Sweeteners, nonnutritive

Products and Uses Sweetener (nonnutritive). Approved for use in Europe and in 40 countries around the world. Currently under study in the U.S. 

Products and Uses An ingredient in beer, citrus fruit (fresh), confectionery, flavor concentrates in tablet form, food supplements in tablet form, fruits, gum, sweeteners (nonnutritive in concentrated liquid form), sweeteners (nonnutri-... 

Sucralose Thaumatin sweetener, nonnutritive processed food Sucralose... 

Chapter 5 describes the use of polymeric food additives such as colorants, antioxidants, nonnutritive sweeteners, nonnutritive hydrocolloids, animal feed additives, as well as indicators and biosensors in foods. Polymeric food additives are to enhance food quality, to preserve and enhance food flavor, taste, and appearance without affecting food nutritional value. They are substances other than basic foodstuffs, which exhibit their functions prior to consumption of the food products, either acting as aids in the manufacture, preservation, coloration, and stabilization of food products, or serving to improve the biological value of certain foods. 

All three of these are hundreds of times sweeter than sucrose and variously described as low calorie or nonnutritive sweeteners... 

Nonnutritive Sweeteners. Consumer desire to reduce caloric iatake and protect dental health has created an enormous market for nonnutritive sweeteners (qv). As of this writing there are only three nonnutritive sweeteners approved for use ia the United States. 

Saccharin. Sacchatin [81-07-2] C H NO S, which is approximately 300 times as sweet as sucrose ia coaceatratioas up to the equivaleat of a 10% sucrose solutioa, has beea used commercially as a nonnutritive sweeteaer siace before 1900, predomiaanfly ia carboaated soft drioks, tabletop sweeteaers, and dietetic foods marketed primarily to diabetics. In 1977, the FDA proposed a ban on sacchatin because of its association with bladder cancer ia laboratory animals. At the time, it was the only commercially available nonnutritive sweetener, and pubflc outcry led to a delay of the ban, which was officially withdrawn ia 1991. Instead, the FDA required that warning labels be placed on all foods that contained the iagredient. Although sacchatin is heat stable, the pubflc debate over its safety, as well as the fact that approximately one-third of the population perceives it to have a bitter aftertaste, has limited its use. 

Acesulfame K. Acesulfame K [55589-62-3] C H NO S -K, is an oxathia2iae derivative approximately 200 times as sweet as sucrose at a 3% concentration ia solutioa (70). It is approved for use as a nonnutritive sweeteaer ia 25 couatties (71), and ia the United States has approval for use in chewing gum, confectionery products, dry mixes for beverages, puddings, gelatins, and dairy product analogues, and as a tabletop sweetener (72). 

Other Sweeteners. Two other sweeteners, sucralose and cyclamates, are approved for use outside of the United States. Sucralose, a chlorinated derivative of sucrose which is 500—600 times as sweet as sugar, has received limited approval in Canada, and petitions for its approval are pending in the United States and Europe (71). Cyclamate sweeteners, once available in the United States, but now baimed because they caused bladder cancer in animals, are stiU available in Canada and Europe. Table 7 gives several examples of nonnutritive sweeteners that have been developed. 

Nonnutritive sweeteners are potently sweet ia general and only minute quantities are required for sweetening foods. As such, foods containing nonnutritive sweeteners generate no or negligible calories from the sweeteners themselves, regardless of whether or not these sweeteners are caloric. 

In 1969, a chronic toxicity study on a cyclamate saccharin (10 1) blend indicated bladder cancer problems in rats. Cyclamate was soon banned by the FDA, but saccharin remained an approved sweetener. In 1977, the FDA proposed a ban on saccharin because of the discovery of bladder tumors in some male rats fed with high doses of saccharin. Because no other nonnutritive sweetener was available at that time, the proposed ban faced strong opposition. 

The disaccharide stmcture of (12) (trade name SPLENDA) is emphasized by the manufacturer as responsible for a taste quaUty and time—intensity profile closer to that of sucrose than any other high potency sweetener. The sweetness potency at the 10% sucrose solution sweetness equivalence is between 450 and 500X, or about two and one-half times that of aspartame. When compared to a 2% sugar solution, the potency of sucralose can be as high as 750X. A moderate degree of synergy between sucralose and other nonnutritive (91) or nutritive (92) sweeteners has been reported. 

Early bottling of flavored carbonated beverages was limited by spoilage, poor flavor, and color stabiUty. Improvements and innovations in bottling equipment, glass manufacturing, stable flavors and ingredients, crown closures, and transportation resulted in the rapid expansion of the bottled soft drink industry. Soft drinks consist of carbonated water, nutritive or nonnutritive sweeteners, acidulants, preservatives, flavors, juices, and color. 

Nonnutritive Sweeteners. Diet or low calorie beverages represent a significant portion (27.7%) of the total soft drink market. The diet category is expected to increase at approximately 2% per year. Currendy, saccharin and aspartame [22839-47-0] C24H2gN20, are the only nonnutritive... 

Aspartame (1) is the primary nonnutritive sweetener used in carbonated soft drinks. It is approximately 200 times sweeter than sucrose. Aspartame is the methyl ester of a dipeptide of T.-phenylalanine and L-aspartic acid. 

To meet consumer demands, manufacturers are developing new nonnutritive sweeteners that more closely match the taste and mouthfeel of sucrose. There are several nonnutritive sweeteners currentiy pending FDA approval for use in soft drinks. They include sucralose [56038-13-2] aUtame [80863-62-3] encapsulated aspartame, cyclamates, and acesulfame-K [55589-62-3] also known as paUtinit. 

Concentrated Flavor or Beverage Bases. Parent soft drink companies may provide franchise bottlers with concentrated flavor or beverage bases that contain all of the necessary iagredients with some exceptions. In certain cases, nutritive sweeteners, preservatives, and some nonnutritive sweeteners may be purchased by the franchise bottler or packaged separately. 

New packaging and packaging materials seem imminent. New nonnutritive sweeteners promise increased shelf life and improved taste for a calorie conscious society. Easter, more efficient production methods and equipment are being developed every day. Soft drink manufacturers wkl continue to expand markets overseas and attempt to increase per capital consumption in existing markets. 

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

Aspartame, a nonnutritive sweetener marketed under the trade name Nutra-Sweet (among others), is the methyl ester of a simple dipeptide, Asp-Phe-OCH.3. 

Both solid and liquid dosage forms may contain saccharin. Saccharin is a nonnutritive sweetening agent, which is 300 times as sweet as sucrose. In a survey of sweetener content of pediatric medications, seven out of nine chewable tablets contained saccharin (0.45-8.0 mg/tablet) and sucrose or mannitol. Seventy-four of the 150 liquid preparations investigated contained saccharin (1.25-33 mg/5 mL) [62], Saccharin is a sulfanamide derivative that should be avoided in children with sulfa allergies [54],... 

Rare or unnatural monosaccharides have many useful applications as nonnutritive sweeteners, glycosidase inhibitors and so on. For example, L-glucose and L-fructose are known to be low-calorie sweeteners. In addition, rare or unnatural monosaccharides are potentially useful as chiral building blocks for the synthesis of biologically active compounds. Therefore, these compounds have been important targets for the development of enzymatic synthesis based in the use of DHAP-dependent aldolases alone or in combination with isomerases. Fessner et al. showed that rare ketose-1-phosphates could be reached not only by aldol addition catalyzed by DHAP-dependent aldolases, but by enzymatic isomerization/ phosphorylation of aldoses [35]. Thus, for example, L-fructose can be prepared... 

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