Sweetener nutritional property

The available information on the nutritional properties of individual DFA isomers is limited to those representatives that can be produced by biotechnological processes, that is compounds 1 (DFA III), 10 (DFA I), and 15 (DFA IV). While the potential of DFAs as functional foods was soon realized, the initial reports of otherwise relevant results on their nutritional properties were included only in patents or published in national Japanese journals which are not always accessible. In all cases they are rated as low-caloric sweeteners DAF III, for instance, has half the sweetness of sucrose and is chemically highly stable, with lower degradability and Maillard reactivity under acidic conditions than sucrose [93]. Anticariogenic and anti-tooth decaying effects have also been claimed. Moreover, these DFAs promote in vitro growth of bifidobacteria. 

An improvement in the taste properties, in particular the aftertaste problem of non-nutritive, highly intensive sweeteners, can be achieved by the use of tannic acid [13, 14]. 

The non-nutritive sweetening properties of the salts of certain aliphatic and alicyclic sulphamic acids are well known. DuBois235 considered that the sulphamic acid salt (215) of the dihydrochalcone (216) should be sweet. Known sulphamation methods of 217... 

The composition of reducing sugars in aqueous solution has been surveyed. A review on the structural properties of the anomeric centre in pyranoses and pyranosides has appeared. Three reviews concerning properties of fructose have been published, dealing with its metabolism, its chemical structure and properties, and its chemistry with some emphasis on the relationship between molecular structure and calculated and experimental values of optical activity, and such properties as taste. The production of nutritive sweeteners by acidic and enzymic hydrolysis of starch has been reviewed. ... 

Definition Mixture of D-glucose, maltose, and maltodextrins obtained by partial hydrolysis of corn starch Properties Aq. syrup Toxicoiogy May cause allergic reaction Uses Nutritive sweetener, dietary supplement, thickener, bodying agent, texturizer, carrier in foods, soft drinks feedstock in fermentation sweetener in pharmaceutical orals in aspirin humectant, solvent in cosmetics Reguiatory FDA 21CFR 131.112, 133.124, 133.178, 133.179, 145.3, 145.134, 145.180,... 

Properties Colorless clear syrupy liq., no char, odor, sweet taste dens. > 1.285 ref index 1.455-1.465 (20 C) neutral pH Toxicoiogy TSCA listed Uses Nutritive sweetener in foods and pharmaceuticals sequestrant, humectant, texturizer in foods pharmaceutical vehicle Reguiatory FEMA GRAS FDA approved for intramuscular injectables, rectals, topicals NF,... 

Table 19.2. Nutritional/physiological properties of carbohydrate-derived sweeteners...

Functional properties are high sweetness (r.s. 120-180), synergistic sweetening effects, flavor enhancement, moisture management, crystal growth control, browning reaction and freezing point depression. F. and its syrups are mainly used in food and pharmaceutical industries, in the latter for infusion fluids, for parenteral nutrition forms, and for health and sports dietetics. 

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