Title: Alternative Sweeteners

More documents

Recommendations

Info

Aspartame 61 144. D Squillacote. Aspartame (Nutrasweet): no danger. The Multiple Sclerosis Foundation. January 12, 1999. www.msfacts.org/aspartame.htm 145. D Squillacote. Aspartame: come in from the ledge. The Multiple Sclerosis Foundation; January 26, 1999. www.msfacts.org/aspart2.htm 1 146. J Henkel. Sugar substitutes: Americans opt for sweetness and lite. FDA Consumer 12–16, 1999. 147. Agencia Saude. Sao Paulo, Brazil. Forum of scientific discussion: aspartame; October 29, 1999. http://anvsl.saude.gov.br/Alimento/aspartame.html 148. Food Standards Agency. Food safety information bulletin No 117, February, 2000. Http://www.foodstandards.gov.uk/maff/archive/food/asp9911.htm 149. Calorie Control Council. www.aspartame.org.
Page 3 and 4:
ISBN: 0-8247-0437-1 This book is pr
Page 5 and 6:
iv Preface these sweeteners are bei
Page 7 and 8:
vi Contents 7. Tagatose 105 Hans Be
Page 10 and 11:
Contributors Sue E. Andress The Nut
Page 12 and 13:
Contributors xi Carolyn M. Merkel M
Page 14 and 15:
1 Alternative Sweeteners: An Overvi
Page 16 and 17:
Overview 3 II. RELATIVE SWEETNESS P
Page 18 and 19:
Overview 5 IV. INTERNATIONAL REGULA
Page 20 and 21:
Overview 7 V. U.S. REGULATION OF SW
Page 22 and 23:
Overview 9 General recognition of s
Page 24 and 25: Overview 11 the maximum dietary lev
Page 26 and 27: 2 Acesulfame K Gert-Wolfhard von Ry
Page 28 and 29: Acesulfame K 15 Figure 3 Acesulfame
Page 30 and 31: Acesulfame K 17 Figure 4 Sweetness
Page 32 and 33: Acesulfame K 19 The acute oral toxi
Page 34 and 35: Acesulfame K 21 Table 2 Stability o
Page 36 and 37: Acesulfame K 23 were preferred over
Page 38 and 39: Acesulfame K 25 losses during bakin
Page 40 and 41: Acesulfame K 27 All methods describ
Page 42 and 43: Acesulfame K 29 24. Report of the S
Page 44 and 45: 3 Alitame Michael H. Auerbach Danis
Page 46 and 47: Alitame 33 IV. SOLUBILITY At the is
Page 48 and 49: Alitame 35 Figure 3 Alitame and asp
Page 50 and 51: Alitame 37 Figure 5 Metabolism of a
Page 52 and 53: Alitame 39 autonomic, gastrointesti
Page 54 and 55: 4 Aspartame Harriett H. Butchko, W.
Page 56 and 57: Aspartame 43 Figure 2 Principal con
Page 58 and 59: Aspartame 45 A wide range exists ov
Page 60 and 61: Aspartame 47 Figure 4 Dietary intak
Page 62 and 63: Aspartame 49 day for 60-kg adults (
Page 64 and 65: Aspartame 51 mood, and behavior (88
Page 66 and 67: Aspartame 53 VI. WORLDWIDE REGULATO
Page 68 and 69: Aspartame 55 30. A Bar, C Biermann.
Page 70 and 71: Aspartame 57 67. HH Butchko, C Tsch
Page 72 and 73: Aspartame 59 104. AF Stokes, A Belg
Page 76 and 77: 5 Cyclamate Barbara A. Bopp TAP Pha
Page 78 and 79: Cyclamate 65 III. PHYSICAL CHARACTE
Page 80 and 81: Cyclamate 67 Table 1 Continued Coun
Page 82 and 83: Cyclamate 69 VII. UTILITY Although
Page 84 and 85: Cyclamate 71 States, and therefore
Page 86 and 87: Cyclamate 73 ability to metabolize
Page 88 and 89: Cyclamate 75 In 1976, the Temporary
Page 90 and 91: Cyclamate 77 XV. OTHER TOXICITY A.
Page 92 and 93: Cyclamate 79 2. Cardiovascular Effe
Page 94 and 95: Cyclamate 81 a bolus oral dose of c
Page 96 and 97: Cyclamate 83 29. AJ Collings. Metab
Page 98: Cyclamate 85 67. BM Cattanach. The
Page 101 and 102: 88 Borrego and Montijano II. ORIGIN
Page 103 and 104: 90 Borrego and Montijano example in
Page 105 and 106: 92 Borrego and Montijano Table 1 Ha
Page 107 and 108: 94 Borrego and Montijano Many attem
Page 109 and 110: 96 Borrego and Montijano effect lev
Page 111 and 112: 98 Borrego and Montijano Table 3 GR
Page 113 and 114: 100 Borrego and Montijano REFERENCE
Page 115 and 116: 102 Borrego and Montijano 37. H Mon
Page 117 and 118: 104 Borrego and Montijano 74. JT Ma
Page 119 and 120: 106 Bertelsen et al. Figure 1 The f
Page 121 and 122: 108 Bertelsen et al. Figure 2 The t
Page 123 and 124: 110 Bertelsen et al. Figure 3 Fruct
Page 125 and 126:
112 Bertelsen et al. by each metabo
Page 127 and 128:
114 Bertelsen et al. Figure 5 Measu
Page 129 and 130:
116 Bertelsen et al. vein of unadap
Page 131 and 132:
118 Bertelsen et al. to laxation or
Page 133 and 134:
120 Bertelsen et al. Figure 8 Tetra
Page 135 and 136:
122 Bertelsen et al. hard-boiled ca
Page 137 and 138:
124 Bertelsen et al. D. Fondant Bec
Page 139 and 140:
126 Bertelsen et al. 5. JP Saunders
Page 142 and 143:
8 Neotame W. Wayne Stargel, Dale A.
Page 144 and 145:
Neotame 131 through a systematic ap
Page 146 and 147:
Neotame 133 products. In all produc
Page 148 and 149:
Neotame 135 about 3% to 10% sucrose
Page 150 and 151:
Neotame 137 Figure 5 Comparative te
Page 152 and 153:
Neotame 139 cific taste requirement
Page 154 and 155:
Neotame 141 organ toxicity in chron
Page 156 and 157:
Neotame 143 of metabolism and pharm
Page 158:
Neotame 145 4. MW Pariza, SV Ponaka
Page 161 and 162:
148 Pearson ing a solution on his h
Page 163 and 164:
150 Pearson Figure 1 Remsen-Fahlber
Page 165 and 166:
152 Pearson manufactured to meet Fo
Page 167 and 168:
Table 3 Additive Effect of Sacchari
Page 169 and 170:
Table 5 Flavor Profile and Cost Com
Page 171 and 172:
158 Pearson blends can provide redu
Page 173 and 174:
160 Pearson Figure 8 Saccharin hydr
Page 175 and 176:
162 Pearson In 1997, a special Inte
Page 177 and 178:
164 Pearson 34. G Von Ryman Lipinsk
Page 180 and 181:
10 Stevioside A. Douglas Kinghorn,
Page 182 and 183:
Stevioside 169 methods for the puri
Page 184 and 185:
Stevioside 171 been determined as f
Page 186 and 187:
Stevioside 173 the acid pH levels c
Page 188 and 189:
Stevioside 175 these were not consi
Page 190 and 191:
Stevioside 177 gene, an actual acti
Page 192 and 193:
Stevioside 179 side given as an inf
Page 194 and 195:
Stevioside 181 4. O Tanaka. Improve
Page 196:
Stevioside 183 of the cariogenic po
Page 199 and 200:
186 Goldsmith and Merkel Figure 1 C
Page 201 and 202:
188 Goldsmith and Merkel Deviations
Page 203 and 204:
190 Goldsmith and Merkel mouse stud
Page 205 and 206:
192 Goldsmith and Merkel 35 days, t
Page 207 and 208:
Figure 5 Viscosities of water and 1
Page 209 and 210:
196 Goldsmith and Merkel Figure 7 R
Page 211 and 212:
198 Goldsmith and Merkel show, dry
Page 213 and 214:
200 Goldsmith and Merkel Figure 8 A
Page 215 and 216:
202 Goldsmith and Merkel sucralose
Page 217 and 218:
204 Goldsmith and Merkel N. Analyti
Page 219 and 220:
206 Goldsmith and Merkel the relati
Page 222 and 223:
12 Less Common High-Potency Sweeten
Page 224 and 225:
Less Common High-Potency Sweeteners
Page 226 and 227:
Page 228 and 229:
Page 230 and 231:
Page 232 and 233:
Page 234 and 235:
Page 236 and 237:
Page 238 and 239:
Page 240 and 241:
Page 242 and 243:
Page 244 and 245:
Page 246:
Page 249 and 250:
236 Embuscado and Patil Figure 1 Mo
Page 251 and 252:
238 Embuscado and Patil growth of t
Page 253 and 254:
240 Embuscado and Patil Table 3 Pro
Page 255 and 256:
242 Embuscado and Patil Figure 3 So
Page 257 and 258:
244 Embuscado and Patil sion becaus
Page 259 and 260:
246 Embuscado and Patil Figure 5 H
Page 261 and 262:
248 Embuscado and Patil mentability
Page 263 and 264:
250 Embuscado and Patil V. SAFETY A
Page 265 and 266:
252 Embuscado and Patil VII. REGULA
Page 267 and 268:
254 Embuscado and Patil 26. M Hiele
Page 269 and 270:
256 Eberhardt glucose syrups; those
Page 271 and 272:
258 Eberhardt include humectancy, n
Page 273 and 274:
260 Eberhardt occurring colonic bac
Page 275 and 276:
262 Eberhardt diabetic or nondiabet
Page 277 and 278:
264 Eberhardt from U.S. FDA, Docket
Page 279 and 280:
266 Wijers and Sträter of Südzuck
Page 281 and 282:
268 Wijers and Sträter isomalt is
Page 283 and 284:
270 Wijers and Sträter Figure 5 So
Page 285 and 286:
272 Wijers and Sträter than sucros
Page 287 and 288:
274 Wijers and Sträter to optimize
Page 289 and 290:
276 Wijers and Sträter • Hard co
Page 291 and 292:
278 Wijers and Sträter energy in c
Page 293 and 294:
280 Wijers and Sträter 3. W Gau, J
Page 295 and 296:
282 Wijers and Sträter stoffes Pal
Page 297 and 298:
284 Kato and Moskowitz cation and c
Page 299 and 300:
286 Kato and Moskowitz sweeter. How
Page 301 and 302:
288 Kato and Moskowitz croorganisms
Page 303 and 304:
290 Kato and Moskowitz Industries t
Page 305 and 306:
292 Kato and Moskowitz The Joint FA
Page 307 and 308:
294 Kato and Moskowitz 8. KJ Klacik
Page 310 and 311:
17 Lactitol: A New Reduced-Calorie
Page 312 and 313:
Lactitol 299 in the small intestine
Page 314 and 315:
Table 1 Fermentability of Lactitol,
Page 316 and 317:
Lactitol 303 Table 2 Average of Car
Page 318 and 319:
Lactitol 305 Table 3 Relative Sweet
Page 320 and 321:
Lactitol 307 Figure 4 Water activit
Page 322 and 323:
Lactitol 309 Figure 7 Freezing-poin
Page 324 and 325:
Lactitol 311 In the gum base, lacti
Page 326 and 327:
Lactitol 313 hygroscopicity prolong
Page 328:
Lactitol 315 bacterial flora in chr
Page 331 and 332:
318 Le and Mulderrig out and the so
Page 333 and 334:
320 Le and Mulderrig Figure 3 Rates
Page 335 and 336:
322 Le and Mulderrig Table 2 Charac
Page 337 and 338:
324 Le and Mulderrig Sorbitol and m
Page 339 and 340:
326 Le and Mulderrig with a mint fl
Page 341 and 342:
328 Le and Mulderrig deal of time o
Page 343 and 344:
330 Le and Mulderrig Figure 5 Visco
Page 345 and 346:
332 Le and Mulderrig Figure 6 Moist
Page 347 and 348:
334 Le and Mulderrig 6. RG Allison.
Page 349 and 350:
336 Olinger and Pepper Table 1 Some
Page 351 and 352:
338 Olinger and Pepper than sucrose
Page 353 and 354:
340 Olinger and Pepper or no sugar
Page 355 and 356:
342 Olinger and Pepper absence of p
Page 357 and 358:
344 Olinger and Pepper Besides labo
Page 359 and 360:
346 Olinger and Pepper In summary,
Page 361 and 362:
348 Olinger and Pepper formation of
Page 363 and 364:
350 Olinger and Pepper increased fa
Page 365 and 366:
352 Olinger and Pepper lycerate lev
Page 367 and 368:
354 Olinger and Pepper 8. HAB Linke
Page 369 and 370:
356 Olinger and Pepper 50. J Gordon
Page 371 and 372:
358 Olinger and Pepper Federation o
Page 373 and 374:
360 Olinger and Pepper 128. D Kande
Page 375 and 376:
362 Olinger and Pepper field studie
Page 377 and 378:
364 Olinger and Pepper 201. JL Pous
Page 380 and 381:
20 Crystalline Fructose John S. Whi
Page 382 and 383:
Crystalline Fructose 369 Table 1 Ty
Page 384 and 385:
Crystalline Fructose 371 Table 3 Fr
Page 386 and 387:
Crystalline Fructose 373 Table 4 Th
Page 388 and 389:
Crystalline Fructose 375 Figure 2 S
Page 390 and 391:
Crystalline Fructose 377 A. Absorpt
Page 392 and 393:
Crystalline Fructose 379 mal subjec
Page 394 and 395:
Crystalline Fructose 381 individual
Page 396 and 397:
Crystalline Fructose 383 products b
Page 398 and 399:
Crystalline Fructose 385 Table 10 R
Page 400 and 401:
Crystalline Fructose 387 mask unpal
Page 402 and 403:
Crystalline Fructose 389 • Subseq
Page 404 and 405:
21 High Fructose Corn Syrup Allan W
Page 406 and 407:
High Fructose Corn Syrup 393 Table
Page 408 and 409:
High Fructose Corn Syrup 395 Figure
Page 410 and 411:
High Fructose Corn Syrup 397 Figure
Page 412 and 413:
High Fructose Corn Syrup 399 refini
Page 414 and 415:
Page 416 and 417:
Page 418 and 419:
Page 420 and 421:
High Fructose Corn Syrup 407 raised
Page 422 and 423:
Page 424:
High Fructose Corn Syrup 411 weak m
Page 427 and 428:
414 Irwin and Sträter Figure 1 Che
Page 429 and 430:
416 Irwin and Sträter is practical
Page 431 and 432:
418 Irwin and Sträter synthesis (1
Page 433 and 434:
420 Irwin and Sträter Chewing gum
Page 436 and 437:
23 Trehalose Alan B. Richards Hayas
Page 438 and 439:
Trehalose 425 Figure 1 Structure of
Page 440 and 441:
Trehalose 427 Figure 2 Enzymatic pr
Page 442 and 443:
Trehalose 429 of 2.3, 4.6, 6.9, and
Page 444 and 445:
Trehalose 431 Figure 4 Hygroscopici
Page 446 and 447:
Table 2 Water Solubility at Various
Page 448 and 449:
Trehalose 435 in an aqueous environ
Page 450 and 451:
Trehalose 437 Table 4 The pH of 4%
Page 452 and 453:
Trehalose 439 Figure 6 The viscosit
Page 454 and 455:
Trehalose 441 additive in Japan in
Page 456 and 457:
Trehalose 443 B. Stabilization of S
Page 458 and 459:
Trehalose 445 Figure 11 Dinner roll
Page 460 and 461:
Trehalose 447 Figure 13 Various sug
Page 462 and 463:
Trehalose 449 Table 6 Technical Eff
Page 464 and 465:
Trehalose 451 ileum (53). Trehalase
Page 466 and 467:
Trehalose 453 (58, 63). Few specifi
Page 468 and 469:
Trehalose 455 Table 7 Four Acute To
Page 470 and 471:
Trehalose 457 4.89-12.43 g/kg/day,
Page 472 and 473:
Trehalose 459 23. T Nakada, K Marut
Page 474:
Trehalose 461 62. J Mardzˇarovová
Page 477 and 478:
464 Bakal 4. Competitive prices. Fo
Page 479 and 480:
466 Bakal Figure 3 Sweetness profil
Page 481 and 482:
468 Bakal ity of coffee sweetened w
Page 483 and 484:
470 Bakal Figure 4 Aspartame (APM)
Page 485 and 486:
472 Bakal opments is the introducti
Page 487 and 488:
474 Bakal acceptance because of lac
Page 489 and 490:
476 Bakal Figure 8 Overall acceptab
Page 491 and 492:
478 Bakal products, they enjoy high
Page 493 and 494:
480 Bakal 15. AF Lavia, JA Hill (E.
Page 495 and 496:
482 Fry and Hoek achieved in 1995,
Page 497 and 498:
484 Fry and Hoek Figure 1 Reaction
Page 499 and 500:
486 Fry and Hoek real applications
Page 501 and 502:
488 Fry and Hoek Figure 4 Dissoluti
Page 503 and 504:
490 Fry and Hoek in composition. In
Page 505 and 506:
492 Fry and Hoek are rapid dissolut
Page 507 and 508:
494 Fry and Hoek Encapsulation of p
Page 509 and 510:
496 Fry and Hoek of the salt assist
Page 511 and 512:
498 Fry and Hoek rally, there is no
Page 513 and 514:
500 Mitchell et al. products. The i
Page 515 and 516:
502 Mitchell et al. Table 3 Polydex
Page 517 and 518:
504 Mitchell et al. Figure 3 Concen
Page 519 and 520:
506 Mitchell et al. of sweetness as
Page 521 and 522:
508 Mitchell et al. conventional ic
Page 523 and 524:
510 Mitchell et al. role in the for
Page 525 and 526:
512 Mitchell et al. Frozen yogurt i
Page 527 and 528:
514 Mitchell et al. When consumed i
Page 529 and 530:
516 Mitchell et al. 3. RP Allingham
Page 532 and 533:
27 Other Low-Calorie Ingredients: F
Page 534 and 535:
Fat and Oil Replacers 521 Table 1 F
Page 536 and 537:
Fat and Oil Replacers 523 means tha
Page 538 and 539:
Fat and Oil Replacers 525 cally dis
Page 540 and 541:
Fat and Oil Replacers 527 in produc
Page 542 and 543:
Fat and Oil Replacers 529 verifying
Page 544 and 545:
Fat and Oil Replacers 531 for fat-r
Page 546 and 547:
Fat and Oil Replacers 533 whey prot
Page 548 and 549:
Fat and Oil Replacers 535 potential
Page 550 and 551:
Fat and Oil Replacers 537 Table 6 O
Page 552 and 553:
Fat and Oil Replacers 539 be making
Page 554 and 555:
Index Acceptable daily intake (ADI)
Page 556 and 557:
Index 543 Corn syrup, 531 Crystalea
Page 558 and 559:
Index 545 Federal Food, Drug, and C
Page 560 and 561:
Index 547 [Lactitol] heat of soluti
Page 562 and 563:
Index 549 No observable effect leve
Page 564 and 565:
Index 551 [Sorbitol] dental propert
Page 566:
Index 553 Thaumatococcus daniellii,
show all

Title: Alternative Sweeteners

Create successful ePaper yourself

Delete template?

Save as template?