Sweeteners functionality

Bulking sweeteners provide a bulking effect, along with some of the sweetness and functional properties of sugar. They may be used alone to replace sugar in appHcations that can tolerate some reduction in sweetness. Products that fall into this category include mannitol [69-65-8], a sugar alcohol... 

Acidulants. Acidulants give the beverage a tart or sour flavor, adjust pH to faciUtate the function of ben2oate as a preservative, reduce microbiological susceptibiUty, and act as a catalyst for the hydrolytic inversion process in sucrose sweetened beverages. The primary carbonated beverage acidulants are phosphoric acid [7664-38-2] and citric acid [77-92-9]. Other acidulants include ascorbic, tartaric, malic, and adipic acid (Table 2). 

Some proteins display rather exotic functions that do not quite fit the previous classifications. Monellin, a protein found in an African plant, has a very sweet taste and is being considered as an artificial sweetener for human consumption. Resilin, a protein having exceptional elastic properties, is found in... 

Therapeutic Function Nonnutritive sweetener Chemical Name Cyclohexylsulfamic acid calcium salt Common Name —... 

Honey is mostly used as a sweetener, but it can also function as an antiseptic for wounds and as a preservative. 

Various strains of oral streptococci produce D-glucosyltransferases which utilize sucrose as a o-glucosyl donor in the production of soluble and insoluble D-glucans. Consequently, it may be expected that some deoxyfluoro derivatives of sucrose function as competitive inhibitors for the dextransu-crases of tooth bacteria, thus preventing decay, or at least may be used as active-site probes for the enzymes. Another aim of these researches is to find non-metabolizable sweeteners. 

The EU Directives 94/35/EC, 94/36/EC and 95/2/EC on sweeteners, colours and food additives other than colours and sweeteners, limit the amounts of certain food additives that can be used and the range of foods in which they are permitted. Similarly, the Codex Committee on Food Additives and Contaminants (CCFAC) has published its General Standard on Food Additives (GSFA), which lists the maximum use levels recorded world-wide. Care should be taken when using data from the EU Directive annexes or the GSFA because the figures represent the maximum permitted in each food group. In practice, use levels may need to be much lower to achieve the desired technical effect, particularly if used in combination with other additives intended for the same purpose. Furthermore, the additive is unlikely to be used in all foods in which it is permitted because other additives compete for the same function in the marketplace. 

Sweetness free, or at least virtually free, from calories establishes the need for intense sweeteners while suitability for diabetics, absence of carcinogenicity with functionality similar to sucrose and related carbohydrates form the basis for application of bulk sweeteners. 

Because of their non-metabolism or insignificant contribution to the calorie content of a diet, intense sweeteners seem to be an ideal means to lower calorie intake in sweet-tasting foods and beverages. Such a simple approach, however, would not take into consideration that function and properties of bulk sweeteners determine characteristics of many sweet-tasting products, e.g. texture, appearance and shelf stability amongst others.3... 

Several other functional characteristics of sweet carbohydrates may have importance for certain products, too, like flavour enhancement. Therefore, one of the important steps in using the appropriate sweetener or sweetener system is the basic decision whether functionality of the sweeteners used is appropriate for the product to be sweetened and to select an appropriate sweetener or rather a sweetener system. 

As bulk sweeteners provide the functionality of carbohydrate sweeteners they are mainly used in applications in which normally high amounts of sugar would... 

Intense sweeteners have low functionality besides their sweet taste. Therefore intense sweeteners cannot be used as the only sweetening agents whenever at least one of the mentioned functions is important for a product. Combinations of intense and bulk sweeteners will come close to sucrose and other sweet carbohydrates in functionality and taste, and can therefore be considered as an interesting alternative to sugar in applications requiring functional properties. They are often used in addition to bulk sweeteners in the typical application of these. 

Many sweet-tasting foods and beverages, however, do not require the functionality of sucrose and sweet carbohydrates. These products are the typical fields of application of intense sweeteners. As bulk sweeteners are used for taste reasons rather than functionality these products offer possibilities to reduce calories without sacrificing any important product characteristic. Intense sweeteners are used as the sole sweetening agents in beverages, table-top sweeteners like powder or tablets, desserts and dairy products besides a variety of further areas of lesser importance. 

A variety of bulk sweeteners is now available (Table 10.2). They belong to the class of sugar alcohols. Some monosaccharide alcohols have been used for decades, and disaccharide alcohols have broadened the range of available functional characteristics. 

In the latter Directive, except for antioxidants and preservatives, individual uses are not listed in either the basic Directive or in the Directives on purity criteria (specifications). In the EU, the functional use of the main additives permitted for use in processed foods are described in Directive 89/107/EC. There are 23 listed which are shown in Table 11.1. In this chapter we are concerned with 17 categories listed in the Directive 95/2/EC on food additives other than colours and sweeteners (these are indicated by an asterisk in Table 11.1). 

N and O function into the molecule and has been used to prepare hydroxyarginines (136,137), hydroxyornithines (136-138), p-lysine, p-leucine, and p-phenyl-p-alanine (139,140), the low-calorie sweetener aspartame (141) and the antitumor antibiotic acivicin (142-144). 

Invertcd-Aspartame-Type Sweetener, Ac-Phe-Lys-OH, was synthesized in one step in the organic-aqueous solvent media. Maximum yield was 10%. But considering collection of enzyme and raw materials, we think that this synthesis is able to be industrialized. We also think that this modified technique can be applied to the preparation of another modified enzyme. There are a few small problems in these two methods. But we hope that these two methods will be made full use as synthetic strategies of flavor peptides or the other functional peptides. 

Additives are all formulation constituents other than the active ingredient. Although additives could be classified into excipients and vehicles (excipients for solid preparations and vehicles for liquid ones), there are several other agents used in pharmaceutical formulations with specific functions such as preservatives, sweeteners, coatings, colorants, antioxidants, surfactants, emulsifying agents, and flavors. Since they comprise a vast amount of products, this section will deal with additives for compounding pharmaceutical products for internal use only [17,18]. 

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