Sweeteners caffeine

Ion chromatography has also been described for the analysis of benzoic acid and sorbic acid, together with artificial sweeteners, caffeine, theobromine, and theophylline. The preservatives were analyzed on an anion-exchange analytical column operated at 40°C. 

Other Uses. Other appHcations for sodium nitrite include the syntheses of saccharin [81-07-2] (see Sweeteners), synthetic caffeine [58-08-2] (22), fluoroaromatics (23), and other pharmaceuticals (qv), pesticides (qv), and organic substances as an inhibitor of polymerization (24) in the production of foam blowing agents (25) in removing H2S from natural gas (26) in textile dyeing (see Textiles) as an analytical reagent and as an antidote for cyanide poisoning (see Cyanides). 

Chocolate milk samples prepared from sweetened cocoa powders averaged 58 mg per serving of theobromine and 5 mg per serving of caffeine.28 Analysis of a "home-style" recipe resulted in higher methylxanthine values — 94 mg theobromine and 10 mg caffeine per serving. However, the authors noted that this recipe also had a stronger chocolate flavor. The lower values reported by Zoumas et al. and Blauch and Tarka compared to others was attributed to the inability of older methods to separate theobromine and caffeine, and the lack of precision and accuracy of the older methods. A compendium of theobromine and caffeine values reported for chocolate beverages from both published and unpublished studies has been compiled in Table 8. 

Total caffeine consumption will vary with a number of factors that are often difficult to disentangle. For caffeine exposure attributable to coffee, this includes brewing method and preparation type of coffee (Arabica, Robusta, instant), averaging to 1.3% caffeine for roasted beans 39 brand of coffee size of coffee cup and the volume of added ingredients, such as milk, cream sweeteners, and syrups. There are several different brewing or preparation techniques by which coffee can be prepared. Most notably, they differ in their final extraction of caffeine depending on the process. Filter coffee or automatic drip coffee results in approximately 97 to 100% caffeine extraction 37 however, regional differences in the volume of coffee... 

There is a recent trend towards simultaneous CE separations of several classes of food additives. This has so far been applied to soft drinks and preserved fruits, but could also be used for other food products. An MEKC method was published (Lin et al., 2000) for simultaneous separation of intense sweeteners (dulcin, aspartame, saccharin and acesulfame K) and some preservatives (sorbic and benzoic acids, sodium dehydroacetate, methyl-, ethyl-, propyl- and isopropyl- p-hydroxybenzoates) in preserved fruits. Ion pair extraction and SPE cleanup were used prior to CE analysis. The average recovery of these various additives was 90% with good within-laboratory reproducibility of results. Another procedure was described by Frazier et al. (2000b) for separation of intense sweeteners, preservatives and colours as well as caffeine and caramel in soft drinks. Using the MEKC mode, separation was obtained in 15 min. The aqueous phase was 20 mM carbonate buffer at pH 9.5 and the micellar phase was 62 mM sodium dodecyl sulphate. A diode array detector was used for quantification in the range 190-600 nm, and limits of quantification of 0.01 mg/1 per analyte were reported. The authors observed that their procedure requires further validation for quantitative analysis. 

In this present work, an alternative PLS-2 method was investigated and applied to the determination of sodium benzoate (itsed for preservatives) artificial sweeteners Aspartame, Acesitlfame-K and caffeine in diet cola drinks. 

All chemicals and solvents used were analytical and spectroscopic grade. The sweeteners (aspartme, acesulfame-K), caffeine and sodium benzoate were obtained from Ulker Food Compai f, Turkey. Cola drinks were purchased from local markets. Stock solutions of 100 mL of Aspt, Ace-K, Caf and Na-Benz were prepared in 0.1 N H PO. 0.1 N H PO solution was prepared by diluting 9.09 mL orthophosphoiic acid (85%) to 1,000 mL. 

There are a large number of other published procedures for the separation of a number of sweeteners and preservatives at one time these are all based on reverse-phase HPLC. Perhaps one of the most startling is the method published by Williams (1986). This uses a small particle size (3 xm) C8 column and allows the separation of a range of colours, sweeteners and preservatives in less than 5 min. The materials separated were amaranth, quinoline yellow, quinine sulphate, sunset yellow, caffeine, aspartame, saccharin, vanillin, sorbic acid, benzoic acid and green S. 

Two methods have been published which were designed to analyse a range of sweeteners and preservatives in one run. The fust method, published in German by Hagenauer-Hener et al. (1990), describes the analysis of aspartame, acesulfame K, saccharin, caffeine, sorbic acid and benzoic acid in soft drinks and foods. The method relies on a similar system to that given above but with a less complex solvent system (Figure 10.5). The solvent system has been modified to include a gradient portion to elute the preservatives more quickly. 

Cardamom is also used internally for indigestion, nausea, vomiting and pulmonary disease with copious phlegm and also as a laxative to prevent stomach pain and griping, as well as flatulence. The seeds are also chewed to sweeten the breath and taken to detoxify caffeine in people drinking excessive amounts of coffee. 

Some sufferers find that eliminating certain foods and additives from the diet, including caffeine, alcohol, dairy products and artificial sweeteners, improves the condition. 

Chen, Q-C. and Wang, J. 2001. Simultaneous determination of artificial sweeteners, preservatives, caffeine, theobromine and theophylline in food and par-maceutical preparations by ion chromatography. Journal of Chromatography A 937 57-64. 

In a similar vein, Parliment (33) used reverse phase C18 adsorbents to concentrate and fractionate low levels of volatile organic compounds from dilute aqueous streams. The aqueous phase must be particulate free to prevent fouling of the adsorbent, but soluble solids are not necessarily a problem. For example, a commercial cola beverage containing caramel color, caffeine, phosphoric acid and sweetener was passed over a reverse phase column. Desorption with acetone produced an aroma concentrate which could be analyzed by gas chromatography. 

As a general rule, sweeteners are rather hydrophilic and bitter molecules have a predominantly hydrophobic character. Because of the close relationships of sweet and bitter tastes (Shallenberger and Acree, 1971) and the already demonstrated (Mathlouthi et al., 1973) role of water in sweet taste chemo-reception, it was decided to record the FT-IR spectra of caffeine, sucrose, and their mixtures in water and to analyze these spectra with the aim of interpreting the taste modalities of these molecules and the inhibition of caffeine bitterness by sucrose on a structural basis. 

For patients in whom diarrhea is the primary complaint, avoidance of certain food products may be necessary. Caffeine, alcohol, and artificial sweeteners (sorbitol, fructose, and mannitol) are known to irritate the gut and produce a laxative effect. Lactose... 

Comparison of CZE with HPLC for the det. of additives in food stuffs Caffeine, aspartame benzoic acid in soft drinks sweetening powders Cola degassed, diluted powders dissolved, filtered and diluted... 

Acetylcholine Active Site Allosteric Enzymes Amino Acid Antibiotics Artificial Sweeteners Base Pairing Bioluminescence Caffeine Carbohydrates Cellulose... 

The spectrum of organic acids in wine is extremely complex and represents a challenge for 1C analysis due, in part, to large concentration differences. In many cases, a number of organic additives are added to refreshing drinks. These additives include sweeteners such as saccharin or aspartame, preservatives such as benzoic acid, and flavors such as citric acid and caffeine. They can be simultaneously analyzed using a multimode phase... 

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