moisture foods. In: TM Hardman, ed. Water and Food Quality. Essex: Elsevier Science Publishers Ltd., 1989, pp 71–134. 23. TB Carr, SD Pecore, KM Gibes. Sensory methods for sweetener evaluation. In: CT Ho, CH Manley, eds. Flavor Measurement. New York: Marcel Dekker, Inc., 1993, pp 219–237. 24. CL Austin, DJ Pierpoint. The role of starch-derived ingredients in beverage applications. Cereal Foods World 43:748–752, 1998. 25. G Vaamonde, G Scarmato, J Chirife, JL Parada. Inhibition of Staphylococcus aureus C-243 growth in laboratory media with water activity adjusted using less usual solutes. Lebensm-Wiss u-Technol 19:403–404, 1986.
254 Embuscado and Patil 26. M Hiele, Y Ghoos, P Rutgeerts, G Vantrappen. Metabolism of erythritol in humans: comparison with glucose and lactitol. Br J Nutr 69:169–176, 1993. 27. IC Munro, WO Bernt, JF Borzella, G Flamm, BS Lynch, E Kennepohl, EA Bär, J Modderman. Erythritol: an interpretive summary of biochemical, metabolic, toxicological and chemical data. Food Chem Toxicol 36:1139–1174, 1998. 28. FRJ Bornet, A Blayo, F Dauchy, G Slama. Plasma and urine kinetics of erythritol after oral ingestion by healthy humans. Regul Toxicol Pharmacol 24:S280–S286, 1996. 29. H Schiweck, SC Ziesenitz. Physiological properties of polyols in comparison with easily metabolisable saccharides. In: TH Grenby, ed. Advances in <strong>Sweeteners</strong>. Gaithersburg, MD: Aspen Publishers, 1995, pp 56–84. 30. J Kawanabe, M Hirasawa, T Takeuchi, T Oda, T Ikeda. Noncariogenicity of erythritol as a substrate. Caries Res 26:258–362, 1992. 31. WO Bernt, JF Borzelleca, G Flamm, IC Munro. Erythritol: a review of biological and toxicological studies. Regul Toxicol Pharmacol 24:S191–S197, 1996. 32. W Tetzloff, F Dauchy, S Medimagh, D Carr, A Bär. Tolerance to subchronic, highdose ingestion of erythritol in human volunteers. Regul Toxicol Pharmacol 24: S286–S295, 1996. 33. Federal Register, 34(231) Dec 1997. 34. HP Til, J Modderman. Four-week oral toxicity study with erythritol in rats. Regul Toxicol Pharmacol 24:S214–S220, 1996. 35. HP Til, CF Kufer, HE Falke, A Bär. Subchronic oral toxicity studies with erythritol in mice and rats. Regul Toxicol Pharmacol 24:S221–S231, 1996. 36. AE Smits-van Prooije, DH Waalkens-Berendsen, A Bär. Embryotoxicity and teratogenicity study with erythritol in rats. Regul Toxicol Pharmacol 24:S232–S236, 1996. 37. DH Wallkens-Berendsen, AE Smits-van Prooije, MVM Wijnands, A Bär. Two-generation reproduction study of erythritol in rats. Regul Toxicol Pharmacol 24:S237– S246, 1996. 38. M Shimizu, M Katoh, M Imamura, J Modderman. Teratology study of erythritol in rabbits. Regul Toxicol Pharmacol 24:S247–S253, 1996. 39. WI Dean, F Jackson, RJ Greenough. Chronic (1-year) oral toxicity study of erythritol in dogs. Regul Toxicol Pharmacol 24:S254–S261, 1996. 40. Y Kawamura, Y Saito, M Imamura, JP Modderman. Mutagenicity studies on erythritol in bacterial reversion assay systems and in Chinese hamster fribroblast cells. Regul Toxicol Pharmacol 24:S261–S264, 1996. 41. BAR Lina, MHM Bos-Kuijpers, HP Til, A Bär. Chronic toxicity and carcinogenicity study of erythritol in rats. Regul Toxicol Pharmacol 24:S264–S279, 1996. 42. FRJ Bornet, A Blayo, F Dauchy, G Slama. Gastrointestinal response and plasma and urine determinations in human subjects given erythritol. Regul Toxicol Pharmacol 24:S296–S302, 1996. 43. J Goossens, M Gonze. Nutritional and application properties of erythritol: a unique combination? Part II: Application properties. Agro-Food-Industry Hi-Tech Sept/ Oct:12–15, 1997. 44. M Ishikawa, M Miyashita, Y Kawashima, T Nakamura, N Saitou, J Modderman. Effects of oral administration of erythritol on patients with diabetes. Regul Toxicol Pharmacol 24:S303–S308, 1996.
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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
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182 Kinghorn et al. a natural sweet
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11 Sucralose Leslie A. Goldsmith an
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Sucralose 187 Figure 2 Sweeteness i
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Sucralose 189 cant difference was f
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Sucralose 191 fructose, and/or insu
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Sucralose 193 Figure 4 Sucralose so
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Sucralose 195 Figure 6 Viscosities
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Sucralose 197 Table 2 Sucralose Int
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Sucralose 199 tively, compared with
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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 239 and 240: 226 Kinghorn and Compadre sweet tas
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 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 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
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304 Mesters et al. Figure 2 Telemet
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306 Mesters et al. Figure 3 Moistur
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308 Mesters et al. Figure 6 Viscosi
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310 Mesters et al. tose are the mai
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312 Mesters et al. Figure 8 The wat
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314 Mesters et al. food containing
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18 Sorbitol and Mannitol Anh S. Le
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Sorbitol and Mannitol 319 Figure 2
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Table 1 Physical Properties of the
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Sorbitol and Mannitol 323 Figure 4
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Sorbitol and Mannitol 325 bases are
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Sorbitol and Mannitol 327 is used a
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Sorbitol and Mannitol 329 ‘‘cap
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Sorbitol and Mannitol 331 that mann
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Sorbitol and Mannitol 333 Mannitol
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19 Xylitol Philip M. Olinger Polyol
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Xylitol 337 Milled forms of xylitol
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Xylitol 339 Table 2 Solubility of S
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Xylitol 341 tol in a fluoride tooth
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Xylitol 343 The recognition of xyli
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Xylitol 345 tion of the availabilit
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Xylitol 347 grow and metabolize opt
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Xylitol 349 VIII. USE OF XYLITOL AS
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Xylitol 351 IX. USE OF XYLITOL IN P
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Xylitol 353 Human tolerance of high
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Xylitol 355 29. CS Gong, TA Claypoo
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Xylitol 357 71. JDB Featherstone, T
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Xylitol 359 112. JS Van der Hoeven.
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Xylitol 361 tans omz 176 by xylitol
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Xylitol 363 BL Horecker, K Lang, Y
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Xylitol 365 of Certain Food Additiv
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368 White and Osberger II. MANUFACT
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370 White and Osberger scribe impro
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372 White and Osberger Figure 1 Cyc
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374 White and Osberger When asparta
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376 White and Osberger Table 5 Temp
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378 White and Osberger Figure 3 Met
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380 White and Osberger Figure 5 Com
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382 White and Osberger Table 6 Glyc
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384 White and Osberger Table 8 Low-
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386 White and Osberger F. Confectio
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388 White and Osberger In 1993, Vui
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390 White and Osberger 18. AL Forbe
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392 Buck Table 1 Market Division be
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394 Buck Table 3 World HFS Consumpt
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396 Buck Figure 3 Production of 42%
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398 Buck Table 4 Typical Characteri
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400 Buck Table 5 Effect of Temperat
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402 Buck Table 7 International Soci
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404 Buck Because of the high purity
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406 Buck VII. APPLICATIONS HFCS rep
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408 Buck is a benefit and in other
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410 Buck 1986. This evaluation conc
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22 Isomaltulose William E. Irwin* P
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Isomaltulose 415 Figure 2 Isosweet
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Isomaltulose 417 Figure 3 Solubilit
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Isomaltulose 419 Figure 6 Plasma in
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Isomaltulose 421 6. Dreissig VW, Lu
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424 Richards and Dexter various pla
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426 Richards and Dexter from assays
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428 Richards and Dexter desiccation
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430 Richards and Dexter 2. Taste Qu
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432 Richards and Dexter parative da
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434 Richards and Dexter Table 3 Com
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436 Richards and Dexter dissipate t
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438 Richards and Dexter unpublished
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440 Richards and Dexter IX. SHELF-L
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Figure 7 Egg white (95 g) was mixed
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444 Richards and Dexter Figure 10 B
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446 Richards and Dexter Figure 12 O
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448 Richards and Dexter Figure 14 T
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450 Richards and Dexter XIII. CARIO
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452 Richards and Dexter tions was s
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454 Richards and Dexter activity, a
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456 Richards and Dexter E. 14-day T
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458 Richards and Dexter 3. J Leibow
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460 Richards and Dexter 41. LM Crow
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24 Mixed Sweetener Functionality Ab
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Mixed Sweetener Functionality 465 2
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Mixed Sweetener Functionality 467 T
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Page 484 and 485:
Mixed Sweetener Functionality 471 F
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Page 488 and 489:
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Page 492 and 493:
Mixed Sweetener Functionality 479 I
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25 Aspartame-Acesulfame: Twinsweet
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Aspartame-Acesulfame: Twinsweet 483
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26 Polydextrose Helen Mitchell Dani
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Polydextrose 501 Table 1 Approximat
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Polydextrose 503 at 25°C. Polydext
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Polydextrose 505 Figure 4 Hygroscop
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Polydextrose 507 Table 5 Functional
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Polydextrose 509 F. Fiber Polydextr
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Polydextrose 511 providing bulk, mo
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Polydextrose 513 H. Soft Candy The
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Polydextrose 515 B. International T
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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
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524 Deis binding water, thus provid
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526 Deis The U.S. Department of Agr
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528 Deis stabilizer, thickener, or
Page 543 and 544:
530 Deis mouth feel and rate of gel
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532 Deis Figure 4 Structure of glyc
Page 547 and 548:
534 Deis Table 4 General Categories
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536 Deis ninths of the fat availabl
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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
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