Food additives data book - wordpres

Sweeteners 960
3:1 cyclamate :saccharin combination provided sugar-like sweetness in beverages until cyclamates were banned in the US in 1969.
Cyclamate combination replaced with a calcium chloride combined with cornstarch hydrolysate, lactose, sucrose, tartrates and fructose with gluconate salts.
High stability, even under extreme processing conditions. Only approved sweetener able to withstand heating, baking and high-acid media.
Has been used in soft drinks, candies, preserves, salad dressings, low-calorie gelatin desserts. Also combined with bulk sweeteners in baking for sugarreduced
products; used alone as table-top sweetener in tablet and liquid form, or in chewing gum.
In combination with other sweeteners, used as table-top sweetener; combined with sorbitol or aspartame, used in chewing gum; also popular for use in oral
hygiene products.
Relative sweetness in soft drinks in range of 300 to 700 units; sodium saccharin sweetneess in soft drinks is 360 to 500 units.
Some people are more sensitive than others to the bitter/metallic aftertaste of saccharin; aftertaste can be masked using fructose, gluconates, tartrates,
ribonucleotides, sugars, sugar alcohols (polyols) and other intense sweeteners.
1/20th price of sugar in terms of sweetness equivalency.
Stable in pH range 2 to 7; heat stable – unchanged after 1 hour at 150°C in pH 3.3 to 8.0; no browning reaction. In dry form, is stable for several years
when stored appropriately. Stable under normal soft-drink processing conditions.
Lower cost versus sucrose.
When used alone in soft drinks did not provide sweetness taste quality of the saccharin :cyclamate blend.
Does not interact with other ingredients encountered during soft-drink manufacture. Concentrated soft-drink solutions can be stored. Detected in beverages
using HPLC or spectrophotometric techniques.
Excellent heat and pH stability. Often blended with aspartame to reduce bitter aftertaste; has bitter, astringent or metallic off-taste particularly objectionable
in delicately fruit-flavoured products; off-notes may be partially concealed in foods containing sucrose or corn sweeteners; off-notes less obvious in cola
beverages, hot cocoa and other chocolate products, coffee, etc.
Stable under normal storage and preparation conditions; stable in acidic environments and under extended heat treatment.
Commercially successful in fruit drinks as:
– Sucrose/saccharin – 25–35% of sweetness from sacccharin with total cost 5% below that of using sucrose alone, dominated UK fruit drink market in
1960s and 1970s. Some consumers preferred this product to that with sucrose alone. Also marketed in a 500 :1 ratio for “light” drinks in the US with
50% calorie reduction and good sweetness and fruitiness.
– Aspartame :saccharin – in ratio of 2 :1 or 50% :50% sweetness gives good sweetness and saccharin stabilises total sweetness to extend shelf-life.
–Fructose/saccharin – strong sweetness intensity synergism and good fruitiness enhancement.
– Cyclamate/saccharin – at 10 :1 ratio or 50% :50% sweetness gives clean, sugar-like sweetness at low cost with good storage stability.
Good stability in fruit juice beverages; readily soluble in fruit beverages as either sodium or calcium salt; compatible with other fruit beverage ingredients.