Title: Alternative Sweeteners

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Acesulfame K 23 were preferred over aspartame-sweetened colas throughout an 18-week storage period (34). Because the cola with the sweetener blend exhibited greater sweetness retention as a result of the stability of acesulfame, the preference was attributed to this. When blending acesulfame K with other intense sweeteners for beverage applications, the blend ratio may depend on different factors, including the flavor or flavor type. Blends of acesulfame K and aspartame (40:60) in orange-flavored beverages have been noted to have time intensity curves of sweetness and fruitiness similar to sucrose-sweetened beverages (35). In raspberry-flavored beverages containing natural flavors, 40/60 to 25/75 (acesulfame K/aspartame) blend ratios are considered optimum, whereas beverages with artificial raspberry flavors were considered optimum with blend ratios of 50/50 to 20/80 (36). Optimum taste profiles when using intense sweeteners are considered to have high fruit flavor and minimum side tastes or aftertastes, and sweetener mixtures containing acesulfame K exhibit these properties (18). When only single sweeteners are substituted for sucrose in beverages, flavor problems are encountered, and it has been noted that mixtures of sweeteners can minimize these flavor problems (37). Most notable are mixtures including acesulfame K, which produce taste profiles similar to sucrose (18). Optimum blend ratios complement the taste profile of the specific flavor of beverage and are best determined by sensory testing various blends. Emerging trends in beverages include replacement of sugar in fully sugared beverages with intense sweeteners like acesulfame K. In regions of the world where sugar is expensive or has inconsistent quality, intense sweeteners are used in combination with sucrose to sweeten many different beverages. Stability in warm climates for longer storage conditions and stability at low pH are necessary for sweeteners that can replace sugar. Acesulfame K exhibits excellent properties for use in this type of application. Producing jams and marmalades with intense sweeteners only is difficult. Bulking agents are important to improve the texture and shelf-life of such products. In trials for the production of jams with acesulfame K, highly acceptable preparations were prepared with sorbitol as bulking material. Other sugar alcohols and polydextrose proved to be suitable, too. In combinations with acesulfame K, the concentration of sorbitol or other bulking agents can be reduced, yielding products with a noticeable reduction in caloric values compared with to sucrosecontaining products. These jams and marmalades are less protected from microbial spoilage compared with sucrose-containing products. In view of the low concentration of osmotically active compounds, the addition of preservatives can help to avoid such microbial spoilage. The flavor stability of jams and marmalades containing low levels of dry solids, however, is normally lower than the storage stability of standard products (20). Confectionery items can be made with acesulfame K if suitable bulking ingredients or bulk sweeteners are added to give the necessary volume. Because
24 von Rymon Lipinski and Hanger the sweetness intensity of most sugar alcohols and bulking ingredients is lower than the sweetness of sucrose, acesulfame K imparts the desired sweetness, whereas sugar alcohols or low-calorie bulking ingredients provide the necessary bulk and texture. Combinations of acesulfame K with sorbitol can have a good taste pattern. Gum confections containing sorbitol instead of sucrose, and, in addition, 1000 mg/kg acesulfame K were produced without difficulties. They showed a good, fruity sweet taste. Hard-boiled candies can be manufactured using acesulfame as the intense sweetener and isomalt, maltitol or lactitol as the bulking ingredient. Acesulfame rounds the sweetness of these sugar alcohols and brings the taste close to standard, sugar-containing products. Because of the good temperature stability of acesulfame K, it can be added before cooking. <strong>Alternative</strong>ly, it can be added together with acids, flavorings and colorants after cooking. In soft candies, acesulfame shows a good shelf stability. Again, suitable blends of sugar alcohols and acesulfame allow the production of sugarless soft candy coming close to standard products in taste and texture. Sugarless marzipan having good taste, texture, and shelf stability can be manufactured using acesulfame as the intense sweetener and isomalt as a bulking ingredient. In chocolate and related products, acesulfame can be added at the beginning of the production process (e.g., before rolling). It withstands all treatments including conching without detectable decomposition (38). Starch-based confectionery items also benefit from the addition of acesulfame K because it withstands the extrusion temperatures while adding sweetness because these types of products are limited in the amount of sugar that can be incorporated. Bulking agents with a sweet taste like sorbitol are generally used for the production of sugarless chewing gums. The low sweetness of sugar alcohols is normally enhanced by artificial sweeteners. The fast onset of sweetness of acesulfame K is beneficial in forming the initial taste. Therefore, acesulfame K– containing chewing gum has a pleasant sweet taste from the beginning. Because of its good solubility, acesulfame K may be dissolved fairly quickly by the saliva. Prolonged sweetness may be achieved by encapsulation of some of the acesulfame K or acesulfame in combinations with other sweetening ingredients. More recently, use of acesulfame K to enhance and extend sweetness in fully sugared chewing gums has been seen. In reduced-calorie baked goods, bulking agents like polydextrose substitute for sugar and flour and may help to reduce the level of fats. Acesulfame combines well with suitable bulking ingredients and bulk sweeteners and therefore allows production of sweet-tasting baked goods having fewer calories. In diabetic products, combinations of acesulfame K and sugar alcohols like isomalt, lactitol, maltitol, or sorbitol can provide volume and sweetness. Texture and the sweetness intensity can be similar to sucrose-containing products. Although lower sweetness for baked compared with unbaked goods was reported in one study (39), extensive work on acesulfame K in baked goods did not give any indication for
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 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
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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
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Maltitol 287 of shape over time), h
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Maltitol 289 results of this confer
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Maltitol 291 available on certain p
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Maltitol 293 Table 3 Worldwide Stat
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Maltitol 295 alcohol. Unpublished r
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298 Mesters et al. Figure 1 The che
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300 Mesters et al. rium and equal m
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302 Mesters et al. sugars are then
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304 Mesters et al. Figure 2 Telemet
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306 Mesters et al. Figure 3 Moistur
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308 Mesters et al. Figure 6 Viscosi
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310 Mesters et al. tose are the mai
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312 Mesters et al. Figure 8 The wat
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314 Mesters et al. food containing
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18 Sorbitol and Mannitol Anh S. Le
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Sorbitol and Mannitol 319 Figure 2
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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
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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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