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

By Lyn O'Brien-Nabors

A survey of the wide box of sucrose possible choices, detailing clinical 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 chances supplied via the supply of a number of substitute 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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Additional resources for Alternative Sweeteners, Third Edition, (Food Science and Technology)

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At present, it is estimated that aspartame is used in approximately 6000 different products worldwide. The safety of aspartame has been tested extensively in animal and human studies. It is undoubtedly the most thoroughly studied of the high-intensity sweeteners. S. Food and Drug Administration (FDA) (5, 6), and the regulatory agencies of more than 100 other countries around the world. II. PHYSICAL CHARACTERISTICS AND CHEMISTRY A. Structure Aspartame is a dipeptide composed of two amino acids, l-aspartic acid and the methyl ester of l-phenylalanine.

Alitame INS No. 956 is also listed in the draft codex Alimentarius General Standard for Food Additives (14). REFERENCES 1. A Ripper, BE Homler, GA Miller. Aspartame. In: LO Nabors, RC Gelardi, eds. Alternative Sweeteners. , 1986, pp 43–70. 2. RH Mazur, JM Schlatter, AH Goldkamp. J Am Chem Soc 91:2684, 1969. 3. TM Brennan, ME Hendrick. S. Patent No. 4,411,925 (October 25, 1983). 4. M Bodanszky, J Martinez. Side reactions in peptide synthesis. In: E Gross, J Meienhofer, eds. The Peptides, Vol. 5.

Acesulfame K 27 All methods described allow the separation of acesulfame K from other intense sweeteners that may be used in combination. VI. REGULATORY SITUATION The completion of a comprehensive safety evaluation program paved the way for the approval of acesulfame K as a food additive. The evaluation of the data by the Joint Expert Committee for Food Additives of the WHO and FAO resulted in approval for food use with the allocation of an ADI of 0–15 mg/kg of body weight (23). In addition, specifications were published that were revised later (52).

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