Sweeteners and sugar alternatives in food technology edited by helen mitchell

Sweeteners and Sugar Alternatives in Food Technology Edited by Helen Mitchell This page intentionally left blank Sweeteners and Sugar Alternatives in Food Technology For Tom and David ‘Knowing that love is to share, each one believing that love never dies …’ Here, There and Everywhere by John Lennon and Paul McCartney (1966) Sweeteners and Sugar Alternatives in Food Technology Edited by Helen Mitchell © 2006 by Blackwell Publishing Ltd Editorial Offices: Blackwell Publishing Ltd, 9600 Garsington Road, Oxford OX4 2DQ, UK Tel: +44 (0)1865 776868 Blackwell Publishing Professional, 2121 State Avenue, Ames, Iowa 50014-8300, USA Tel: +1 515 292 0140 Blackwell Publishing Asia Pty Ltd, 550 Swanston Street, Carlton, Victoria 3053, Australia Tel: +61 (0)3 8359 1011 The right of the Author to be identified as the Author of this Work has been asserted in accordance with the Copyright, Designs and Patents Act 1988 All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, except as permitted by the UK Copyright, Designs and Patents Act 1988, without the prior permission of the publisher First published 2006 by Blackwell Publishing Ltd ISBN-13: 978-14051-3434-7 ISBN-10: 1-4051-3434-8 Library of Congress Cataloging-in-Publication Data Sweeteners and sugar alternatives in food technology / edited by Helen Mitchell p cm Includes bibliographical references and index ISBN-13: 978-1-4051-3434-7 (hardback : alk paper) ISBN-10: 1-4051-3434-8 (hardback : alk paper) Sweeteners Sugar substitutes Sugars in human nutrition I Mitchell, Helen (Helen Lucy), 1960– TP421.S938 2006 664'5—dc22 2005035903 A catalogue record for this title is available from the British Library Set in 10/12 pt, Times by Charon Tec Ltd, Chennai, India www.charontec.com Printed and bound in India by Replika Press Pvt Ltd, Kundli The publisher’s policy is to use permanent paper from mills that operate a sustainable forestry policy, and which has been manufactured from pulp processed using acid-free and elementary chlorine-free practices Furthermore, the publisher ensures that the text paper and cover board used have met acceptable environmental accreditation standards For further information on Blackwell Publishing, visit our web site: www.blackwellpublishing.com Contents Preface Contributors xv xvii PART ONE: NUTRITION AND HEALTH CONSIDERATIONS 1 Glycaemic Responses and Toleration Geoffrey Livesey 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 Introduction Glycaemic response in ancient times Glycaemic response approaching the millennium The glycaemic response now and in future nutrition Measurement and expression of the glycaemic response The acute glycaemic response to sugars and sweeteners Long-term glycaemic control with sweeteners and bulking agents Gastrointestinal tolerance in relation to the glycaemic response Finally Dental Health Anne Maguire 2.1 Introduction 2.2 Dental caries 2.2.1 The problem 2.2.2 Aetiology 2.2.3 Control and prevention 2.2.4 Determining cariogenicity 2.3 Reduced calorie bulk sweeteners 2.3.1 Erythritol 2.3.2 Isomalt 2.3.3 Lactitol 2.3.4 Maltitol 2.3.5 Sorbitol 2.3.6 Mannitol 2.3.7 D-tagatose 2.3.8 Xylitol 2.3.9 Key points from the dental evidence for reduced calorie sweeteners and their use 6 10 11 13 15 19 19 19 19 20 21 21 23 23 24 25 25 27 28 28 28 30 vi Contents 2.4 High-potency (high-intensity) sweeteners 2.4.1 Acesulfame K 2.4.2 Aspartame and neotame 2.4.3 Cyclamate and saccharin 2.4.4 Sucralose 2.4.5 Other sweeteners 2.4.6 Key points from the dental evidence for high-potency (high-intensity) sweeteners and their use 2.5 Bulking agents 2.5.1 Polydextrose 2.5.2 Fructose and glucose polymers 2.5.3 Key points from the dental evidence for bulking agents 2.6 Summary Digestive Health Arthur C Ouwehand, Henna Mäkeläinen, Kirsti Tiihonen and Nina Rautonen 3.1 Introduction 3.1.1 Prebiotics, sweeteners and digestive health 3.1.2 Intestinal microbiota 3.1.3 Gut health 3.2 Prebiotics versus fibre 3.2.1 Endogenous prebiotics 3.2.2 Milk oligosaccharides 3.2.3 Secreted substrates in the gut 3.3 Prebiotics 3.3.1 Current prebiotics 3.4 Health benefits 3.5 Synbiotics 3.6 Safety considerations 3.7 Conclusion Calorie Control and Weight Management Julian Stowell 4.1 4.2 4.3 4.4 4.5 31 31 31 32 33 33 34 34 34 34 35 35 44 44 44 44 44 45 45 45 46 46 47 48 49 50 51 54 Caloric contribution of sugars in our diet Calorie control and its importance in weight management Satiety: role of intense and bulk sweeteners Legislation relevant to reduced-calorie foods Conclusions 54 55 55 59 60 PART TWO: HIGH-POTENCY (HIGH-INTENSITY) SWEETENERS 63 Acesulfame K Bernd Haber, Gert-Wolfhard von Rymon Lipinski and Susanne Rathjen 65 5.1 Introduction and history 5.2 Organoleptic properties 5.2.1 Acesulfame K as the single sweetener 65 66 66 Contents 5.3 5.4 5.5 5.6 5.7 5.2.2 Blends of acesulfame K with other sweetening agents 5.2.3 Compatibility with flavours Physical and chemical properties 5.3.1 Appearance 5.3.2 Solubility 5.3.3 Stability Physiological properties Applications 5.5.1 Beverages 5.5.2 Dairy products and edible ices 5.5.3 Bakery products and cereals 5.5.4 Sweets and chewing gum 5.5.5 Jams, marmalades, preserves and tinned fruit 5.5.6 Delicatessen products 5.5.7 Table-top sweeteners 5.5.8 Pharmaceuticals 5.5.9 Cosmetics 5.5.10 Tobacco products 5.5.11 Technical applications Safety and analytical methods 5.6.1 Pharmacology 5.6.2 Toxicology 5.6.3 Safety assessments and acceptable daily intake 5.6.4 Analytical methods Regulatory status 5.7.1 Approvals 5.7.2 Purity criteria Aspartame and Neotame Kay O’Donnell 6.1 Aspartame 6.1.1 Synthesis 6.1.2 Sensory properties 6.1.3 Physicochemical properties 6.1.4 Physiological properties 6.1.5 Applications 6.1.6 Analysis 6.1.7 Safety 6.1.8 Regulatory status 6.2 Neotame 6.2.1 Neotame structure and synthesis 6.2.2 Sensory properties 6.2.3 Physicochemical properties 6.2.4 Physiological properties 6.2.5 Applications 6.2.6 Safety 6.2.7 Regulatory vii 66 69 69 69 70 70 71 72 72 75 75 77 78 78 79 80 80 81 81 81 81 81 82 82 82 82 83 86 86 86 87 89 92 93 94 94 95 95 95 96 97 98 99 99 100 Viscosity Higher than sucrose or sorbitol at equivalent concentration and temperature Ͻ10 cps @ 30°C, 30% w/w solution Lower than conventional maltodextrin (DE-10) – higher than sucrose at equivalent concentration and temperature 15 cps @ 30°C, 30% w/w solution Lower than conventional maltodextrin – higher than sucrose at equivalent concentration and temperature Low dispersibility in solution Gels can be formed producing fatlike crèmes Lower than maltodextrin – higher than sucrose at equivalent concentration and temperature Possible product labelling associated with the use of bulking agents include the following (not exhaustive): Diet, Light, Low carb, Reduced calorie, Low calorie, No-added sugar, Sugar free, Toothfriendly, Reduced glycaemic response (diabetic suitability), Prebiotic, Fibre It is advised that local expert opinion is obtained regarding the pertinent food regulations and labelling implications if these ‘claims’ are to be used on food products Relative glycaemic response (RGR) Glucose ϭ 100 Ͻ7 Ͻ15 25 Ͻ4 Ͻ2 Dietary fibre content and analytical method ϳ90% AOAC 2000.11 (polydextrose) Minimum 90% AOAC 2001.03 (resistant maltodextrin) 55% AOAC 985.29 85% AOAC 2001.03 (resistant maltodextrin) Ͼ90% AOAC 997.08 (fructan method) Ͼ90% AOAC 997.08 (fructan method) Bifidus stimulation ‘prebiotic’ Yes Yes Yes Yes Yes Caloric value kcal/g EU 1–1.5 kcal/g US kcal/g Japan 0.5 kcal/g kcal/g kcal/g 1.5 kcal/g Regulatory status, approval and labelling EU: Miscellaneous Food additive: E 1200 US: Food additive/GRAS Japan: Food FOSHU – status approved EU: Dextrin/resistant dextrin US: Self GRAS as maltodextrin/digestion resistant-maltodextrin/ resistant maltodextrin Japan: Indigestible dextrin FOSHU – status approved EU: Dextrin/resistant dextrin US: Self GRAS as maltodextrin/digestion resistant maltodextrin/ resistant maltodextrin Japan: Indigestible dextrin EU: Food ingredient US: GRAS notified (GRN: 118 (5/3/03)) Japan: Food EU: Food ingredient US: GRAS notified (GRN: 44 (11/22/00)) Japan: Food FOS: low molecular weight fructo-oligosaccharide; GRAS: generally recognized as safe; FOSHU: food for specified health use; AOAC: Association of Official Analytical Chemist This page intentionally left blank Index acceptable daily intake (ADI) (see also individual sweeteners and bulking agents) 148, 327, 363 acesulfame-K 65–85 applications 72–81 bakery products and cereals 75 beverages 72–75 cosmetics/oral hygiene 80 dairy products and frozen desserts 75, 76 delicatessen products 78 jams and preserves 78 pharmaceuticals 80 sweets and chewing gum 77–78 table-top sweeteners 79–80 technical applications 81 tobacco products 81 chemical formula/structure 65 dental health 31, 71 history/origin 65 manufacture 65 organoleptic properties 66–69 as a single sweetener 66 blends with other sweeteners 66–69 compatibility with flavours 69 sweetener synergy 67, 68 physical and chemical properties 69–71 appearance 69 solubility 70 stability 70, 71 physiological properties 71, 72 dental health 71 glycaemic response 72 metabolism 71, 72 regulatory status 82–83 acceptable daily intake (ADI) 82 approvals 82 purity criteria 83 safety and analytical methods 81–82 analysis 82 toxicology 81 acute otitis media prevention, xylitol 312–313 alitame 331–337 analysis 337 applications 335–336 chemical formula/structure 332 physical and chemical properties 333–335 solubility 335 stability 333–335 physiological properties 335 regulatory status 337 acceptable daily intake (ADI) 336–337 safety 336–337 sensory properties 332–333 relative sweetness 332, 333 sweetness synergy 333 analytical methods (see individual sweeteners and bulking agents) anti-oxidant erythritol 153, 162 applications acesulfame-K 72–81 alitame 335–336 aspartame 93, 94 cyclamate 123–124 erythritol 162–171 fructo-oligoaccharides (FOS) 389–391 isomalt 186–202 isomaltulose 354, 355 lactitol 216 Lo han guo (mogroside) 352 maltitol 242–246 mannitol 258–260 neohesperidin dihydrochalcone (NHDC) 341 neotame 99 polydextrose 375–377 rebaudioside A 345, 346 resistant maltodextrins 382–383 saccharin 112–113 sorbitol 258–260 stevioside 345, 346 sucralose 138–141 tagatose 284–292 402 Index applications (contd) thaumatin 349 trehalose 357 xylitol 313–316 aspartame 86–95 analysis 94 applications 93, 94 beverages 94 confectionery 94 chocolate 94 chewing gum 94 yoghurts 94 aspartame salt 88 chemical formula/structure 86 history/origin 86 physical and chemical properties 89–91 acesulfame-K blend 90, 91 solubility 89 stability 89 physiological properties 92, 93 dental health 93 glycaemic response 93 metabolism 92 phenylketonuria 93 regulatory status 95 acceptable daily intake (ADI) 95 safety 94 sensory properties 87–89 flavour enhancement 88 relative sweetness 87 sweetness synergy 88 aspartame salt 88, 89 bakery and cereal products acesulfame-K 75 erythritol 172–173 fructo-oligosaccharides (FOS) 390 lactitol 217 maltitol 246 polydextrose 372 sorbitol 259 sucralose 140, 141 beverages acesulfame-K 72 aspartame 91, 93, 94 cyclamate 123 erythritol 165–167 neotame 99 polydextrose 376 resistant maltodextrins 382, 383 saccharin 112, 113 sucralose 139 tagatose 275 bifidobacteria 46 fructo-oligosaccharides (FOS) 389 lactitol 211, 213, 214, 215 polydextrose 374 resistant maltodextrins 382 xylitol 311 boiling point elevation erythritol 157 lactitol 209, 210 maltitol 231 xylitol 300 breakfast cereals acesulfame-K 76 fructo-oligosaccharides (FOS) 390 isomalt 188, 201 tagatose 286, 287 bulking agents 367–399 butyrate tagatose 269 caloric value (see individual sweeteners and bulking agents) 233, 326, 399 calorie control daily diet 58 weight management 55 Calorie Control Council 55, 60 cancer chemical formula/structure 146, 325, 361, 398 acesulfame-K alitame 332 aspartame 86 cyclamate 118 erythritol 152 fructo-oligosaccharides (FOS) 385, 386 isomalt 177, 178 isomaltulose 353 lactitol 206 Lo han guo (mogroside) 351 maltitol 227 mannitol 252, 253 neohesperidin dihydrochalcone (NHDC) 338 neotame 95, 96 polydextrose 369 rebaudioside A 343 resistant maltodextrins 381, 383 saccharin 104, 105 sorbitol 252, 253 stevioside 343 sucralose 131 Index tagatose 262 thaumatin 349, 350 trehalose 347 xylitol 295 chewing gum (see panning) erythritol 166–168 coating 168 cooling effect 166 isomalt 194, 195 lactitol 218–219 maltitol 245 mannitol 258 sorbitol 258 tagatose 283 xylitol 314 chocolate erythritol 169 inulin 390 isomalt 190, 192 lactitol 217 maltitol 243 mannitol 260 polydextrose 376 sorbitol 260 tagatose 280 xylitol 314 coating (see panning) colonic pH 46 compressibility isomalt 178, 183, 197 maltitol 229 mannitol 254 sorbitol 254 xylitol 316 confectionery acesulfame-K 77–78 aspartame 94 erythritol 169–172 isomalt 186–194 lactitol 219 maltitol 243–245 mannitol 258, 259 polydextrose 375 sorbitol 258, 259 sucralose 140 tagatose 289–292 xylitol 313–314 cooked sausage sorbitol 259 cooling effect bulk sweeteners 155, 167 erythritol 154, 166, 167 403 isomalt 181 lactitol 210, 218 maltitol 224, 229 mannitol 254, 258 polyols sorbitol 254, 258 xylitol 298 Cox-2 48 polydextrose 48 cyclamate 118–129 applications 123, 124 chemical formula/structure 118 dental health 32 history/origin 118 manufacture 118 organoleptic properties 118–121 flavour profile 119 sweetness potency 118–119 sweetness synergy 120–121 temporal profile 119 physical and chemical properties 121–122 solubility 122 stability 122 physiological properties 122–123 absorption 122 distribution 123 excretion 123 metabolism 123 regulatory status 125, 126, 127 safety 124–127 dairy products and frozen desserts acesulfame-K 75 aspartame 94 fructo-oligosaccharides (FOS) 389 inulin 390, 391 lactitol 219 maltitol 245 polydextrose 376 sucralose 139 xylitol 315 dental health acesulfame-K 31, 71 aetiology 20 animal experiments 22 aspartame 31 bulking agents 34–35 cariogenicity 21 control and prevention 21 enamel slab experiments 23 erythritol 23, 153, 161, 162 fructo-oligosaccharides (FOS) 34 404 Index dental health (contd) high-potency (high-intensity) sweeteners 31–34 human clinical trials 23 incubation experiments 22 inulin 35 isomalt 24 lactitol 25, 215 Lycasin® 26 maltitol 25, 256 maltodextrins 35 mannitol 28, 256 neohesperidin dihydrochalconee (NHDC) 33 neotame 31 other sweeteners 33–34 plaque pH experiments 22 polydextrose 34 reduced calorie bulk sweeteners 23–31 resistant maltodextrins 35 sorbitol 27, 256 sucralose 33, 138 tagatose 28, 273 thaumatin 34 the problem 19 xylitol 28–30, 296, 305–311 acidogenicity 306 animal studies 306 dental plaque 308 human studies 307 mutans streptococci 309 diabetes 3–7, 12 lactitol 215 maltitol 234 mannitol 256 sorbitol 256 xylitol 303 dietary fibre 5, 45 fructo-oligosaccharides (FOS) 385–392 polydextrose 369–379 resistant maltodextrins 380–385 digestive health 44, 45–53 erythritol 151–176 analysis 175 antioxidant 153 applications 162–171 antioxidant 162 tabletop sweeteners 162 improving mouth-feel/non-sweet flavours 163, 164 quantitative synergy with highintensity sweeteners 163, 164 beverages 164 non-caloric frozen, carbonated 166 sucralose in cola 165 tea, coffee, grapefruit juice 165 chewing gum 166–168 coating 167, 168 chocolate 168, 169 confectionery 169–171 candies 169 fondant 170 lozenges 171 bakery 172–174 biscuits 172, 173 cake 174 fillings 172 chemical formula/structure 151, 152 history/origin 151 manufacture 153 occurrence 152 organoleptic properties 153–155 cooling effect 154 sweetness intensity 153 sweetness profile 154 synergy with other sweeteners 155 physical and chemical properties 155–158 boiling point elevation 157 freezing point depression 157 hygroscopicity 157 melting point 156, 157 solubility 155, 156 stability 155 viscosity 157, 158 water activity 158, 159 physiological properties 158–162 caloric value 151, 160 dental health 23, 153, 161, 162 glycaemic and insulinaemic responses 9, 152, 160, 161 metabolic fate 159 toleration 14, 152, 160 product specification 175 regulatory status 175 safety 174 fat replacer inulin 390–391 polydextrose 372 Fibersol-2® 381–385 analysis 385 applications 382, 383 Index chemical formula/structure 381 physical and chemical properties 381 physiological properties 381, 382 caloric value 381 fat metabolism 382 glycaemic response 382 short chain fatty acid production 382 regulatory status 384, 385 safety 383, 384 toleration 384, 385 flavour enhancement/modification acesulfame-K 69 aspartame 88 neohesperidin dihydrochalcone (NHDC) 338, 339 tagatose 275–284 thaumatin 348 flavour profile (see individual sweeteners) freezing point depression (see individual sweeteners) erythritol 157 maltitol 231 polydextrose 372 tagatose 264 fructo-oligosaccharides (FOS) 13, 385–392 analysis 392 applications 389–391 bakery and cereal products 390 chocolate 390 dairy 389 fat replacer 390–391 fruit preparations 390 chemical formula/structure 385, 386 glycaemic and insulinaemic response inulin 285 manufacture 385 organoleptic properties 386 origin 385 physical and chemical properties 386, 387 acid stability 386, 387 solubility 386, 387 physiological properties bifidogenic effect 389 caloric value 387 dental health 35 dietary fibre 387 fat metabolism 389 fermentation 387, 388 glycaemic and insulinaemic responses 9, 389, 399 mineral absorption 389 prebiotics 47 405 toleration 14, 50, 388, 392 regulatory status 391 safety 391 fructosamine 12, 13 fruit spreads acesulfame-K 78 isomalt 199 fructo-oligosaccharides (FOS) 390 lactitol 219 polydextrose 377 galacto-oligosaccharides (GOS) 47, 50 glass transition temperature polydextrose 371 tagatose 264 glycaemic and insulinaemic responses 3–15 acesulfame-K 72 aspartame 93 bulk sweeteners and alternatives 9–13 erythritol 152, 160, 161 fructo-oligosaccharides (FOS) 389 glycaemic glucose equivalents (GGE) 10 glycaemic index 7–10 glycaemic load 7–10 isomalt 9, 184 isomaltulose 354 lactitol 9, 215 long term glycaemic control 11–13 maltitol 235 mannitol 256–257 measurement polydextrose 9, 375, 399 polyols 11, 236 resistant maltodextrins 9, 399 satiety 56 sorbitol 256–257 tagatose 271 xylitol 311 glycated haemoglobin (HbA1C) 12, 13 G-protein-coupled receptors 103, 104 gut health (see digestive health) 44 hard candy erythritol 169 isomalt 186–191 maltitol 258 mannitol 258 polydextrose 376 sorbitol 258 sucralose 140 xylitol 314 406 Index heart disease 3, 5, heat of solution (see also cooling effect) bulk sweeteners 155 polyols 230 hygroscopicity erythritol 157, 158 isomalt 182 lactitol 210 maltitol 230 mannitol 254, 258 polyols 230 sorbitol 254, 258 tagatose 264, 265 xylitol 302 hypertension ice cream (see dairy products and frozen desserts) immunoglobulin A (IgA) 46 inflammatory bowel disease (IBD) 48 insulinaemic responses (see glycaemic and insulinaemic responses) intestinal microbiota 44 inulin (see fructo-oligosaccharides (FOS)) irritable bowel syndrome (IBS) 49 isomalt 177–204 applications 186–202 baked goods 198 breakfast cereals, cereal bars 199–201 chewing gum 194, 195 chocolate 190, 192 fruit spread 199 hard candy 186–191 low boiling 193, 194 other applications 201, 202 panning 195, 196 tabletting 197 chemical formula/structure 177, 178 description 177 ISOMALT CM 178, 183, 190 ISOMALT DC 178, 183, 197 ISOMALT GS 178, 183, 193, 195, 196, 199, 200 ISOMALT ST 178, 183, 186, 194, 199, 200, 201 manufacture 177 organoleptic properties 178, 179 sweetness potency 178 sweetness profile 178 sweetness synergy 178 physical and chemical properties 180–184 boiling point elevation 182 heat of solution 181 hygroscopicity 182 solubility 180 stability 180 viscosity 181 water activity 183, 184 physiological properties 184, 185 caloric value 185 dental health 185 glycaemic response and insulinaemic response 9, 184 prebiotic 185 toleration 185 regulatory status 202 acceptable daily intake (ADI) 202 safety 202 isomaltulose 353–355 applications 354, 355 chemical formula/structure 353 history/origin 353 manufacture 353 physical and chemical properties 353, 354 solubility 354 stability 354 physiological properties 354 caloric value 354 glycaemic and insulinaemic responses 354 metabolism 354 toleration 354, 355 tooth-friendly 354 regulatory status 355 safety 354 sensory properties 353 relative sweetness 353 lactitol 205–222 applications 216–222 baked goods 217 chewing gum 218, 219 chocolate 217 ice cream 219 marzipan 219 preserves 219 tablets 219 chemical formula/structure 206 history 205 manufacture 205 organoleptic properties 205, 206 relative sweetness 205, 206 sweetener blends 206 physical and chemical properties 207–211 boiling point elevation 209, 210 cooling effect 210 heat of solution 209 Index hygroscopicity 210 solubility 207, 208 stability 207 viscosity 208, 209 water activity 210, 211 physiological properties 211–212 bifidobacteria 211, 213, 214, 215 caloric value 211 dental health 25, 215, 216 diabetes 215 glycaemic and insulinaemic response 9, 215 hepatic encephalopathy 215 lactobacillus 211, 213, 214, 215 metabolism 211, 212 prebiotic 212 toleration 212 regulatory status 220 safety 221 lactobacillus 46 lactitol 211, 213, 214, 215 tagatose 270 xylitol 311 laxation threshold (see toleration) legal status (see regulatory status) Litesse® (see polydextrose) Lo han guo (mogroside) 350–352 applications 352 chemical structure 357 history/origin 350 manufacture 350 physical and chemical properties 352 solubility 352 stability 352 physiological properties 352 regulatory status 352 safety 352 sensory properties 352 relative sweetness 352 Lycasin® dental health 26 Maillard reaction tagatose/flavour 277 maltitol 223–248 applications 242–246 bakery 246 caramel 244 chocolate 243 coating 245 dairy 245 hard candy 243 407 chemical formula/structure 227 history/origin 223 hydrogenation 226 maltitol powder 224, 241 maltitol syrup 225, 241 manufacture 224 physical and chemical properties 227 chemical reactivity 229 compressibility 229 cooling effect 229 equilibrium relative humidity 224 heat of solution 224 humectancy 229 hygroscopicity 230 solubility 224, 232 viscosity 233 physiological properties 233–238 caloric value 224, 233 dental health 25, 234 diabetic suitability 234 glycaemic and insulinaemic response 9, 235 relative sweetness 224, 238 toleration 237 polyglycitols 225 regulatory status 247 safety 247 maltodextrins dental health 35 resistant maltodextrins 380–385 mannitol 249–261 applications 258–260 chewing gum 258 hard candy 258 tabletting 259 chemical formula/structure 252, 253 hydrogenation 252 manufacture 249, 251 physical and chemical properties 253–255 chemical reactivity 253 compressibility 254 cooling effect 254 humectancy 254 hygroscopicity 254 molecular weight 255 solubility 255 viscosity 255 physiological properties 255–258 dental health 28, 256 diabetic suitability 256 glycaemic and insulinaemic response 9, 256 408 Index mannitol (contd) physiological properties (contd) relative sweetness 257 toleration 257 regulatory status 260 manufacture acesulfame-K 65 alitame 332 aspartame 86 cyclamate 118 erythritol 153 isomalt 177 isomaltulose 353 lactitol 205 Lo han guo (mogroside) 350 maltitol 224 mannitol 249 neohesperidin dihydrochalcone (NHDC) 338 neotame 95, 96 polydextrose 369 rebaudioside A 343 resistant maltodextrins 380, 381, 383 saccharin 104 sorbitol 249 stevioside 343 sucralose 131 tagatose 265 thaumatin 347, 348 trehalose 355 xylitol 296 melting point (see individual sweeteners and bulking agents) 146, 157, 325 metabolic syndrome metabolism (see individual sweeteners and bulking agents) milk-oligosaccharides 45 mineral absorption fructo-oligosaccharides (FOS) 389 polydextrose 375 molecular weight (see individual sweeteners and bulking agents) polyols 230 neohesperidin dihydrochalcone (NHDC) 337–342 analysis 341 applications 341 chemical formula/structure 338 dental health 33 history/origin 337 manufacture 338 physical and chemical properties 340 solubility 340 stability 340 physiological properties 341 regulatory status 342 acceptable daily intake (ADI) 341 safety 341 sensory properties 338–340 flavour modifying 338–339 flavour profile 338–339 relative sweetness 339 neotame 95–100 applications 99 chemical formula/structure 95, 96 history/origin 95 manufacture 95, 96 physical and chemical properties 97–98 solubility 97 stability 98 physiological properties 98, 99 dental health 99 glycaemic response 99 regulatory status 100 acceptable daily intake (ADI) 100 safety 99 sensory properties 96 Nutriose® FB 383–385 analysis 385 caloric value 383 chemical formula/structure 383 dental health 383 description 383 regulatory status 383, 384 safety 383, 384 solubility 383 stability 383 organoleptic properties acesulfame-K 66 alitame 332, 333 aspartame 87–89 cyclamate 118–121 erythritol 153–155 fructo-oligosaccharides (FOS) 386 inulin 386 isomalt 178, 179 isomaltulose 353 lactitol 205 Lo han guo (mogroside) 352 maltitol 224, 238 mannitol 257 Index neohesperidin dihydrochalcone (NHDC) 338–340 neotame 96 polydextrose 370 rebaudioside A 344–345 saccharin 105–109 stevioside 344–345 sucralose 132 tagatose 263, 275–284 thaumatin 358 trehalose (␣, ␣-trehalose) 356 xylitol 297 other sweeteners 331–363 alitame 331 dental aspects 33–34 isomaltulose 331 Lo han guo (mogroside) 331 neohesperidin dihydrochalcone (NHDC) 331 rebaudioside A 331 stevioside 331 thaumatin 331 trehalose (␣, ␣-trehalose) 331 panning erythritol 167, 168 isomalt 195, 196 maltitol 245 sorbitol 260 xylitol 314, 315 physical and chemical properties (see individual sweeteners and bulking agents) physiological properties (see individual sweeteners and bulking agents) polydextrose applications 375–377 baked goods 372 beverages 376 chocolate 376 confectionery 376 cultured dairy products 376 frozen dairy desserts 376 fruit spreads and fillings 377 meat 377 pasta and noodles 377 chemical formula/structure 369 Cox-2 activity 48 organoleptic properties 370 relative sweetness 370 physical and chemical properties 370–372 freezing point depression 372 409 heat of solution 370, 372 melting properties and glass transition 371 melting range 370 moisture management 372 molecular weight 370 solubility 370 stability 371 viscosity 370, 372 physiological properties 372–375 calorie value 372–373 Cox-2 activity 48 glycaemic and insulinaemic responses 9, 375, 399 metabolism 374 toleration 14, 50 regulatory status 379 analysis 379 safety 377–379 toleration 14, 50, 373, 378, 379 polyglycitols 225, 241 caloric value 233 regulatory status 247 solubiltiy 232 polyols 149–261, 295–325 prebiotics 44, 45, 46 fructo-oligosaccharides (FOS) 47 galacto-oligosaccharides (GOS) 47 health benefits 48–49 isomalto-oligosaccharides (IMO) 47 lactitol 47, 212 lactulose 47 manno-oligosaccharides 48 polydextrose 47, 48 raffinose 47 safety 50 soya-oligosaccharides (SOS) 47 stachyose 47 xylitol 311 xylo-oligosaccharides (XOS) 47 probiotics 44 production (see manufacture) Raftiline® (see fructo-oligosaccharide (FOS)) Raftilose® (see fructo-oligosaccharide (FOS)) reaction flavours tagatose 263 rebaudioside A 342–347 analysis 346 applications 345–346 chemical formula/structure 343 history/origin 342 410 Index rebaudioside A (contd) manufacture 343 physical and chemical properties 345 solubility 345 stability 345 physiological properties 345 metabolism 345 regulatory status 346 safety 346 sensory properties 344–345 relative sweetness 344 reduced calorie foods regulatory status 59 regulatory status (summaries) 148, 328, 364, 400 acesulfame-K 82–83 alitame 337 aspartame 95 cyclamate 125–127 erythritol 175 fructo-oligosaccharides (FOS) 391 isomalt 202 isomaltulose 355 lactitol 220 Lo han guo (mogroside) 352 maltitol 247 mannitol 258, 260 neohesperidin dihydrochalcone (NHDC) 342 neotame 100 polydextrose 379 rebaudioside A 346 resistant maltodextrins 384, 385 saccharin 115–118 sorbitol 258, 260 stevioside 346 sucralose 143, 144 tagatose 266 thaumatin 349, 350 trehalose 358 xylitol 317 relative sweetness acesulfame-K 66 alitame 333 aspartame 87 cyclamate 118–119 erythritol 153 fructo-oligosaccharides (FOS) isomalt 178 isomaltulose 353 lactitol 205, 206 Lo han guo (mogroside) 352 maltitol 224, 238 mannitol 257 neohesperidin dihydrochalcone (NHDC) 339 neotame 96 polydextrose 370 rebaudioside A 344 resistant maltodextrins 380 saccharin 105, 106 sorbitol 257 stevioside 344 sucralose 131, 132, 134 tagatose 263 thaumatin 348 trehalose 356 xylitol 297 resistant starch and resistant maltodextrins 380–385 analysis 385 dental aspects 35 description/origin 380 Fibersol-2® 381–383 glycaemic response and insulinaemic responses Nutriose®FB 383–385 regulatory status 384, 385 safety 383–384 toleration 384 saccharin 103–118 applications 112, 113 chemical formula/structure 104, 105 dental health 32 history/origin 103.104 manufacture 104 organoleptic properties 105–109 flavour profile 106, 107 sweetness potency 105, 106 sweetness synergy 108, 109 temporal profile 107–108 physical and chemical properties 109–111 solubility 110 stability 111 physiological properties 112 absorption 112 distribution 112 excretion 112 metabolism 112 regulatory status 115–118 acceptable daily intake (ADI) 114 safety 113–115 safety and analytical methods (see individual sweeteners and bulking agents) satiety 55 glycaemic control 55 xylitol 312 Index solubility acesulfame-K 70 alitame 335 aspartame 89 bulk sweeteners 156 cyclamate 122 erythritol 175 fructo-oligosaccharides (FOS) 386 isomalt 180 isomaltulose 354 lactitol 207, 208 Lo han guo (mogroside) 352 maltitol 224, 232 mannitol 255, 258 neohesperidin dihydrochalcone (NHDC) 340 neotame 97 polydextrose 370 rebaudioside A 345 resistant maltodextrins 383 saccharin 110 sorbitol 255, 258 stevioside 345 sucralose 134 tagatose 264 trehalose 356 xylitol 299 sorbitol 249–261 applications 258–260 baked goods 259 chewing gum 258 chocolate 260 cooked sausage 259 hard candy 258 panning 260 pharmaceuticals 260 surimi 259 tabletting 259 toothpaste and mouthwash 260 chemical structure 252 hydrogenation 252 manufacture 249 physical and chemical properties 253–255 chemical reactivity 253 compressibility 254 cooling effect 254 humectancy 254 hygroscopicity 254 molecular weight 255 solubility 255 viscosity 255 physiological properties 255–258 dental health 256 411 diabetic suitability 256 glycaemic and insulinaemic responses 9, 256, 257 insulinaemic response toleration 257 regulatory status 260 storage 252 stability (see individual sweeteners and bulking agents) stevioside 342–347 analysis 346 applications 345–346 chemical structure 343 history 342 manufacture 343 physical and chemical properties 345 solubility 345 stability 345 physiological properties 345 metabolism 345 regulatory status 346 acceptable daily intake (ADI) 346 safety 346 sensory properties 344–345 stroke sucralose 130–145 analysis 141 applications 138–141 baked products 140 beverages 139 confectionery 140 dairy products 139 pharmaceuticals 141 chemical formula/structure 131 history/origin 130 manufacture 131 organoleptic properties 133 relative sweetness 133 taste profile 133 physical and chemical properties 133 refractive index 135 solubility 134 stability in foods 135 stability 134–137 viscosity 134 physiological properties 137, 138 dental health 33, 138 regulatory status 143 safety 141 sugar 367, 368 sugar alcohols (see polyols) surimi 259 412 Index sweetener blends acesulfame-K with other sweeteners 66–69 lactitol 206 sweetness potency acesulfame-K 66 alitame 332, 333 aspartame 87 cyclamate 118–119 erythritol 153 isomalt 178 isomaltulose 353 lactitol 205, 206 maltitol 224, 238 mannitol 257 neohesperidin dihydrochalcone (NHDC) 339 neotame 96 rebaudioside A 344 saccharin 105, 106 sorbitol 257 stevioside 344 sucralose 133 thaumatin 348 trehalose 356 xylitol 297 sweetness synergy 66 acesulfame-K 67, 68 alitame 333 aspartame 88 cyclamate 120, 121 erythritol 155, 163 isomalt 178 saccharin 108, 109 xylitol 297 synbiotics 44, 49, 50 tabletting acesulfame-K 79 isomalt 197 lactitol 219 maltitol 229 mannitol 254, 259 sorbitol 254, 259 xylitol 313 tagatose 9, 13, 262–294 analysis 266 applications 284–292 cereal coatings 286, 287 cereals 286 chocolate 284 confectionery 289–292 health bars 286 chemical formula/structure 262 manufacture 265 organoleptic properties beverages 275 chewing gum 283 chocolate 280 flavour enhancement 275–284 mints 284 reaction flavours 277 relative sweetness 263 physical and chemical properties 262 bulk density 264 freezing point depression 264 glass transition temperature 264 hygroscopicity 264, 265 Maillard reaction 277, 278 melting point 264 molecular weight 262 pH stability 264 reaction flavours 263 solubility 264 water activity 265 physiological properties 268–275 caloric value 268 dental health 28 glycaemic and insulinaemic responses 9, 271, 272 in vitro fermentation – human digesta 269, 270 in vitro fermentation – pig digesta 268, 269 lactobacillus 270 prebiotics 268 safe for teeth 273 toleration 271 regulatory status 266 taste profile (see organoleptic properties) thaumatin 347–350 amino acid composition 347 applications 349 dental health 34 history/origin 347 manufacture 347, 348 physiological properties 348 regulatory status 349, 350 acceptable daily intake (ADI) 350 safety 349 sensory properties 348 flavour modifying 348 flavour profile 348 relative sweetness 348 Index thermal characteristics polyols 157 tobacco products 81 toleration (see individual sweeteners and bulking agents) 3, 13, 14 tooth-friendly logo 235 trehalose (␣, ␣-trehalose) 355–358 applications 357 chemical formula/structure 356 history/origin 355 manufacture 355 physical and chemical properties 356 solubility 356 stability 356 physiological properties 356 caloric value 356 tooth-friendly 356 regulatory status 358 safety 357, 358 sensory properties 356 relative sweetness 356 viscosity (see individual sweeteners and bulking agents) bulk sweeteners 158 water absorption bulk sweeteners 158 water activity (see individual sweeteners and bulking agents) weight management calorie control 55 xylitol 295–324 applications 313–316 baked goods 315, 316 chewing gum 314 chocolate 314 413 confectionery 313, 314 dairy products and frozen desserts 315 non-food 316 panning 314, 315 chemical formula/structure 295 dental health 28–30, 296, 305–311 acidogenicity 306 animal studies 306 effect on dental plaque 308 human studies 307 other dental benefits 310 specific effects vs mutans streptococci 309 manufacture 296 occurrence 295 organoleptic properties 297 relative sweetness 297 sweetness synergy 297 physical and chemical properties 298–302 boiling point elevation 300, 301 heat of solution 298 hygroscopicity 302 solubility 299 stability 298 viscosity 300, 301 water activity 300 physiological properties 302–313 caloric value 304 diabetic suitability 303 glycaemic and insulinaemic responses 9, 311, 327 metabolism 302 prebiotic effect 311 prevention of otitis media 312, 313 satiety 312 toleration 303 regulatory status 317 acceptable daily intake (ADI) 316 safety 316, 317 .. .Sweeteners and Sugar Alternatives in Food Technology Edited by Helen Mitchell This page intentionally left blank Sweeteners and Sugar Alternatives in Food Technology For Tom and David ‘Knowing... believing that love never dies …’ Here, There and Everywhere by John Lennon and Paul McCartney (1966) Sweeteners and Sugar Alternatives in Food Technology Edited by Helen Mitchell © 2006 by Blackwell... Library of Congress Cataloging -in- Publication Data Sweeteners and sugar alternatives in food technology / edited by Helen Mitchell p cm Includes bibliographical references and index ISBN-13: 978-1-4051-3434-7