Sweeteners and Sugar Alternatives in Food Technology

by O'Donnell, Kay; Kearsley, Malcolm

• ISBN13: 9780470659687
• ISBN10: 0470659688
• Edition: 2nd
• Format: Hardcover
• Copyright: 2012-10-01
• Publisher: Wiley-Blackwell

Summary

This book provides a comprehensive and accessible source of information on all types of sweeteners and functional ingredients, enabling manufacturers to produce low sugar versions of all types of foods that not only taste and perform as well as sugar-based products, but also offer consumer benefits such as calorie reduction, dental health benefits, digestive health benefits and improvements in long term disease risk through strategies such as dietary glycaemic control. Now in a revised and updated new edition which contains seven new chapters, part I of this volume addresses relevant digestive and dental health issues as well as nutritional considerations. Part II covers non-nutritive, high-potency sweeteners and, in addition to established sweeteners, includes information to meet the growing interest in naturally occurring sweeteners. Part III deals with the bulk sweeteners which have now been used in foods for over 20 years and are well established both in food products and in the minds of consumers. In addition to the 'traditional' polyol bulk sweeteners, newer products such as isomaltulose are discussed. These are seen to offer many of the advantages of polyols (for example regarding dental heath and low glycaemic response) without the laxative side effects if consumed in large quantity. Part IV provides information on the sweeteners which do not fit into the above groups but which nevertheless may offer interesting sweetening opportunities to the product developer. Finally, Part V examines bulking agents and multifunctional ingredients which can be beneficially used in combination with all types of sweeteners and sugars.

Author Biography

Kay O’Donnell has worked in the food industry for over 20 years, in a variety of senior R&D and commercial roles, for companies including Forum Bioscience, Cadbury, Kraft, GSK and Mars.

Malcolm W. Kearsley was most recently a Principal Scientist with Cadbury at their research centre in Reading, UK. After a career in teaching, research and technical sales in the food industry, he is now retired.

Table of Contents

Preface xvii

Contributors xix

PART ONE: NUTRITION AND HEALTH CONSIDERATIONS 1

1 Glycaemic Responses and Toleration 3
Geoffrey Livesey

1.1 Introduction 3
1.2 Glycaemic response in ancient times 4
1.3 Glycaemic response approaching the millennium 5
1.4 The glycaemic response now and in future nutrition 6
1.5 Glycaemic response and adverse outcomes: both physiological and in response to advice 7
1.6 Measurement and expression of the glycaemic response 7
1.7 The acute glycaemic response to sugars and alternatives 13
1.8 Long-term glycaemic control with sweeteners and bulking agents 15
1.9 Are low glycaemic carbohydrates of benefit in healthy persons? 18
1.10 Gastrointestinal tolerance in relation to the glycaemic response 18
1.11 Conclusion 19

2 Dental Health 27
Anne Maguire

2.1 Introduction 27
2.2 Dental caries 27
2.3 Reduced-calorie bulk sweeteners 32
2.4 High-potency (high-intensity) sweeteners 43
2.5 Bulking agents 47
2.6 Summary 49

3 Digestive Health 63
Henna Roytio, Kirsti Tiihonen and Arthur C. Ouwehand

3.1 Introduction; prebiotics, sweeteners and gut health 63
3.2 Intestinal microbiota 63
3.3 Gut health 64
3.4 Prebiotics versus fibre 64
3.5 Endogenous prebiotics 64
3.6 Prebiotics 65
3.7 Current prebiotics 65
3.8 Health benefits 67
3.9 Synbiotics 69
3.10 Safety considerations 70
3.11 Conclusion 71

4 Calorie Control and Weight Management 77
Michele Sadler and Julian D. Stowell

4.1 Introduction 77
4.2 Caloric contribution of sugars in the diet 77
4.3 Calorie control and its importance in weight management 77
4.4 Calorie reduction in foods 78
4.5 Appetite and satiety research 80
4.6 Sweeteners and satiety, energy intakes and body weight 81
4.7 Relevance of energy density and glycaemic response 84
4.8 Legislation relevant to reduced calorie foods 85
4.9 Conclusions 87

PART TWO: HIGH-POTENCY SWEETENERS 91

5 Acesulfame K 93
Christian Klug and Gert-Wolfhard von Rymon Lipinski

5.1 Introduction and history 93
5.2 Organoleptic properties 93
5.3 Physical and chemical properties 98
5.4 Physiological properties 100
5.5 Applications 100
5.6 Safety and analytical methods 110
5.7 Regulatory status 112

6 Aspartame, Neotame and Advantame 117
Kay O'Donnell

6.1 Aspartame 117
6.2 Neotame 127
6.3 Advantame 132

7 Saccharin and Cyclamate 137
Grant E. DuBois

7.1 Introduction 137
7.2 Current understanding of sweetness 137
7.3 Saccharin 139
7.4 Cyclamate 151

8 Sucralose 167
Samuel V. Molinary and Mary E. Quinlan

8.1 Introduction 167
8.2 History of development 167
8.3 Production 168
8.4 Organoleptic properties 168
8.5 Physico-chemical properties 170
8.6 Physiological properties 174
8.7 Applications 175
8.8 Analytical methods 179
8.9 Safety 179
8.10 Regulatory status 181

9 Natural High-Potency Sweeteners 185
Michael G. Lindley

9.1 Introduction 185
9.2 The sweeteners 187
9.3 Conclusions 203

PART THREE: REDUCED-CALORIE BULK SWEETENERS 213

10 Erythritol 215
Peter de Cock

10.1 Introduction 215
10.2 Organoleptic properties 218
10.3 Physical and chemical properties 219
10.4 Physiological properties and health benefits 221
10.5 Applications 228
10.6 Safety and specifications 239
10.7 Regulatory status 239
10.8 Conclusions 240

11 Isomalt 243
Anke Sentko and Ingrid Willibald-Ettle

11.1 Introduction 243
11.2 Organoleptic properties 244
11.3 Physical and chemical properties 245
11.4 Physiological properties 252
11.5 Applications 254
11.6 Safety 270
11.7 Regulatory status: worldwide 271
11.8 Conclusions 271

12 Lactitol 275
Christos Zacharis

12.1 History 275
12.2 Organoleptic properties 275
12.3 Physical and chemical properties 276
12.4 Physiological properties 281
12.5 Health benefits 282
12.6 Applications 287
12.7 Regulatory status 291
12.8 Conclusions 291

13 Maltitol Powder 295
Malcolm W. Kearsley and Ronald C. Deis

13.1 Introduction 295
13.2 Production 296
13.3 Structure 297
13.4 Physical and chemical properties 297
13.5 Physiological properties 299
13.6 Applications in foods 302
13.7 Labelling claims 305
13.8 Legal status 306
13.9 Conclusions 306

14 Maltitol Syrups 309
Michel Flambeau, Frederique Respondek and Anne Wagner

14.1 Introduction 309
14.2 Production 310
14.3 Hydrogenation 311
14.4 Structure 312
14.5 Physico-chemical characteristics 312
14.6 Physiological properties 316
14.7 Applications in foods 323
14.8 Legal status 329
14.9 Safety 329
14.10 Conclusions 329

15 Sorbitol and Mannitol 331
Ronald C. Deis and Malcolm W. Kearsley

15.1 Introduction 331
15.2 Production 331
15.3 Hydrogenation 335
15.4 Storage 335
15.5 Structure 335
15.6 Safety 336
15.7 Physico-chemical characteristics 337
15.8 Physiological properties 339
15.9 Applications in foods 342
15.10 Non-food applications 344
15.11 Legal status 345
15.12 Conclusions 346

16 Xylitol 347
Christos Zacharis

16.1 Description 347
16.2 Organoleptic properties 348
16.3 Physical and chemical properties 350
16.4 Physiological properties 354
16.5 Applications 366
16.6 Safety 369
16.7 Regulatory status 370

PART FOUR: OTHER SWEETENERS 383

17 New Developments in Sweeteners 385
Guy Servant and Gwen Rosenberg

17.1 Sweet taste modulators 385
17.2 Sweet modulator targets 385
17.3 Industry need for reduced-calorie offerings 385
17.4 Sweet taste receptors 386
17.5 Commercially viable sweet taste modulators 390
17.6 Regulatory approval of sweet taste modulators 390
17.7 Commercialisation of sweet taste modulators 391
17.8 Future sweet taste modulators and new sweeteners 392
17.9 Modulators for other taste modalities 392
17.10 Savoury flavour ingredients 393
17.11 Bitter blockers 393
17.12 Cooling flavours 393
17.13 Salt taste modulators 394
17.14 Conclusions 394

18 Isomaltulose 397
Anke Sentko and Ingrid Willibald-Ettle

18.1 Introduction 397
18.2 Organoleptical properties 397
18.3 Physical and chemical properties 398
18.4 Microbiological properties 401
18.5 Physiological properties 402
18.6 Toxicological evaluations 406
18.7 Applications 406
18.8 Regulatory status 413
18.9 Conclusions 413

19 Trehalose 417
Takanobu Higashiyama and Alan B. Richards

19.1 Introduction 417
19.2 Trehalose in nature 418
19.3 Production 419
19.4 Metabolism, safety and tolerance 420
19.5 Regulatory status 421
19.6 Properties 421
19.7 Application in food 423
19.8 Physiological properties 426
19.9 Conclusions 428

PART FIVE: BULKING AGENTS – MULTI-FUNCTIONAL INGREDIENTS 433

20 Bulking Agents – Multi-Functional Ingredients 435
Michael Auerbach and Anne-Karine Dedman

20.1 Introduction 435
20.2 Gluco-polysaccharides 437
20.3 Resistant starches and resistant maltodextrins 449
20.4 Fructo-oligosaccharides 454

References 462

Index 471