Sweeteners

  • S. Marie
Chapter

Abstract

From the 1950s onwards, there have been concerns about the effect of diet upon health. High carbohydrate intake, especially sugar, was implicated in the so-called ‘diseases of affluence’, including cardiovascular disease, obesity, diabetes mellitus and other metabolic disorders. The role of sucrose in the incidence of dental caries has also been of great concern. The United Kingdom NACNE (NACNE, 1983) and COMA (COMA, 1984 and 1989) reports recommended certain dietary changes including significant reductions in the consumption of sugar. While the contribution of dietary sugar to obesity and other diseases was inconclusive, a link between sugar consumption and the incidence of dental caries was in evidence. The concerns reflected in these and other reports have played a major role in the commercial development of a whole range of sucrose substitutes, otherwise known as sweeteners.

Keywords

Soft Drink Sugar Alcohol European Economic Community Elsevier Apply Intense Sweetener 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
This is a preview of subscription content, log in to check access

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. Andres, C. (1987) Twin prong aspartame expansion. Food Processing (February), 40–45.Google Scholar
  2. Anon (undated) Sunett ® Technical Brochure. Sunett® Information Service, Hoechst AG, Frankfurt.Google Scholar
  3. Anon (1984) Report of the Scientific Committee for Food on Sweeteners, EC Document III/1316/84/CS/EDUL/27, review.Google Scholar
  4. Anon (1986a) Sugar and substitutes. Sugar Journal (September), 19–22.Google Scholar
  5. Anon (1986b) Sweetener competition benefits processors., Food Engineering Int’l (March), 23–26.Google Scholar
  6. Anon (1987a) Directly compressible maltitol powder and process for preparing it. French Patent Application IV 285.Google Scholar
  7. Anon (1987b) High intensity sweeteners. Food Review (August/September), 35–37.Google Scholar
  8. Anon (1988) Future ingredients — Focus of OVIFT meeting. Food Technology (January), 60–64.Google Scholar
  9. Anon (1989a) Food Facts, Chemistry and Industry (3 July), 421.Google Scholar
  10. Anon (1989b) News Briefs, Chemistry and Industry (18 September), 575.Google Scholar
  11. Anon (1989c) Ingredient news — Low energy sweetening agent. Food Australia (May), 730.Google Scholar
  12. Anon (1989d) Ringing the changes, Food Processing (January), 2–28.Google Scholar
  13. Bakal, A. (1983) Functionality of combined sweeteners in several food applications, Chemistry and Industry (19 September), 700–708.Google Scholar
  14. Bakal, A. (1987) Saccharin functionality and safety. Food Technology (January), 117–118.Google Scholar
  15. Bakal, A. J. and O’Brien Nabors, L. (1986) Stevioside. In Alternative Sweeteners (eds O’Brien Nabors, L. and Gelardi, R. C. ), Marcel Dekker, New York.Google Scholar
  16. Booy, C. J. (1987) Lactitol ‘A new food ingredient’. Bulletin of the International Dairy Federation, 212, 62–68.Google Scholar
  17. Chief Medical Officer’s Committee on Medical Aspects of Food Policy (COMA) (1984) Diet and Cardiovascular Disease. HMSO, London.Google Scholar
  18. Chief Medical Officer’s Committee on Medical Aspects of Food Policy (COMA) (1989) Dietary Sugars and Human Disease. HMSO, London.Google Scholar
  19. Code of Federal Regulations, Title 21 (April 1989), Part 189. 135, p. 499.Google Scholar
  20. Crosby, G. A. and Wingard, R. E. Jr. (1981) A survey of less common sweeteners. In Developments in Sweeteners — I (eds Hough, C. A. M., Parker, K. J. and Vlitos, A. J. ), Elsevier Applied Science, London.Google Scholar
  21. Daniel, J. W. and Das, I. (1980) Biological and metabolic studies with the novel sweetener 4,1’,6’-trichloro-,4,1’,6’-trideoxygalactosucrose (abstract), Society of Toxicology, Nineteenth Annual Meeting, Washington, DC, 9–13 March 1980.Google Scholar
  22. den Uyl, C. H. (1987) Technical and commercial aspects of the use of lactitol in foods as a reduced-calorie bulk sweetener. In Developments in Sweeteners — 3 (ed. Grenby, T. H. ), Elsevier Applied Science, London.Google Scholar
  23. Dodson, A. G. and Pepper, T. (1985) Confectionery technology and the pros and cons of using non-sucrose sweeteners. Food Chemistry 16, 271–280.Google Scholar
  24. Dwivedi, B. K. (1986) Polyalcohols: Sorbitol, mannitol, maltitol and hydrogenated starch hydrolysates. In Alternative Sweeteners (eds O’Brien Nabors, L. and Gelardi, R. C. ), Marcel Dekker, New York.Google Scholar
  25. Fabry, I. (1987) Malbit and its applications in the food industry. In Developments in Sweeteners — 3 (ed. Grenby, T. H. ), Elsevier Applied Science, London.Google Scholar
  26. Federal Register, Title 21 (October 1969), Vol. 34, No. 202, p. 17063.Google Scholar
  27. Garriga, M. M. and Metcalfe, D. D. (1988) Annals of Allergy 61, (6, Part 2), 63–69.Google Scholar
  28. Gelardi, R. C. (1987) The multiple sweetener approach and new sweeteners on the horizon. Food Technology (January), 123–124.Google Scholar
  29. Grenby, T. H. (1983) Nutritive sucrose substitutes and dental health. In Developments in Sweeteners — 2 (eds Grenby, T. H., Parker, K. J. and Lindley, M. G. ), Elsevier Applied Science, London.Google Scholar
  30. Havenaar, R. (1987) Dental advantages of some bulk sweeteners in laboratory animal trials. In Developments in Sweeteners — 3 (ed. Grenby, T. H. ), Elsevier Applied Science, London.Google Scholar
  31. Higginbotham, J. D. (1979) Protein sweeteners. In Developments in Sweeteners — 1 (eds. Hough, C. A. M., Parker, K. J. and Vlitos, A. J. ), Elsevier Applied Science, London.Google Scholar
  32. Higginbotham, J. D. (1983) Recent developments in non-nutritive sweeteners. In Developments in Sweeteners — 2 (eds Grenby, T. H., Parker, K. J. and Lindley, M. G. ), Elsevier Applied Science, London.Google Scholar
  33. Higginbotham, J. D. (1986) Talin protein (Thaumatin). In Alternative Sweeteners (eds O’Brien Nabors, L. and Gelardi, R. C. ), Marcel Dekker, New York.Google Scholar
  34. Higginbotham, J. D., Lindley, M. and Stephens, P. (1981) flavour potentiating properties of Talin sweetener (thaumatin). In The Quality of Foods and Beverages — Vol. 1 (eds Charalambous, G. and Inglett, G.), Academic Press, London.Google Scholar
  35. Horowitz, R. M. and Gentili, B. (1986) Dihydrochalcone sweeteners from citrus flavanones. In Alternative Sweeteners (eds O’Brien Nabors, L. and Gelardi, R. C. ), Marcel Dekker, New York.Google Scholar
  36. Hough, C. A. M. (1979) Sweet polyhyric alcohols. In Developments in Sweeteners — 1 (eds Hough, C. A. M., Parker, K. J. and Vlitos, A. J. ), Elsevier Applied Science, London.Google Scholar
  37. Joint FAO/WHO (1987) Toxicological evaluation of certain food additives and contaminants, Twenty-ninth Meeting of the Joint FAO/WHO Expert Committee on Food Additives, Geneva, June 1985. Cambridge University Press, Cambridge.Google Scholar
  38. Kasperson, R. W. and Primack, N. (1986) Cyclamate. In Alternative Sweeteners (eds O’Brien Nabors, L and Gelardi, R. C. ), Marcel Dekker, New York.Google Scholar
  39. Lindley, M. G. (1983) Non-nutritive sweeteners in food systems. In Developments in Sweeteners — 2 (eds Grenby, T. H., Parker, K. J. and Lindley, M. G. ), Elsevier Applied Science, London.Google Scholar
  40. Lindley, M. G. (1991) Sweeteners in markets, marketing, and in product development. In Handbook of Sweeteners (eds Marie, S. and Piggott, J. R. ), Mackie zhaohuan Son, Glasgow.Google Scholar
  41. Linke, H. A. B. (1987) Sweeteners and dental health: The influence of sugar substitutes on oral microorganisms. In Developments in Sweeteners — 3 (ed. Grenby, T. H. ), Elsevier Applied Science, London.Google Scholar
  42. Luck, E. (1981) Acesulfame-K. Ann. Fais. Exp. Chim. 74, 293.Google Scholar
  43. Mackay, D. A. M. (1987) The food manufacturer’s view of sugar substitutes. In Developments in sweeteners — 3 (ed. Grenby, T. H. ), Elsevier Applied Science, London.Google Scholar
  44. Mazur, R. H. and Ripper, A. (1979) Peptide-based sweeteners. In Developments in Sweeteners —1 (eds Hough, C. A. M., Parker, K. J. and Vlitos, A. J.), Elsevier Applied Science, London. Miller, W. T. (1987) The legacy of cyclamate. Food Technology (January), 116.Google Scholar
  45. NACNE (1983) A discussion paper on proposals for nutritional guidelines for health education in Britain, prepared for the National Advisory Committee of Nutrition Education by an ad hoc working party under the chairmanship of Professor W. P. T. James, NACNE, London.Google Scholar
  46. Pepper, T. and Olinger, P. M. (1988) Xylitol in sugar-free confections, Food Technology (October), 98–106.Google Scholar
  47. Phillips, K. C. (1987) Stevia: Steps in developing a new sweetener. In Developments in Sweeteners — 3 (ed. Grenby, T. H. ), Elsevier Applied Science, London.Google Scholar
  48. Price, J. M. et al.,(1969) Science 167, 1131.Google Scholar
  49. Ripper, A., Homier, B. E. and Miller, G. A. (1986) Aspartame. In Alternative Sweeteners (eds O’Brien Nabors, L. and Gelardi, R. C. ), Marcel Dekker, New York.Google Scholar
  50. Rockstrom, E. (1980) Lycasin hydrogenated hydrolysates. In Carbohydrate Sweeteners in Foods and Nutrition (eds Koivistoinen, P. and Hyvonen, L. ), Academic Press, London.Google Scholar
  51. Seltzman, H. H., Hsieh, Y. A., Cook, C. E., Hughes, T. J. and Hendren, R. W. (1985) Peptide sweeteners. Abstract, presented to a meeting of the American Chemical Society, 29 April 1985, Miami.Google Scholar
  52. Sicard, P. J. (1982) Hydrogenated glucose syrups, sorbitol, mannitol and xylitol. In Nutritive Sweeteners (eds Birch, G. G. and Parker, K. J. ), Elsevier Applied Science, London.Google Scholar
  53. Sicard, P. J. and Leroy, P. (1983) Mannitol, Sorbitol, and Lycasin: Properties and food applications. In Developments in Sweeteners — 2 (eds Grenby, T. H., Parker, K. J. and Lindley, M. G. ), Elsevier Applied Science, London.Google Scholar
  54. Stegink, L. D. (1987) Aspartame: Review of the safety issues. Food Technology (January), 119–121.Google Scholar
  55. Strater, P. J. (1986) Palatinit — Technological and processing characteristics. In Alternativé Sweeteners (eds O’Brien Nabors, L. and Gelardi, R. C. ), Marcel Dekker, New York.Google Scholar
  56. Sweeteners in Foods (Scotland) Amendment (1988) of Regulation 1983 (SI 1983, No. 1497 ) under the Food and Drugs (Scotland) Act 1956. HMSO, SI 1988, No. 2084.Google Scholar
  57. United States Code Annotated, Title 21 (Foods and Drugs), Sections 1–800, pocket park 1989, 75–76.Google Scholar
  58. von Hertzen, G. and Lindqvist, C. (1980) Comparative evaluation of carbohydrate sweeteners. In Carbohydrate Sweeteners in Foods and Nutrition (eds Koivistoinen, P. and Hyvonen, L. ), Academic Press, London.Google Scholar
  59. von Rymon Lipinski, G. W. (1982) Acesulfame-K — new and interesting prospects. Soft Drinks (October), 434–435.Google Scholar
  60. von Rymon Lipinski, G. W. (1983) Intense sweeteners. Food Marketing and Technology (June), 8–10.Google Scholar
  61. von Rymon Lipinski, G. W. (1985) The new intense sweetener Acesulfame-K. Food Chemistry 16, 259–269.Google Scholar
  62. von Rymon Lipinski, G. W. (1986) Acesulfame-K. In Alternative Sweeteners (eds O’Brien Nabors, L. and Gelardi, R. C. ), Macel Dekker, New York.Google Scholar
  63. von Rymon Lipinski, G. W. (1987) Intense sweeteners, Food Marketing zhaohuan Technology (June), 8–11.Google Scholar
  64. Walter, G. J. and Mitchell, M. L. (1986) Saccharin. In Alternative Sweeteners (eds O’Brien Nabors, L. and Gelardi, R. C. ), Marcel Dekker, New York.Google Scholar
  65. Ziesenitz, S. C. and Siebert, G. (1987) The metabolism and utilisation of polyols and other bulk sweeteners compared with sugar. In Developments in Sweeteners — 3 (ed. Grenby, T. H. ), Elsevier Applied Science, London.Google Scholar

Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • S. Marie

There are no affiliations available

Personalised recommendations