Polymeric Nonnutritive Sweeteners

Many polymeric nonnutritive sweeteners do not match the taste profiles of sucrose or maize syrup. Derivatives of dihydrochalcones, formed from flavanones found in grapefruit and other citrus peel, retain some unwanted taste sensations, commencing slowly, and lingering longer than sucrose. 

Polydextrose, prepared by condensation melt polymerization of a mixture of (16)-a-D-glucose with sorbitol and citric acid as crosslinker, followed by neutralization, possesses all the necessary properties for use in conjunction with artificial sweeteners in reduced-calorie foods [62], It provides no sweemess but contributes all the other properties of sucrose, i.e., bulk, humectancy, water solubility, and texture without any significant increase in caloric content. It can also be used to replace some of the butterfat of reduced-calorie ice cream-type products. 

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Chapter 5 describes the use of polymeric food additives such as colorants, antioxidants, nonnutritive sweeteners, nonnutritive hydrocolloids, animal feed additives, as well as indicators and biosensors in foods. Polymeric food additives are to enhance food quality, to preserve and enhance food flavor, taste, and appearance without affecting food nutritional value. They are substances other than basic foodstuffs, which exhibit their functions prior to consumption of the food products, either acting as aids in the manufacture, preservation, coloration, and stabilization of food products, or serving to improve the biological value of certain foods. 

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