Title: Alternative Sweeteners

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Mixed Sweetener Functionality 477 Figure 9 Sweetness intensity of chewing gums containing a mixture of saccharin and aspartame.
478 Bakal products, they enjoy high consumer acceptance in Japan (Maruzen Fine Chemicals, personal communication, 1982). E. Processed Foods This application category includes a variety of food products. Heat-processed foods, which include baked goods and canned dried foods, represent a variety of low-calorie products. Refrigerated and frozen products also use low-calorie sweeteners. Saccharin is extensively used in baked products, especially by diabetics. It is estimated that approximately 40% of the bulk tabletop sweetener products marketed in the United States and Europe are used in baked goods (M. Eisenstadt, personal communication, 1999). Recipes that use saccharin tabletop sweeteners are available (31). Saccharin’s heat stability makes it a good functional sweetener for this application. The availability of a number of bulking agents such as polydextrose and the polyols (e.g., sorbitol, isomalt, and maltitol) have made it possible to introduce several reduced-calorie and sugar-free cookies, cakes, and cake mixes. In the United States, these products use acesulfame-K or a combination of acesulfame-K and aspartame as the intense sweetener. The instability of aspartame at high temperatures limits its use in this application. However, recipes are available for preparing baked products to which aspartame is added after baking and cooling (32). Aspartame added to baked goods at low levels improves their aroma (33). Lim et al. (34) reported on the use of combinations of intense sweeteners in cookies. The use of aspartame in frozen desserts and other liquid products in the United States has proliferated since approval in these applications was granted by the FDA. Beck has reported that aspartame-sweetened frozen desserts were preferred by a taste panel to ice milk (4, 5). Aspartame also performs well in frozen beverages (35), no-bake cheesecake, yogurt, and other products. No-sugaradded ice cream and frozen desserts have become available in the United States. These products generally use polyols and polydextrose and a combination of aspartame and acesulfame-K. Cyclamate/saccharin combinations, when available, were extensively used in baked goods because of the heat stability of this combination. Cyclamate/ saccharin ratios range from 2:1 to 10:1 in most uses, with 10:1 being the preferred ratio when organoleptic considerations were taken into account. Similarly, this combination was used in low-calorie frozen desserts, salad dressings, jams, and jellies. Blends of acesulfame-K and aspartame are used in Europe in this category of product applications.
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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
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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
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
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 488 and 489: Mixed Sweetener Functionality 475 F
Page 492 and 493: Mixed Sweetener Functionality 479 I
Page 494 and 495: 25 Aspartame-Acesulfame: Twinsweet
Page 496 and 497: Aspartame-Acesulfame: Twinsweet 483
Page 512 and 513: 26 Polydextrose Helen Mitchell Dani
Page 514 and 515: Polydextrose 501 Table 1 Approximat
Page 516 and 517: Polydextrose 503 at 25°C. Polydext
Page 518 and 519: Polydextrose 505 Figure 4 Hygroscop
Page 520 and 521: Polydextrose 507 Table 5 Functional
Page 522 and 523: Polydextrose 509 F. Fiber Polydextr
Page 524 and 525: Polydextrose 511 providing bulk, mo
Page 526 and 527: Polydextrose 513 H. Soft Candy The
Page 528 and 529: Polydextrose 515 B. International T
Page 530: Polydextrose 517 chemical and econo
Page 533 and 534: 520 Deis I. FAT IS ESSENTIAL AND FU
Page 535 and 536: 522 Deis Figure 1 Ingredient suppor
Page 537 and 538: 524 Deis binding water, thus provid
Page 539 and 540: 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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