Food additives data book - wordpres

Sweeteners 916
When used in soft drinks, qualitative and quantitative spectroscopic analyses can be made through amino acid detection based on its reaction with
ninhydrin; presence in soft drinks can be detected using HPLC methods, which may also allow for simultaneous detection of other product constituents;
presence in soft drinks can be detected using a non-chromatographic method based on non-aqueous perchloric acid titration.
Granular form reduces dusting and increases flowability; encapsulated form recommended for baked goods.
Liquid provides quick dissolution and handling ease; cannot be used in canned or fried foods due to low thermal stability; can be thermally stabilised
somewhat through encapsulation.
Slow to hydrolyse; susceptible to hydrolysis, other chemical interactions, and microbial degradation in aqueous system. At alkaline pH, solution reacts
readily with vanillin, resulting in a loss of vanilla flavour.
Commercially successful formulations are:
– Aspartame
– Aspartame :saccharin – at ratio of 2 :1 or 50% :50% sweetness; gives good sweetness and saccharin stabilises sweetness to provide longer shelf-life
– Sucrose :acesulfame :aspartame – at ratio of 270 :1.5 :1.0 or 40% :30% :30% sweetness gives good sweetness and 33% of calories of using sucrose
alone; used in blackcurrant, where fruitiness enhancement is important.
Solubility increases with decrease in pH.
Storage stability affected by instability in high-acid/low-pH beverages; cannot be used in in-pack pasteurised products; compatible with most flavours, and
enhances fruit flavours.
SYNERGISTS: Saccharin, acesulphame, cyclamates, sucrose, glucose, isomalt (isomalt steuroside), stevioside.
With saccharin, produces sweeter tastes than either alone; cost reduction by mixing with acesulfame-
K, sodium saccharin, sodium cyclamate, glucose or sucrose: Chewing gum: sodium saccharinateaspartame
(1 :2); cola drinks: sodium saccharin-aspartame (1 :1); orange juice: aspartame-glycosyl
stevioside (1–10 :1); dry-mix: 1 g aspartame to 50 g sorbose; table-top sweetener: sodium
saccharinate-aspartame (4 :2mg); table-top sweetener: sodium saccharinate-aspartame-sodium
cyclamate (4 :10 :30 mg); sucrose substitute for diabetics: xylitol (44.184 g)-sorbitol (179 g)-aspartame
(0.35 g).
Aspartame-cyclamate (1–2 :6–1) and acesulfame K-aspartame (1 :1) are more stable, improve flavour
of sweeteners.
Cost can be reduced using mixtures with acesulfame K, sodium saccharin, sodium cyclamate,
glucose or sucrose as they are synergistic.
Isomalt is synergistic with aspartame as it masks the metallic aftertaste.
ANTAGONISTS: Conditions of pH, temperature and moisture cause decomposition of aspartame, resulting in loss of
flavour. Loss of sweetness may result on prolonged exposure to high temperatures; loses flavour in