Carbohydrates sweeteners

D-Fmctose [57-48-7] (levulose, fmit sugar) is a monosaccharide constituting one-half of the sucrose molecule. It was first isolated from hydroly2ed cane sugar (iavert sugar) ia the late nineteenth century (1,2). Fmctose constitutes 4—8 wt % (dry sugar basis (dsb)) of many fmits, where it primarily occurs with glucose (dextrose) and sucrose (see Carbohydrates Sweeteners). It also makes up 50 wt % (dsb) of honey (3,4). 

T. Doty, iu P. Koivistoiuen and L. Hyvonen, eds.. Carbohydrate Sweeteners in Foods andHutrition, Academic Press, New York, 1980, p. 259. 

The isothiazole ring does not occur in nature. By far the most important synthetic isothiazole derivative is saccharin. This was the first non-carbohydrate sweetening agent to be discovered, as long ago as 1879. It is about 300 times as sweet as sucrose, and is still used in many countries as a non-nutritive sweetener. After it was found that administration of massive doses to rats caused bladder cancer, its use was banned in the New World, but the controversy continues as to whether there is any danger when it is used in small quantity. Saccharin is also used as an additive in electroplating processes (73AHC(15)233). 

The binding specificity of d-[ C]glucose by the taste-papillae membranes, compared to that of control membranes isolated from epithelial tissue, has been confirmed in two studies. One inherent problem in the approach is that the stimuli, primarily carbohydrate sweeteners, are not ideal model compounds to use, as they are not active at low concentrations and do not show sufficiently high binding-constants. The use of other stimulus compounds that are at least several hundred times sweeter than sucrose, such as saccharin, dihydrochalcone sweeteners, dipeptide sweeteners, stevioside, perillartine and other sweet oximes, the 2-substituted 5-nitroanilines, and... 

S. Fuji and M. Komoto, Novel carbohydrate sweeteners in Japan, Zuckerind, 116 (1991) 197-200. 

Browning caused by Maillard-type reactions between carbohydrates and amino acids or caramelisation contribute to appearance, taste and flavour of many products. Carbohydrate sweeteners are important for these reactions, and other types of sweetening agents may not react in a similar way, therefore rendering products more pale. 

As bulk sweeteners provide the functionality of carbohydrate sweeteners they are mainly used in applications in which normally high amounts of sugar would... 

Linko, P., Saijonmaa, T., Heikonen, M. and Kreula, M. 1980. Lactitol. In Carbohydrate Sweeteners in Food and Nutrition. P. Koivistoinen and L. Hyvonen (Editors). Academic Press, New York. pp. 243-251. 

High-fructose com syrups dominate the carbohydrate-sweetened soft drinks sector in some markets - notably in the United States. However, in other markets, for example, Europe, the use of high-fructose glucose syrups (HFGS) is restricted by production quotas, and a variety of carbohydrate products including sucrose, glucose syrups, fructose and fructose syrups are used. 

A number of carbohydrate sweeteners are used in soft drinks and they provide different attributes, including sweetness, mouthfeel, stability and, in some cases, colour. Table 4.1 summarises the properties of some carbohydrate sweeteners that are, or could be, used in soft drinks. 

Paradoxically, the nutritional component of greatest commercial significance is the absence of nutrition, achieved by substituting carbohydrate sweeteners with non-nutritive sweeteners such as saccharin and acesulfame-K, or the amino acid sweetener aspartame. 

Ascorbic acid (0.8% w/v) in aqueous solution degraded according to apparent first order kinetics, with a rate constant of 2.34 x 10 2/hour, when irradiated by artificial sunlight [40]. The presence of 5% aspartame in the solution decreased the rate constant to 1.48 x 10 2/hour, thus stabilizing ascorbic acid to photochemical degradation by about 37%. Similar effects were also seen with some carbohydrate sweeteners. 

Aspartame contains a free Af-terminal amino group. In its deprotonated form, this could be expected to react with carbonyl compounds, forming Schiff base compounds. Some evidence has been obtained for this type of reaction, involving aspartame and flavoring agents [41]. A similar explanation might also apply to the interactions with ascorbic acid and carbohydrate sweeteners described in the previous paragraph. 

Reversed-phase chromatography is the most popular mode for the separation of low molecular weight (<3000), neutral species that are soluble in water or other polar solvents. It is widely used in the pharmaceutical industry for separation of species such as steroids, vitamins, and /3-blockers. It is also used in other areas for example, in clinical laboratories for analysis of catecholamines, in the chemical industry for analysis of polymer additives, in the environmental arena for analysis of pesticides and herbicides, and in the food and beverage industry for analysis of carbohydrates, sweeteners, and food additives. 

Within five years after its discovery in 1879, 7 saccharin (1) became an industrial product as the first non carbohydrate sweetener,5 and it is still holding an important position in the market.29-31 Substantial quantities are used as additives in the electroplating industry.32 Numerous synthetic approaches are known.4,29-31 More recent synthesis of 1 and derivatives substituted in the phenyl ring are based essentially on the following procedures. 

Glinsman WH, Irausquin H, Park YK. Evaluation of Health Aspects of Sugars Contained in Carbohydrate Sweeteners Report of Sugars Task Force. Washington, DC Health and Human Services Center for Food Safety and Applied Nutrition, Food and Drug Administration, 1986. 

The following carbohydrate sweeteners are in common use (their relative sweetness (RS) in respect to 10% aqueous solution of sucrose is given in Table 5.3) ... 

Dietary non-cariogenic carbohydrate sweeteners Dental caries... 

Koivistoinen, R, Hyvdnen, L. (Eds.) Carbohydrate sweeteners in foods and nutrition. Academic Press New York. 1980... 

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