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Current printing (last digit): 10 9 8 7 6 5 4 3 2 1 PRINTED IN THE UNITED STATES OF AMERICA Preface Alternative sweeteners, both as a group and in some cases individually, are among the most studied food ingredients. Controversy surrounding them dates back al- most a century. Consumers are probably more aware of sweeteners than any other category of food additive. The industry continues to develop new sweeteners, each declared better than the alternatives preceding it and duplicative of the taste of sugar, the gold standard for alternative sweeteners. In truth, no sweetener is perfect—not even sugar. Combination use is often the best alternative. While new developments in alternative sweeteners continue to abound, their history remains fascinating. Saccharin and cyclamates, among the earliest of the low-calorie sweeteners, have served as scientific test cases. They have been used to ‘‘test the test.’’ For example, saccharin’s fate has rested on adverse findings in second-generation rat studies. Only in the late 1990s did scientific technology become sophisticated enough to understand these findings and dem- onstrate conclusively that man is not a big rat. The International Agency for Research on Cancer (IARC) and the U.S. National Toxicology Program (NTP) now incorporate mechanistic data into their determinations, and saccharin was the first substance to be evaluated on the basis of these new criteria by NTP, and among the first for IARC. The numerous sweetener developments throughout the 1990s have fa- cilitated combination use. With the availability of numerous low-calorie and re- duced-calorie sweeteners and improved technology, higher-quality products can be produced, and in greater quantity. In some parts of the world, foods and beverages are available that contain as many as three or more alternative sweeten- ers. Regulatory authorities recognize the reduced caloric value of polyols, and iii iv Preface these sweeteners are being used increasingly. Researchers have developed a sweetener-sweetener salt in which aspartame and acesulfame are combined at the molecular level. Petitions are pending in various countries for new sweet- eners, such as neotame and D-tagatose. This book provides the latest information on numerous alternative sweeten- ers and their combination use. Some are currently approved and used in various countries, some are expected to be available in the future, and some are presented as a matter of scientific interest. All chapters that appeared in the second edition of Alternative Sweeteners have been updated, and chapters on neotame, D-tagatose, trehalose, erythritol, and the aspartame-acesulfame salt have been added. As in the earlier editions, a chapter on fat replacers is also included. More and more low-calorie foods are expected to contain not only sweetener combinations but also sweeteners plus fat replacers. A concerted effort has been made to provide the reader with comprehensive, current information on a wide variety of alterna- tive sweeteners and substantial references for those who wish to learn more. Lyn O’Brien Nabors Contents Preface iii Contributors ix 1. Alternative Sweeteners: An Overview 1 Lyn O’Brien Nabors Part I. Low-Calorie Sweeteners 2. Acesulfame K 13 Gert-Wolfhard von Rymon Lipinski and Lisa Y. Hanger 3. Alitame 31 Michael H. Auerbach, Graeme Locke, and Michael E. Hendrick 4. Aspartame 41 Harriett H. Butchko, W. Wayne Stargel, C. Phil Comer, Dale A. Mayhew, and Sue E. Andress 5. Cyclamate 63 Barbara A. Bopp and Paul Price 6. Neohesperidin Dihydrochalcone 87 Francisco Borrego and Helena Montijano v vi Contents 7. Tagatose 105 Hans Bertelsen, Søren Juhl Hansen, Rene Soegaard Laursen, James Saunders, and Kristian Eriknauer 8. Neotame 129 W. Wayne Stargel, Dale A. Mayhew, C. Phil Comer, Sue E. Andress, and Harriett H. Butchko 9. Saccharin 147 Ronald L. Pearson 10. Stevioside 167 A. Douglas Kinghorn, Christine D. Wu, and Djaja Djendoel Soejarto 11. Sucralose 185 Leslie A. Goldsmith and Carolyn M. Merkel 12. Less Common High-Potency Sweeteners 209 A. Douglas Kinghorn and Ce´sar M. Compadre Part II. Reduced-Calorie Sweeteners 13. Erythritol 235 Milda E. Embuscado and Sakharam K. Patil 14. Hydrogenated Starch Hydrolysates and Maltitol Syrups 255 Laura Eberhardt 15. Isomalt 265 Marie-Christel Wijers and Peter Jozef Stra¨ter 16. Maltitol 283 Kazuaki Kato and Alan H. Moskowitz 17. Lactitol: A New Reduced-Calorie Sweetener 297 Paul H. J. Mesters, John A. van Velthuijsen, and Saskia Brokx 18. Sorbitol and Mannitol 317 Anh S. Le and Kathleen Bowe Mulderrig Contents vii 19. Xylitol 335 Philip M. Olinger and Tammy Pepper Part III: Caloric Alternatives 20. Crystalline Fructose 367 John S. White and Thomas F. Osberger 21. High Fructose Corn Syrup 391 Allan W. Buck 22. Isomaltulose 413 William E. Irwin and Peter Jozef Stra¨ter 23. Trehalose 423 Alan B. Richards and Lee B. Dexter Part IV. Multiple Ingredient Approach 24. Mixed Sweetener Functionality 463 Abraham I. Bakal 25. Aspartame-Acesulfame: Twinsweet 481 John C. Fry and Annet C. Hoek 26. Polydextrose 499 Helen Mitchell, Michael H. Auerbach, and Frances K. Moppett 27. Other Low-Calorie Ingredients: Fat and Oil Replacers 519 Ronald C. Deis Index 541 Contributors Sue E. Andress The NutraSweet Company, Mount Prospect, Illinois Michael H. Auerbach Danisco Cultor America, Ardsley, New York Abraham I. Bakal ABIC International Consultants, Inc., Fairfield, New Jersey Hans Bertelsen Arla Foods Ingredients amba, Videbaek, Denmark Barbara A. Bopp TAP Pharmaceutical Products, Inc., Deerfield, Illinois Francisco Borrego Zoster, S. A. (Grupo Ferrer), Murcia, Spain Saskia Brokx PURAC biochem bv., Gorinchem, The Netherlands Allan W. Buck Archer Daniels Midland Company, Decatur, Illinois Harriett H. Butchko The NutraSweet Company, Mount Prospect, Illinois C. Phil Comer The NutraSweet Company, Mount Prospect, Illinois Ce´sar M. Compadre University of Arkansas, Little Rock, Arkansas Ronald C. Deis Product and Process Development, SPI Polyols, Inc., New Castle, Delaware ix