Food additives data book - wordpres

Sweeteners 954
REFERENCES: Smith, J. (1991) Food Additive User’s Handbook. Blackie Publishing, Glasgow.
Canadian Food and Drugs Act and Regulations (1994).
Chilton’s Food Engineering Master ‘95. (1994) ABC Publishing Group. p. 270.
Minifie, B. W. (1989) Chocolate, Cocoa, and Confectionery: Science and Technology. 3rd edition.
Van Nostrand Reinhold.
Matz, S. A. (1992) Bakery Technology and Engineering. 3rd edition. Van Nostrand Reinhold.
Food Additives Update. Food in Canada, April (1996).
Roquette technical brochure. (1996) Provided by Kingsley & Keith (Canada) Inc.
Smoley, C. K. (1993) Everything Added to Food in the United States. US Food and Drug
Administration, CRC Press, Inc.
Wong, D. W. S. (1989) Mechanism and Theory in Food Chemistry. Van Nostrand Reinhold.
Budavari, S. (1996) The Merck Index. 12th edition. Merck and Co.
ANY OTHER RELEVANT INFORMATION: Polyhydric alcohol produced through hydrogenation of mannose.
Developed in the 1970s; sold as Malbit ® (90% maltitol and 5% maltotritol). Roquettes Frères applied
for French patent in 1987 for compressible maltitol powder (85% maltitol); relatively expensive due to
the process required to separate it from sorbitol and other contaminants. A hexahydric sugar alcohol;
isomeric with sorbitol; occurs widely in nature – celery, larch and manna ash (Fraxinus ornus) are
examples. Juice of manna ash called “manna”; found in high concentrations (15–20%) in certain
varieties of mushrooms, marine algae (particularly of genus Laminaria).