Title: Alternative Sweeteners

464 Bakal
4. Competitive prices. For example, saccharin and cyclamate reportedly
cost, on a sweetness equivalency basis, less than sucrose and other
nutritive sweeteners. On the other hand, in the United States, the new
sweeteners cost significantly more (7) than saccharin.
The food industry has partially overcome the bulking limitations in some selected
applications. With the expansion of polydextrose use and the availability of polyols
such as isomalt, maltitol, and sorbitol, other reduced-calorie products based
on combinations of polydextrose and/or on polyols and intense sweeteners have
been introduced in the U.S. market. Fibers and fibers and polydextrose have also
recently found expanded use as bulking agents. However, this problem is universal
for all intense sweeteners; thus, it will not be discussed in this chapter. Except
for the bulk issue, by far the most important limitations to consumer acceptability
are taste properties and cost.
The use of more than one sweetener provides the food technologist with
a tool for overcoming these taste limitations. The advantages of combining sweeteners
are many; some of the aims and goals are to:
1. Formulate products that closely imitate the taste and stability of their
sugar-sweetened counterparts
Figure 1 Sweetness profile of aqueous solutions of sucrose versus a sodium saccharin/
sodium cyclamate combination (1:10).