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

By Lyn O'Brien-Nabors

A survey of the vast box of sucrose choices, detailing medical info, technical purposes, and regulatory scores for a big selection of sweeteners. It highlights the swap in prestige of saccharin, the elevated use of polyols, and the probabilities supplied via the supply of quite a few substitute 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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Alitame was approved for use in Australia in December 1993; in Mexico in May 1994; in New Zealand in October 1994; in People’s Republic of China in November 1994; in Indonesia in October 1995; in Colombia in April 1996, and in Chile in June 1997. Alitame was reviewed by Joint FAO/WHO Expert Committee on 40 Auerbach et al. Food Additives (JEFCA) in 1995 (11) and 1996 (12) and allocated an acceptable daily intake (ADI) of 1 mg/kg of body weight (12). A WHO/FAO specification monograph has been published (13).

However, a research program is underway to find appropriate solutions to overcome these problems. VIII. METABOLISM After oral administration to the mouse, rat, dog, or man, alitame is well absorbed. Most of an oral dose (77–96%) is excreted in urine as a mixture of metabolites (Fig. 5). The remainder (7–22%) is excreted in the feces, primarily as unchanged alitame. Radiochemical balances of 97–105% were obtained in the four species. In all four species the metabolism of alitame is characterized by the loss of aspartic acid followed by conjugation and/or oxidation at the sulfur atom of the alanine amide fragment yielding the corresponding sulfoxide isomers and the sulfone.

In all studies, however, the concentrations necessary for an inhibitory effect were well above the concentrations used for customary sweetness levels. D. Stability and Reactions in Foods Long-term and heat stability are important factors for the use of intense sweeteners in many food products and in beverages. In this regard, various conditions have to be met. In foods and beverages, pH levels vary from neutral to the acid range and may, in extreme cases like certain soft drinks, go down to values around and even less than 3.

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