Alternative Sweeteners, Fourth Edition

567 Pages·2011·16.8 MB·English

by  Lyn O'Brien-Nabors

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FOOD SCIENCE & TECHNOLOGYFOOD SCIENCE & TECHNOLOGY
NABORS NABORS
FOURTH EDITION FOURTH EDITION
ALTERNAALTTIVEER NSWATEIVEET ESNWEERESTENERS
A A
L L
Praise for previous editioPnrasise for previous editions
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“… a valuable collection …“… a laa nvdamluaarbkle o cf othllee cintitoenri m… sat alatunsd mofa trhke o df ythnea minitce troimp isct aotfu ssw oefe ttheen edrysn.”amic topic of sweeteners.”
E E
—Journal of Food Biochemis—tryJournal of Food Biochemistry
R R
“… an excellent and timely“ …re faenre enxccee.”llent and timely reference.”
—Food Technology —Food Technology N N
“… a good reference book“ …in cao gnovoedni erenfte froernmcea tb …oo”k in convenient format …” A A
—Australian Journal of Nutrit—ionA uanstdr aDliiaente Jtoicusrnal of Nutrition and Dietetics
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“… an extremely useful an“d… w aenll- ecxotnrestmrueclyte uds evofulul maned.” well-constructed volume.”
I I
—International Journal of Foo—d InStceirennacteio annadl JToeucrhnnaol loofg Fyood Science and Technology V V
E E
“… one of the best and mo“…st uosneef uolf bthoeo kbse Is ht aavned smeoenst ouns ethfuel sbuobojkesc tI ohfa svwe eseeteenn eorns t…he subject of sweeteners …
a summary for reference oan smuamnmy aarsyp feocrt sre ofef rtehnec sew oene mteanneyrs a, scpoellcetcst ionfg t htoeg sewtheeert ednaetars, collecting together da ta
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on a variety of issues in onoen c ao mvapriaectyt voof liusmsuee.”s in one compact volume.”
—Trends in Food Science & T—ecThrennodlosg iyn Food Science & Technology W W
FOURTH EDITFIOOUNRTH EDITION
E E
New in the Fourth EditioNnew in the Fourth Edition
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New chapter on The BeneNfitesw o fc Rhaepdtuecr eodn CTahleo rBiee Fneofoitdss o af nRde Bduecveedra Cgeaslorie Foods and Beverages ALTEARLTNEARTNIVAETIVE
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in Weight Management in Weight Management
E E
New chapter on AdvantamNeew chapter on Advantame
N N
Examination of numerous Ecaxsaem sintuadtioiens of numerous case studies
E E
Updated information, withU cpodnatrtiebdu tiinofnosr mfraotmio nn,e wwi twh rcitoenrstributions from new writers SWESEWTEEENTEERNSERS
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Discussions of the approvaDli socf usstesivoian ss wofe tehtee naeprps rboyv atlh oef Jsoteinvti aF AsOw/eWetHenOe Ersx pbey rtth Ceo Jmoimnti tFteAeO/WHO Expert Committee
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on Food Additives and theo Un SF oFoodo dA dandditi vDersu ga nAdd mthien iUstSra Ftiooond and Drug Administration
Sweeteners are forever in Sthwee neetewnse.r Ws ahreet hfoerre ivt’esr i ninf otrhme anteiowns a. bWohuet tah enre iwt’s s iwnfeoertmenaetiro no ra qbuoeustt aio nnsew sweetener or questions
about one that has been oanb tohuet monaerk tehta fto hr ayse abrese, nin otenr ethste inm sawrkeeet tfeonre yresa arns,d i nstweereesttn eins ss wceoentteinnueerss. and sweetness continues.
Completely revised and upCdaotmedp,l ethteisly f oreuvritshe edd aitniodn u opfd Aaltteedr,n tahtisiv feo Surwthe eedteitnioenr so fp Aroltveidrnesa tinivfeo rSmwaetieotneners provides information
on new, recently evaluatedo, na nndew n,u rmeceeronutlsy oevthaelur aatletedr,n aantidv ensu mtoe sruocurso oseth.er alternatives to sucrose. FOURTH FOURTEHDITED BYE LDYINTE OD’ BBRYIE LNY NN AOB’BORRIESN NABORS
EDITION EDITION
This edition retains the sucTcheisss efudl itfioornm raett athinast tmhea dseu cpcreevsisofuusl feodrmitiaotn tsh saot mpoapduel aprr.e Wviiothu sc oedntitriiobnusti osnos popular. With contributions
from experts who developfr,o mma ekxep, earntsd wusheo tdheev sewloepe, tmenaekres,, athnids busoeo kt hder aswwse etotegneethrse,r tthhise blaotoeskt draws together the latest
information into a conveinnifeonrtm raetsioonu ricneto t haa tc ocnavne bnrieinngt rreessoeuarrcche etrhsa ct lcoasne r btroin dge rveesleoapricnhge trhse closer to developing the
ideal sweetener. ideal sweetener.
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Contents
Preface to the Fourth Edition...............................................................................................xi
Contributors ......................................................................................................................xiii
 1  Alternative Sweeteners: An Overview ...........................................................................1
LYN O’BRIEN NABORS
Part I  LOW-CaLOrIE SWEEtENErS
2 Acesulfame Potassium ................................................................................................13
CHRISTIAN KLUG AND GERT-WOLFHARD VON RYMON LIPINSKI
3 Advantame ..................................................................................................................31
IHAB E. BISHAY AND ROBERT G. BURSEY
4 Alitame .......................................................................................................................47
MICHAEL H. AUERBACH, GRAEME LOCKE, AND MICHAEL E. HENDRICK
5 Aspartame ..................................................................................................................57
EYASSU G. ABEGAZ, DALE A. MAYHEW, HARRIETT H. BUTCHKO,
W. WAYNE STARGEL, C. PHIL COMER, AND SUE E. ANDRESS
6 Aspartame-Acesulfame ...............................................................................................77
JOHN C. FRY, BRAD I. MEYERS, AND DALE A. MAYHEW
7 Cyclamate ...................................................................................................................93
FRANCES HUNT, BARBARA A. BOPP, AND PAUL PRICE
8 Neohesperidin Dihydrochalcone ..............................................................................117
FRANCISCO BORREGO
9 Neotame ...................................................................................................................133
DALE A. MAYHEW, BRAD I. MEYERS, W. WAYNE STARGEL, C. PHIL COMER,
SUE E. ANDRESS, AND HARRIETT H. BUTCHKO
10 Saccharin ..................................................................................................................151
ABRAHAM I. BAKAL AND LYN O’BRIEN NABORS
vii
viii  ◾  Contents
11 Steviol Glycosides ....................................................................................................159
MICHAEL CARAKOSTAS, INDRA PRAKASH, A. DOUGLAS KINGHORN,
CHRISTINE D. WU, AND DJAJA DJENDOEL SOEJARTO
12 Sucralose ...................................................................................................................181
V. LEE GROTZ, SAMUEL MOLINARY, ROBERT C. PETERSON, MARY E. QUINLAN,
AND RICHARD REO
13 Tagatose (D-tagatose) ...............................................................................................197
CHRISTIAN M. VASTENAVOND, HANS BERTELSEN, SØREN JUHL HANSEN, RENE
SOEGAARD LAURSEN, JAMES SAUNDERS, AND KRISTIAN ERIKNAUER
14 Less Common High-Potency Sweeteners ...................................................................223
A. DOUGLAS KINGHORN AND CESAR M. COMPADRE
Part II  rEDUCED-CaLOrIE SWEEtENErS
15 Erythritol .................................................................................................................249
PETER DE COCK (MILDA E. EMBUSCADO AND SAKHARAM K. PATIL)
16 Maltitol Syrups and Polyglycitols ............................................................................265
RONALD C. DEIS
17 Isomalt ......................................................................................................................275
ANKE SENTKO AND JÖRG BERNARD
18 Maltitol .....................................................................................................................299
MALCOLM W. KEARSLEY AND NAVROZ BOGHANI
19 Lactitol .....................................................................................................................315
CHRISTOS ZACHARIS AND JULIAN STOWELL (PAUL H. J. MESTERS,
JOHN A. VAN VELTHUIJSEN AND SASKIA BROKX)
20 Sorbitol and Mannitol ..............................................................................................333
PETER R. JAMIESON (ANH S. LE AND KATHLEEN BOWE MULDERRIG)
21 Xylitol .......................................................................................................................349
CHRISTOS ZACHARIS AND JULIAN STOWELL (PHILIP M. OLINGER AND TAMMY
PEPPER)
Part III  CaLOrIC aLtErNatIVES
22 Crystalline Fructose .................................................................................................379
JOHN S. WHITE
23 High Fructose Corn Syrup .......................................................................................403
ALLAN W. BUCK
24 Isomaltulose .............................................................................................................423
ANKE SENTKO AND JÖRG BERNARD
25 Trehalose ..................................................................................................................439
ALAN B. RICHARDS AND LEE B. DEXTER