Composition sweeteners

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

Other than the sweeteners discussed so far thaumatin is a polypeptide consisting of amino acids commonly found in food proteins. It is quickly and completely digested like proteins and did, after demonstration of its metabolic characteristics, only require a rather limited set of safety data. In contrast to the other intense sweeteners the ADI of thaumatin is not specified , as for substances of similar composition.27 It is approved in many countries but, owing to its flavour enhancing properties, is often used as a flavour enhancer rather than a sweetener. 

Barichello, V., Yada, R. Y, Coffin, R. H., Stanley, D. W. (1990). Low temperature sweetening in susceptible and resistant potatoes Starch structure and composition. J. FoodScL, 54, 1054-1059. 

These are fruits impregnated and coated with sugar and are prepared by immersion and boiling in successive syrups of gradually increasing concentration. In some cases the amount and composition of the ash are determined, and tests made for injurious metals and for sweetening, antiseptic and colouring materials (see Preserves). 

For example, sodium ion is the principal cation of the extracellular fluid of the mammalian body, comprising, as the chloride and bicarbonate, more than 90% of the total solute in that fluid. Ingestion of sodium chloride solutions is used to replace salt lost by excessive perspiration. More sophisticated preparations have been proposed for this purpose one such preparation5 comprises mainly sodium chloride, supplemented with smaller amounts of potassium and phosphate ions to approximate the average composition of sweat in a sweetened glucose solution. 

The type of fruit used to prepare the base wine its quality and nature the type, quality, and amounts of the herbs and spices used its mineral composition the sugar content and the sweetening agent used and the final ethanol concentration. 

Final blends, i.e., cuvees, as prepared by different wineries before sweetening and secondary fermentation, vary in their composition. The ranges found by the author during recent visits to wineries are ethanol, 9.5-12.0% pH, 2.9-3.5 titratable acidity (as tartaric), 0.6-1.0 g/10 mL total S02, 60-150 mg/L free S02, 0-40 mg/L copper, 0-0.5 mg/L and iron, 1-10 mg/L. 

The composition of a whipped confectionary product is described. It contains foaming and gelling agents, flavoring, aromatic additives, and Jerusalem artichoke syrup with sweeteners. 

The patent describes a heat-stable aspartame-based sweetening composition, comprising mostly aspartame, with minor stabilizing amounts of manna and Jerusalem artichoke. It may be used to prepare baked goods, hot drinks, and the like. 

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