Physicochemical Properties of the Sweetener Sucralose

Jenner, Michael R.; Smithson, Alexander

doi:10.1111/j.1365-2621.1989.tb05179.x

Cited by 36 publications

(18 citation statements)

References 1 publication

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“…It was due to the loss in bulk that corresponded to the decrease in amount of sugar. Jenner and Smithson (1989) found viscosities of sucrose and sucralose solutions of same concentrations to be comparable. Thus, when sucralose was added to replace sugar in the milk at an equi-sweet level, very low amount was used and thus viscosity of the samples declined.…”

Section: Resultsmentioning

confidence: 81%

Effect of fat and sugar substitution on the quality characteristics of low calorie milk drinks

Mittal

Bajwa

2011

J Food Sci Technol

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The study was undertaken to develop low calorie functional milk drinks using inulin and sucralose as fat and sugar substitutes, respectively. Cardamom was incorporated as a flavouring ingredient. The milk fat varied from 0.5 to 1.0%, sugar replacement from 0 to 100%, and inulin incorporation from 0 to 8%. The effect on total solids (TS), total soluble solids (TSS), specific gravity, viscosity and sensory scores was studied. Sugar replacement considerably decreased TS, TSS, viscosity and sensory scores. However, increase in inulin significantly improved these parameters. Addition of 4% inulin was found to impart viscosity and sensory properties equivalent to that of control (2% fat). The cardamom flavoured milk drinks were prepared by replacing sugar and adding 4% inulin in milk of 0.5% fat and 8.5% milk solid-not-fat. The calorific value decreased by 43% in the experimental milk drink compared to control.

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Section: Resultsmentioning

confidence: 81%

Effect of fat and sugar substitution on the quality characteristics of low calorie milk drinks

Mittal

Bajwa

2011

J Food Sci Technol

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“…The latter observation indicates significant attenuation of sucralose at depth in the groundwater, under suboxic to anoxic conditions, given that groundwater at these depths has consistently had very low dissolved oxygen concentrations (<1 mg/L, Robertson et al, 2011). Sucralose is a hydrophilic nonionic compound: the reported n-octanol/ water partitioning coefficient (P ow ) is low (log P ow = −0.51: Jenner and Smithson, 1989), and its tendency to sorb to solid phases in the subsurface is inferred to be weak to negligible, as recently demonstrated in laboratory tests with silt loam and peat soils by Soh et al (2011), who observed significantly less sorption of sucralsoe than acesulfame. Accordingly, the observed attenuation of sucralose at depth in the plume at Long Point is likely due to biodegradation.…”

Section: Evidence For Attenuation Of Sucralose In the Plumementioning

confidence: 99%

Artificial Sweeteners in a Large Septic Plume

Stempvoort¹,

Robertson²,

Brown³

2011

Groundwater Monitoring Rem

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Four artificial sweeteners, acesulfame, sucralose, cyclamate, and saccharin were detected in a large septic plume at Long Point, Ontario, Canada. The pattern of sweetener detections in the groundwater indicated that they were derived from waste water seepage from a large septic system at the site. Acesulfame was pervasive in the septic plume, whereas the other three sweeteners have been attenuated, probably by microbial degradation.

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“…WWTPs use a combination of physical, chemical, and biological treatment processes to remove organic substances from water. Due to its low K OW ¼ 0.3 ( Jenner and Smithson, 1989), sucralose is very hydrophilic; hence, it is not predicted to be removed by sorption to and settling of wastewater biomass. Therefore, removal of sucralose from wastewater requires chemical (through the disinfection process) or biological (anaerobic or aerobic) treatment.…”

Section: Introductionmentioning

confidence: 99%

Fate of Sucralose During Wastewater Treatment

Torres

Ramakrishna

Chiu

et al. 2011

Environmental Engineering Science

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Sucralose, a chlorinated carbohydrate, is used as an artificial sweetener in more than 80 countries and in excess of 4,000 products. Thus far, minimal research has been done on the degradation and fate of sucralose in municipal wastewater treatment plants (WWTPs). We collected samples from WWTPs and surface waters in Arizona, United States. The average sucralose concentration of seven WWTP effluents was 2,800 ± 1,000 ng/L. Similarly, surface waters in Arizona contained sucralose at concentrations up to 300 ± 30 ng/L, which corroborates sucralose discharge from WWTPs into the environment. Biological degradation and chemical oxidation processes were evaluated to remove or transform sucralose under potential WWTP operation scenarios. Sucralose did not degrade in aerobic or anaerobic biological reactors, either metabolically or co-metabolically (in the presence of sucrose), after 42-62 days of experiments. Prolonged exposure to ultraviolet radiation did not oxidize sucralose significantly, and chlorine and ozone addition led only to slow sucralose oxidation. Sucralose is not expected to degrade by free chlorine or ozone under typical WWTP operational conditions. Our results suggest that no significant sucralose degradation occurs in WWTPs, that it is present in their effluent waters, and that it reaches environmental water sources. We report for the first time the presence of sucralose in U.S. inland surface waters. Our measurements of sucralose concentrations in WWTP effluents and surface waters also confirm the low degradability of sucralose.

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Physicochemical Properties of the Sweetener Sucralose

Cited by 36 publications

References 1 publication

Effect of fat and sugar substitution on the quality characteristics of low calorie milk drinks

Effect of fat and sugar substitution on the quality characteristics of low calorie milk drinks

Artificial Sweeteners in a Large Septic Plume

Fate of Sucralose During Wastewater Treatment

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