Recent Analytical Methods for the Analysis of Sweeteners in Food: A Regulatory Perspective

Shah, Romina; Jager, Lowri S. de

doi:10.1002/9781119160588.ch2

Cited by 10 publications

(32 citation statements)

References 43 publications

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“…Depending on their sweetness level in relation to sucrose, considered an international reference (sweetness potency = 1), sweeteners are grouped into two classes: bulk and intense. Bulk sweeteners have a similar or less sweetening potency vs. sucrose, and are used to typically confer low-calorie food products preservative action, bulk and texture [ 88 ]. They can be employed in baked food products, breakfast cereals, preserved foods, desserts, cakes, jams, ice cream and sauces [ 89 ].…”

Section: Natural Sweetenersmentioning

confidence: 99%

“…The sweetness that intense sweeteners provide is much more than sucrose and in different potencies [ 88 ]. Given their high sweetness potency, very small amounts are required to accomplish the desired sweetening effect.…”

Section: Natural Sweetenersmentioning

confidence: 99%

“…Hence their contribution to a product’s energy value is minimum, which is most advantageous [ 87 ]. Despite them often being called “artificial sweeteners”, such compounds can be synthetic (e.g., saccharin, aspartame, sucralose, acesulfame-potassium, cyclamate, alitame, neotame, dulcin), semisynthetic (e.g., neohesperidine dihydrochalcone) or natural (e.g., rebaudioside and stevioside) [ 88 ]. Intense sweeteners are of widespread use in processed foods, especially carbonated and non-carbonated drinks, canned food, baked food, sweets, jellies and puddings [ 89 ].…”

Section: Natural Sweetenersmentioning

confidence: 99%

See 2 more Smart Citations

Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts

Saraiva

Carrascosa

Raheem

et al. 2020

IJERPH

113

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At a moment when the population is increasingly aware and involved in what it eats, both consumers and the food sector are showing more interest in natural foods. This review work discusses, addresses and provides details of the most important aspects of consumer’s perceptions of and attitudes to natural foods and in-depth research into natural sweeteners. It also includes issues about their use and development as regards health impacts, food security and sustainability. In line with our main research outcome, we can assume that consumers are very keen on choosing foods with clean labelling, natural ingredients, preferably with other functional properties, without the loss of taste. In response to such a phenomenon, the food industry offers consumers alternative natural sweeteners with the advantage of added health benefits. It is noteworthy that Nature is a superb source of desirable substances, and many have a sweet taste, and many still need to be studied. Finally, we must stress that being natural does not necessarily guarantee market success.

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Section: Natural Sweetenersmentioning

confidence: 99%

Section: Natural Sweetenersmentioning

confidence: 99%

Section: Natural Sweetenersmentioning

confidence: 99%

See 1 more Smart Citation

Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts

Saraiva

Carrascosa

Raheem

et al. 2020

IJERPH

113

View full text Add to dashboard Cite

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“…Nonetheless, sugar alcohols are characterised by high chemico-thermal stability (up to 180 • C). High-performance liquid chromatography (HPLC) methods are the most widespread choice thanks to their robustness, high sensitivity and easy sample preparation [19]. However, maltitol entails several analytical problems, as we discuss below.…”

Section: Analytical Methods For Maltitol Determinationmentioning

confidence: 99%

“…As many food matrix components have similar polarities to maltitol, this compound is not easy to isolate. Moreover, the maltitol levels encountered in some food products entail adjusting the sample concentration to the analytical method's linear range by dilution [19].…”

Section: Analytical Methods For Maltitol Determinationmentioning

confidence: 99%

Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts

Saraiva

Carrascosa

Raheem

et al. 2020

IJERPH

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Bulk sweetener maltitol belongs to the polyols family and there have been several dietary applications in the past few years, during which the food industry has used it in many food products: bakery and dairy products, chocolate, sweets. This review paper addresses and discusses in detail the most relevant aspects concerning the analytical methods employed to determine maltitol’s food safety and industry applications, its metabolism and its impacts on human health. According to our main research outcome, we can assume that maltitol at lower doses poses little risk to humans and is a good alternative to using sucrose. However, it causes diarrhoea and foetus complications at high doses. Regarding its determination, high-performance liquid chromatography proved the primary method in various food matrices. The future role of maltitol in the food industry is likely to become more relevant as processors seek alternative sweeteners in product formulation without compromising health.

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Quantitation of Saccharin and Cyclamate in Tabletop Formulations by Portable Raman and NIR Spectrometers in Combination with Partial Least Squares Regression

et al. 2017

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Recent Analytical Methods for the Analysis of Sweeteners in Food: A Regulatory Perspective

Cited by 10 publications

References 43 publications

Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts

Natural Sweeteners: The Relevance of Food Naturalness for Consumers, Food Security Aspects, Sustainability and Health Impacts

Maltitol: Analytical Determination Methods, Applications in the Food Industry, Metabolism and Health Impacts

Quantitation of Saccharin and Cyclamate in Tabletop Formulations by Portable Raman and NIR Spectrometers in Combination with Partial Least Squares Regression

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