Sweeteners

Abstract

The article contains sections titled: 1. Introduction 2. Sensory Properties 2.1. Structural Requirements for Sweetness 2.2. Sweetness Intensity 2.3. Taste Characteristics 2.4. Synergism 3. Uses 3.1. Foods and Beverages 3.2. Table‐Top Sweeteners 3.3. Cosmetics 3.4. Pharmaceuticals 3.5. Feed 3.6. Others 4. General Toxicology and Physiology 4.1. Toxicology 4.2. Metabolism 4.3. Suitability for Diabetics 4.4. Dental Effects 5. Food Legislation 5.1. International Regulations and Assessments 5.2. National Food Legislation 6. Substances Commonly Used as Sweeteners 6.1. Acesulfame K 6.1.1. General Information 6.1.2. Physical and Chemical Properties 6.1.3. Production 6.1.4. Specifications and Analysis 6.1.5. Toxicology and Legislation 6.1.6. Uses 6.2. Aspartame 6.2.1. General Information 6.2.2. Physical and Chemical Properties 6.2.3. Production 6.2.4. Specifications and Analysis 6.2.5. Toxicology and Legislation 6.2.6. Uses 6.3. Cyclamate 6.3.1. General Information 6.3.2. Physical and Chemical Properties 6.3.3. Production 6.3.4. Specifications and Analysis 6.3.5. Toxicology and Legislation 6.3.6. Uses 6.4. Saccharin 6.4.1. General Information 6.4.2. Physical and Chemical Properties 6.4.3. Production 6.4.4. Specifications and Analysis 6.4.5. Toxicology and Legislation 6.4.6. Uses 7. Sweeteners of Lesser Importance 7.1. Glycyrrhizin 7.1.1. General Information and Properties 7.1.2. Production 7.1.3. Toxicology and Legislation 7.1.4. Uses 7.2. Neohesperidin Dihydrochalcone 7.2.1. General Information and Properties 7.2.2. Production 7.2.3. Toxicology and Legislation 7.2.4. Uses 7.3. Stevioside and Rebaudioside 7.3.1. General Information and Properties 7.3.2. Production 7.3.3. Toxicology and Legislation 7.3.4. Uses 7.4. Sucralose 7.4.1. General Information and Properties 7.4.2. Production 7.4.3. Toxicology and Legislation 7.4.4. Uses 7.5. Thaumatin 7.5.1. General Information and Properties 7.5.2. Production 7.5.3. Toxicology and Legislation 7.5.4. Uses 8. New Developments 8.1. Alitame 8.2. Others 9. Substances Formerly Used as Sweeteners 9.1. Dulcin 9.2. Others

Crystal chemical characterization of mullite-type aluminum borate compounds

“…The experiments confirm the decomposition temperature observed by Scholze [21]. A decomposition of the alumina borate phase at 1473 K might be expected for an extended heating period (about 16.73 wt% α-Al2O3 after 44h) supporting the study of Rymon-Lipinski et al [22] describing a decomposition of A9B2 at 1473 K to Al2O3 and liquid B2O3. The thermal analysis clearly suggests that the phase diagram [7] may need to be reevaluated.…”

“…Incongruent melting is observed at about 2223 K by Bauman and Moore [20] and Gielisse and Foster [7]. Scholze [21] determined an incongruent melting point at about 1713 K, and Rymon-Lipinski et al [22] described a decomposition into Al2O3 and liquid B2O3 at 1473 K. For the commercial products Alborite and Alborex, the Shikoku Chemical Corporation specified the decomposition temperature as 1713 K, describing the decomposition products as alumina and boron oxide [23].…”

Cl Atom Initiated Photo-oxidation of Mono-chlorinated Propanes To Form Carbonyl Compounds: A Kinetic and Mechanistic Approach

“…1-Chloropropane (1-CP) has been detected in lava gas and fumaroles from volcanoes in Japan and Italy . It has been used as a chemical intermediate that is released to the environment through various waste streams . Allyl chloride is extensively used as a solvent, and it mainly contains 1-CP as one of the major impurities .…”

Saccharin as a sole source of carbon and energy for Sphingomonas xenophaga SKN

“…1) has been used world-wide as a food additive for over a century (von Rymon Lipinski 1995), despite the fact that its use in the USA was banned for decades, because it was classified, for non-scientific reasons, as a carcinogen (Weisburger 1996). The unaltered compound is subject to rapid, quantitative clearance in urine (von Rymon Lipinski 1995).…”

“…1) has been used world-wide as a food additive for over a century (von Rymon Lipinski 1995), despite the fact that its use in the USA was banned for decades, because it was classified, for non-scientific reasons, as a carcinogen (Weisburger 1996). The unaltered compound is subject to rapid, quantitative clearance in urine (von Rymon Lipinski 1995). Saccharin is also known as a product of metabolism of sulfonylurea herbicides in soil (Anderson and Dilka 1985;Environmental Protection Agency 1989), and the compound is described as persistent (European Community Directorate 2000), despite the fact that degradation in soil was demonstrated (Anderson and Dilka 1985).…”