Title: Alternative Sweeteners

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Isomalt 273 C. Diabetics A number of scientific studies have shown that insulin and blood glucose levels in humans increase only slightly after oral intake of isomalt—if at all (14, 15, 20). This means sharp increases in blood glucose, as occur after sucrose intake (especially when between-meal snacks and sweets are eaten), can be avoided with isomalt intake. Isomalt is, therefore, a suitable sugar substitute for diabetics. D. Gastrointestinal Tolerance Sugar alcohols and some other carbohydrates (e.g., polydextrose, dietary fiber, lactose) have low digestibility. Consumption of large amounts may result in a laxative effect. This is due to the slow degradation process in the gastrointestinal tract. It is not possible to give a useful tolerance limit for sugar alcohols such as isomalt because this tolerance depends on (21–24): • The form in which it is ingested. In a liquid food, the intolerance is higher than in a solid food. • The individual sensitivity. The tolerance varies from person to person. • The moment of consumption. Differences in tolerances even exist for the same person. A person’s tolerance is affected by diet (low or high in low digestible carbohydrates) and psychological well-being (emotions, prejudices). • The adaptation to sugar alcohols. Frequent consumption results in a higher tolerance. E. Toxicological Evaluations Extensive toxicological and metabolic studies have been conducted that prove conclusively the safety of isomalt (25–28). The results of these studies have been summarized in a World Health Organization report prepared by the Joint FAO/ WHO Expert Committee on Food Additives (JECFA) (29). This report concludes by assigning isomalt an ADI ‘‘not specified,’’ the safest rating assigned to any evaluated food substance. VI. APPLICATIONS On the basis of its physical and chemical properties, isomalt is a suitable sugar replacer in many areas of the food and pharmaceutical industries. Existing processing equipment can be used for all applications without requiring major changes. Only formula and process parameter modifications are recommended
274 Wijers and Sträter to optimize processes and products. The spectrum of isomalt applications is broad and listed below: • High-boiled candies • Pan-coated products • Chewing gum • Low-boiled candies • Compressed tablets/lozenges • Chocolate • Baked goods and baking mixes • Ice cream • Jams and preserves • Fillings, fondant • Marzipan, croquant, and nougat • Cereal extrudates • Pharmaceutical applications • Technical applications All these products can be made with isomalt-ST. The new isomalt types, however, are specifically designed to improve certain characteristics in finished products and/or to simplify production processes. The new isomalt types will be discussed together with their main applications. A. High-boiled Candies High-boiled candies made with isomalt can be stamped, filled, pulled, combed, or molded. Hard candies with a very good shelf-life will be obtained if the water content in the finished product is less than 2%. These candies are very stable against water absorption. Compared with candies based on sucrose/corn syrup, only minor changes in the production process (batch or continuous) are required. The minor changes are necessary because the following characteristics of isomalt differ from sucrose/corn syrup (9, 30–34): • Lower solubility • Higher boiling point • Lower viscosity of the melt • Higher specific heat capacity Recently, a new type, isomalt-HB, has been specially designed, for example, for the manufacture of hard candies. Like isomalt-ST, isomalt-HB is an odorless, white, crystalline powder. The storage conditions of both isomalt types are the same, namely at 20 10°C and 40–70% rh. They differ slightly in composition, for example, in content of mannitol and sorbitol.
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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
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Sucralose 203 Table 3 Percent Mass
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Sucralose 205 Table 4 Initial Appli
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Sucralose 207 4. Sucralose Safety A
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210 Kinghorn and Compadre establish
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212 Kinghorn and Compadre grosvenor
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214 Kinghorn and Compadre form. Phy
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216 Kinghorn and Compadre of the de
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218 Kinghorn and Compadre Figure 5
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220 Kinghorn and Compadre Figure 7
Page 235 and 236: 222 Kinghorn and Compadre Figure 9
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 266 and 267: Erythritol 253 5. C Servo, J Pabo,
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 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
Page 317 and 318: 304 Mesters et al. Figure 2 Telemet
Page 319 and 320: 306 Mesters et al. Figure 3 Moistur
Page 321 and 322: 308 Mesters et al. Figure 6 Viscosi
Page 323 and 324: 310 Mesters et al. tose are the mai
Page 325 and 326: 312 Mesters et al. Figure 8 The wat
Page 327 and 328: 314 Mesters et al. food containing
Page 330 and 331: 18 Sorbitol and Mannitol Anh S. Le
Page 332 and 333: Sorbitol and Mannitol 319 Figure 2
Page 334 and 335: 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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Mixed Sweetener Functionality 471 F
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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
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520 Deis I. FAT IS ESSENTIAL AND FU
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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
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530 Deis mouth feel and rate of gel
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532 Deis Figure 4 Structure of glyc
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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
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540 Deis 28. Anon. Glycerine: like
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542 Index [Alitame] solubility, 33
Page 557 and 558:
544 Index [Erythritol] gastrointest
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546 Index [High fructose corn syrup
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548 Index Mogrosides, 211-213 prope
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550 Index [Polyols] isomalt, 265-28
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552 Index [Sucralose] safety, 189-1
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