Download e-book for kindle: Alternative Sweeteners, Third Edition, Revised and Expanded by Lyn O'Brien-Nabors

By Lyn O'Brien-Nabors

ISBN-10: 0824704371

ISBN-13: 9780824704377

A survey of the vast box of sucrose choices, detailing medical info, technical functions, and regulatory scores 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 quite a few replacement sweeteners and their makes use of together. This 3rd variation includes new chapters on neotame, tagatose, trehalose, erythritol, and aspartame-acesulfame salt.

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Additional resources for Alternative Sweeteners, Third Edition, Revised and Expanded

Sample text

S. Food and Drug Administration requesting broad clearance for alitame (10). The petition requests approval of alitame as a sweetener and flavoring in specified foods in amounts necessary to achieve the intended effect and in accordance with good manufacturing practice. Table 5 presents the 16 food product categories requested in this petition. In addition to the United States, permission for the use of alitame in food has been requested from a number of other countries and regulatory agencies.

11. PJ Abbott. Alitame. In: Toxicological Evaluation of Certain Food Additives and Contaminants. 44th JECFA, WHO Food Additives Series 35, pp 209–254, 1996. 12. PJ Abbott. Alitame. In: Toxicological Evaluation of Certain Food Additives. 46th JECFA, WHO Food Additives Series 37, pp 9–11, 1996. 13. Alitame. In: Compendium of Food Additive Specifications. 44th JECFA, FAO Food and Nutrition Paper 52 Add. 3, pp 9–13, 1995. 14. Proposed Draft Schedule 1 on Sweeteners—Additives with Numerical ADIs. In: Report of the 29th Session of the Codex Committee on Food Additives and Contaminants, Alinorm 97/12A, March 1997, pp 156–157 lines 67–78.

In reduced-calorie baked goods, bulking agents like polydextrose substitute for sugar and flour and may help to reduce the level of fats. Acesulfame combines well with suitable bulking ingredients and bulk sweeteners and therefore allows production of sweet-tasting baked goods having fewer calories. In diabetic products, combinations of acesulfame K and sugar alcohols like isomalt, lactitol, maltitol, or sorbitol can provide volume and sweetness. Texture and the sweetness intensity can be similar to sucrose-containing products.

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