Title: Alternative Sweeteners

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Index 551 [Sorbitol] dental properties, 324 diabetics, use by, 323 gastrointestinal tolerance, 320 humectant properties, 329 hygroscopicity, 319, 326 metabolism, 322 molecular weight, 322 natural occurrence, 317 production, 317–318 properties, 328 regulatory status, 332–333 solubility, 319 stability, 319, 328 structure, 318 sweetness, 320 taste, 320 Sorbitol syrups, 255 Soy protein isolates, 533 Splenda (see Sucralose) SRI Oxime V, 222 safety, 222 structure, 222 sweetness, 222 taste, 222 SSL, 533 Steroidal saponins, 219 osladin, 219 polypodosides, 219 Stevia rebaudiana (see Stevioside) Steviol glycoside analogs, 169, 174, 175, 218 effects on reproduction, 177 toxicity studies, 175–177 Stevioside, 167–183 admixture potential, 172, 174 applications, 172 approval, 172 availability, 171 cost, 171 cultivation, 168 dental properties potential, 179 dihydroisosteviol, 178 flavoring agent, 172 half-life, 174 human exposure to, 180 [Stevioside] hypotensive effect, 178 melting point, 169 metabolism, 174 molecular weight, 169 production, 167–169 rebaudioside A, 167 regulatory status, 180 S. rebaudiana, 172 safety studies, 174–178 effects on carbohydrate metabolism, 178 effects on cellular and subcellular metabolism, 179 effects on fertility, 177 genetic toxicity studies, 175 mutagenicity studies, 175–176 effect on renal function, 179 effects on reproduction, 177 other biological activities, 178 toxicity studies in rodents, 174 solubility, 169 stability, 169, 172 structure, 169 sweetness intensity, 170 taste, 171 use, 168, 172, 173 Sucralose, 185–207 acceptable daily intake (ADI), 191 analytical methods, 204 animal studies, 189–190 applications, 204–206 caloric value, 185 chemical interactions, 196–197 dental properties studies, 186, 191–192 discovery, 185 human studies, 190 hydrolysis, 189 metabolism, 189 model dry food systems, 198–199 model liquid food systems, 199–201 patent status, 206 physical properties, 185 refractive index, 195 regulatory status, 191, 204 reproduction studies, 190
552 Index [Sucralose] safety, 189–190 solubility, 185, 192–193 stability, 185, 197–198, 199, 201–203 structure, 186 surface tension, 195 sweetness intensity, 186 synthesis, 189 taste quality, 188 temporal qualities, 187 usage levels, 187, 206 viscosity, 193 Sucrose esters, 533 Sugar, function in foods, 70 Suosan, 223 analogic, 223 sweetness, 223 taste, 223 Sweetener blends, 466, 468–472, 473, 478, 482 acesulfame K, 18, 24, 25 alitame, 32 aspartame, 45 cyclamate, 68 neohesperidin dihyrochalcone, 87 tagatose, 118–119, 124 Sweetness inhibitors, 226–229 arylalkylketones, 227 2-(4-methoxyphenoxy) propionic acid, 226 phenylalkanoic acid, 226 triterpene glycoside, 227 Sweetness inducers and enhancers, 225–226 Sweetness modifying substances, 225–226 arabinogalactin, 226 curculin, 225 mirculin, 225 Sweetener-sweetener salts, 481 Synergy (see also Mixed sweetener functionality), 4, 467 acesulfame K, 17 alitame, 32 benefits, 465 cyclamate, 68 neotame, 138 saccharin, 152 Synsepalum dulcificum, 225 Systems approach, 538 Tagatose, 105–127 absorption, 108–109 application, 106, 122–123 in breakfast products, 124 in confectionery, 123–124 in ice cream, 124 in prebiotic foods, 111 in soft drinks, 124 in wine gum, 123 blends, used in, 118–119, 124 caloric value, 111–112, 125 chemical properties, 122 dental properties, 111 dental properties studies, 112–114 diabetes studies, 112 diabetics, used by, 111 excretion, 109 fermentation, 109–110, 111, 115–117 flavor enhancement, 118, 125 gastrointestinal effects, 117–118 heat of solution, 122 hygroscopicity, 121 metabolism, 108, 109 origin, 105 patents, 106 physiological properties, 111 prebiotic properties, 114–117 production, 106–107 properties, 105 regulatory status, 125 solubility, 121 stability, 108, 122–123 structure, 105, 119 sweetness intensity, 106, 118 synergy, 119 toxicology studies, 125 viscosity, 122 water activity, 121 Talin (see also Thaumatin) Tapioca, 531 Thaumatin, 214–215 regulatory status, 215 source, 214 use, 215
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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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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 and 558: 544 Index [Erythritol] gastrointest
Page 559 and 560: 546 Index [High fructose corn syrup
Page 561 and 562: 548 Index Mogrosides, 211-213 prope
Page 563: 550 Index [Polyols] isomalt, 265-28
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