Download PDF by Lyn O'Brien-Nabors: Alternative Sweeteners (4th Edition)
By Lyn O'Brien-Nabors
The fourth variation of Alternative Sweeteners follows an identical formulation because the earlier 3 books by way of discussing each one sweetener in phrases its features. traits lined contain technique of construction, actual features, software, and relative sweetness (compared to sucrose). Technical characteristics lined contain admixture strength, software, availability, shelf existence, shipping, metabolism, carcinogenicity, and different toxicity review information. a brand new bankruptcy at the sweetener Advantame has been additional, and new participants have up-to-date details in the course of the ebook. additionally new is a bit on how Stevia sweeteners were tested and deemed secure by means of the Joint FAO/WHO professional Committee on meals ingredients and the USA FDA.
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Additional info for Alternative Sweeteners (4th Edition)
S. 1987. Sensory quality of selected sweeteners: Unbaked and baked flour doughs. J Food Sci 52:1391–1393, 1413. Renwick, A. 2006. The intake of intense sweeteners—an update review. Food Addit Contam 23(4):327–338. , and le Coutre, J. 2008. The capsaicin receptor participates in artificial sweetener aversion. Biochem Biophys Res Comm 376(4):653–657. , and le Coutre, J. 2007. Artificial sweeteners and salts producing a metallic taste sensation activate TRPV1 receptors. Am J Physiol 293(2, Pt. 2):R626–634.
Prolonged continuous exposure to 30°C, a condition that will hardly be found in practice, does not cause losses exceeding 10%, the threshold for recognition of sweetness differences (Hoppe and Gassmann 1985). 0 or less (von Rymon Lipinski 1988a). Extensive studies were performed with buffered aqueous solutions. 2. 5 at room temperature, no significant loss of acesulfame K was detected. 22 (Coiffard et al. 1997). Acesulfame K-containing beverages can be pasteurized under normal pasteurization conditions without loss of sweetness.
Prolonged sweetness may be achieved by encapsulation of some of the acesulfame K or acesulfame K in combinations with other sweetening ingredients. In sugar-based chewing gum, acesulfame K can enhance some flavors and contribute to a longer flavor perception at levels of a few hundred milligrams per kilogram. In recipes using acesulfame K, it can either be blended into the chewing gum mass as fine crystals or dissolved in sorbitol syrup. In reduced-calorie baked goods, bulking agents like polydextrose substitute for sugar and flour and may help to reduce the level of fats.
Alternative Sweeteners (4th Edition) by Lyn O'Brien-Nabors