Title: Alternative Sweeteners

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Acesulfame K 29 24. Report of the Scientific Committee for Food No. 16—<strong>Sweeteners</strong>. Commission of the European Communities, Luxembourg 1985, p 25. Federal Register 53(145):28379, 1988. 26. M Uihlein. Bestimmung von Acesulfam, einem neuen Süssstoff, in Serum mittels Hochdruckflüssigkeitschromatographie. Dtsch Lebensm Rdsch 74:157, 1977. 27. TH Grenby, MG Saldanha. Studies of the inhibitory action of intense sweeteners on oral microorganisms relating to dental health. Caries Res 20:17, 1986. 28. HA Linke. Adherence of Streptococcus mutans to smooth surface in the presence of artificial sweeteners. Microbios 36:41, 1983. 29. SC Ziesenitz, G Siebert. Nonnutritive sweeteners as inhibitors of acid formation by oral microorganisms. Caries Res 20:498, 1986. 30. G Siebert, SC Ziesenitz, J Lotter. Marked caries inhibition in the sucrose-challenged rat by a mixture of nonnutritive sweeteners. Caries Res 21:141, 1987. 31. AT Brown, GM Best. Apparent synergism between the interaction of saccharin, Acesulfame K and fluoride with hexitol metabolism by Streptococcus mutans. Caries Res 22:2, 1988. 32. G-W von Rymon Lipinski. Einsatz von Sunett ® in Erfrischungsgetränken. Swiss Food 10(5):25, 1988. 33. K Clauss. Unpublished results. 34. LY Hanger. Unpublished results. 35. NL Matysiak, AC Nobel. Comparison of temporal perception of fruitiness in model systems sweetened with aspartame, an aspartameacesulfame K blend, or sucrose. J Food Sci 56:823, 1991. 36. R Baron, LY Hanger. Using acid level, acesulfame potassium/aspartame blend ratio and flavor type to determine optimum flavor profiles of fruit flavored beverages. J Sens Studies 13:269, 1998. 37. DF Nahon, JP Roozen, C De Graaf. Sweetness flavor interactions in soft drinks. Food Chemistry 56:283, 1996. 38. G-W von Rymon Lipinski, E Klein. Sunett ® —Anwendungen in Süsswaren. Süsswaren 32:336, 1988. 39. PE Redlinger, CS Setser. Sensory quality of selected sweeteners: Unbaked and baked flour doughs. J Food Sci 52:1391, 1987. 40. G-W von Rymon Lipinski, Ch Klug, E Gorstelle. Unpublished results. 41. LY Hanger. Unpublished results. 42. H Lim, CS Setser, SS Kim. Sensory studies of high potency multiple sweetener systems for shortbread cookies with and without polydextrose. J Food Sci 54:625, 1989. 43. G-W von Rymon Lipinski. Einsatz von Sunett ® in Joghurt und anderen Milcherzeugnissen. Swiss Food 10(6):29, 1988. 44. G-W von Raymon Lipinski, E Lück, F-J Dany. Acetosulfam—ein neuer Süssstoff für die Verwendung in Mundkosmetika. Seifen Öle Fette Wachse 102:243, 1976. 45. G-W von Rymon Lipinski, E Lück. Acesulfame K: A new sweetener for oral cosmetics. Manufacturing Chemist 52:37, 1981. 46. G-W von Rymon Lipinski, H-Ch Brixius. Dünnschichtchromatographischer Nachweis von Acesulfam, Saccharin und Cyclamat. Z Lebensm Unters Forsch 168:212, 1979.
30 von Rymon Lipinski and Hanger 47. U Hagenauer-Hener, C Frank, U Hener, A Mosandl. Bestimmung von Aspartame, Acesulfame K, Saccharin, Coffein, Sorbinsaure und Benzoesaure in Lebensmitteln mittels HPLC. Dtsch Lebensm Rdsch 86:348, 1986. 48. U Zache, H Gründing. Bestimmung von Acesulfam-K, Aspartam, Cyclamat und Saccharin in fruchtsafthaltigen Erfrischungsgetränken. Z Lebensm Unters Forsch 184:530, 1987. 49. A Görner, H Rückemann. Qualitative Bestimmung von Acesulfam-K in Mischfuttermitteln mittels Hochdruckflüssigkeitschromatographie. Landwirtsch Forschung 33: 213, 1980. 50. Th A Biemer. Analysis of saccharin, acesulfame K and sodium cyclamate by highperformance ion chromatography. J Chromatog. 463:463, 1989. 51. H Klein, W Stoya. Isotachophoretische Bestimmung von Acesulfam-K in Lebensmitteln. Ernährung/Nutrition 11:322, 1987. 52. Specifications for Identity and Purity, FAO Food and Nutrition Paper No. 28, Rome, 1983, p 3; Compendium of Food Additive Specifications Addendum 4, FAO Food and Nutrition Paper No. 52 Add. 4, Rome, 1996, p 1. 53. Food Additives and Contaminants Committee, Report on the Review of <strong>Sweeteners</strong> in Food, London, 1982. 54. Federal Register 57(236):57960, 1992; Federal Register 59(230):61538, and 61543, 1994; Federal Register 60(85):21700, 1995; Federal Register 63(128):36344, 1998.
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 36 and 37: Acesulfame K 23 were preferred over
Page 38 and 39: Acesulfame K 25 losses during bakin
Page 40 and 41: Acesulfame K 27 All methods describ
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
Page 87 and 88: 74 Bopp and Price sodium cyclamate
Page 89 and 90: 76 Bopp and Price ied during the pa
Page 91 and 92: 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
Page 147 and 148:
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
Page 178:
Saccharin 165 67. GP Schoenig, et a
Page 181 and 182:
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
Page 187 and 188:
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
Page 214 and 215:
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
Page 223 and 224:
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
Page 231 and 232:
218 Kinghorn and Compadre Figure 5
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Page 235 and 236:
Page 237 and 238:
Page 239 and 240:
226 Kinghorn and Compadre sweet tas
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Page 243 and 244:
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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Page 276 and 277:
Page 278 and 279:
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
Page 315 and 316:
302 Mesters et al. sugars are then
Page 317 and 318:
304 Mesters et al. Figure 2 Telemet
Page 319 and 320:
306 Mesters et al. Figure 3 Moistur
Page 321 and 322:
308 Mesters et al. Figure 6 Viscosi
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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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Page 484 and 485:
Mixed Sweetener Functionality 471 F
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Page 488 and 489:
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Page 492 and 493:
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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Page 500 and 501:
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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
Page 555 and 556:
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
Page 563 and 564:
550 Index [Polyols] isomalt, 265-28
Page 565 and 566:
552 Index [Sucralose] safety, 189-1
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