Sweetening agents

CgH]2N202. Colourless crystals m.p. 171-172°C. Used as a sweetening agent, dulcitol, Calcohol from galac-... 

C (decomp.) It is made by the oxidation of toluene-o-sulphonamide with alkaline permanganate. Saccharin has about 550 times the sweetening power of sucrose, and is used extensively as a sweetening agent, usually in the form of the sodium salt. The use of saccharin is restricted in the U.S. 

Acid-modified starches are used in the manufacture of gum candies because they form hot concentrated pastes that form strong gels on cooling. ThermaUzed starches are used in foods to bind and carry flavors and colors. Sweetening agents (com symp, HFCS) are made from starch by enzymatic or acid treatment as previously noted. 

Sucrose, commonly known as sugar, has been used as a natural sweetening agent for almost 4000 years. It is isolated from sugarbeet beta vulgaris) in Europe and from sugarcane (Saccharum officinarum) in the tropics. Its total world production in 1994—1995 was 116 million metric tons. 

The isothiazole ring does not occur in nature. By far the most important synthetic isothiazole derivative is saccharin. This was the first non-carbohydrate sweetening agent to be discovered, as long ago as 1879. It is about 300 times as sweet as sucrose, and is still used in many countries as a non-nutritive sweetener. After it was found that administration of massive doses to rats caused bladder cancer, its use was banned in the New World, but the controversy continues as to whether there is any danger when it is used in small quantity. Saccharin is also used as an additive in electroplating processes (73AHC(15)233). 

Eosin Flavonoids Morin Flavonol, fisetin, robinetin Quercetin Rutin condensation products of urea, formaldehyde and methanol [126], pesticide derivatives [127] sweetening agents [128, 129] anion-active and nonionogenic surface-active agents [130] steroids, pesticides [29,132, 133] pesticides [134—137] vanadium in various oxidation states [138] uracil derivatives [139]... 

Siiss-stofF, m. sweet substance sweetening agent, dulcifier, specif, saccharin, -waren, f.pL confectionery, sweete. -wasser, n. fresh water, -wasserablagerung, /. fresh-water deposit, -wein, m. sweet wine. 

The —CO—NH - link shown in the red box is called a peptide bond, and each monomer used to form a peptide is called a residue. A typical protein is a polypeptide chain of more than a hundred residues joined through peptide bonds and arranged in a strict order. When only a few amino acid residues are present, we call the molecule an oligopeptide. The artificial sweetening agent aspartame is a type of oligopeptide called a dipeptide because it has two residues. 

In 1993, the di-D-fructose dianhydrides were summarized as being of little, if any, commercial importance. 73 However, a search of the literature reveals an appreciable number of patents issued since 1989 for the manufacture of these compounds. These include enzymic methods for the production of individual dianhydrides (Ref. 130) or methods of production of mixtures using anhydrous HF or pyridinium poly(hydrogen fluoride) (see Ref. 131). Most cite the di-D-fructose dianhydrides as low-calorie sweetening agents (Ref. 132), and some claim anti-cariogenic properties (Refs. 132 and 133). 

Artificial sweeteners see Sweetening agents Artisil blue 2RP 129 Arylamines 66,151, 294 N-Aryl-N -benzenesulfonylthiocarbamides 248, 249... 

Thiophene saccharine (1) is a synthetic sweetening agent with a distinct resemblance to saccharine itself, Imide disconnection shows that we need some derivative of diacid (2). 

Other drugs in combination with a sweetening agent were also studied, dextromethorphan hydrobromide [21], doxycycline hydrochloride [21], erythromycin [23], chloramphenicol [23], ampicillin [23] and cefpodoxime proxetil [23] as bitter drugs and simple syrup (2.5M sucrose solution, used as a flavoring agent prescribed by The Japanese... 

We have developed the efficient synthesis of the SERM drug candidate 1 and successfully demonstrated the process on a multiple kilogram scale to support the drug development program. A novel sulfoxide-directed borane reduction of vinyl sulfoxides was discovered. The mechanistic details of this novel reaction were explored and a plausible mechanism proposed. The sequence of asymmetric oxidation of vinyl sulfoxides followed by stereospecific borane reduction to make chiral dihydro-1,4-benzoxathiins was applied to the asymmetric synthesis of a number of other dihydro-1,4-benzoxathiins including the sweetening agent 67. 

Table 12 Some Commonly Used Sweetening Agents Bulk...

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],... 

Alicyclic amines are used as pesticides, plasticizers, explosives, inhibitors of metal corrosion and sweetening agents as well as having uses in the pharmaceuticals industry. Aniline hydrogenation has been studied in the literature with the main reaction products cyclohexylamine, dicyclohexylamine, A-phenylcyclohexylamine, diphenylamine, ammonia, benzene, cyclohexane, cyclohexanol and cyclohexanone [1-9], The products formed depend on the catalyst used, reaction temperature, solvent and whether the reaction is performed in gas or liquid phase. For example high temperature, gas-phase aniline hydrogenation over Rh/Al203 produced cyclohexylamine and dicyclohexylamine as the main products [1],... 

Synthesis of (—)-monatin (524), a high-intensity sweetening agent, was achieved by chelation-controlled cycloaddition of chiral oxazinone-derived nitrone (16 ) to allyl alcohol (520) in the presence of MgBr2 OEt2 (Scheme 2.248) (746). 

Browning caused by Maillard-type reactions between carbohydrates and amino acids or caramelisation contribute to appearance, taste and flavour of many products. Carbohydrate sweeteners are important for these reactions, and other types of sweetening agents may not react in a similar way, therefore rendering products more pale. 

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. 

The sweetening agent saccharin is also derived from a sulphonamide it is prepared from toluene-o-sulphonamide by oxidising the CHs-group to carboxyl with permanganate ring closure is subsequently brought about by the action of concentrated hydrochloric acid ... 

Saccharin, as its formula shows, is acidic in virtue of its imino hydrogen atom. The soluble sweetening agent is the sodium salt. 

The well-known antipyretic phenacetine (I) and the sweetening agent dulcine (II) are derivatives of p-phenetidine ... 

In addition to sucrose, a number of other sweetening agents have been utilized in foods and pharmaceuficals over the years, including dextrose, mannitol, sorbitol, aspartame, saccharin, and others. Some sweeteners, such as sucrose, aid in preserving the product. 

A manufacturer seeks approval from the FDA for the marketing of a new non-caloric sweetening agent. The manufacturer has conducted extensive animal toxicity testing on this new food additive, and has also provided to the FDA information about the chemical s use rates in foods and the expected rate of intake consumers might experience. Is it possible to predict whether the new additive will pose a health risk to consumers if it were to be approved for use in food ... 

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