Food additives data book - wordpres

Sweeteners 976
Used as a humectant and plasticiser in: tobacco; gouaches; cellulose films.
Complexing agent for metal ions such as iron, copper, and aluminium.
Enzyme stabiliser at concentrations of 45–50%.
Extends the shelf-life of suspensions of biological insecticide by inhibiting spore germination.
Used as media for the growth of Claviceps-type microorganisms.
Production of films and articles for food packaging.
Sweetness does not match sucrose in intensity.
Does not match mouthfeel body or fruitiness enhancement of sucrose.
Does not undergo browning reactions, so can improve shelf-life of fruit drinks.
SYNERGISTS: Isomalt
FOOD SAFETY ISSUES: Energy: 4 kcal/g.
High suitability for diabetics. Can cause osmotic diarrhoea if taken in quantities much above 25 g.
Laxative effect at high doses (50 to 75 g/day), so warning labels are required in some countries.
High Mannitol Solution: 2.6 cal/g (dry basis)
Sorbitol Solution, Noncrystallising: 3.0 cal/g (dry basis).
1/3 calories of sucrose.
Suitable for inclusion in diabetic products because not dependent on insulin for metabolism; low
energy due to malabsorption in intestine.
70% of orally ingested sorbitol converted to CO2 without appearing as glucose in the blood.
Metabolism causes only an insignificant rise in blood glucose. Metabolism may produce some glucose
but as a retarding effect. Suitable for diabetics.
Non-cariogenic; useful for caries prevention.
98 percent taken in food digested, the remainder is excreted; D-sorbitol enters the glycogenolytic
pathways without requiring insulin, so may replace D-glucose.
Maximum daily intake recommended as 60–80 g; individual doses should not exceed 10–20 g. No
toxic symptoms.