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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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220 Kinghorn and Compadre Figure 7
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222 Kinghorn and Compadre Figure 9
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224 Kinghorn and Compadre Figure 12
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226 Kinghorn and Compadre sweet tas
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228 Kinghorn and Compadre Figure 18
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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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Hydrogenated Starch Hydrolysates an
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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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- 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
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- 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 374 and 375: Xylitol 361 tans omz 176 by xylitol
- Page 376 and 377: Xylitol 363 BL Horecker, K Lang, Y
- Page 380 and 381: 20 Crystalline Fructose John S. Whi
- Page 382 and 383: Crystalline Fructose 369 Table 1 Ty
- Page 384 and 385: Crystalline Fructose 371 Table 3 Fr
- Page 386 and 387: Crystalline Fructose 373 Table 4 Th
- Page 388 and 389: Crystalline Fructose 375 Figure 2 S
- Page 390 and 391: Crystalline Fructose 377 A. Absorpt
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- Page 402 and 403: Crystalline Fructose 389 • Subseq
- Page 404 and 405: 21 High Fructose Corn Syrup Allan W
- Page 406 and 407: High Fructose Corn Syrup 393 Table
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- Page 412 and 413: High Fructose Corn Syrup 399 refini
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- Page 427 and 428: 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,