Food additives data book - wordpres

TECHNOLOGY OF USE IN FOODS:
Stable in solution at low pH; as stable in solution at high temperatures as sucrose.
Can be stored for several years in liquids. Resistant to enzymic hydrolysis; no browning reaction with proteins, gums, tannins and other carbohydrates.
Relative sweetness increases with a decrease in pH; in cola beverages, sweetness enhanced using aspartame.
Stable under most conditions of food processing; stable over pH range found in carbonated soft drinks.
Hydrolyses to 4-chloro-D-galactosucrose and 1, 6-dichloro-D-fructose in extreme pH and temperature situations.
Does not interact with most food ingredients except some iron salts.
Stable in dry form when stored correctly; slow decomposition of dry form at elevated temperatures resulting in colour change from white to brown;
resistant to enzymic hydrolysis.
Stable at pH 3 to 7.5; good stability and maintains integrity during baking; good stability in acidic drinks; compatible with fruit beverage ingredients.
Sweetness intensity at 10% sucrose is 450
SYNERGISTS: Aspartame; cyclamate; saccharin; stevioside. High levels of synergism in tripartite blends with
cyclamate and aspartame or acesulphame and saccharin
ANTAGONISTS: Negatively synergistic with aspartame in bipartite blends
FOOD SAFETY ISSUES: Non-toxic; non-carcinogenic; non-teratogenic; non-mutagenic; non-cariogenic. LD50 in rats >16g/kg.
Non-caloric: not metabolised by mammals, and poorly absorbed by the body
LEGISLATION:
USA:
Under FDA review as of 1992 for use in 15 food categories, including baked goods
UK and EUROPE:
JECFA ADI of 0 to 3.5 mg/kg
CANADA:
Canada FDR 67.31A – Table IX – Food additives that may be used as Sweeteners – Item S. 2 (25 May 1993)
Permitted in or on Maximum level of use
(1) Table-top sweeteners Good Manufacturing Practice
(2) Breakfast cereals 0.1%
(3) Beverages; beverage concentrates; beverage mixes; dairy beverages; (except for any of these 0.025% in beverages as consumed
products for which standards are set out in these Regulations)
Sucralose 989