Title: Alternative Sweeteners

More documents

Recommendations

Info

Isomalt 279 isomalt is significantly reduced. A lower moisture pickup leads to an improved shelf-life. H. Pharmaceutical Applications Isomalt is of particular interest for pharmaceutical applications because of its: • Chemical stability • Slow dissolution kinetics • Low hygroscopicity • Heat stability Isomalt can be used as a neutral vehicle in a wide range of pharmaceutical applications, for example, high-boilings, tablets, and instant drink powders. The low solubility of isomalt is an advantage in high-boilings and tablets with active ingredients (34). A high-boiling made with isomalt dissolves approximately onethird slower than a sugar high-boiling, and an isomalt tablet dissolves almost twice as slow as its sugar counterpart. Active ingredients are therefore released more slowly and remain in the oral cavity for a longer time. The low hygroscopicity of isomalt ensures that pharmaceutical products remain stable for several years. This is especially important when hydrolysis-prone ingredients are involved. VII. REGULATORY STATUS Isomalt is regulated in countries worldwide, including NAFTA, EU, Japan, Australia, New Zealand, East European countries, and a number of Asian and South- American countries. In most European countries, isomalt is approved as a food additive. A Generally Recognized As Safe affirmation petition was accepted for filing by the U.S. Food and Drug Administration in 1990. Since then, isomalt has been marketed in the United States as a GRAS substance. In Japan isomalt is accepted as a food. REFERENCES 1. PJ Sträter. Palatinit (isomalt), an energy-reduced bulk sweetener derived from saccharose. In: GG Birch, MG Lindley, eds. Low-Calorie Products. London: Elsevier Applied Science, 1988, p 36. 2. PJ Sträter. Palatinit-technological and processing characteristics. In: LO Nabors, RC Gelardi, eds. Alternative Sweeteners. New York: 1986, p 217.
280 Wijers and Sträter 3. W Gau, J Kurz, L Müller, E Fischer, G Steinle, U Grupp, G Siebert. Analytische Charakterisierung von Palatinit. A Lebensmittel-Untersuchung und Forschung 168: 125, 1979. 4. H Schiweck. Palatinit-Production, technological characteristics, and analytical study of foods containing Palatinit. Translated from German. Alimenta 19:5, 1980. 5. K Paulus, A Fricker. Zucker-Ersatzstoffe: Anforderungen und Eigenschaften am Beispiel von Palatinit. Z Lebensmitteltechnologie und Verfahrenstechnik 31:128, 1980. 6. F Voirol. Xylitol: Food applications of a noncariogenic sugar substitute. In: Health and Sugar Substitutes. Basel: Verlag S Karger, 1979, p 130. 7. JN Counsel. Xylitol. London: Applied Science Publishers, 1978, p 7. 8. FR Benson. Alcohols, polyhydric (sugar). In: Kirk-Othmer Encyclopedia of Chemical Technology, 3rd ed. Vol. 1., 1978, p 754. 9. H Bollinger. Palatinit (Isomalt)-a calorie-reduced sugar substitute. Translated from German. Gordian (May):92, 1987. 10. CC Emeis, S Windisch. Palatinosevergärung durch Hefen. Z. Zuckerindustrie 10: 248, 1960. 11. U Nilsson, MJ Jägerstad. Hydrolysis of lactitol, maltitol and Palatinit by human intestinal biopsies. Br J Nutr 58:1999, 1987. 12. PJ Sträter, A Sentko. Energy utilization of isomalt. Presented at Sweeteners: Carbohydrate and Low Calorie International Conference, 196th meeting of American Chemical Society, Los Angeles, CA, Sept 22–25, 1988. 13. F Berschauer, M Spengler. Energetische Nutzung von Palatinit. Stsch Zahnärztl Z 42:145, 1987. 14. D Thiebaud, E Jacot, H Schmitz, M Spengler, JP Felber. Comparative study of isomalt and sucrose by means of continous indirect calorimetry. Metabolism 33(9):808, 1984. 15. U Grupp, G Siebert. Metabolism of hydrogenated Palatinose, an equimolar mixture of α-d-glucopyranosido-1,6 sorbitol and α-d-glycopyranosido-1,6 mannitol. Res Exp Med (Berl) 173:261, 1978. 16. EJ Karle, F Gehring. Kariogenitätsuntersuchungen von Zuckeraustauschstoffen an xerostomierten Ratten. Dtsch Zahnärztl Z 34:551, 1979. 17. J Ciardi, WH Bowen, G Rolla, K Nagorski. Effect of sugar substitutes on bacterial growth, acid production and glucan synthesis. J Dental Res 62:182, 1983. 18. F Gehring, EJ Karle. Der Saccharoseaustauschstoff Palatinit unter besonderer Berücksichtigung mikrobiologischer und kariesprophylaktischer Aspekte. Z Ernährungswiss 20:96, 1983. 19. TN Imfeld. Identification of Low Caries Risk Dietary Components. Basel: Verlag S Karger, 1983, p 117. 20. H Drost, M Spengler, P Gierlich, K Jahnke. Palatinit ein neuer Zuckeraustauschstoff: Untersuchungen bei Diabetikern vom Erwachsentyp. Aktuelle Endokrinolgie (Vol 2). Stuttgart, New York: Georg Thieme Verlag, 1980, p 171. 21. M Spengler, J Sommer, H Schmitz. Vergleich der Palatinit-Tolerance gegenüber der Sorbit-Toleranz gesunder Erwachsener nach einmaliger oraler Gabe in aufsteigender Dosierung. Bayer AG, Pharma Bericht Nr 8457, 1979. 22. M Spengler, J Sommer, H Schmitz. Vergleich der Palatinit-Tolerance gegenüber
Page 3 and 4:
ISBN: 0-8247-0437-1 This book is pr
Page 5 and 6:
iv Preface these sweeteners are bei
Page 7 and 8:
vi Contents 7. Tagatose 105 Hans Be
Page 10 and 11:
Contributors Sue E. Andress The Nut
Page 12 and 13:
Contributors xi Carolyn M. Merkel M
Page 14 and 15:
1 Alternative Sweeteners: An Overvi
Page 16 and 17:
Overview 3 II. RELATIVE SWEETNESS P
Page 18 and 19:
Overview 5 IV. INTERNATIONAL REGULA
Page 20 and 21:
Overview 7 V. U.S. REGULATION OF SW
Page 22 and 23:
Overview 9 General recognition of s
Page 24 and 25:
Overview 11 the maximum dietary lev
Page 26 and 27:
2 Acesulfame K Gert-Wolfhard von Ry
Page 28 and 29:
Acesulfame K 15 Figure 3 Acesulfame
Page 30 and 31:
Acesulfame K 17 Figure 4 Sweetness
Page 32 and 33:
Acesulfame K 19 The acute oral toxi
Page 34 and 35:
Acesulfame K 21 Table 2 Stability o
Page 36 and 37:
Acesulfame K 23 were preferred over
Page 38 and 39:
Acesulfame K 25 losses during bakin
Page 40 and 41:
Acesulfame K 27 All methods describ
Page 42 and 43:
Acesulfame K 29 24. Report of the S
Page 44 and 45:
3 Alitame Michael H. Auerbach Danis
Page 46 and 47:
Alitame 33 IV. SOLUBILITY At the is
Page 48 and 49:
Alitame 35 Figure 3 Alitame and asp
Page 50 and 51:
Alitame 37 Figure 5 Metabolism of a
Page 52 and 53:
Alitame 39 autonomic, gastrointesti
Page 54 and 55:
4 Aspartame Harriett H. Butchko, W.
Page 56 and 57:
Aspartame 43 Figure 2 Principal con
Page 58 and 59:
Aspartame 45 A wide range exists ov
Page 60 and 61:
Aspartame 47 Figure 4 Dietary intak
Page 62 and 63:
Aspartame 49 day for 60-kg adults (
Page 64 and 65:
Aspartame 51 mood, and behavior (88
Page 66 and 67:
Aspartame 53 VI. WORLDWIDE REGULATO
Page 68 and 69:
Aspartame 55 30. A Bar, C Biermann.
Page 70 and 71:
Aspartame 57 67. HH Butchko, C Tsch
Page 72 and 73:
Aspartame 59 104. AF Stokes, A Belg
Page 74:
Aspartame 61 144. D Squillacote. As
Page 77 and 78:
64 Bopp and Price Figure 1 Structur
Page 79 and 80:
66 Bopp and Price Table 1 Regulator
Page 81 and 82:
68 Bopp and Price V. ADMIXTURE POTE
Page 83 and 84:
70 Bopp and Price and thickeners (1
Page 85 and 86:
72 Bopp and Price XII. METABOLISM C
Page 87 and 88:
74 Bopp and Price sodium cyclamate
Page 89 and 90:
76 Bopp and Price ied during the pa
Page 91 and 92:
78 Bopp and Price the studies invol
Page 93 and 94:
80 Bopp and Price 0.42 µg/ml and w
Page 95 and 96:
82 Bopp and Price 4. U.S. Patent No
Page 97 and 98:
84 Bopp and Price 48. SM Sieber, RH
Page 100 and 101:
6 Neohesperidin Dihydrochalcone Fra
Page 102 and 103:
Neohesperidin Dihydrochalcone 89 Fi
Page 104 and 105:
Neohesperidin Dihydrochalcone 91 Fi
Page 106 and 107:
Neohesperidin Dihydrochalcone 93 in
Page 108 and 109:
Neohesperidin Dihydrochalcone 95 ot
Page 110 and 111:
Neohesperidin Dihydrochalcone 97 Ta
Page 112 and 113:
Neohesperidin Dihydrochalcone 99 th
Page 114 and 115:
Neohesperidin Dihydrochalcone 101 c
Page 116 and 117:
Neohesperidin Dihydrochalcone 103 5
Page 118 and 119:
7 Tagatose Hans Bertelsen and Søre
Page 120 and 121:
Tagatose 107 the same type of Food
Page 122 and 123:
Tagatose 109 in pigs according to m
Page 124 and 125:
Tagatose 111 IV. USE OF D-TAGATOSE
Page 126 and 127:
Tagatose 113 rinsing periods or dur
Page 128 and 129:
Tagatose 115 anaerobic bacterial fe
Page 130 and 131:
Tagatose 117 The intestines of both
Page 132 and 133:
Tagatose 119 Table 1 Relative Sweet
Page 134 and 135:
Tagatose 121 D. Hygroscopicity Taga
Page 136 and 137:
Tagatose 123 Table 2 Heat of Soluti
Page 138 and 139:
Tagatose 125 In conclusion, tagatos
Page 140:
Tagatose 127 24. BB Jensen, B Buema
Page 143 and 144:
130 Stargel et al. Figure 1 Compari
Page 145 and 146:
132 Stargel et al. Figure 2 Matrix
Page 147 and 148:
134 Stargel et al. ness of neotame
Page 149 and 150:
136 Stargel et al. Figure 4 Taste p
Page 151 and 152:
138 Stargel et al. Table 1 Solubili
Page 153 and 154:
140 Stargel et al. study strains in
Page 155 and 156:
142 Stargel et al. to 10,000 µg/pl
Page 157 and 158:
144 Stargel et al. for general use
Page 160 and 161:
9 Saccharin Ronald L. Pearson PMC S
Page 162 and 163:
Saccharin 149 proved for use in the
Page 164 and 165:
Saccharin 151 was added to sodium d
Page 166 and 167:
Saccharin 153 Table 2 Economics of
Page 168 and 169:
Saccharin 155 Table 4 Saccharin Adm
Page 170 and 171:
Table 6 Flavor Profile and Cost Com
Page 172 and 173:
Saccharin 159 Figure 5 Hydrolysis o
Page 174 and 175:
Saccharin 161 malian repellant (52,
Page 176 and 177:
Saccharin 163 REFERENCES 1. GE DuBo
Page 178:
Saccharin 165 67. GP Schoenig, et a
Page 181 and 182:
168 Kinghorn et al. herbarium speci
Page 183 and 184:
170 Kinghorn et al. Figure 1 Struct
Page 185 and 186:
172 Kinghorn et al. V. USE AND ADMI
Page 187 and 188:
174 Kinghorn et al. sulting in the
Page 189 and 190:
176 Kinghorn et al. Figure 2 Struct
Page 191 and 192:
178 Kinghorn et al. iol administere
Page 193 and 194:
180 Kinghorn et al. cus mutans, or
Page 195 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 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:
Page 235 and 236:
Page 237 and 238:
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 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 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 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
Page 336 and 337: Sorbitol and Mannitol 323 Figure 4
Page 338 and 339: Sorbitol and Mannitol 325 bases are
Page 340 and 341: Sorbitol and Mannitol 327 is used a
Page 342 and 343:
Sorbitol and Mannitol 329 ‘‘cap
Page 344 and 345:
Sorbitol and Mannitol 331 that mann
Page 346 and 347:
Sorbitol and Mannitol 333 Mannitol
Page 348 and 349:
19 Xylitol Philip M. Olinger Polyol
Page 350 and 351:
Xylitol 337 Milled forms of xylitol
Page 352 and 353:
Xylitol 339 Table 2 Solubility of S
Page 354 and 355:
Xylitol 341 tol in a fluoride tooth
Page 356 and 357:
Xylitol 343 The recognition of xyli
Page 358 and 359:
Xylitol 345 tion of the availabilit
Page 360 and 361:
Xylitol 347 grow and metabolize opt
Page 362 and 363:
Xylitol 349 VIII. USE OF XYLITOL AS
Page 364 and 365:
Xylitol 351 IX. USE OF XYLITOL IN P
Page 366 and 367:
Xylitol 353 Human tolerance of high
Page 368 and 369:
Xylitol 355 29. CS Gong, TA Claypoo
Page 370 and 371:
Xylitol 357 71. JDB Featherstone, T
Page 372 and 373:
Xylitol 359 112. JS Van der Hoeven.
Page 374 and 375:
Xylitol 361 tans omz 176 by xylitol
Page 376 and 377:
Xylitol 363 BL Horecker, K Lang, Y
Page 378:
Xylitol 365 of Certain Food Additiv
Page 381 and 382:
368 White and Osberger II. MANUFACT
Page 383 and 384:
370 White and Osberger scribe impro
Page 385 and 386:
372 White and Osberger Figure 1 Cyc
Page 387 and 388:
374 White and Osberger When asparta
Page 389 and 390:
376 White and Osberger Table 5 Temp
Page 391 and 392:
378 White and Osberger Figure 3 Met
Page 393 and 394:
380 White and Osberger Figure 5 Com
Page 395 and 396:
382 White and Osberger Table 6 Glyc
Page 397 and 398:
384 White and Osberger Table 8 Low-
Page 399 and 400:
386 White and Osberger F. Confectio
Page 401 and 402:
388 White and Osberger In 1993, Vui
Page 403 and 404:
390 White and Osberger 18. AL Forbe
Page 405 and 406:
392 Buck Table 1 Market Division be
Page 407 and 408:
394 Buck Table 3 World HFS Consumpt
Page 409 and 410:
396 Buck Figure 3 Production of 42%
Page 411 and 412:
398 Buck Table 4 Typical Characteri
Page 413 and 414:
400 Buck Table 5 Effect of Temperat
Page 415 and 416:
402 Buck Table 7 International Soci
Page 417 and 418:
404 Buck Because of the high purity
Page 419 and 420:
406 Buck VII. APPLICATIONS HFCS rep
Page 421 and 422:
408 Buck is a benefit and in other
Page 423 and 424:
410 Buck 1986. This evaluation conc
Page 426 and 427:
22 Isomaltulose William E. Irwin* P
Page 428 and 429:
Isomaltulose 415 Figure 2 Isosweet
Page 430 and 431:
Isomaltulose 417 Figure 3 Solubilit
Page 432 and 433:
Isomaltulose 419 Figure 6 Plasma in
Page 434:
Isomaltulose 421 6. Dreissig VW, Lu
Page 437 and 438:
424 Richards and Dexter various pla
Page 439 and 440:
426 Richards and Dexter from assays
Page 441 and 442:
428 Richards and Dexter desiccation
Page 443 and 444:
430 Richards and Dexter 2. Taste Qu
Page 445 and 446:
432 Richards and Dexter parative da
Page 447 and 448:
434 Richards and Dexter Table 3 Com
Page 449 and 450:
436 Richards and Dexter dissipate t
Page 451 and 452:
438 Richards and Dexter unpublished
Page 453 and 454:
440 Richards and Dexter IX. SHELF-L
Page 455 and 456:
Figure 7 Egg white (95 g) was mixed
Page 457 and 458:
444 Richards and Dexter Figure 10 B
Page 459 and 460:
446 Richards and Dexter Figure 12 O
Page 461 and 462:
448 Richards and Dexter Figure 14 T
Page 463 and 464:
450 Richards and Dexter XIII. CARIO
Page 465 and 466:
452 Richards and Dexter tions was s
Page 467 and 468:
454 Richards and Dexter activity, a
Page 469 and 470:
456 Richards and Dexter E. 14-day T
Page 471 and 472:
458 Richards and Dexter 3. J Leibow
Page 473 and 474:
460 Richards and Dexter 41. LM Crow
Page 476 and 477:
24 Mixed Sweetener Functionality Ab
Page 478 and 479:
Mixed Sweetener Functionality 465 2
Page 480 and 481:
Mixed Sweetener Functionality 467 T
Page 482 and 483:
Page 484 and 485:
Mixed Sweetener Functionality 471 F
Page 486 and 487:
Page 488 and 489:
Page 490 and 491:
Page 492 and 493:
Mixed Sweetener Functionality 479 I
Page 494 and 495:
25 Aspartame-Acesulfame: Twinsweet
Page 496 and 497:
Aspartame-Acesulfame: Twinsweet 483
Page 498 and 499:
Page 500 and 501:
Page 502 and 503:
Page 504 and 505:
Page 506 and 507:
Page 508 and 509:
Page 510 and 511:
Page 512 and 513:
26 Polydextrose Helen Mitchell Dani
Page 514 and 515:
Polydextrose 501 Table 1 Approximat
Page 516 and 517:
Polydextrose 503 at 25°C. Polydext
Page 518 and 519:
Polydextrose 505 Figure 4 Hygroscop
Page 520 and 521:
Polydextrose 507 Table 5 Functional
Page 522 and 523:
Polydextrose 509 F. Fiber Polydextr
Page 524 and 525:
Polydextrose 511 providing bulk, mo
Page 526 and 527:
Polydextrose 513 H. Soft Candy The
Page 528 and 529:
Polydextrose 515 B. International T
Page 530:
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
Page 537 and 538:
524 Deis binding water, thus provid
Page 539 and 540:
526 Deis The U.S. Department of Agr
Page 541 and 542:
528 Deis stabilizer, thickener, or
Page 543 and 544:
530 Deis mouth feel and rate of gel
Page 545 and 546:
532 Deis Figure 4 Structure of glyc
Page 547 and 548:
534 Deis Table 4 General Categories
Page 549 and 550:
536 Deis ninths of the fat availabl
Page 551 and 552:
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
show all

Title: Alternative Sweeteners

You also want an ePaper? Increase the reach of your titles

Delete template?

Save as template?