Sweeteners, carbohydrate based

Several carbohydrate-based sweeteners exist on the market today. Although sucrose is the gold standard for sweeteners, other sweeteners gain commercial viability because they are less expensive (such as corn-based sweeteners), have fewer calories, or are better suited for diabetic diets. Unlike the synthetic sweeteners, most of the carbohydrate-based... 

Table 35.7 Relative Sweetness (RS) of Carbohydrate-Based Sweeteners...

Bulk sweeteners are distinguished by high stability at elevated temperatures. They do not undergo caramelisation reactions like sucrose. They do not react with common food constituents either. As a result products containing bulk sweeteners instead of carbohydrates may be more pale than sugar-based products and may have a slightly different flavour. Such differences can, however, be compensated for by slight modifications of recipes, if necessary. 

Aspartame contains a free Af-terminal amino group. In its deprotonated form, this could be expected to react with carbonyl compounds, forming Schiff base compounds. Some evidence has been obtained for this type of reaction, involving aspartame and flavoring agents [41]. A similar explanation might also apply to the interactions with ascorbic acid and carbohydrate sweeteners described in the previous paragraph. 

Electrochemical transducers work based on either an amperometric, potentio-metric, or conductometric principle. Further, chemically sensitive semiconductors are under development. Commercially available today are sensors for carbohydrates, such as glucose, sucrose, lactose, maltose, galactose, the artificial sweetener NutraSweet, for urea, creatinine, uric acid, lactate, ascorbate, aspirin, alcohol, amino acids and aspartate. The determinations are mainly based on the detection of simple co-substrates and products such as 02, H202, NH3, or C02 [142]. 

Within five years after its discovery in 1879, 7 saccharin (1) became an industrial product as the first non carbohydrate sweetener,5 and it is still holding an important position in the market.29-31 Substantial quantities are used as additives in the electroplating industry.32 Numerous synthetic approaches are known.4,29-31 More recent synthesis of 1 and derivatives substituted in the phenyl ring are based essentially on the following procedures. 

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

For any specific food product that uses a protein as a functional ingredient, the general formulation and the processing environment dictate how the protein will function. Most formulated protein-based foods include, in varying concentrations, protein, lipid, simple carbohydrates as sweeteners, complex carbohydrates as stabilizers, small molecular weight emulsifiers, and minerals (salts). 

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