By Lyn O'Brien-Nabors
A survey of the broad 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 via the provision of numerous replacement sweeteners and their makes use of together. This 3rd version comprises new chapters on neotame, tagatose, trehalose, erythritol, and aspartame-acesulfame salt.
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Extra info for Alternative Sweeteners, Third Edition, (Food Science and Technology)
APPLICATIONS Acesulfame K can be used as a sweetening agent in a wide range of products, for instance in low-calorie products, diabetic foods, sugarless products, oral hygiene preparations, pharmaceuticals, and animal feeds. The product groups acesulfame K has been used in are shown in Table 3. 22 Table 3 von Rymon Lipinski and Hanger Present Applications of Acesulfame K Tabletop sweetener Carbonated soft drinks Noncarbonated soft drinks Squashes and dilutables Fruit nectars Powdered beverages Instant tea Cider Flavored milk Cocoa Yogurt Flavored whey Desserts Rice pudding Ice cream Slimming diets Cake Cookies Jams Fruit purees Hard candy Soft candy Gum confections Chocolate confections Marzipan Chewing gum Pickled vegetables Marinated fish Tobacco Mouthwashes Toothpaste Drugs Feedstuffs Acesulfame K is suitable for low-calorie and diet beverages because of its good stability in aqueous solutions even at low pH typical of diet soft drinks.
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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. An assessment of binary mixture interactions for nine sweeteners. Chem Senses 14:621, 1989. 13. N Ayya, HT Lawless. Quantitative and qualitative evaluation of high-intensity sweeteners and sweetener mixtures.
Alternative Sweeteners, Third Edition, (Food Science and Technology) by Lyn O'Brien-Nabors