By Lyn O'Brien-Nabors

A survey of the large box of sucrose choices, detailing medical info, technical functions, and regulatory rankings for a wide range of sweeteners. It highlights the switch in prestige of saccharin, the elevated use of polyols, and the probabilities supplied by means of the supply of various substitute sweeteners and their makes use of together. This 3rd version comprises new chapters on neotame, tagatose, trehalose, erythritol, and aspartame-acesulfame salt.

Show description

Read or Download Alternative Sweeteners, Third Edition, (Food Science and Technology) PDF

Best scientific-popular books

Phase Diagrams in Advanced Ceramics (Treatise on Materials Science and Technology) (Treatise on Materials Science and Technology)

The research of multi-component complicated platforms composed of oxides, nitrides, and carbides has intensified within the previous couple of years. part Diagrams in complex Ceramics reports many of the contemporary advances inthe knowing of those composite structures, offering perception into how section diagrams can be used within the fabrication of whiskers and ceramic-matrix whisker-reinforced ceramics.

Spezialisierung im Journalismus

Auf die immer stärkere Ausdifferenzierung des Publikums in kleinere und kleinste Interessengruppen reagiert der Journalismus mit einer zunehmenden Spezialisierung: Nahezu jedes vermutete oder offenkundige Publikumsinteresse wird mit publizistischen Angeboten in jeder denkbaren shape bedient. So findet guy im Printbereich neben klassischen Allround-Titeln für Wirtschaft, activity, Politik und Kultur auch Very-special-interest- und Fach-Publikationen für den Geldanleger, den Jazzliebhaber, den Segler, den Angler, den Uhrenfan.

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

Example text

Commission of the European Communities, Luxembourg 1985, p 25. Federal Register 53(145):28379, 1988. 26. M Uihlein. Bestimmung von Acesulfam, einem neuen Su¨ssstoff, in Serum mittels Hochdruckflu¨ssigkeitschromatographie. Dtsch Lebensm Rdsch 74:157, 1977. 27. TH Grenby, MG Saldanha. Studies of the inhibitory action of intense sweeteners on oral microorganisms relating to dental health. Caries Res 20:17, 1986. 28. HA Linke. Adherence of Streptococcus mutans to smooth surface in the presence of artificial sweeteners.

In the rat and dog the alanine amide is partially acetylated, and in man it is partially conjugated with glucuronic acid. No observable cleavage of the alanine amide bond or rupture of the thietane ring takes place. Because the aspartic acid portion of the molecule is available for normal amino acid metabolism, alitame is partially caloric. The maximum caloric contri- Alitame 37 Figure 5 Metabolism of alitame. 4 calories per gram is clearly insignificant at the use levels in the diet. IX. SAFETY Alitame has been evaluated in the extensive series of studies designed to establish its safety as a sweetener in the human diet.

Lebensmittelindustrie 32:227, 1985. 8. DB Ott, CL Edwards, SJ Palmer. Perceived taste intensity and duration of nutritive and non-nutritive sweeteners in water using time-intensity (T-I) evaluations. J Food Sci 56:535, 1991. 9. K Paulus, M Braun. Su¨sskraft und Geschmacksprofil von Su¨ssstoffen. Erna¨hrungsUmschau 35:384, 1988. 10. K Hoppe, B Gassmann. Neue Aspekte der Su¨sskraftbeurteilung und des Einsatzes von Su¨ssungsmitteln. Nahrung 24:423, 1980. 11. S. 1979) to Hoechst AG. 12. RA Frank, SJ Mize, R Carter.

Download PDF sample

Rated 4.88 of 5 – based on 21 votes