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Food additives data book - wordpres

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Sweeteners 966<br />

Canadian <strong>Food</strong> and Drugs Act and Regulations, 1994.<br />

Minifie, B. W. (1989) Chocolate, Cocoa, and Confectionery: Science and Technology, 3rd edition,<br />

Van Nostrand Reinhold.<br />

Matz, S. A. (1992) Bakery Technology and Engineering; 3rd edition, Van Nostrand Reinhold.<br />

<strong>Food</strong> Chemistry, 2nd edition, Marcel Dekker Inc., 1985.<br />

Hicks, D. (1989) Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages,<br />

Blackie Publishing.<br />

Smoley, C. K. (1993) Everything Added to <strong>Food</strong> in the United States, U.S. <strong>Food</strong> and Drug<br />

Administration, CRC Press Inc.<br />

Wong, D. W. S. (1989) Mechanism and Theory in <strong>Food</strong> Chemistry, Van Nostrand Reinhold.<br />

Budavari, S. (1996) The Merck Index; 12th edition; Merck and Co.<br />

ANY OTHER RELEVANT INFORMATION: Discovered accidentally by Fahlberg and Remsen in 1879 at Johns Hopkins University. First<br />

manufactured in 1884 as an antiseptic and preservative; first commercial patent for manufacture in<br />

1885. Sold as a sweetener in 1900. Was banned for use in food and drinks in Germany in 1898 and in<br />

the US in 1912. Was reapproved during World War I due to a sugar shortage.<br />

Synthesised commercially from toluene; one of the most widely used sugar substitutes in the world;<br />

was the first high-intensity sweetener to be marketed.<br />

Use of saccharin :cyclamate blends ended with cyclamate ban in 1970.

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