Title: Alternative Sweeteners

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Xylitol 361 tans omz 176 by xylitol. Acta Path Microbiol Immunol Scand Sect B 94:97–102, 1986. 147. SC Ziesenitz, G Siebert. Nonnutritive sweeteners as inhibitors of acid formation by oral microorganisms. Caries Res 20:498–502, 1986. 148. HJA Beckers. Influence of xylitol on growth, establishment, and cariogenicity of Streptococcus mutans in dental plaque of rats. Caries Res 22:166–173, 1988. 149. G Siebert, P Thim, HP Brenner, SC Ziesenitz. Antiacidogenic effects of non-cariogenic bulk sweeteners on fermentation of sucrose by S. mutans NCTC 10449. J Dent Res 67:696 (Abstr. 110), 1988. 150. B Forbord, H Osmundsen. On the mechanism of xylitol-dependent inhibition of glycolysis in Streptococcus sobrinus OMZ 126. Inst J Biochem 24:509–514, 1992. 151. S Assev, AA Scheie. Xylitol metabolism in xylitol-sensitive and xylitol-resistant strains of Streptococci. Acta Path Microbiol Immunol Scand Sect B 94:239–243, 1986. 152. L Trahan, M Bareil, L Gauthier, C Vadeboncoeur. Transport and phosphorylation of xylitol by a fructose phosphotransferase system in Streptococcus mutans, Caries Res 19:53–63, 1985. 153. S Assev, G Roella. Sorbitol increases the growth inhibition of xylitol on Strep. mutans OMZ 176. Acta Path Microbiol Immunol Scand Sect B, 94:231–237, 1986. 154. SM Waaler, S Assev, G Roella. Metabolism of xylitol in dental plaque. Scand J Dent Res 93:218–221, 1985. 155. A Pihanto-Leppala, E Soderling, K Makinen. Expulsion mechanism of xylitol-5phosphate in Streptococcus mutans. 156. S Waher. Evidence for xylitol 5-P production in human dental plaque. Scand J Dent Res 100:204–206, 1992. 157. E Soederling, L Alaraeisaenen, A Scheinin, KK Maekinen. Effect of xylitol and sorbitol on polysaccharide production by and adhesive properties of Streptococcus mutans. Caries Res 21:109–116, 1987. 158. J Verran, DB Drucker. Effects of two potential sucrose-substitute sweetening agents on deposition of an oral Streptococcus on glass in the presence of sucrose. Archs Oral Biol 27:693–695, 1982. 159. H Tuompo, JH Meurman, K Lounatmaa, J Linkola. Effect of xylitol and other carbon sources on the cell wall of Streptococcus mutans. Scand J Dent Res 91:17– 25, 1983. 160. CA Overmyer, E Soederling, P Isokangas, J Tenovuo, KK Maekinen. Oral biochemical status of children given xylitol gums. J Dent Res 66: (Spec. Issue) Abstr. 1551, 1987. 161. E Soederling, P Isokangas, J Tenovuo, KK Maekinen, S Mustakallio, H Maennistoe. Habitual xylitol consumption and Streptococcus mutans in plaque and saliva. J Dent Res 68: (Spec. Issue) Abstr. 953, 1989. 162. WJ Loesche. The effect of sugar alcohols on plaque and saliva level of Streptococcus mutans. Swed Dent J 8:125–135, 1984. 163. KK Maekinen, E Soederling, P Isokangas, J Tenovuo, J Tiekso. Oral biochemical status and depression of Streptococcus mutans in children during 24- to 36-month use of xylitol chewing gum. Caries Res 23:261–267, 1989. 164. J Banoczy, M Orsos, K, Pienihaekkinen, A Scheinin. Collaborative WHO xylitol
362 Olinger and Pepper field studies in Hungary. IV. Saliva levels of Streptococcus mutans. Acta Odontol Scand 43:367–370, 1985. 165. F Gehring. Mikrobiologische Untersuchungen im Rahmen der ‘‘Turku Sugar Studies.’’ Dtsch Zahnärztl Z 32:84–88, 1977. 166. E Soderling, P Isoksangas, J Tenoureo, S Mustakallio, K Makinen. Long-term xylitol consumption and mutans streptococci in plaque and saliva. Caries Res 25:153– 157, 1991. 167. L Trahan, C Mouton. Selection for Streptococcus mutans with an altered xylitol transport capacity in chronic xylitol consumers. J Dent Res 66:982–988, 1987. 168. L Trahan. Xylitol: a review of its action on mutans streptococci and dental plaque— the clinical significance. Int Dent J 45(Suppl 1): 77–92, 1995. 169. E Soederling, KK Maekinen, CY Chen, HR Pape, PL Maekinen. Effect of sorbitol, xylitol or xylitol/sorbitol gum on plaque. J Dent Res 67:279 (Abstr 1334) (1988). 170. P Soparkar, P DePaola, S Vratsanos, I Mandel. The effect of xylitol chewing gums on plaque and gingivitis in humans. J Dent Res 68:Abstr 833 (1989). 171. R Shafer, A Levine, J Marlette, J Morley. Effects of xylitol on gastric emptying and food intake. Am J Clin Nutr 45:744–747, 1987. 172. M Uhari, T Kontiokari, M Koskela, M Niemela. Xylitol chewing gum in prevention of acute otitis media: double blind randomized trial. BMJ 313:1180–1184, 1996. 173. M Uhari, T Kontiokari, M Niemala. A novel use of xylitol in preventing acute otitis media. Pediatrics 102(4):879–884, 1998. 174. T Kontiokari, M Uhari, M Koskela. Effect of xylitol on growth of nasoharyngal bacteria in vitro. Antimicrob Agents Chemother 39:1820–1823, 1995. 175. CH Mellinghoff. Ueber die Verwendbarkeit des Xylit als Ersatzzucker bei Diabetikern. Klin Wochenschr 39:447, 1961. 176. American Diabetes Association. Nutrition recommendations and principles for people with diabetes mellitus. Diabetes Care 22(S1):S42–S45, 1999. 177. F Manenti, L Della Casa. Effetti dello xylitolo sull’equilibrio glicidico del diabetico. Boll Soc Medico-Chirurgica di Modena 65:1–8, 1965. 178. JK Huttunen, KK Maekinen, A Scheinin. Turku Sugar Studies XI. Effects of sucrose, fructose, and xylitol diets on glucose, lipid and urate metabolism. Acta Odontol Scand 33:(Suppl 70):239–245, 1975. 179. S Yamagata, Y Goto, A Ohneda, M Anzai, S Kawashima, M Shiba, Y Maruhama, Y Yamauchi. Clinical effects of xylitol on carbohydrate and lipid metabolism in diabetes. Lancet ii:918–921, 1965. 180. W Berger, H Goeschke, J Moppert, H Kuenzli. Insulin concentrations in portal venous and peripheral venous blood in man following administration of glucose, galactose, xylitol and tolbutamide. Horm Metab Res 5:4–8, 1973. 181. S Natah, K Hussein, J Tuominen, V Koivisto. Metabolic response to lactitol and xylitol in healthy men. Am J Clin Nutr 65:947–950, 1997. 182. W Hassinger, G Sauer, U Cordes, J Beyer, KH. Baessler. The effects of equal caloric amounts of xylitol, sucrose and starch on insulin requirements and blood glucose levels in insulin-dependent diabetics. Diabetologia 2:37–40, 1981. 183. S Yamagata, Y Goto, A Ohneda, M Anzai, S Kawashima, J Kikuchi, M Chiba, Y Maruhama, Y Yamauchi, T Toyota. Clinical application of xylitol in diabetics. In:
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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
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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
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 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
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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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