Food additives data book - wordpres

Sweeteners 942
FOOD SAFETY ISSUES: Low cariogenicity. Contains 50% fewer calories than sugars; energy: 2 kcal/g.
Suitable for inclusion in diabetic products because not dependent on insulin for metabolism and
results in no significant change in blood glucose.
Low energy due to malabsorption in intestine, and can also act as dietary fibre as it is fermented by
the microflora of the large intestine and contributes to faecal mass.
Laxative effect at high doses, so warning labels are required in some countries (laxative effect
70–80 g/day)
LEGISLATION: UK and EUROPE: CANADA:
One of 12 sweeteners listed as Canada FDR 67.31 – Table IX – Food additives
permissible for use in the UK as of 1988 that may be used as Sweeteners – Item L.1
JECFA allocated and ADI of (14 December 1994)
“Not Specified’ in 1983 – Permitted in Unstandardised Foods to a
maximum level of use dictated by
Good Manufacturing Practice
REFERENCES: Smith, J. (1991) Food Additive User’s Handbook. Blackie Publishing.
Canadian Food and Drugs Act and Regulations (1994).
McCue, N. (1996) Showcase: Natural & High Intensity Sweeteners; Prepared Foods. March, p. 88.
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.
Budavari, S. (1996) The Merck Index. 12th edition. Merck and Co.
ANY OTHER RELEVANT INFORMATION: Polyol produced through hydrogenation of lactose. Lactitol dihydrate developed by CC Biochem of the
Netherlands. Sold by Philpot Dairy Products in UK as Lacty ® ; Lacty is marketed by Purac Biochem