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

By Lyn O'Brien-Nabors

The fourth version of Alternative Sweeteners follows an analogous formulation because the earlier 3 books through discussing every one sweetener in phrases its features. traits coated contain technique of construction, actual features, application, and relative sweetness (compared to sucrose). Technical features coated comprise admixture strength, program, availability, shelf lifestyles, shipping, metabolism, carcinogenicity, and different toxicity review information. a brand new bankruptcy at the sweetener Advantame has been further, and new members have up to date info during the e-book. additionally new is a bit on how Stevia sweeteners were tested and deemed secure through the Joint FAO/WHO specialist Committee on foodstuff ingredients and the USA FDA.

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Extra info for Alternative Sweeteners (4th Edition)

Example text

F. 1975. 6-Methyl-1,2,3-oxathiazin-4(3H)-on 2,2-dioxide. Acta Cryst (B) 31:1191–1192. , and Braun, M. 1988. Suesskraft und Geschmacksprofil von Suessstoffen. Ernaehrungs-Umschau 35:384–391. , and Kilcast, D. 1998. Descriptive profiles of synergistic mixtures of bulk and intense sweeteners. Food Quality Preference 9:221–229. Rathjen, S. 2005. US Patent Application 20050037121 (to Nutrinova). Rathjen, S. 2003. Fine-tuning sweetener blends in lemon-lime drinks. Intl Food Ingredients 2003(4–5):26–28.

In particular, acesulfame K/aspartame and acesulfame K/aspartame/saccharin/cyclamate mixtures are similar to sucrose for taste attributes known to cause differences among sweeteners (sweet or bitter side tastes or aftertaste). The lingering sweetness of aspartame and sucralose was substantially reduced Acesulfame Potassium ◾ 17 when blending either of the sweeteners with acesulfame K. Blends consisting of two or three different sweeteners on repeated presentation exhibited less reduction in sweetness intensity over four repeated sips than a single sweetener at an equivalent sweetness level.

W. 1992. Stability of acesulfame K during high temperature processing under conditions relevant for dairy products. Z Lebensmtechnol Verfahrenst 43(5):EFS 21–23. , and Malaisse-Lagae, F. 1998. Effects of artificial sweeteners on insulin release and cationic fluxes in rat pancreatic islets. Cell Signal 10(10):727–733. C. 1991. Comparison of temporal perception of fruitiness in model systems sweetened with aspartame, an aspartame+acesulfame K blend, or sucrose. J Food Sci 56:823–826. Meyer, S. 2001.

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