Download Alternative Sweeteners (4th Edition) by Lyn O'Brien-Nabors PDF

By Lyn O'Brien-Nabors

The fourth variation of Alternative Sweeteners follows a similar formulation because the earlier 3 books through discussing every one sweetener in phrases its features. characteristics coated comprise technique of creation, actual features, application, and relative sweetness (compared to sucrose). Technical traits coated comprise admixture capability, software, availability, shelf existence, shipping, metabolism, carcinogenicity, and different toxicity overview info. a brand new bankruptcy at the sweetener Advantame has been further, and new participants have up-to-date info in the course of the ebook. additionally new is a bit on how Stevia sweeteners were tested and deemed secure by way of the Joint FAO/WHO professional Committee on foodstuff ingredients and the USA FDA.

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Extra resources for Alternative Sweeteners (4th Edition)

Sample text

2009. Simultaneous Determination of Nonnutritive Sweeteners in Foods by HPLC/ ESI-MS. J Agr Food Chem 57(8):3022–3027. Chapter 3 Advantame Ihab E. Bishay and Robert G. 31 Discovery................................................................................................................................... 33 Stability................................................................................................................................. 34 Taste .........................................................................................................................................

Blends of acesulfame K and fructose or high-fructose corn syrup in particular are found to be similar to sucrose in sweetened beverages (Rathjen 2005). In combination with complex carbohydrates like oligofructose or inulin, not only the sweetness of blends of acesulfame K with other sweeteners but also the mouthfeel are improved (Wiedmann and Jager 1997). Toxicology Because toxicological evaluations of intense sweeteners are of crucial importance for approval and subsequent use, a full range of toxicological studies was carried out with acesulfame K.

44 References.................................................................................................................................. 44 Introduction Advantame is a new ultrahigh potency sweetener and flavor enhancer developed by Ajinomoto. It is derived from aspartame, a dipeptide sweetener composed of aspartic acid and phenylalanine, and vanillin. Advantame is approximately 20,000 times sweeter than sugar and 100 times sweeter than aspartame. Advantame provides zero calories and has a clean, sweet, sugar-like taste with no undesirable taste characteristics.

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