Title: Alternative Sweeteners

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Trehalose 431 Figure 4 Hygroscopicity of anhydrous and dihydrous trehalose. Trehalose was stored at various relative humidity concentrations for 7 days at 25°C and then measured for the percent moisture. anhydrous trehalose is 0.65%. The dihydrate form remained stable up to a relative humidity (RH) of approximately 92%. The moisture content of anhydrous trehalose increased as RH increased from 35–75% and then paralleled the moisture content of the dihydrate until 92% RH was reached. The maximum moisture content was nearly 14% (HBC, unpublished data, 1997). Table 1 provides com- Table 1 Water Absorption Ratio in Percent of Various Sugars Stored at 90% Relative Humidity and 25°C for 10 Days Storage time in days Sugar 1.0 3.0 6.0 10.0 Trehalose 0.2 0.0 0.1 0.2 Lactose 0.2 0.3 0.3 0.7 Maltose 3.5 6.6 8.4 8.4 Glucose 4.0 7.7 10.8 11.3 Sucrose 5.1 15.0 33.4 50.0
432 Richards and Dexter parative data on the water absorption (%) of several sugars stored for 10 days at 90% RH and 25°C. It appears that trehalose could be of benefit compared with other sugars in dry blending operations and other applications in which low hygroscopicity is desired. C. Solubility and Osmolarity Trehalose is soluble in water and insoluble in absolute alcohol. Aqueous ethanol has been used to crystallize trehalose, which produces the dihydrate form (14). The solubility of trehalose in 70% aqueous ethanol has been reported as 1.8 g/ 100 ml (14). Table 2 provides data on the solubility of trehalose in water at various temperatures (HBC, unpublished data, 1997). Trehalose has a solubility similar to maltose up to about 80°C at which temperature the solubility increases at a rate greater than the other sweeteners. The osmolarity of trehalose is also essentially the same as maltose (Table 3). D. Glass Transition Properties Like most sugars, trehalose is capable of forming amorphous gels called glasses, which are characterized by high viscosity and low molecular mobility (34, 41). Glasses form as water is removed from sugar solutions during thermal- or freezedrying (42). These vitreous solids can become sticky (or rubbery in the case of polymers) when their glass transition temperature is exceeded or there is an increase in moisture. In this viscous liquid state, many commonly used sugars, such as sucrose, become unstable and either crystallize or decompose chemically. Crystallization will usually result in an anhydrous sugar with a consequent increase in water activity in the residual phase. This, in turn, causes an increase in the rate of browning and other degradative reactions in foods (35). Trehalose solutions, on the other hand, solidify to form heat-stable glasses that are capable of binding water and thus controlling water activity (25, 27, 41, 42). The glass transition temperature of these glasses is higher than for any other disaccharide (34). If crystallization of trehalose glasses does occur, the dihydrate forms, rather than the anhydrous crystal, resulting in a reduction of the water activity (43). Because of its special glass-forming properties, trehalose can be used to stabilize proteins and lipids against the denaturation caused by desiccation and freezing (28, 36, 42, 44). The glass transition temperature for pure trehalose is the highest of any disaccharide (115°C) (42). This temperature is approximately 43°C higher than that of sucrose. The significance of a high glass transition temperature and the unique characteristics of trehalose glasses are discussed later. Several studies have shown that proteins and other cell membrane components become embedded in the vitreous matrix formed by trehalose during drying
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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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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
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
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: 430 Richards and Dexter 2. Taste Qu
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
Page 469 and 470: 456 Richards and Dexter E. 14-day T
Page 471 and 472: 458 Richards and Dexter 3. J Leibow
Page 473 and 474: 460 Richards and Dexter 41. LM Crow
Page 476 and 477: 24 Mixed Sweetener Functionality Ab
Page 478 and 479: Mixed Sweetener Functionality 465 2
Page 480 and 481: Mixed Sweetener Functionality 467 T
Page 484 and 485: Mixed Sweetener Functionality 471 F
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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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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