Title: Alternative Sweeteners

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High Fructose Corn Syrup 405 Table 10 Chemical Comparison between Sucrose and HFCS Sucrose inverts in acidic foods or the body to dextrose and fructose. 100 g Sucrose Total inversion 52.6 g dextrose 52.6 g fructose ⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯→ 100 g HFCS (dry basis) yields 94 to 100 grams dextrose and fructose Although HFCS as supplied has a significantly lower viscosity than sucrose at the same level, the difference is minimal at lower solids levels. Viscosities of sweetener systems as delivered are shown in Table 11. HFCS is an economical humectant and widely used for that purpose in the food industry. It has greater sweetening power than other common humectants such as glycerine and sorbitol. Having a DE of more than 97, HFCS is composed predominantely of reducing sugars. Reducing sugars react with proteins in food systems to generate brown pigments through the Maillard or nonenzymatic browning reaction. The reaction is greatly enhanced at elevated temperatures such as in baking, giving rise to the brown crust color of items such as breads and rolls. At room temperature and below, the reaction is greatly reduced. The monosaccharide makeup of HFCS results in changes in colligative properties versus the disaccharide sucrose. HFCS depresses the freezing point of food systems compared with sucrose, making a lower freezing, softer product. This property can be an advantage in some applications but a disadvantage in others. When identical freezing points are required, conventional corn syrups are often used to balance the freezing point. The high osmotic pressure of HFCS is also a result of the monosaccharide composition. This property makes HFCS as supplied microbially stable and has been suggested as one reason monosaccharides are better for pickling and preserving processes such as in the manufacture of pickles and processed fruit. The smaller molecules also result in lower water activity compared with the disaccharide sucrose. Low water activities allow greater microbial stability at higher moisture content, which often improves texture and shelf-life. Table 11 Viscosity of Nutritive <strong>Sweeteners</strong> at 100°F Viscosity (centipoises) 42% HFCS 70 55% HFCS 250 67.5° Brix liquid sucrose 115 42 DE/43 Bé corn syrup 21,000
406 Buck VII. APPLICATIONS HFCS replaces sucrose on a solids basis in most foods except when a dry sweetener is required, such as dry mixes, and when hygroscopicity is a concern, as in some confections. Table 12 shows the major markets for HFCS. Some of the diverse product categories that find HFCS as an ingredient are bakery products, beverages of all types, processed fruits, condiments, frozen desserts, jams, jellies and preserves, pickles, wines, and liqueurs. A. Beverages By far the largest market segment is in beverages. Most 55% HFCS is used in this market. The major cola brands use that product because of its higher sweetness level. The availability of HFCS as a bulk liquid sweetener along with its consistent carbohydrate composition, narrow dry solids specification, and low ash level allows for highly automated bottling lines that use online instrumentation, which continuously meters and blends beverages to exacting beverage specifications at rates exceeding 1700 12-ounce cans per minute. Typically beverages use 10–12.5% HFCS solids for desired sweetness. More acidic, stronger flavored beverages are at the high end. Sports drinks with isotonic requirements encouraging quick gastric emptying are typically at lower solids levels of about 2–9% (10). HFCS is also used as a fermentation adjunct in wines and as a sweetener for wine coolers and liqueurs. B. Baking The second single largest market for HFCS is the baking industry. Again, HFCS as a bulk liquid sweetener is ideal for large, automated bread and bun manufacturing lines. It is ideal in yeast-raised goods such as breads, buns, rolls, and yeast- Table 12 HFCS Markets in United States— 1995 Forecast Percent Industry of market Beverages 72.3 Canning/processed foods 10.9 Baking 5.9 Dairy products 3.2 Other 7.6 Source: USDA Economic Research Service.
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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
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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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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
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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: 404 Buck Because of the high purity
Page 421 and 422: 408 Buck is a benefit and in other
Page 423 and 424: 410 Buck 1986. This evaluation conc
Page 426 and 427: 22 Isomaltulose William E. Irwin* P
Page 428 and 429: Isomaltulose 415 Figure 2 Isosweet
Page 430 and 431: Isomaltulose 417 Figure 3 Solubilit
Page 432 and 433: Isomaltulose 419 Figure 6 Plasma in
Page 434: Isomaltulose 421 6. Dreissig VW, Lu
Page 437 and 438: 424 Richards and Dexter various pla
Page 439 and 440: 426 Richards and Dexter from assays
Page 441 and 442: 428 Richards and Dexter desiccation
Page 443 and 444: 430 Richards and Dexter 2. Taste Qu
Page 445 and 446: 432 Richards and Dexter parative da
Page 447 and 448: 434 Richards and Dexter Table 3 Com
Page 449 and 450: 436 Richards and Dexter dissipate t
Page 451 and 452: 438 Richards and Dexter unpublished
Page 453 and 454: 440 Richards and Dexter IX. SHELF-L
Page 455 and 456: Figure 7 Egg white (95 g) was mixed
Page 457 and 458: 444 Richards and Dexter Figure 10 B
Page 459 and 460: 446 Richards and Dexter Figure 12 O
Page 461 and 462: 448 Richards and Dexter Figure 14 T
Page 463 and 464: 450 Richards and Dexter XIII. CARIO
Page 465 and 466: 452 Richards and Dexter tions was s
Page 467 and 468: 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
Page 557 and 558:
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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