Sweeteners cola drinks

Physiological relevance of dicarbonyl content of sweetened cola drinks... 

Keywords Cola drinks, food additives, spectrophotometry, sweeteners... 

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. 

About ten percent of the calories contained in the Western diet are supplied by fructose (approximately fifty g/day). The major source of fructose is the disaccharide sucrose, which, when cleaved in the intestine, releases equimolar amounts of fructose and glucose (see p. 86). Fructose is also found as a free monosaccharide in high-fructose corn syrup (55 percent fructose/45 percent glucose, which is used to sweeten most cola drinks), in many fruits, and in honey. Entry of fructose into cells is not insulin-dependent (unlike that of glucose into certain tissues, see p. 95), and, in contrast to glucose, fructose does not promote the secretion of insulin. 

Acids are used in soft drink to balance the sweeteners and to inhibit the growth of microorganisms such as yeasts, molds, and bacteria. Soft drinks are acidified either by the addition of fruit juices or by the inclusion of an acid. The three most commonly used acids are citric, malic, and phosphoric. Other acids such as tartaric and fumaric are also used. Citric acid is found in citrus fruits, blackcurrants, strawberries, and raspberries. Malic acid is found in apples, cherries, plums, and peaches. Phosphoric acid is generally used in cola drinks. 

DICARBONYLS IN COLA DRINKS SWEETENED WITH SUCROSE OR HIGH FRUCTOSE CORN SYRUP... 

Dicarbonyls in Cola Drinks Sweetened with Sucrose or High Fructose Corn Syrup 159... 

Retail cola drinks, 330 ml cans, from 3 different batches produced in the UK sweetened with sucrose (Cola-S) and 3 different batches produced in the USA (Cola-GF) were analysed. 

Dicarbonyls content of cola drinks sweetened by sucrose and by high fructose corn syrup... 

Dicarbonyl content of cola drinks sweetened with sucrose or high fructose... 

We conclude that dicarbonyl compounds are present in retail cola drinks. Cola drinks have markedly higher dicarbonyl contents when sweetened with high fructose com symp than with sucrose. Previous estimates of glyoxal, methylglyoxal and 3-DG in similar drinks in the USA were 10 - 100 fold, 10 - 30 fold and 3-10 fold higher, respectively, than estimates herein. Heating and non-acidic conditions in sample processing may have contributed to these apparent marked overestimates. 

When you crack open a can of Coca Cola or Pepsi, you are tasting some of the fruits of bioohemioal engineering Most nondiet soft drinks sold in the United States are sweetened with high-fruotose oorn syrup (MFCS), a substitute for the natural sugar that oomes from cane and beets. MFCS, produced by an enzymatic reaction, is an example of the suooessful application of chemical engineering principles to bioohemioal synthesis. So successful, in fact, that more than 1.5 billion of MFCS was sold in the United States last year. 

Aspartame (a-L-asparfyl-L-phenylalanine methyl ester) is widely used as an intense sweetener, particularly in diet soft drinks. In colas, Class IV caramel is the predominant ingredient, a typical concentration being 1400 ppm. Such a concentration has been shown to affect the stability of aspartame at the typical pH of 3.0-3.2.202 Thus, at 55 °C, about 90% of the aspartame in a simulated beverage (4 mM phosphate, pH 3.1) has been lost in 27 d by peptide hydrolysis, rearrangement, ester hydrolysis, and cyclisation to the diketopiperazine. The degradation of aspartame was not affected by 250 ppm caramel, but started at 700 ppm. 

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... 

Production of the artificial low-calorie sweetener aspartame from Z-L-aspartate and D/L-phenylalanine methylester by peptide bond formation with immobilized thermolysin from Bacillus thermoproteolyticus (Tosoh Corp., Ajinomoto, Toyo-Soda, DSM, annual world production approx. 10000 tons). Aspartame is about 200 times as sweet as sucrose, and is used in drinks such as Coca Cola and Pepsi Cola Light. In contrast to the older chemical process, the enzymatic process can - due to the L-selectivity of the enzyme - use the cheaper D/L-phenylalanine methylester instead of the pure L-form. The enzymatic process (Fig. 15) yields a-aspartame exclusively, whereas the chemical route yields a mixture of a-aspartame and bitter-tasting (5-aspartame, thus requiring an additional separation step. 

In 1988, after six years of review, the FDA approved acesulfame-K under the trade name Sunette . Coca-Cola is using this artificial sweetener in a soft drink called Coca-Cola Zero . Unlike aspartame, acesulfame-K is heat-stable and can survive the high temperatures of cooking processes. 

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