Food additives data book - wordpres

Does not produce a cooling sensation when dissolving; mixtures with saccharin and aspartame mask the metallic aftertaste; can be mixed with polydextrose
in calorie-reduced foods.
Crystallises easily, so useful in simplifying coating of hard-boiled and chewable candies. With the addition of a crystallisation inhibitor such as HGS, can
be used as a melt for manufacturing soft caramels, chewing gums and soft candies due to the high percentage of solids dissolved in the aqueous phase.
Low hygroscopicity; resistant to chemical and microbial breakdown
SYNERGISTS: Synergistic with other polyols (sorbitol, xylitol, HGS) and with intense sweeteners (saccharin,
aspartame)
FOOD SAFETY ISSUES: Low cariogenicity. Suitable for inclusion in diabetic products because not dependent on insulin for
metabolism and so results in no significant change in blood glucose. Low energy due to malabsorption
in intestine (2 kcal/g). Has been proven to have no adverse health effects. Laxative effect at high doses,
so warning labels are required in some countries (laxative effect 20–30 g/day)
LEGISLATION:
UK and EUROPE: CANADA:
One of 12 sweeteners listed as permissible for use in the UK as of 1983 Canada FDA: 67.31 – Table IX – Food additives that may be used as Sweeteners
JECFA allocated and ADI of “Not Specified” in 1985 – Item I.1 (14 December 1994)
–Permitted on Unstandardised Foods at levels dependant upon Good
Manufacturing Practice
REFERENCES: Smith, J. (1991) Food Additive User’s Handbook. Blackie Publishing.
Canadian Food and Drugs Act and Regulations (1994).
Matz, S. A. (1992) Bakery Technology and Engineering. 3rd edition. Van Nostrand Reinhold.
Smoley, C. K. (1993) Everything Added to Food in the United States. US Food and Drug
Administration, CRC Press, Inc.
ANY OTHER RELEVANT INFORMATION: Polyol produced through hydrogenation of isomaltulose (also known as palantinose).
Marketed by Suddeutsche Zucher AG of Germany as Palatinit ® .
Marketed by Tate and Lyle of UK as Lylose ® .
Isomalt 939