Title: Alternative Sweeteners

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Index 545 Federal Food, Drug, and Cosmetic Act of 1938, 7–8 Fiber, 524 FIber, insoluble, 525 Fibersol-2 (see Maltodextrin) Flavanone glycosides, 88, 96 Flavonoids, 88 Flavor enhancer, 136 Food additives, 7 approval of, 7–9 definition, 7 Food and Drug Act of 1906, 7 Food Chemical Codex, 6 Food starch modified, 531 Fructooligosaccharide, 524 Fructose, crystalline, 367–390 absorption, 377 admixture potential, 373–374 appetite, effect on, 381 applications, 382–387 blends, 373–374 browning in, 275 colligative properties, 374 cost, 387 diabetics, use by, 377, 379 economics, 387 flavor development, in, 375 freezing point depression, 374 gelatinization, in, 376 glycemic effect, 381 glycemic index, 381–382 humectancy, 374–375 hygroscopicity, 374–375 manufacture, 368 marketing, 387–388 metabolism, 109, 376 natural occurrence, 370 physical properties, 370–373 regulatory status, 388 solubility, 368, 374 storage and handling, 388– 389 sweetness, 371–373 sweetness profile, 373 synergy, 373–374 Fruit sugar (see Fructose) Gellan gum, 524 Generally Recognized As Safe (GRAS), 7, 10 GRAS notification, 9–10 GRAS affirmation petition, 9–10, 262 General purpose sweetener, 1 Glycemic index, 381–382, 408 Glycerine, 531–532 Glycyrrhizin, 209–211 ammoniated glycyrrhizin, 210 biological activity, 211 dental properties, 211 derivatives of, 210 flavor potentiator, 211 glycyrrhizin monoglycoside, 210 monoglucuronide, 210 periandrins, 210 source, 209 structure, 210 sweetness intensity, 210 triterpene glycosides, 210, 211 use, 211 Guar gum, 524, 528 Hernandulcin, 216 safety, 217 source, 217 structure, 217 sweetness, 217 taste, 217 Hesperetin dihydrochalcone, 88 Hesperidin, 88 High fructose corn syrup, 391–412 analysis, 402–404 applications, 406–408 characteristics, 397–399 consumption, 408 cost, 410 dextrose equivalent (DE), 405 economics, 410–411 glycemic index, 409 history, 391 production, 394–397 properties, 404–405 regulatory status, 408 safety, 409–410
546 Index [High fructose corn syrup] specifications, 400 stability, 399, 400 storage, 400 sweetness intensity, 404 transport, 399 Hydrangea macrophylla, 213 Hydrogenated glucose syrups, 255 Hydrogenated starch hydrolysates, 255– 264 acceptable daily intake (ADI), 262 acidogenicity, 260 admixture potential, 259 applications, 256, 258–259 caloric value, 261 cost, 259 dental properties, 260 diabetic, use by, 261 gastrointestinal tolerance, 261 glycemic effect, 261 GRAS petition, 262 metabolism, 259 physical properties, 256, 258 production, 256 regulatory status, 262 safety, 262 sweetness, 258 Hystar (see Hydrogenated starch hydrolysates) Ideal sweetener, 2, 265, 463 Instant Stellar (see Food starch modified) International regulatory groups, 5 Inulin, 524, 528–529 Iryanthera laevis, 90 Isomalt, 265–282, 531 acceptable daily intake (ADI), 273 admixture potential, 267–268 applications, 273–279 caloric value, 272 dental properties, 272 chemical properties, 271 cooling effect, 268 diabetics, use by, 273 gastrointestinal tolerance, 273 hygroscopicity, 269 [Isomalt] metabolism, 272 physical properties, 265, 269–271 production, 266 regulatory status, 279 safety, 273 solubility, 269 stability, 270, 271 sweetness, 267 synergy, 267–268 taste, 267 viscosity, 270 Isomaltulose, 413–422 applications, 419–420 blood glucose, effect on, 418 chemical properties, 417 chemical structure, 413 dental properties, 417–418 gastrointestinal tolerance, 419 insulin, effect on, 418 metabolism, 417 molecular weight, 413 physical properties, 415, 417 production, 413 regulatory status, 420 safety, 419 sensory properties, 415 solubility, 417, 420 stability, 417 sweetness, 415 Jerusalem artichoke flour, 528–529 Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA), 5 Konjac flour, 528 Lactitol, 297–316, 531 acceptable daily intake (ADI), 298 applications, 310–313 caloric value, 299–300 dental properties, 300, 302–304 diabetics, use by, 300 freezing-point-depression, 308
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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
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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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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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Page 508 and 509: Aspartame-Acesulfame: Twinsweet 495
Page 510 and 511: Aspartame-Acesulfame: Twinsweet 497
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
Page 541 and 542: 528 Deis stabilizer, thickener, or
Page 543 and 544: 530 Deis mouth feel and rate of gel
Page 545 and 546: 532 Deis Figure 4 Structure of glyc
Page 547 and 548: 534 Deis Table 4 General Categories
Page 549 and 550: 536 Deis ninths of the fat availabl
Page 551 and 552: 538 Deis the same function in all f
Page 553 and 554: 540 Deis 28. Anon. Glycerine: like
Page 555 and 556: 542 Index [Alitame] solubility, 33
Page 557: 544 Index [Erythritol] gastrointest
Page 561 and 562: 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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