Stability and degradation of the high‐intensity sweeteners: Aspartame, Alitame, and Sucralose

Hutchinson, Sheryl A.; Ho, Gregory S.; Ho, Chi‐Tang

doi:10.1080/87559129909541189

Cited by 26 publications

(17 citation statements)

References 11 publications

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“…Average concentrations of sweeteners in positive 312 samples ( products found on the market, were selected for analysis (Table 3). In one case, aspartame 317 was labeled but was not detected as such, probably due to degradation during storage 318 (despite that analysis was carried out prior to expiry date) (Hutchinson et al 1999). Only one 319 sample (beer) was found in which the listed sweetener (acesulfame-K) differed from the one 320 detected (saccharin), a result of inconsistent labeling as confirmed by the involved brewery.…”

Section: Concentrations Of Sweeteners In Table-top Sweeteners and Foomentioning

confidence: 98%

Dietary intake of artificial sweeteners by the Belgian population

Huvaere

Vandevijvere

Hasni

et al. 2012

Food Additives & Contaminants: Part A

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In this study it was investigated whether the Belgian population older than 15 years was at risk of exceeding ADI levels of acesulfame-K, saccharin, cyclamate, aspartame, and sucralose through assessment of usual dietary intake of artificial sweeteners and specific consumption of table-top sweeteners. The conservative Tier 2 approach, for which an extensive label survey was performed, showed that mean usual intake was significantly lower than the respective ADIs for all sweeteners. Even consumers with high intakes were not exposed to excessive levels, as relative intakes at the 95th percentile (p95) were 31% for acesulfame-K, 13% for aspartame, 30% for cyclamate, 17% for saccharin, and 16% for sucralose of the respective ADIs. Assessment of intake using the Tier 3 approach was preceded by optimization and validation of an analytical method based on liquid chromatography with mass spectrometric detection. Concentrations of sweeteners in various food matrices and table-top sweeteners were thus determined and mean positive concentration values were included in the Tier 3 approach, leading to relative intakes for p95 of 17% for acesulfame-K, 5% for aspartame, 25% for cyclamate, 11% for saccharin, and 7% for http://mc.manuscriptcentral.com/tfac Email:

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Section: Concentrations Of Sweeteners In Table-top Sweeteners and Foomentioning

confidence: 98%

Dietary intake of artificial sweeteners by the Belgian population

Huvaere

Vandevijvere

Hasni

et al. 2012

Food Additives & Contaminants: Part A

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“…In addition, Hutchinson et al (1999) analyzed the volatile compounds released and concluded that dehydrochlorination steps accompanied their production. Bannach et al (2009) used thermo-analytic techniques to study the effect of temperature on the stability of sucralose.…”

Section: Potential Toxicity From Habitual Sucralose Ingestionmentioning

confidence: 99%

“…A subsequent comet test by Sasaki et al (2002) found that sucralose induced DNA damage in mouse GIT. Three independent labs showed that sucralose undergoes thermal decomposition at temperatures used in baking ( Hutchinson, 1996 ; Hutchinson et al, 1999 ; Bannach et al, 2009 ; Rahn and Yaylayan, 2010 ), and heating sucralose with glycerol, the backbone of triglycerides, generated chloropropanols, a potentially toxic class of compounds ( Rahn and Yaylayan, 2010 ).…”

mentioning

confidence: 99%

Sucralose, A Synthetic Organochlorine Sweetener: Overview Of Biological Issues

Schiffman

Rother

2013

Journal of Toxicology and Environmental Health, Part B

132

107

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Sucralose is a synthetic organochlorine sweetener (OC) that is a common ingredient in the world's food supply. Sucralose interacts with chemosensors in the alimentary tract that play a role in sweet taste sensation and hormone secretion. In rats, sucralose ingestion was shown to increase the expression of the efflux transporter P-glycoprotein (P-gp) and two cytochrome P-450 (CYP) isozymes in the intestine. P-gp and CYP are key components of the presystemic detoxification system involved in first-pass drug metabolism. The effect of sucralose on first-pass drug metabolism in humans, however, has not yet been determined. In rats, sucralose alters the microbial composition in the gastrointestinal tract (GIT), with relatively greater reduction in beneficial bacteria. Although early studies asserted that sucralose passes through the GIT unchanged, subsequent analysis suggested that some of the ingested sweetener is metabolized in the GIT, as indicated by multiple peaks found in thin-layer radiochromatographic profiles of methanolic fecal extracts after oral sucralose administration. The identity and safety profile of these putative sucralose metabolites are not known at this time. Sucralose and one of its hydrolysis products were found to be mutagenic at elevated concentrations in several testing methods. Cooking with sucralose at high temperatures was reported to generate chloropropanols, a potentially toxic class of compounds. Both human and rodent studies demonstrated that sucralose may alter glucose, insulin, and glucagon-like peptide 1 (GLP-1) levels. Taken together, these findings indicate that sucralose is not a biologically inert compound.

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“…The stability of APM at 80 °C was studied in both acidic and basic pH and was found to be more stable at pH 4–5. APM decrease was much higher at 80 °C than at 40 °C (Bell & Labuza, 1991; Hutchinson et al , 1999). The experiments carried out by heating APM with acids (pH 3 and 4) at 80 and 100 °C also indicated that increased temperature or acidity caused a lowering of APM recovery.…”

Section: Effect Of Organic Acids On Apm Recovery By Hplcmentioning

confidence: 99%

Aspartame: studies on UV spectral characteristics

Dattatreya¹,

Usha²,

Susheelamma³

et al. 2003

Int J of Food Sci Tech

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Model experiments were done by using aspartame (APM) solutions containing organic acids, such as malic, tartaric and citric acids, before and after heating at 80°C for 1 h. Ultra violet spectral data was gathered and indicated an increase in k max as well as the general absorbance with increasing concentration of APM. Spectra were recorded for both APM and its degradation products in water and 0.01% HCl and also before and after heating. The quantitation of APM by this spectral method was found to be comparable with that obtained by an HPLC method. Spectra were recorded for concentrations of 0.25-5 mm APM solutions between 200 and 400 nm. Linear, semi-log and polynomial equations were found to give good fits to the observed data with major and minor peaks in both normal and derivative spectral modes. Beverages containing lemon juice showed higher k max and absorbance values than normal with APM present. The results indicated that UV spectrophotometry could be used to monitor changes in APM concentration during processing and/or storage, and could indicate the presence or absence of APM polymorphism in solution.

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Stability and degradation of the high‐intensity sweeteners: Aspartame, Alitame, and Sucralose

Cited by 26 publications

References 11 publications

Dietary intake of artificial sweeteners by the Belgian population

Dietary intake of artificial sweeteners by the Belgian population

Sucralose, A Synthetic Organochlorine Sweetener: Overview Of Biological Issues

Aspartame: studies on UV spectral characteristics

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