Artificial sweeteners,

CE with capacitively coupled contactless was used for the simple, rapid, and simultaneous determination of aspartame, cyclamate, saccharin, and acesulfame-K in commercial samples of soft drinks and tabletop sweetener formulations [37]. A buffer solution containing 100 mM tris(hydroxymethyl)aminomethane and 10 mM histidine was used as BGE. A complete separation of the analytes could be attained in less than 6 min. The detection limit was considered to be better than those usually obtained by CE with photometric detection. Recoveries ranging from 94% to 108% were obtained for samples spiked with standard solutions of the sweeteners. 

In conclusion, CE-ECD has become a powerful tool for agricultural and food analysis. Electrochemical detection leads to the improvements in the sensitivity of CE analysis. 

This work was financially supported by NSEC (21075020 and 21375023), Shanghai Science Committee (12441902900), State Oceanic Administration (201105007), and the Education Ministry of China (NCET-08-0134). 

Escarpa, A. (2012) Food electroanalysis sense and simplicity. Chem. Rec., 12,72-91. 

Frazier, R.A., Ames, JM. and Nursten, H.E. (1999) The development and application of capillary electrophoresis methods for food analysis. Electrophoresis, 20, 3156-3180. 

Saccharin and dulcin can be separated by TLC on sihca gel G layers, using chloroform-acetic acid (90 + 10) [101]. For detection, the layer is sprayed first with rhodamine B (Rgt. No. 220) and then with silver nitrate (Rgt. No. 225). The hR/-values of saccharin and dulcin are about 30 and 50 respectively. 

In order to isolate saccharin and/or dulcin from an aqueous solution, it is acidified and extracted with ethyl acetate. The ethyl acetate solution is then concentrated and saccharin in it detected through TLC. The acid aqueous phase is then made alkaline and dulcin similarly extracted with ethyl acetate and subsequently chromatographed. See Schildknecht and Konig s [87] comment on this. 

Salo and co-workers have separated artificial sweeteners on mixed layers of acetylated cellulose and polyamide [82]. A good separation of dulcin (hi / 66), saccharin (47) and cyclamate (28) was possible using the solvent Shell Sol A-n-propanol-acetic acid-formic acid (75 + 10 + 12 + 3). Rhodamine B (Rgt. No. 220) or dichlorofluorescein (Rgt. No. 63) were used for detection. The layers were prepared from 9 g acetylated cellulose powder (MN 300 Ac, Firm 83) and 6 g polyamide powder for TLC (Firm 153). These were mechanically mixed into a homogeneous suspension with 60 ml methanol and then spread the layers were dried for 10 min at 70° C. A 10 cm run took about 25 min at chamber saturation. 

Spencer, Jon F. (2000). Arsenic in Ground Water. Arizona Geology 30(3) .  

There are presently four artificial, or synthetic, sweeteners that have been approved by the U.S. Food and Drug Administration (FDA) saccharin, aspartame, acesulfame-K, and sucralose. People use artificial sweeteners because they suffer from diseases such as diabetes melfitus, because they are concerned about dental caries and periodontal disease, or because they wish to lose or to avoid gaining weight. Artificial sweeteners in very small quantities give foods sweetness, and most are not metabofized, meaning that the artificial sweeteners themselves furnish zero dietary calories. 

A sweetener must be soluble in water and the molecule must bind readily to a specific kind of receptor molecule at the surface of the tongue. The receptor is coupled to a G-protein, which dissociates when the sweetener binds to the receptor, activating a nearby enzyme, and triggering a sequence of events resulting in signals that are carried to and interpreted by the brain. The sweetness signal depends on this interaction between receptor and sweetener. The importance of molecular shape to sweemess is illustrated by the case of aspartame, as its stereo isomer, L-aspartyl-D-phenylalanine methyl ester, has a bitter, not a sweet, taste. 

Saccharin was the first artificial sweetener, discovered in 1879 by Constantin Fahlberg at Johns Hopkins University. The Monsanto Chemical Works was incorporated in 1901 to produce saccharin in the United States. Saccharin is easy to make, stable when heated, and is approximately 300 times sweeter than sncrose when equal quantities are compared. One common saccharin product is Sweet and Low. 

Saccharin does not accumulate in body tissnes. Controversy over the use of saccharin has existed for over a century. In the 1960s and early 1970s saccharin and/or its impnrities were shown to canse bladder cancer in rats. 

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Artificial sweeteners are a billion dollar per year industry The primary goal is of course to maxi mize sweetness and minimize calories We II look at the following three sweeteners to give us an over view of the field... 

Saccharin was discovered at Johns Hopkins Uni versity in 1879 in the course of research on coal tar derivatives and is the oldest artificial sweetener In spite of Its name which comes from the Latin word for sugar saccharin bears no structural relationship to any sugar Nor is saccharin itself very soluble in wa ter The proton bonded to nitrogen however is fairly acidic and saccharin is normally marketed as its water soluble sodium or calcium salt Its earliest applications were not in weight control but as a... 

Sucralose has the structure most similar to su crose Galactose replaces the glucose unit of sucrose and chlorines replace three of the hydroxyl groups Sucralose is the newest artificial sweetener having been approved by the U S Food and Drug Adminis tration in 1998 The three chlorine substituents do not dimmish sweetness but do interfere with the ability of the body to metabolize sucralose It there fore has no food value and IS noncaloric... 

Bidlingmeyer, B. A. Schmitz, S. The Analysis of Artificial Sweeteners and Additives in Beverages by HPLG, /. Chem. Educ. 1991, 68, A195-A200. 

Texture also influences the evaluation of taste. Sweetness in a Hquid is associated with body or viscosity. An artificially sweetened beverage that lacks body, therefore, may be rated quaUtatively lower than one equally sweet but containing sucrose. 

The health-conscious trend toward development of fat replacements (see Eat replacers), reduced salt and MSG intake, and use of artificial sweeteners (qv) to reduce caloric intake has influenced the increase in spice usage. AH of these trends requite spices to compensate for flavor loss or to overcome a perceived or actual difference in flavor. 

Fumaric acid and malic acid [6915-15-7] are produced from maleic anhydride. The primary use for fumaric acid is in the manufacture of paper siting products (see Papermaking additives). Fumaric acid is also used to acidify food as is malic acid. Malic acid is a particularly desirable acidulant in certain beverage selections, specifically those sweetened with the artificial sweetener aspartame [22839-47-0]. 

There are numerous further appHcations for which maleic anhydride serves as a raw material. These appHcations prove the versatiHty of this molecule. The popular artificial sweetener aspartame [22839-47-0] is a dipeptide with one amino acid (l-aspartic acid [56-84-8]) which is produced from maleic anhydride as the starting material. Processes have been reported for production of poly(aspartic acid) [26063-13-8] (184—186) with appHcations for this biodegradable polymer aimed at detergent builders, water treatment, and poly(acryHc acid) [9003-01-4] replacement (184,187,188) (see Detergency). 

Some peptides have special tastes. L-Aspartyl phenylalanine methyl ester is very sweet and is used as an artificial sweetener (see Sweeteners). In contrast, some oligopeptides (such as L-ornithinyltaurine HQ. and L-oriuthinyl-jB-alariine HQ), and glycine methyl or ethyl ester HQ have been found to have a very salty taste (27). 

Sulfamation is the formation (245) of a nitrogen sulfur(VI) bond by the reaction of an amine and sulfur trioxide, or one of the many adduct forms of SO. Heating an amine with sulfamic acid is an alternative method. A practical example of sulfamation is the artificial sweetener sodium cyclohexylsulfamate [139-05-9] produced from the reaction of cyclohexylamine and sulfur trioxide (246,247) (see Sweeteners). Sulfamic acid is prepared from urea and oleum (248). Whereas sulfamation is not gready used commercially, sulfamic acid has various appHcations (see SuLFAMiC ACID AND SULFAMATES) (249—253). 

Aspartame is the market leader among artificial sweeteners. It is a methyl ester of a dipeptide, unrelated to any carbohydrate. It was discovered in the course of research directed toward developing drugs to relieve indigestion. 

Some proteins display rather exotic functions that do not quite fit the previous classifications. Monellin, a protein found in an African plant, has a very sweet taste and is being considered as an artificial sweetener for human consumption. Resilin, a protein having exceptional elastic properties, is found in... 

Examine the structures oisucrose, the natural sweetener, and saccharin, sodium cyclamate and aspartame (Nutrasweet), three of the most common artificial sweeteners. What, if any, structural features do these molecules have in common Compare electrostatic potential maps for the different sweeteners. Are there any significant features in common Based on yom findings, do you think it is likely that entirely different artifical sweeteners might be discovered Explain. 

One similarity which sweeteners need to possess is water solubility. Point out structural features in both natural and artificial sweeteners which are likely to make them soluble. 

Different optical enantiomers of amino acids also have different properties. L-asparagine, for example, tastes bitter while D-asparagine tastes sweet (see Figure 8.3). L-Phenylalanine is a constituent of the artificial sweetener aspartame (Figure 8.3). When one uses D-phenylalanine the same compound tastes bitter. These examples clearly demonstrate the importance of the use of homochiral compounds. 

The Ekow Plus has two kinds of fruit schnapps in it, like twin Playmates apple and peach. The staff, wearing tight white jersey outfits, was sweet, too, but it was artificial sweetener. 

Odier dragp are taken 1 hour before or 4 to 6 hours after cholestyramine Cholestyramine is available combined widi die artificial sweetener, aspartame (Questran Light), for patients widi diabetes or diose who are concerned with weight gain. 

Diet—importance of following the prescribed diet calories allowed food exchanges planning daily menus establishing meal schedules selecting food from a restaurant menu reading food labels use of artificial sweeteners. 

Neotame is an artificial sweetener designed to overcome some of the problems with aspartame. The dimethylbutyl part of the molecule was added to block the action of peptidases, enzymes that break the peptide bond between the two amino acids aspartic acid and phenylalanine. This reduces the availability of phenylalanine, eliminating the need for a warning on labels directed at people who cannot properly metabolize phenylalanine. 

The artificial sweetener aspartame is the low-calorie sweetener of choice at the time of this writing, having replaced cycla-... 

F.4 What is the mass percentage composition of aspartame, CI4H 8N205, an artificial sweetener sold as NutraSweet ... 

H.16 Aspartame, C14H gN205, is a solid used as an artificial sweetener. Write the balanced equation for its combustion to carbon dioxide gas, liquid water, and nitrogen gas. 

The —CO—NH - link shown in the red box is called a peptide bond, and each monomer used to form a peptide is called a residue. A typical protein is a polypeptide chain of more than a hundred residues joined through peptide bonds and arranged in a strict order. When only a few amino acid residues are present, we call the molecule an oligopeptide. The artificial sweetening agent aspartame is a type of oligopeptide called a dipeptide because it has two residues. 

Artificial sweeteners see Sweetening agents Artisil blue 2RP 129 Arylamines 66,151, 294 N-Aryl-N -benzenesulfonylthiocarbamides 248, 249... 

Polanski J, Jarzembek K, Gasteiger J. Self-organizing neural networks for screening and development of novel artificial sweetener candidates. Comb Chem High Throughput Screen 2000 3 481-95. 

C13-0115. The artificial sweetener aspartame (NutraSweet) is Ihe methyl ester of Ihe following dipeptide ... 

Another advantage of biocatalysis is that chemo-, regio-, and stereoselectivities are attainable that are difficult or impossible to achieve by chemical means. A pertinent example is the production of the artificial sweetener, aspartame, which has become somewhat of an industrial commodity. The enzymatic process (Fig. 2.31), operated by the Holland Sweetener Company (a joint venture of DSM and Tosoh), is completely regio- and enantiospecific (Oyama, 1992). 

The artificial sweeteners erythritol, sodium saccharin, and aspartame (Fig. 25) were also studied. Figure 26 shows potential oscillation in the presence of these artificial sweeteners [22]. The oscillation modes of these substances differed considerably. For erythritol above 10 mM, Fa.sds slightly shifted to more negative potentials. and Fb.sds were essentially unaffected by this sweetener. Erythritol thus induces change in the oscillation mode in much the same way as sugars. At 1 mM-1 M sodium saccharin, E and Fa.sds shifted to more negative values with increase in its concentration. For aspartame at less than 10 mM, there was no change in potential. 

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