Food additives data book - wordpres

Sweeteners 904
Disintegrant (e.g. low-viscosity carboxymethyl cellulose or polyvinyl pyrrolidine) required when compressing into tablets. In production of effervescent
tablets, use sodium hydrogen carbonate (carbon dioxide donor), tartaric acid (acid medium) and small amounts of cold water-soluble gelatin. Result has a
good shelf-life when stored in a dry place. Table-top powders can be produced by combining with inert substances or with citrates, tartrates, lactose and/or
polyols. Calorie-free dustings can be produced by combining with pure cellulose.
Low-calorie preserves produced by combining with pectins and other gelling agents which provide bulk. More susceptible to microbiological spoilage than
preserves containing sugar. Should be pasteurised or add 0.05 to 0.1% potassium sorbate preservative (if permitted). Add as an aqueous solution of 500 to
2500 mg/kg final product weight to aid even dispersion. Sugar-free jams and marmalades produced in combination with sorbitol. More susceptible to
microbiological spoilage than preserves containing sugar. Should be pasteurised or add 0.05–0.1% potassium sorbate preservative (if permitted). Add as an
aqueous solution of 500–2500 mg/kg final product weight to aid even dispersion. At a level of 1000–3000 mg/kg final product weight can be used to replace
sugar in confectionery due to good heat stability. Combine with polydextrose, disaccharide alcohols, sorbitol or isomalt to provide bulk. At a level of
500–2000 mg/kg final product weight can be used to replace sugar in bakery products due to good heat stability. Combine with polydextrose, disaccharide
alcohols, sorbitol or isomalt to provide bulk.
At a level of 500–600 mg/kg final product weight can replace sugar in desserts. At a level of 500–3000 mg/kg final product weight can replace sugar in
chewing gum; 500 mg/kg final product weight may be added to sugar-free ice-cream to supplement polyols to achieve a well-balanced taste. Does not affect
melting and whipping properties of the mix. Can be used to sweeten pharmaceuticals and oral hygiene products as it masks bitter and other unpleasant tastes.
At room temperature, 0.1% soluble in ethanol (0.1 g/100 ml), and more than 30% soluble in DMSO.
Solubility in water:
–14g/100 ml at 0°C
–27g/100 ml at 20°C (31%)
– 130 g/100 ml at 100°C (100%)
No browning reaction. Solubility in organic solvents poor; solubility increases in solvent : water mixtures.
Sweetness potency relative to sucrose decreases with increasing concentration; sweetness potency relative to sucrose varies with the medium in which the
sweetener is being tested and the method used for quantifying sweetness; values range from 110 at 10% sucrose equivalence to 200 at 3% sucrose
equivalence; taste profile considered to be superior to that of saccharin; sugar alcohols, maltol and ethyl maltol can be used to mask aftertaste.
Using acesulphame only: 600–800 mg/l appropriate for cola soft drinks; 550–750 mg/l appropriate for citrus-flavoured soft drinks. Blending aspartame
gives a more acceptable soft-drink product.
Using 50 :50 combination of acesulphame :aspartame: 160–170 mg/l appropriate for cola soft drinks; 140–150 mg/l appropriate for citrus soft drinks.
Appears to be non-reactive with other soft-drink ingredients. Adds potassium ions to beverage mixes, so care must be taken when selecting clouding agents
and stabilisers.
HPLC may be used for quantitative analysis with detection in the UV range; quantitative analysis may be performed using thin-layer chromatography;
methods using isotachophoretic techniques can be used to detect acesulphame-K, saccharin and cyclamate simultaneously; UV absorption in water: maximum
227 nm; fluorine: not more than 30 mg/kg.