Title: Alternative Sweeteners

More documents

Recommendations

Info

ISBN: 0-8247-0437-1 This book is printed on acid-free paper. Headquarters Marcel Dekker, Inc. 270 Madison Avenue, New York, NY 10016 tel: 212-696-9000; fax: 212-685-4540 Eastern Hemisphere Distribution Marcel Dekker AG Hutgasse 4, Postfach 812, CH-4001 Basel, Switzerland tel: 41-61-261-8482; fax: 41-61-261-8896 World Wide Web http://www.dekker.com The publisher offers discounts on this book when ordered in bulk quantities. For more information, write to Special Sales/Professional Marketing at the headquarters address above. Copyright © 2001 by Marcel Dekker, Inc. All Rights Reserved. Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, microfilming, and recording, or by any information storage and retrieval system, without permission in writing from the publisher. Current printing (last digit): 10 9 8 7 6 5 4 3 2 1 PRINTED IN THE UNITED STATES OF AMERICA
Page 4 and 5: Preface Alternative sweeteners, bot
Page 6 and 7: Contents Preface iii Contributors i
Page 8: Contents vii 19. Xylitol 335 Philip
Page 11 and 12: x Contributors Lee B. Dexter Lee B.
Page 13 and 14: xii Contributors John A. van Velthu
Page 15 and 16: 2 O’Brien Nabors in humans. This
Page 17 and 18: 4 O’Brien Nabors III. THE MULTIPL
Page 19 and 20: 6 O’Brien Nabors Committee for Fo
Page 21 and 22: 8 O’Brien Nabors be ‘‘safe.
Page 23 and 24: 10 O’Brien Nabors tioner could pe
Page 25 and 26: 12 O’Brien Nabors 7. Commission D
Page 27 and 28: 14 von Rymon Lipinski and Hanger Fi
Page 29 and 30: 16 von Rymon Lipinski and Hanger II
Page 31 and 32: 18 von Rymon Lipinski and Hanger bi
Page 33 and 34: 20 von Rymon Lipinski and Hanger pi
Page 35 and 36: 22 von Rymon Lipinski and Hanger Ta
Page 37 and 38: 24 von Rymon Lipinski and Hanger th
Page 39 and 40: 26 von Rymon Lipinski and Hanger If
Page 41 and 42: 28 von Rymon Lipinski and Hanger 2.
Page 43 and 44: 30 von Rymon Lipinski and Hanger 47
Page 45 and 46: 32 Auerbach et al. Figure 1 Alitame
Page 47 and 48: 34 Auerbach et al. Figure 2 Main de
Page 49 and 50: 36 Auerbach et al. allows alitame t
Page 51 and 52: 38 Auerbach et al. Table 4 Major Sa
Page 53 and 54:
40 Auerbach et al. Food Additives (
Page 55 and 56:
42 Butchko et al. Figure 1 Chemical
Page 57 and 58:
44 Butchko et al. sweetened product
Page 59 and 60:
46 Butchko et al. ranged from about
Page 61 and 62:
48 Butchko et al. Figure 5 Dietary
Page 63 and 64:
50 Butchko et al. verse health effe
Page 65 and 66:
52 Butchko et al. sumption and the
Page 67 and 68:
54 Butchko et al. BK Dwivedi, ed. L
Page 69 and 70:
56 Butchko et al. after single-dose
Page 71 and 72:
58 Butchko et al. tame exacerbates
Page 73 and 74:
60 Butchko et al. Hallenbeck, eds.
Page 76 and 77:
5 Cyclamate Barbara A. Bopp TAP Pha
Page 78 and 79:
Cyclamate 65 III. PHYSICAL CHARACTE
Page 80 and 81:
Cyclamate 67 Table 1 Continued Coun
Page 82 and 83:
Cyclamate 69 VII. UTILITY Although
Page 84 and 85:
Cyclamate 71 States, and therefore
Page 86 and 87:
Cyclamate 73 ability to metabolize
Page 88 and 89:
Cyclamate 75 In 1976, the Temporary
Page 90 and 91:
Cyclamate 77 XV. OTHER TOXICITY A.
Page 92 and 93:
Cyclamate 79 2. Cardiovascular Effe
Page 94 and 95:
Cyclamate 81 a bolus oral dose of c
Page 96 and 97:
Cyclamate 83 29. AJ Collings. Metab
Page 98:
Cyclamate 85 67. BM Cattanach. The
Page 101 and 102:
88 Borrego and Montijano II. ORIGIN
Page 103 and 104:
90 Borrego and Montijano example in
Page 105 and 106:
92 Borrego and Montijano Table 1 Ha
Page 107 and 108:
94 Borrego and Montijano Many attem
Page 109 and 110:
96 Borrego and Montijano effect lev
Page 111 and 112:
98 Borrego and Montijano Table 3 GR
Page 113 and 114:
100 Borrego and Montijano REFERENCE
Page 115 and 116:
102 Borrego and Montijano 37. H Mon
Page 117 and 118:
104 Borrego and Montijano 74. JT Ma
Page 119 and 120:
106 Bertelsen et al. Figure 1 The f
Page 121 and 122:
108 Bertelsen et al. Figure 2 The t
Page 123 and 124:
110 Bertelsen et al. Figure 3 Fruct
Page 125 and 126:
112 Bertelsen et al. by each metabo
Page 127 and 128:
114 Bertelsen et al. Figure 5 Measu
Page 129 and 130:
116 Bertelsen et al. vein of unadap
Page 131 and 132:
118 Bertelsen et al. to laxation or
Page 133 and 134:
120 Bertelsen et al. Figure 8 Tetra
Page 135 and 136:
122 Bertelsen et al. hard-boiled ca
Page 137 and 138:
124 Bertelsen et al. D. Fondant Bec
Page 139 and 140:
126 Bertelsen et al. 5. JP Saunders
Page 142 and 143:
8 Neotame W. Wayne Stargel, Dale A.
Page 144 and 145:
Neotame 131 through a systematic ap
Page 146 and 147:
Neotame 133 products. In all produc
Page 148 and 149:
Neotame 135 about 3% to 10% sucrose
Page 150 and 151:
Neotame 137 Figure 5 Comparative te
Page 152 and 153:
Neotame 139 cific taste requirement
Page 154 and 155:
Neotame 141 organ toxicity in chron
Page 156 and 157:
Neotame 143 of metabolism and pharm
Page 158:
Neotame 145 4. MW Pariza, SV Ponaka
Page 161 and 162:
148 Pearson ing a solution on his h
Page 163 and 164:
150 Pearson Figure 1 Remsen-Fahlber
Page 165 and 166:
152 Pearson manufactured to meet Fo
Page 167 and 168:
Table 3 Additive Effect of Sacchari
Page 169 and 170:
Table 5 Flavor Profile and Cost Com
Page 171 and 172:
158 Pearson blends can provide redu
Page 173 and 174:
160 Pearson Figure 8 Saccharin hydr
Page 175 and 176:
162 Pearson In 1997, a special Inte
Page 177 and 178:
164 Pearson 34. G Von Ryman Lipinsk
Page 180 and 181:
10 Stevioside A. Douglas Kinghorn,
Page 182 and 183:
Stevioside 169 methods for the puri
Page 184 and 185:
Stevioside 171 been determined as f
Page 186 and 187:
Stevioside 173 the acid pH levels c
Page 188 and 189:
Stevioside 175 these were not consi
Page 190 and 191:
Stevioside 177 gene, an actual acti
Page 192 and 193:
Stevioside 179 side given as an inf
Page 194 and 195:
Stevioside 181 4. O Tanaka. Improve
Page 196:
Stevioside 183 of the cariogenic po
Page 199 and 200:
186 Goldsmith and Merkel Figure 1 C
Page 201 and 202:
188 Goldsmith and Merkel Deviations
Page 203 and 204:
190 Goldsmith and Merkel mouse stud
Page 205 and 206:
192 Goldsmith and Merkel 35 days, t
Page 207 and 208:
Figure 5 Viscosities of water and 1
Page 209 and 210:
196 Goldsmith and Merkel Figure 7 R
Page 211 and 212:
198 Goldsmith and Merkel show, dry
Page 213 and 214:
200 Goldsmith and Merkel Figure 8 A
Page 215 and 216:
202 Goldsmith and Merkel sucralose
Page 217 and 218:
204 Goldsmith and Merkel N. Analyti
Page 219 and 220:
206 Goldsmith and Merkel the relati
Page 222 and 223:
12 Less Common High-Potency Sweeten
Page 224 and 225:
Less Common High-Potency Sweeteners
Page 226 and 227:
Page 228 and 229:
Page 230 and 231:
Page 232 and 233:
Page 234 and 235:
Page 236 and 237:
Page 238 and 239:
Page 240 and 241:
Page 242 and 243:
Page 244 and 245:
Page 246:
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
Page 297 and 298:
284 Kato and Moskowitz cation and c
Page 299 and 300:
286 Kato and Moskowitz sweeter. How
Page 301 and 302:
288 Kato and Moskowitz croorganisms
Page 303 and 304:
290 Kato and Moskowitz Industries t
Page 305 and 306:
292 Kato and Moskowitz The Joint FA
Page 307 and 308:
294 Kato and Moskowitz 8. KJ Klacik
Page 310 and 311:
17 Lactitol: A New Reduced-Calorie
Page 312 and 313:
Lactitol 299 in the small intestine
Page 314 and 315:
Table 1 Fermentability of Lactitol,
Page 316 and 317:
Lactitol 303 Table 2 Average of Car
Page 318 and 319:
Lactitol 305 Table 3 Relative Sweet
Page 320 and 321:
Lactitol 307 Figure 4 Water activit
Page 322 and 323:
Lactitol 309 Figure 7 Freezing-poin
Page 324 and 325:
Lactitol 311 In the gum base, lacti
Page 326 and 327:
Lactitol 313 hygroscopicity prolong
Page 328:
Lactitol 315 bacterial flora in chr
Page 331 and 332:
318 Le and Mulderrig out and the so
Page 333 and 334:
320 Le and Mulderrig Figure 3 Rates
Page 335 and 336:
322 Le and Mulderrig Table 2 Charac
Page 337 and 338:
324 Le and Mulderrig Sorbitol and m
Page 339 and 340:
326 Le and Mulderrig with a mint fl
Page 341 and 342:
328 Le and Mulderrig deal of time o
Page 343 and 344:
330 Le and Mulderrig Figure 5 Visco
Page 345 and 346:
332 Le and Mulderrig Figure 6 Moist
Page 347 and 348:
334 Le and Mulderrig 6. RG Allison.
Page 349 and 350:
336 Olinger and Pepper Table 1 Some
Page 351 and 352:
338 Olinger and Pepper than sucrose
Page 353 and 354:
340 Olinger and Pepper or no sugar
Page 355 and 356:
342 Olinger and Pepper absence of p
Page 357 and 358:
344 Olinger and Pepper Besides labo
Page 359 and 360:
346 Olinger and Pepper In summary,
Page 361 and 362:
348 Olinger and Pepper formation of
Page 363 and 364:
350 Olinger and Pepper increased fa
Page 365 and 366:
352 Olinger and Pepper lycerate lev
Page 367 and 368:
354 Olinger and Pepper 8. HAB Linke
Page 369 and 370:
356 Olinger and Pepper 50. J Gordon
Page 371 and 372:
358 Olinger and Pepper Federation o
Page 373 and 374:
360 Olinger and Pepper 128. D Kande
Page 375 and 376:
362 Olinger and Pepper field studie
Page 377 and 378:
364 Olinger and Pepper 201. JL Pous
Page 380 and 381:
20 Crystalline Fructose John S. Whi
Page 382 and 383:
Crystalline Fructose 369 Table 1 Ty
Page 384 and 385:
Crystalline Fructose 371 Table 3 Fr
Page 386 and 387:
Crystalline Fructose 373 Table 4 Th
Page 388 and 389:
Crystalline Fructose 375 Figure 2 S
Page 390 and 391:
Crystalline Fructose 377 A. Absorpt
Page 392 and 393:
Crystalline Fructose 379 mal subjec
Page 394 and 395:
Crystalline Fructose 381 individual
Page 396 and 397:
Crystalline Fructose 383 products b
Page 398 and 399:
Crystalline Fructose 385 Table 10 R
Page 400 and 401:
Crystalline Fructose 387 mask unpal
Page 402 and 403:
Crystalline Fructose 389 • Subseq
Page 404 and 405:
21 High Fructose Corn Syrup Allan W
Page 406 and 407:
High Fructose Corn Syrup 393 Table
Page 408 and 409:
High Fructose Corn Syrup 395 Figure
Page 410 and 411:
High Fructose Corn Syrup 397 Figure
Page 412 and 413:
High Fructose Corn Syrup 399 refini
Page 414 and 415:
Page 416 and 417:
Page 418 and 419:
Page 420 and 421:
High Fructose Corn Syrup 407 raised
Page 422 and 423:
Page 424:
High Fructose Corn Syrup 411 weak m
Page 427 and 428:
414 Irwin and Sträter Figure 1 Che
Page 429 and 430:
416 Irwin and Sträter is practical
Page 431 and 432:
418 Irwin and Sträter synthesis (1
Page 433 and 434:
420 Irwin and Sträter Chewing gum
Page 436 and 437:
23 Trehalose Alan B. Richards Hayas
Page 438 and 439:
Trehalose 425 Figure 1 Structure of
Page 440 and 441:
Trehalose 427 Figure 2 Enzymatic pr
Page 442 and 443:
Trehalose 429 of 2.3, 4.6, 6.9, and
Page 444 and 445:
Trehalose 431 Figure 4 Hygroscopici
Page 446 and 447:
Table 2 Water Solubility at Various
Page 448 and 449:
Trehalose 435 in an aqueous environ
Page 450 and 451:
Trehalose 437 Table 4 The pH of 4%
Page 452 and 453:
Trehalose 439 Figure 6 The viscosit
Page 454 and 455:
Trehalose 441 additive in Japan in
Page 456 and 457:
Trehalose 443 B. Stabilization of S
Page 458 and 459:
Trehalose 445 Figure 11 Dinner roll
Page 460 and 461:
Trehalose 447 Figure 13 Various sug
Page 462 and 463:
Trehalose 449 Table 6 Technical Eff
Page 464 and 465:
Trehalose 451 ileum (53). Trehalase
Page 466 and 467:
Trehalose 453 (58, 63). Few specifi
Page 468 and 469:
Trehalose 455 Table 7 Four Acute To
Page 470 and 471:
Trehalose 457 4.89-12.43 g/kg/day,
Page 472 and 473:
Trehalose 459 23. T Nakada, K Marut
Page 474:
Trehalose 461 62. J Mardzˇarovová
Page 477 and 478:
464 Bakal 4. Competitive prices. Fo
Page 479 and 480:
466 Bakal Figure 3 Sweetness profil
Page 481 and 482:
468 Bakal ity of coffee sweetened w
Page 483 and 484:
470 Bakal Figure 4 Aspartame (APM)
Page 485 and 486:
472 Bakal opments is the introducti
Page 487 and 488:
474 Bakal acceptance because of lac
Page 489 and 490:
476 Bakal Figure 8 Overall acceptab
Page 491 and 492:
478 Bakal products, they enjoy high
Page 493 and 494:
480 Bakal 15. AF Lavia, JA Hill (E.
Page 495 and 496:
482 Fry and Hoek achieved in 1995,
Page 497 and 498:
484 Fry and Hoek Figure 1 Reaction
Page 499 and 500:
486 Fry and Hoek real applications
Page 501 and 502:
488 Fry and Hoek Figure 4 Dissoluti
Page 503 and 504:
490 Fry and Hoek in composition. In
Page 505 and 506:
492 Fry and Hoek are rapid dissolut
Page 507 and 508:
494 Fry and Hoek Encapsulation of p
Page 509 and 510:
496 Fry and Hoek of the salt assist
Page 511 and 512:
498 Fry and Hoek rally, there is no
Page 513 and 514:
500 Mitchell et al. products. The i
Page 515 and 516:
502 Mitchell et al. Table 3 Polydex
Page 517 and 518:
504 Mitchell et al. Figure 3 Concen
Page 519 and 520:
506 Mitchell et al. of sweetness as
Page 521 and 522:
508 Mitchell et al. conventional ic
Page 523 and 524:
510 Mitchell et al. role in the for
Page 525 and 526:
512 Mitchell et al. Frozen yogurt i
Page 527 and 528:
514 Mitchell et al. When consumed i
Page 529 and 530:
516 Mitchell et al. 3. RP Allingham
Page 532 and 533:
27 Other Low-Calorie Ingredients: F
Page 534 and 535:
Fat and Oil Replacers 521 Table 1 F
Page 536 and 537:
Fat and Oil Replacers 523 means tha
Page 538 and 539:
Fat and Oil Replacers 525 cally dis
Page 540 and 541:
Fat and Oil Replacers 527 in produc
Page 542 and 543:
Fat and Oil Replacers 529 verifying
Page 544 and 545:
Fat and Oil Replacers 531 for fat-r
Page 546 and 547:
Fat and Oil Replacers 533 whey prot
Page 548 and 549:
Fat and Oil Replacers 535 potential
Page 550 and 551:
Fat and Oil Replacers 537 Table 6 O
Page 552 and 553:
Fat and Oil Replacers 539 be making
Page 554 and 555:
Index Acceptable daily intake (ADI)
Page 556 and 557:
Index 543 Corn syrup, 531 Crystalea
Page 558 and 559:
Index 545 Federal Food, Drug, and C
Page 560 and 561:
Index 547 [Lactitol] heat of soluti
Page 562 and 563:
Index 549 No observable effect leve
Page 564 and 565:
Index 551 [Sorbitol] dental propert
Page 566:
Index 553 Thaumatococcus daniellii,
show all

Title: Alternative Sweeteners

Create successful ePaper yourself

Delete template?

Save as template?