Sweeteners and Sugar Alternatives in Food Technology

490 Pages·2012·3.42 MB·English

by  Kay O’Donnell

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Sweeteners and Sugar Alternatives in
Food Technology
P1:SFK/UKS P2:SFK
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Sweeteners and Sugar Alternatives in
Food Technology
Second Edition
Edited by
Dr Kay O’Donnell
Weybridge,UK
Dr Malcolm W. Kearsley
Reading,UK
A John Wiley & Sons, Ltd., Publication
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Thiseditionfirstpublished2012(cid:2)C 2012byJohnWiley&Sons,Ltd.
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Sweetenersandsugaralternativesinfoodtechnology/editedbyKayO’Donnell,MalcolmKearsley.–2nded.
p.cm.
Includesbibliographicalreferencesandindex.
ISBN978-0-470-65968-7(hardcover:alk.paper) 1.Sweeteners. 2.Sugarsubstitutes.
3.Sugarsinhumannutrition. I.O’Donnell,Kay. II.Kearsley,M.W.
TP421.S9382012
664(cid:3).5–dc23 2012010720
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Coverimages:Background:(cid:2)C Stockphoto.com/Lighthaunter;Cereal:(cid:2)C iStockphoto.com/LauriPatterson;
Stevialeaf:(cid:2)C iStockphoto.com/dirkr;Sweets:(cid:2)C iStockphoto.com/Juanmonino;
SteviaPowder:(cid:2)C iStockphoto.com/olm26250
CoverdesignbySteveThompson
(cid:2)
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1 2012
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Contents
Preface xvii
Contributors xix
PARTONE:NUTRITIONANDHEALTHCONSIDERATIONS 1
1 GlycaemicResponsesandToleration 3
GeoffreyLivesey
1.1 Introduction 3
1.2 Glycaemicresponseinancienttimes 4
1.3 Glycaemicresponseapproachingthemillennium 5
1.4 Theglycaemicresponsenowandinfuturenutrition 6
1.5 Glycaemicresponseandadverseoutcomes:bothphysiological
andinresponsetoadvice 7
1.6 Measurementandexpressionoftheglycaemicresponse 7
1.7 Theacuteglycaemicresponsetosugarsandalternatives 13
1.8 Long-termglycaemiccontrolwithsweeteners
andbulkingagents 15
1.9 Arelowglycaemiccarbohydratesofbenefitinhealthypersons? 18
1.10 Gastrointestinaltoleranceinrelationtotheglycaemicresponse 18
1.11 Conclusion 19
References 20
2 DentalHealth 27
AnneMaguire
2.1 Introduction 27
2.2 Dentalcaries 27
2.2.1 Theproblem 27
2.2.2 Aetiology 28
2.2.3 Controlandprevention 29
2.2.4 Determiningcariogenicity 30
2.3 Reduced-caloriebulksweeteners 32
2.3.1 Erythritol 32
2.3.2 Isomalt 32
2.3.3 Lactitol 34
2.3.4 Maltitol 34
2.3.5 Sorbitol 36
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2.3.6 Mannitol 37
2.3.7 D-tagatose 38
2.3.8 Xylitol 38
2.3.9 Keypointsfromthedentalevidenceforreduced-calorie
sweetenersandtheiruse 42
2.4 High-potency(high-intensity)sweeteners 43
2.4.1 AcesulfameK 43
2.4.2 AspartameandNeotame 44
2.4.3 Cyclamateandsaccharin 44
2.4.4 Sucralose 45
2.4.5 Othersweeteners 46
2.4.6 Keypointsfromthedentalevidenceforhigh-potency
(high-intensity)sweetenersandtheiruse 47
2.5 Bulkingagents 47
2.5.1 Polydextrose 47
2.5.2 Fructosepolymers 47
2.5.3 Keypointsfromthedentalevidenceforbulkingagents 48
2.6 Summary 49
References 49
3 DigestiveHealth 63
HennaRo¨ytio¨,KirstiTiihonenandArthurC.Ouwehand
3.1 Introduction;prebiotics,sweetenersandguthealth 63
3.2 Intestinalmicrobiota 63
3.3 Guthealth 64
3.4 Prebioticsversusfibre 64
3.5 Endogenousprebiotics 64
3.5.1 Milkoligosaccharides 64
3.5.2 Secretedsubstratesinthegut 65
3.6 Prebiotics 65
3.7 Currentprebiotics 65
3.8 Healthbenefits 67
3.9 Synbiotics 69
3.10 Safetyconsiderations 70
3.11 Conclusion 71
Acknowledgements 72
References 72
4 CalorieControlandWeightManagement 77
MicheleSadlerandJulianD.Stowell
4.1 Introduction 77
4.2 Caloriccontributionofsugarsinthediet 77
4.3 Caloriecontrolanditsimportanceinweightmanagement 77
4.4 Caloriereductioninfoods 78
4.5 Appetiteandsatietyresearch 80
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Contents vii
4.6 Sweetenersandsatiety,energyintakesandbodyweight 81
4.6.1 Satietyandenergyintake 82
4.6.2 Bodyweightmanagement 83
4.7 Relevanceofenergydensityandglycaemicresponse 84
4.7.1 Energydensity 84
4.7.2 Glycaemicresponse 84
4.8 Legislationrelevanttoreducedcaloriefoods 85
4.9 Conclusions 87
Acknowledgement 87
References 88
PARTTWO:HIGH-POTENCYSWEETENERS 91
5 AcesulfameK 93
ChristianKlugandGert-WolfhardvonRymonLipinski
5.1 Introductionandhistory 93
5.2 Organolepticproperties 93
5.2.1 AcesulfameKasthesinglesweetener 94
5.2.2 BlendsofacesulfameKwithothersweeteningagents 95
5.2.3 Compatibilitywithflavours 98
5.3 Physicalandchemicalproperties 98
5.3.1 Appearance 98
5.3.2 Solubility 98
5.3.3 Stability 99
5.4 Physiologicalproperties 100
5.5 Applications 100
5.5.1 Beverages 100
5.5.2 Dairyproductsandedibleices 103
5.5.3 Bakeryproductsandcereals 104
5.5.4 Sweetsandchewinggum 104
5.5.5 Jams,marmalades,preservesandcannedfruit 107
5.5.6 Delicatessenproducts 107
5.5.7 Table-topsweeteners 108
5.5.8 Pharmaceuticals 109
5.5.9 Cosmetics 109
5.5.10 Tobaccoproducts 110
5.5.11 Technicalapplications 110
5.6 Safetyandanalyticalmethods 110
5.6.1 Pharmacology 110
5.6.2 Toxicology 110
5.6.3 Safetyassessmentsandacceptabledailyintake 111
5.6.4 Analyticalmethods 111
5.7 Regulatorystatus 112
5.7.1 Approvals 112
5.7.2 Puritycriteria 112
References 112
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viii Contents
6 Aspartame,NeotameandAdvantame 117
KayO’Donnell
6.1 Aspartame 117
6.1.1 Introduction 117
6.1.2 Synthesis 117
6.1.3 Sensoryproperties 119
6.1.4 Physicochemicalproperties 120
6.1.5 Physiologicalproperties 123
6.1.6 Applications 125
6.1.7 Analysis 126
6.1.8 Safety 126
6.1.9 Regulatorystatus 127
6.2 Neotame 127
6.2.1 Neotamestructureandsynthesis 128
6.2.2 Sensoryproperties 128
6.2.3 Physiochemicalproperties 130
6.2.4 Physiologicalproperties 131
6.2.5 Applications 131
6.2.6 Safety 132
6.2.7 Regulatory 132
6.3 Advantame 132
6.3.1 Synthesis 133
6.3.2 Sensoryproperties 133
6.3.3 Stability 133
6.3.4 Solubility 133
6.3.5 Safety 134
6.3.6 Regulatory 134
References 134
7 SaccharinandCyclamate 137
GrantE.DuBois
7.1 Introduction 137
7.2 Currentunderstandingofsweetness 137
7.3 Saccharin 139
7.3.1 History,manufactureandchemicalcomposition 139
7.3.2 Organolepticproperties 140
7.3.3 Physicalandchemicalproperties 144
7.3.4 Physiologicalproperties 146
7.3.5 Applications 147
7.3.6 Safety 149
7.3.7 Regulatorystatus 151
7.4 Cyclamate 151
7.4.1 History,manufactureandchemicalcomposition 151
7.4.2 Organolepticproperties 154
7.4.3 Physicalandchemicalproperties 156
7.4.4 Physiologicalproperties 158
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Contents ix
7.4.5 Applications 158
7.4.6 Safety 159
7.4.7 Regulatorystatus 160
References 163
8 Sucralose 167
SamuelV.MolinaryandMaryE.Quinlan
8.1 Introduction 167
8.2 Historyofdevelopment 167
8.3 Production 168
8.4 Organolepticproperties 168
8.5 Physico-chemicalproperties 170
8.6 Physiologicalproperties 174
8.7 Applications 175
8.7.1 Beverages 175
8.7.2 Dairyproducts 178
8.7.3 Confectionery 178
8.7.4 Bakedproducts 178
8.7.5 Pharmaceuticals 179
8.8 Analyticalmethods 179
8.9 Safety 179
8.10 Regulatorystatus 181
References 181
9 NaturalHigh-PotencySweeteners 185
MichaelG.Lindley
9.1 Introduction 185
9.2 Thesweeteners 187
9.2.1 Thaumatin 187
9.2.2 Steviolglycosides 191
9.2.3 Lohanguo(mogroside) 197
9.2.4 Brazzein 200
9.2.5 Monatin 201
9.3 Conclusions 203
References 204
PARTTHREE:REDUCED-CALORIEBULKSWEETENERS 213
10 Erythritol 215
PeterdeCock
10.1 Introduction 215
10.1.1 History 215
10.1.2 Generalcharacteristics 215
10.1.3 Manufacturingprocess 217
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10.2 Organolepticproperties 218
10.2.1 Sweetnessintensity 218
10.2.2 Sweetnessprofile 218
10.2.3 Coolingeffect 219
10.2.4 Synergywithothersweeteners 219
10.3 Physicalandchemicalproperties 219
10.3.1 Stability 219
10.3.2 Solubility 220
10.3.3 Meltingpointandotherthermalcharacteristics 220
10.3.4 Viscosity 220
10.3.5 Hygroscopicity 220
10.3.6 Boilingpointelevationandfreezingpointdepression 220
10.3.7 Wateractivityatvariousconcentrationsversussucrose 220
10.4 Physiologicalpropertiesandhealthbenefits 221
10.4.1 Digestionofcarbohydrates 221
10.4.2 Metabolicfateoferythritol 222
10.4.3 Caloricvalue 225
10.4.4 Digestivetolerance 225
10.4.5 Glycaemicandinsulinaemicresponse 225
10.4.6 Dentalhealth 226
10.4.7 Anti-oxidantproperties 227
10.5 Applications 228
10.5.1 Table-topsweeteners 228
10.5.2 Beverages 230
10.5.3 Chewinggum 231
10.5.4 Chocolate 234
10.5.5 Candies 235
10.5.6 Fondant 236
10.5.7 Lozenges 236
10.5.8 Bakery(pastry)products 237
10.6 Safetyandspecifications 239
10.7 Regulatorystatus 239
10.8 Conclusions 240
References 240
11 Isomalt 243
AnkeSentkoandIngridWillibald-Ettle
11.1 Introduction 243
11.2 Organolepticproperties 244
11.2.1 Sweeteningpotencyversussucrose 244
11.2.2 Sweeteningprofileversussucrose 245
11.2.3 Synergyand/orcompatibilitywithothersweeteners 245
11.3 Physicalandchemicalproperties 245
11.3.1 Stability 245
11.3.2 Solubility 247
11.3.3 Viscosity 247
11.3.4 Heatofsolution 247
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Contents xi
11.3.5 Boilingpointelevation 248
11.3.6 Meltingrange 249
11.3.7 Hygroscopicity–moistureuptakeatvariousrelativehumidities 249
11.3.8 Wateractivityatvariousconcentrationsversussucrose 250
11.4 Physiologicalproperties 252
11.5 Applications 254
11.5.1 Hardcandies 254
11.5.2 Chocolates 259
11.5.3 Lowboilings 261
11.5.4 Chewinggum 263
11.5.5 PancoatingwithISOMALTGS 264
11.5.6 Compressedtablets 266
11.5.7 Bakedgoods 267
11.5.8 Fruitspreads 268
11.5.9 Breakfastcereals,cerealbarsandmuesli 268
11.5.10 Overview–furtherapplications 270
11.6 Safety 270
11.7 Regulatorystatus:worldwide 271
11.8 Conclusions 271
References 272
12 Lactitol 275
ChristosZacharis
12.1 History 275
12.2 Organolepticproperties 275
12.3 Physicalandchemicalproperties 276
12.3.1 Stability 276
12.3.2 Solubility 277
12.3.3 Viscosity 278
12.3.4 Heatofsolution 279
12.3.5 Boilingpointelevation 280
12.3.6 Hygroscopicity 280
12.3.7 Wateractivity 280
12.4 Physiologicalproperties 281
12.4.1 Metabolism 281
12.5 Healthbenefits 282
12.5.1 Lactitolasaprebiotic 282
12.5.2 Lactitoltotreathepaticencephalopathy 285
12.5.3 Lactitolanddiabetes 285
12.5.4 Tooth-protectiveproperties 285
12.6 Applications 287
12.6.1 Chocolate 287
12.6.2 Bakedgoods 288
12.6.3 Chewinggumandconfectionery 289
12.6.4 Icecreamandfrozendesserts 289
12.6.5 Preserves 290
12.6.6 Tablets 290