Flavorings sweeteners, artificial

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. 

The molecules produced by living organisms, natural products, are employed in our lives as flavors, fragrances, pharmaceuticals, nontraditional medicines, dyes, and pesticides, among other uses. The products of chemistry are employed in our food as preservatives, artificial sweeteners, thickeners, dyes, taste enhancers, flavors, and textnring agents. Chemistry creates such key materials as plastics, ceramics, fabrics, alloys, semiconductors, liquid crystals, optical media, and biomaterials. Chemistry also does many kinds of analysis and these include measurements of air quahty, water quality, food safety, and the search for substances that compromise the enviromnent or workplace safety. 

Food Our food supply is produced using, and is contaminated with, pesticides. Artificial sweeteners, flavors, and colors are used. Mercury contaminates some fish. 

Artificial sweeteners have also been developed to give the taste of sweetness without the calories. These chemicals have sweetness many times that of sugar so they sell for high prices as low-calorie sweeteners. Many artificial flavors have also been developed to replace natural biological flavors. In all cases we search for processes that convert inexpensive raw materials into chemicals that taste or smell like natural chemicals, either by producing the same chemical synthetically or by producing a different chemical that can replace the natural chemical. 

Computational chemistry methodology is finding increasing application to the design of new flavoring agents. This chapter surveys several useful techniques linear free energy relationships, quantitative structure-activity relationships, conformational analysis, electronic structure calculations, and statistical methods. Applications to the study of artificial sweeteners are described. 

Ice cream is manufactured by rapidly freezing and simultaneously whipping an approximately equal volume of air into the formulated mix (Berger, 1976 Keeney and Kroger, 1974). Ice cream mix contains a minimum of 10% milk fat and 20% total milk solids, except when chocolate, fruit or nuts, are added. In addition to milk solids, ice cream mix normally contains 10-15% sucrose, 5-7% corn sweetener, 0.2-0.3% stabilizer gum, <0.1% emulsifier, and small amounts of natural or artificial color and flavor ingredients. 

In using low-calorie sweeteners in various food products, die problems are not limited to flavor, but often much more importantly involve texture, acidity, storage stability, and preservability. among others. Acceptable nonnutritively sweetened products cannot be developed by the simple substitution of artificial sweeteners for sugars. Rather, the new product must be completely reformulated from the beginning. Three examples follow. 

Lubricants such as magnesium stearate are not used as their aqueous insolubility leads to cloudy solutions and extended disintegration times. Spray-dried leucine and PEG are water-soluble alternatives [15,16]. Both artificial and natural sweeteners are used and an additional water-soluble flavoring agent may also be required. If a surfactant is added to enhance wetting and dissolution, the addition of an antifoaming agent may also be considered [17]. 

Nothing could be simpler. Just put a heaping tablespoon (yielding about 5 grams or more of pure cocoa) or two (or three for a really intense flavor) into a cup or a mug and pour in the hot coffee. Sweeten it with either sugar or an artificial sweetener to taste. Perhaps splash in a dollop of milk. Enjoy If you find that you like this a lot, as I do, you can even add the cocoa powder to the ground coffee beans as you make your pot in the morning or any time of the day. 

Flavors and sweeteners To improve the taste of chewable tablets Natural, e.g., mannitol Artificial, e.g., aspartame... 

Chemical flavors Artificial sweeteners Organic solvents... 

The reader will appreciate the difference in the flavors of the two terpene isomers. Aspartame is the popular artificial sweetener found in many soft drinks and other foods. Dramatic differences can also be found in the isomers of drugs (10.2). 

USE Used with boric acid in the manuf of dry electrolytic condensers for radio applications in making artificial resins and plasticizers in pharmacy as excipient and diluent for solids and liqs in analytical chemistry for boron determinations in the manuf of mannitol hexanitrate. Used in the food industry as anticaking and free f]ow agent flavoring agent, Lubricant and release agent, stabilizer and thickener and nutritive sweetener,... 

Sodium cyclamate (SO-dee-um SYE-kla-mate) is a white, crystal solid or powder with almost no odor and a very sweet taste. Its sweetening power is about 30 times that of table sugar, the standard against which artificial sweeteners are measured. Because of its sweet flavor, sodium cyclamate is used as an artificial sweetener. 

Products and Uses Artificial sweetener in beverages (carbonated and dry base), breath mints, cereals, chewable multivitamins, chewing gum, coffee (instant dry base), frozen stick confections, dairy product topping, fruit flavored drinks and ades, fruit juice based drinks, puddings, and tea. As a flavor enhancer, sugar substitute (approximately 71% of market). 

EOS are very water soluble and have some sweetness (30%-35% of sucrose) [27]. EOS are used in beverages where they improve mouthfeel, enhance fruit flavor, and sustain flavor with less aftertaste when added to artificial sweeteners, aspartame or acesulfame K. 

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