Title: Alternative Sweeteners

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Xylitol 337 Milled forms of xylitol range in mean particle sizes from approximately 50 to 200 microns. The granulated forms of xylitol are suitable for direct compression. III. PROPERTIES AND APPLICATIONS At present, xylitol is used as a sweetener mainly in noncariogenic confectionery (chewing gum, candies, chocolates, gumdrops), and less frequently in dietetic foods (food products for people with diabetes), in pharmaceutical preparations (tablets, throat lozenges, multivitamin tablets, cough syrup), and in cosmetics (toothpaste and mouthwash) (33–39). Xylitol is used at low levels in selected low-calorie soft drink applications to improve product mouthfeel and sweetness profile. In principle, the manufacture of various baked goods with xylitol is possible. However, if crust formation, caramelization, or nonenzymatic browning is required, the addition of a reducing sugar is necessary. Because xylitol inhibits the growth and fermentative activity of yeast, it is not a suitable sweetener for products containing yeast as a leavening agent (40,41). A. Sweetness Xylitol is the sweetest polyol (Fig. 1) (42–46). At 10% solids (w/w) xylitol is isosweet to sucrose, whereas at 20% solids (w/w) xylitol is about 20% sweeter Figure 1 Relative sweetness of polyols.
338 Olinger and Pepper than sucrose (2). Combinations of xylitol and other polyols, such as sorbitol, create significant sweetness synergisms. B. The Cooling Effect The heats of solution of crystalline polyols and sucrose are shown in Fig. 2. The loss of heat when dissolving polyols in water is much greater than with sucrose. Crystalline xylitol provides a significant cooling effect. This interesting organoleptic property is most notable in sugar-free chewing gum, compressed candies, and chewable vitamins. The cooling effect enhances mint flavor perception, and the presence of xylitol contributes a refreshing coolness. A cooling effect is obviously not perceived from products in which xylitol is already dissolved (e.g., toothpaste, mouth rinse) or in which it exists in an amorphous form (jellies; boiled, transparent candies). C. Solubility of Polyols The solubility of a bulk sweetener has a critical impact on the mouthfeel and texture of the final product. Bulk sweetener solubility also affects the release or onset of flavor and sweetness perception and the release and bioavailability of the active ingredients of pharmaceuticals. Table 2 shows the solubility of selected polyols at 20°C. The solubility of xylitol is 2% higher than sucrose at body temperature. Figure 2 Cooling effect of polyols.
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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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15 Isomalt Marie-Christel Wijers* P
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Isomalt 267 GPM depends on the isom
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Isomalt 269 IV. PHYSICO-CHEMICAL PR
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Isomalt 271 temperature than sucros
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Isomalt 273 C. Diabetics A number o
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Isomalt 275 Figure 7 Changes in wei
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Isomalt 277 C. Chewing Gum Sticks,
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Isomalt 279 isomalt is significantl
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Isomalt 281 der Sorbit-Toleranz ges
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16 Maltitol Kazuaki Kato Towa Chemi
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Maltitol 285 Like the other polyols
Page 300 and 301: Maltitol 287 of shape over time), h
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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
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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
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Page 346 and 347: Sorbitol and Mannitol 333 Mannitol
Page 348 and 349: 19 Xylitol Philip M. Olinger Polyol
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
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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
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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
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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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