Download e-book for iPad: Alternative Sweeteners, Third Edition, (Food Science and by Lyn O'Brien-Nabors

By Lyn O'Brien-Nabors

ISBN-10: 0585407045

ISBN-13: 9780585407043

ISBN-10: 0824704371

ISBN-13: 9780824704377

A survey of the huge box of sucrose choices, detailing clinical info, technical functions, and regulatory rankings for a wide range of sweeteners. It highlights the swap in prestige of saccharin, the elevated use of polyols, and the probabilities supplied by means of the provision of a number of replacement sweeteners and their makes use of together. This 3rd version includes new chapters on neotame, tagatose, trehalose, erythritol, and aspartame-acesulfame salt.

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Extra resources for Alternative Sweeteners, Third Edition, (Food Science and Technology)

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Acesulfame K 27 All methods described allow the separation of acesulfame K from other intense sweeteners that may be used in combination. VI. REGULATORY SITUATION The completion of a comprehensive safety evaluation program paved the way for the approval of acesulfame K as a food additive. The evaluation of the data by the Joint Expert Committee for Food Additives of the WHO and FAO resulted in approval for food use with the allocation of an ADI of 0–15 mg/kg of body weight (23). In addition, specifications were published that were revised later (52).

High-quality blends may be obtained with these and other sweeteners, including saccharin. Alitame 33 IV. SOLUBILITY At the isoelectric pH, alitame is very soluble in water. Excellent solubility is also found in other polar solvents, as is shown in Table 1. As expected from the molecule’s polar structure, alitame is virtually insoluble in lipophilic solvents. In aqueous solutions the solubility rapidly increases with temperature and as the pH deviates from the isoelectric pH. This effect is shown in Table 2.

It is undoubtedly the most thoroughly studied of the high-intensity sweeteners. S. Food and Drug Administration (FDA) (5, 6), and the regulatory agencies of more than 100 other countries around the world. II. PHYSICAL CHARACTERISTICS AND CHEMISTRY A. Structure Aspartame is a dipeptide composed of two amino acids, l-aspartic acid and the methyl ester of l-phenylalanine. The chemical structure of aspartame is depicted in Fig. 1. Aspartame sold for commercial use meets all requirements of the Food Chemical Codex (7).

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Alternative Sweeteners, Third Edition, (Food Science and Technology) by Lyn O'Brien-Nabors

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