By Lyn O'Brien-Nabors
The fourth version of Alternative Sweeteners follows a similar formulation because the prior 3 books through discussing each one sweetener in phrases its features. features coated comprise technique of creation, actual features, software, and relative sweetness (compared to sucrose). Technical features lined contain admixture strength, program, availability, shelf lifestyles, shipping, metabolism, carcinogenicity, and different toxicity overview info. a brand new bankruptcy at the sweetener Advantame has been additional, and new individuals have up to date details in the course of the ebook. additionally new is a bit on how Stevia sweeteners were tested and deemed secure by way of the Joint FAO/WHO specialist Committee on nutrients ingredients and the U.S. FDA.
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Additional info for Alternative Sweeteners (4th Edition)
It withstands all treatments including conching without detectable decomposition (von Rymon Lipinski and Gorstelle 1989). Starch-based confectionery items also benefit from the addition of acesulfame K because they withstand the extrusion temperatures while adding sweetness, as these types of products are limited in the amount of sugar that can be incorporated. Bulking agents with a sweet taste like sorbitol are generally used for the production of sugarless chewing gums. The low sweetness of most polyols is normally enhanced by intense sweeteners.
Direct simultaneous determination of eight sweeteners in foods by capillary isotachophoresis. J Separation Sci 29(8):1132–1137. , and Gierschner, K. 1995. Herstellung von brennwertverminderter diabetikergeeigneter Erdbeerkonfitüre unter Verwendung der beiden Suessstoffe Acesulfam-K und Aspartam. Ind Obstu. Gemueseverwertung 80(1):3–7. , and Gassmann, B. 1980. Neue Aspekte der Suesskraftbeurteilung und des Einsatzes von Suessungsmitteln. Nahrung 24:423–431. , and Gassmann, B. 1985a. Vergleichstabellen zur Suesseintensitaet von 16 SuessungsmitteIn.
Tertiary combinations tended to be slightly more effective than binary combinations at lessening the effect of repeated exposure to a given sweet stimulus. These findings suggest that the decline in sweetness intensity experienced over repeated exposure to a sweet stimulus could be reduced by the blending of sweeteners (Schiffman et al. 2003). More recent studies on interactions of sweeteners with flavors show that the sweetness quality can substantially differ from flavor to flavor. For acesulfame K such data were generated for cola, orange, peach, strawberry, and lemon-lime flavors as well as for coffee and tea (Saelzer 2004; Rathjen 2003; Meyer 2000; Meyer 2001).