Food additives data book - wordpres

Sweeteners 980
– Maximum level: 5 mg/kg
– ADI: Not specified
Subject to certain restrictions, permitted as sweetener or food additive in South Africa and Brazil.
The following ADM Sorbitol products are certified Kosher
– Sorbitol Crystalline
– Sorbitol Solution
– Sorbitol Solution, high mannitol
– Sorbitol Solution, non-crystallizing
REFERENCES: Smith, J. (1991) Food Additive User’s Handbook. Blackie Publishing.
Canadian Food and Drugs Act and Regulations, 1994.
Codex Alimentarius, Volume XIV, 1983.
McCue, N. (1996) Showcase: Natural & High Intensity Sweeteners; Prepared Foods, March, p. 84.
Chilton’s Food Engineering Master ’95. (1994) ABC Publishing Group. p. 10; 288–289.
ADM technical specifications, 1996.
ADM Product information, 1996.
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.
Calorie Control Council informational brochure, 1995.
Food Additives Update, Food in Canada, April, 1996.
Roquette technical bulletin, as provided by Kingsley & Keith (Canada) Inc., 1996.
Roquette product information, as provided by Kingsley & Keith (Canada) Inc., 1996.
Hicks, D. (1989) Production and Packaging of Non-Carbonated Fruit Juices and Fruit Beverages.
Blackie Publishing; Glasgow.
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: Polyol produced through hydrogenation of glucose; first hydrogenated sugar produced in 1930s.
Naturally occurring; produced when crystalline form of lactitol heated to 179 to 240°C.
Used since 1920s by diabetics because metabolism causes only an insignificant rise in blood glucose.