Title: Alternative Sweeteners

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Lactitol 315 bacterial flora in chronically constipated women. Acta Therapeutica 21:243–255, 1995. 18. R Havenaar. Microbial investigations on the canogenicity of the sugar substitute lactitol. Unpublished report from the University of Utrecht (Netherlands), Department of Preventive Dentistry and Oral Microbiology; June, 1976. 19. R Havenaar, JHJ Huis in ‘t Veld, O Backer Dirks, et al. Some bacteriological aspects of sugar substitutes. In: B Guggenheim ed. Health and Sugar Substitutes. Proceedings of the ERGOB Conference. Geneva: Basel, Karger, 1978, pp 192–198. 20. TH Grenby, A Phillips. Studies of the dental properties of lactitol compared with five other bulksweeteners in vitro. Caries Res 23:315–319, 1989. 21. JS van der Hoeven. Cariogenicity of lactitol in program-fed rats. Caries Res 20: 441–443, 1986. 22. TH Grenby, A Phillips. Dental and metabolic observations on lactitol in laboratory rats. Br J Nutr 61:17–24, 1989. 23. HR Muhlemann. Gutachten uber die zahnschonenden Eigenschaften von Lacty Schokolade und Lacty-Milch-schokolade der Firma CCA. Holland, unpublished report from Zahnarztliches Institut der Universitat Zunch, July 1977. 24. TH Grenby, T Desai. A trial of lactitol in sweets and its effects on human dental plaque. Br Dent J 164:383–387, 1988.
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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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226 Kinghorn and Compadre sweet tas
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230 Kinghorn and Compadre 5. O Tana
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232 Kinghorn and Compadre 41. S Nir
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13 Erythritol Milda E. Embuscado an
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Erythritol 237 The commercial produ
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Table 2 Properties of Erythritol Co
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Erythritol 241 used to obtain the d
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Erythritol 243 crose stabilized and
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Erythritol 245 Figure 4 (A) Rate of
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Table 6 Assessment Criteria for the
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Table 7 Summary of Pivotal Toxicity
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Erythritol 251 VI. FOOD AND PHARMAC
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Erythritol 253 5. C Servo, J Pabo,
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14 Hydrogenated Starch Hydrolysates
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Figure 1 (a) Chemical structures fo
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Hydrogenated Starch Hydrolysates an
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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
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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: 314 Mesters et al. food containing
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
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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 407 raised
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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,
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