Erythritol As Sweetener—Wherefrom and Whereto?
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GRAS Notice 789 for Erythritol
GRAS Notice (GRN) No. 789 https://www.fda.gov/food/generally-recognized-safe-gras/gras-notice-inventory. Toi• Strategies ~~~~G~~[)) JUN 7 20'8 Innovative solutions Sound science OFFICE OF FOOD ADDITIVE SAFE1Y June 5, 2018 Dr. Dennis Keefe Director, Division of Biotechnology and GRAS Notice Review Office of Food Additive Safety (HFS-200) Center for Food Safety and Applied Nutrition Food and Drug Administration 5100 Paint Branch Parkway College Park, MD 20740-3835 Subject: GRAS Notification - Erythritol Dear Dr. Keefe: On behalf of Cargill, Incorporated, ToxStrategies, Inc. (its agent) is submitting, for FDA review, a copy of the GRAS notification as required. The enclosed document provides notice of a claim that the food ingredient, erythritol, described in the enclosed notification is exempt from the premarket approval requirement of the Federal Food, Drug, and Cosmetic Act because it has been determined to be generally recognized as safe (GRAS), based on scientific procedures, for addition to food. If you have any questions or require additional information, please do not hesitate to contact me at 630-352-0303, or [email protected]. Sincerely, (b) (6) Donald F. Schmitt, M.P.H. Senior Managing Scientist ToxStrategies, Inc., 931 W. 75th St. , Suite 137, PMB 263, Naperville, IL 60565 1 Office (630) 352-0303 • www.toxstrategies.com GRAS Determination of Erythritol for Use in Human Food JUNES,2018 Innovative solutions s ,..,.,',--.r-.r--.r--. OFFICE OF FOOD ADDITIVE SAFE1Y GRAS Determination of Erythritol for Use in Human Food SUBMITTED BY: Cargill, Incorporated 15407 McGinty Road West Wayzata, MN 55391 SUBMITTED TO: U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition Office of Food Additive Safety HFS-200 5100 Paint Branch Parkway College Park MD 20740-3835 CONTACT FOR TECHNICAL OR OTIIER INFORMATION Donald F. -
“Polyols: a Primer for Dietetic Professionals” Is a Self-Study
1 “Polyols: A primer for dietetic professionals” is a self-study module produced by the Calorie Control Council, an accredited provider of continuing professional education (CPE) for dietetic professionals by the Commission on Dietetic Registration. It provides one hour of level 1 CPE credit for dietetic professionals. The full text of the module is in the notes section of each page, and is accompanied by summary points and/or visuals in the box at the top of the page. Directions for obtaining CPE are provided at the end of the module. 2 After completing this module, dietetic professionals will be able to: • Define polyols. • Identify the various types of polyols found in foods. • Understand the uses and health effects of polyols in foods. • Counsel clients on how to incorporate polyols into an overall healthful eating pattern. 3 4 Polyols are carbohydrates that are hydrogenated, meaning that a hydroxyl group replaces the aldehyde or ketone group found on sugars. Hydrogenated monosaccharides include erythritol, xylitol, sorbitol, and mannitol. Hydrogenated disaccharides include lactitol, isomalt, and maltitol. And hydrogenated starch hydrolysates (HSH), or polyglycitols (a wide range of corn syrups and maltodextrins), are formed from polysaccharides (Grabitske and Slavin 2008). 5 Nearly 54 percent of Americans are trying to lose weight, more than ever before. Increasingly, they are turning toward no- and low-sugar, and reduced calorie, foods and beverages to help them achieve their weight loss goals (78% of Americans who are trying to lose weight) (CCC 2010). Polyols, found in many of these foods, are becoming a subject of more interest. 6 They are incompletely digested , therefore are sometimes referred to as “low- digestible carbohydrates.” Polyols are not calorie free, as there is some degree of digestion and absorption of the carbohydrate. -
Effects of Polyols on the Processing and Qualities of Wheat Tortillas'
BREADMAKING Effects of Polyols on the Processing and Qualities of Wheat Tortillas' E. L. SUHENDRO, 2 R. D. WANISKA,2 L. W. ROONEY, 2 and M. H. GOMEZ 3 ABSTRACT Cereal Chem. 72(l):122-127 Effects of polyols on processing of hot-press wheat tortillas were evalu- Doughs containing 6% polyols, except maltitol, were stickier and less ated. Hot-press wheat tortillas with 0, 2, 4, or 6% glycerol were prepared machinable than control doughs. Tortillas prepared from 10.2% protein from wheat flour of 10.2, 11.0, or 11.5% protein content. Tortillas with flour with or without polyols were less rollable during storage compared 2, 4, or 6% propylene glycol, sorbitol, or maltitol were prepared from to those prepared from higher protein flours. Tortillas containing glycerol the 11.0% protein flour. Farinograph and alveograph values, dough mixing had less moisture, higher liquid content, and improved shelf-stability, characteristics and machinability, rollability over time, sensory evaluation, except when prepared from low protein flour. Water activity decreased water holding capacity, total liquid content, and water activity were deter- with increasing polyol level. Propylene glycol and glycerol were more mined. Low protein (10.2%) flour required less water, shorter mixing effective in decreasing water activity than sorbitol and maltitol. Formulas time, and yielded tortilla doughs that were less machinable compared containing 4% polyols and Ž11.0% protein flour had good machinability to other flours. Water absorption decreased with increasing polyol level. and yielded acceptable tortillas with improved rollability during storage. The increased production of wheat tortillas in the United States Propylene glycol (J.T. -
48 3-1-4. Reactions Using Mutant FSA A129S Another Mutant Enzyme
Results _ 3-1-4. Reactions using mutant FSA A129S Another mutant enzyme, A129S, which has serine at 129th residue instead of alanine (Fig.3-11a), has high potential to catalyze the reactions using DHA as a donor substrate. Virtually, the kcat/Km value for DHA is more than 12 fold of that of WT (Schürmann, 2001). This implies that larger amounts of products can be acquired with A129S than with WT, or unfavorable reactions with WT may be accomplished with the mutant enzyme. Firstly, FSA A129S was produced in DH5α with pUC18 plasmid vector and purified with same method as WT was done (Fig.3-11b, Table 3-8). This mutant enzyme was overexpressed well and a strong band corresponding to FSA was seen on SDS-PAGE gel (as 10~15% of total protein in crude extract). In addition, this mutant enzyme held the stability against high temperature. Thus, a heat treatment step was part of the purification protocol. However, protein solution obtained from hydroxyapatite column of the final purification step showed still a few extra protein bands on SDS-PAGE gel (Fig.3-11b). Although it contained those extra proteins, the purity appeared to be more than 90% on the gel and the specific activity was quite high enough to assay the catalytic ability of the enzyme for several substrates. Indeed, even crude extract showed higher specific activity than purified WT had (Table 3-8). Three reactions (scheme 3-1) were probed to assay catalytic ability of both FSA WT and A129S. Dihydroxyacetone (DHA) or hydroxyacetone (HA) were used as donor substrates, and formaldehyde or glycolaldehyde as acceptor. -
United States Patent Office
- 2,926,180 United States Patent Office Patented Feb. 23, 1960 2 cycloalkyl, etc. These substituents R and R' may also be substituted with various groupings such as carboxyl 2,926,180 groups, sulfo groups, halogen atoms, etc. Examples of CONDENSATION OF AROMATIC KETONES WITH compounds which are included within the scope of this CARBOHYDRATES AND RELATED MATER ALS 5 general formula are acetophenone, propiophenone, benzo Carl B. Linn, Riverside, Ill., assignor, by mesne assign phenone, acetomesitylene, phenylglyoxal, benzylaceto ments, to Universal Oil Products Company, Des phenone, dypnone, dibenzoylmethane, benzopinacolone, Plaines, Ill., a corporation of Delaware dimethylaminobenzophenone, acetonaphthalene, benzoyl No Drawing. Application June 18, 1957 naphthalene, acetonaphthacene, benzoylnaphthacene, ben 10 zil, benzilacetophenone, ortho-hydroxyacetophenone, para Serial No. 666,489 hydroxyacetophenone, ortho - hydroxy-para - methoxy 5 Claims. (C. 260-345.9) acetophenone, para-hydroxy-meta-methoxyacetophenone, zingerone, etc. This application is a continuation-in-part of my co Carbohydrates which are condensed with aromatic pending application Serial No. 401,068, filed December 5 ketones to form a compound selected from the group 29, 1953, now Patent No. 2,798,079. consisting of an acylaryl-desoxy-alditol and an acylaryl This invention relates to a process for interacting aro desoxy-ketitol include simple sugars, their desoxy- and matic ketones with carbohydrates and materials closely omega-carboxy derivatives, compound sugars or oligo related to carbohydrates. The process relates more par saccharides, and polysaccharides. ticularly to the condensation of simple sugars, their 20 Simple sugars include dioses, trioses, tetroses, pentoses, desoxy- and their omega-carboxy derivatives, compound hexoses, heptoses, octoses, nonoses, and decoses. Com sugars or oligosaccharides, and polysaccharides with aro pound sugars include disaccharides, trisaccharides, and matic ketones in the presence of a hydrogen fluoride tetrasaccharides. -
Assessment of DHA in Self-Tanning Creams Applied in Spray Booths
Assessment of DHA in self-tanning creams applied in spray booths Lena Höglund MSc. DTC (Danish Toxicology Centre): Betty Bügel Mogensen Rossana Bossi Marianne Glasius National Environmental Research Institute of Denmark Survey of Chemical Substances in Consumer Products, No. 72 2006 The Danish Environmental Protection Agency will, when opportunity offers, publish reports and contributions relating to environmental research and development projects financed via the Danish EPA. Please note that publication does not signify that the contents of the reports necessarily reflect the views of the Danish EPA. The reports are, however, published because the Danish EPA finds that the studies represent a valuable contribution to the debate on environmental policy in Denmark. Contents SUMMARY AND CONCLUSIONS 5 1 INTRODUCTION 7 2 OBJECTIVES 10 3 TECHNIQUES 12 3.1 DESCRIPTION OF TECHNIQUES 12 3.1.1 Manual turbine spray 12 3.1.2 Third-generation booths (closed booths) 13 3.1.3 Fourth-generation booths (open booths) 15 3.2 SAFETY INSTRUCTIONS 16 3.2.1 General remarks on enterprises' safety instructions 16 3.2.2 Safety instructions from the authorities 16 3.2.3 Advice for customers from personnel 16 4 SUBSTANCES CONTAINED IN PRODUCTS 20 5 HEALTH ASSESSMENT 22 5.1 TOXOCOLOGICAL PROFILE OF DIHYDROXYACETONE (DHA) (CAS NO. 96-26-4) 22 5.2 BRIEF HEALTH ASSESSMENT OF ETHOXYDIGLYCOL (CAS NO. 111-90-0) 26 5.3 BRIEF HEALTH ASSESSMENT OF PHENOXYETHANOL (CAS NO.122-99-6) 27 5.4 BRIEF HEALTH ASSESSMENT OF GLYCERINE (CAS NO. 56-81-5) 27 5.5 BRIEF HEALTH ASSESSMENT OF POLYSORBATES AND SORBITAN ESTERS 27 5.6 BRIEF HEALTH ASSESSMENT OF ERYTHRULOSE (CAS NO. -
Polyols Have a Variety of Functional Properties That Make Them Useful Alternatives to Sugars in Applications Including Baked Goods
Polyols have a variety of functional properties that make them useful alternatives to sugars in applications including baked goods. Photo © iStockphoto.com/Synergee pg 22 09.12 • www.ift.org BY LYN NABORS and THERESA HEDRICK SUGAR REDUCTION WITH Polyols Polyols are in a unique position to assist with reduced-sugar or sugar-free reformulations since they can reduce calories and complement sugar’s functionality. ugar reduction will be an important goal over the of the product’s original characteristics may still be main- next few years as consumers, government, and in- tained with the replacement of those sugars by polyols. Sdustry alike have expressed interest in lower-calorie In addition, excellent, good-tasting sugar-free products and lower-sugar foods. The 2010 Dietary Guidelines for can be developed by using polyols. Polyols are in a unique Americans put a strong emphasis on consuming fewer position to assist with reduced-sugar or sugar-free refor- calories and reducing intake of added sugars. The In- mulations; since they are only partially digested and ab- stitute of Medicine (IOM) held a public workshop in sorbed, they can reduce calories and complement sugar’s November 2010 to discuss ways the food industry can functionality. Polyols provide the same bulk as sugars and use contemporary and innovative food processing tech- other carbohydrates. Additionally, polyols have a clean, nologies to reduce calorie intake in an effort to reduce sweet taste, which is important since consumers are not and prevent obesity, and in October 2011 recommended likely to sacrifice taste for perceived health benefits. Poly- front-of-package labeling that includes rating the product ols have a host of other functional properties that make based on added sugars content. -
Unit 1: Carbohydrates Structure and Biological Importance: Monosaccharides, Disaccharides, Polysaccharides and Glycoconjugates
CBCS 3rd Semester Core Course VII Paper: Fundamentals of Biochemistry Unit 1: Carbohydrates Structure and Biological importance: Monosaccharides, Disaccharides, Polysaccharides and Glycoconjugates By- Dr. Luna Phukan Definition The carbohydrates are a group of naturally occurring carbonyl compounds (aldehydes or ketones) that also contain several hydroxyl groups. It may also include their derivatives which produce such compounds on hydrolysis. They are the most abundant organic molecules in nature and also referred to as “saccharides”. The carbohydrates which are soluble in water and sweet in taste are called as “sugars”. Structure of Carbohydrates Carbohydrates consist of carbon, hydrogen, and oxygen. The general empirical structure for carbohydrates is (CH2O)n. They are organic compounds organized in the form of aldehydes or ketones with multiple hydroxyl groups coming off the carbon chain. The building blocks of all carbohydrates are simple sugars called monosaccharides. A monosaccharide can be a polyhydroxy aldehyde (aldose) or a polyhydroxy ketone (ketose) The carbohydrates can be structurally represented in any of the three forms: 1. Open chain structure. 2. Hemi-acetal structure. 3. Haworth structure. Open chain structure – It is the long straight-chain form of carbohydrates. Hemi-acetal structure – Here the 1st carbon of the glucose condenses with the -OH group of the 5th carbon to form a ring structure. Haworth structure – It is the presence of the pyranose ring structure Classification of Carbohydrates Monosaccharides The simple carbohydrates include single sugars (monosaccharides) and polymers, oligosaccharides, and polysaccharides. Simplest group of carbohydrates and often called simple sugars since they cannot be further hydrolyzed. Colorless, crystalline solid which are soluble in water and insoluble in a non-polar solvent. -
Sweet Sensations by Judie Bizzozero | Senior Editor
[Confections] July 2015 Sweet Sensations By Judie Bizzozero | Senior Editor By R.J. Foster, Contributing Editor For many, terms like “reduced-sugar” or “sugar-free” do not go with the word “candy.” And yet, the confectionery industry is facing growing demand for treats that offer the taste people have grown to love without the adverse health effects they’re looking to avoid. Thankfully, there is a growing palette of ingredients from which candy makers can paint a new picture of sweetness that will be appreciated by the even most discerning of confectionery critics. SUGAR ALCOHOLS Also referred to as polyols, sugar alcohols are a common ingredient in reduced-sugar and sugar-free applications, especially confections. Funny thing, they’re not sugars or alcohols. Carbohydrate chains composed of monomeric, dimeric and polymeric units, polyols resemble both sugars and alcohols, but do not contain an ethanol molecule. All but two sugar alcohols are less sweet than sugar. Being only partially digestible, though, replacing a portion of a formulation’s sugar with a sugar alcohol reduces total calories without losing bulk (which can occur when replacing sugar with high-intensity sweeteners). Unique flavoring, texturizing and moisture-controlling effects also make polyols well-suited for confectionery products. Two very common and very similar monomeric polyols are sorbitol and mannitol. Present in a variety of fruits and vegetables, both are derived from products of cornstarch hydrolysis. Sorbitol is made via hydrogenation of glucose, which is why sorbitol is sometimes referred to as glucitol. Mannitol is created when fructose hydrogenation converts fructose into mannose, for which the final product, mannitol, is named. -
Sugar Alcohols a Sugar Alcohol Is a Kind of Alcohol Prepared from Sugars
Sweeteners, Good, Bad, or Something even Worse. (Part 8) These are Low calorie sweeteners - not non-calorie sweeteners Sugar Alcohols A sugar alcohol is a kind of alcohol prepared from sugars. These organic compounds are a class of polyols, also called polyhydric alcohol, polyalcohol, or glycitol. They are white, water-soluble solids that occur naturally and are used widely in the food industry as thickeners and sweeteners. In commercial foodstuffs, sugar alcohols are commonly used in place of table sugar (sucrose), often in combination with high intensity artificial sweeteners to counter the low sweetness of the sugar alcohols. Unlike sugars, sugar alcohols do not contribute to the formation of tooth cavities. Common Sugar Alcohols Arabitol, Erythritol, Ethylene glycol, Fucitol, Galactitol, Glycerol, Hydrogenated Starch – Hydrolysate (HSH), Iditol, Inositol, Isomalt, Lactitol, Maltitol, Maltotetraitol, Maltotriitol, Mannitol, Methanol, Polyglycitol, Polydextrose, Ribitol, Sorbitol, Threitol, Volemitol, Xylitol, Of these, xylitol is perhaps the most popular due to its similarity to sucrose in visual appearance and sweetness. Sugar alcohols do not contribute to tooth decay. However, consumption of sugar alcohols does affect blood sugar levels, although less than that of "regular" sugar (sucrose). Sugar alcohols may also cause bloating and diarrhea when consumed in excessive amounts. Erythritol Also labeled as: Sugar alcohol Zerose ZSweet Erythritol is a sugar alcohol (or polyol) that has been approved for use as a food additive in the United States and throughout much of the world. It was discovered in 1848 by British chemist John Stenhouse. It occurs naturally in some fruits and fermented foods. At the industrial level, it is produced from glucose by fermentation with a yeast, Moniliella pollinis. -
Continuous Production of Erythrulose Using Transketolase in a Membrane Reactor Jÿrgen Bongs, Doris Hahn, Ulrich Schšrken, Georg A
Biotechnology Letters, Vol 19, No 3, March 1997, pp. 213–215 1 Continuous production of erythrulose using transketolase in a membrane reactor JŸrgen Bongs, Doris Hahn, Ulrich Schšrken, Georg A. Sprenger, 1 Udo Kragl* and Christian Wandrey Institut fŸr Biotechnologie, Forschungszentrum JŸlich GmbH, D-52425 JŸlich, Germany Transketolase can be used for synthesis of chiral intermediates and carbohydrates. However the enzyme is strongly deactivated by the educts. This deactivation depends on the reactor employed. An enzyme membrane reactor allows the continuous production of L-erythrulose with high conversion and stable operational points. A productivity (space- time yield) of 45 g LÐ1 dÐ1 was reached. 24 pts min base to base from Key words to line 1 of text 1 Introduction (10 mM), thiaminpyrophosphate (0.5 mM) and DTT (1 Transketolase (E.C. 2.2.1.1.) is used for the asymmetric mM). The substrate concentration of glycolaldehyde was synthesis of natural substances or their precursors 50 mM, the product concentration of L-erythrulose was such as carbohydrates (Drueckhammer et al., 1991), (+)- 50 mM, each compound dissolved in the liquid buffer exo-brevicomin (Myles et al., 1991), or fagomine system. Other reaction conditions were: pH = 7.0; (Effenberger and Null, 1992). In vivo transketolase cata- T = 25°C. lyses the reversible transfer of a two-carbon ketol moiety from a ketose to an aldose. When b-hydroxypyruvate Repetitive batch (HPA) is used as the donor substrate the reaction The reaction was performed in a commercially available becomes irreversible (Bolte et al., 1987) (Figure 1) even stirred ultrafiltration cell (Amicon) equipped with an 1 though there is a wide range of possible acceptor UF-membrane (Amicon) with a cut-off of 10 kDa. -
Biomaterials Formed by Nucleophilic Addition
(19) & (11) EP 1 181 323 B1 (12) EUROPEAN PATENT SPECIFICATION (45) Date of publication and mention (51) Int Cl.: of the grant of the patent: C08G 63/48 (2006.01) C08G 63/91 (2006.01) 29.06.2011 Bulletin 2011/26 C12N 11/02 (2006.01) C12N 11/04 (2006.01) C12N 11/06 (2006.01) C12N 11/08 (2006.01) (2006.01) (2006.01) (21) Application number: 00910049.6 G01N 33/544 G01N 33/545 G01N 33/546 (2006.01) G01N 33/549 (2006.01) A61K 9/00 (2006.01) A61K 9/06 (2006.01) (22) Date of filing: 01.02.2000 A61K 47/48 (2006.01) A61L 24/00 (2006.01) A61L 24/04 (2006.01) A61L 26/00 (2006.01) A61L 27/26 (2006.01) A61L 27/52 (2006.01) A61L 31/04 (2006.01) A61L 31/14 (2006.01) C08G 81/00 (2006.01) (86) International application number: PCT/US2000/002608 (87) International publication number: WO 2000/044808 (03.08.2000 Gazette 2000/31) (54) BIOMATERIALS FORMED BY NUCLEOPHILIC ADDITION REACTION TO CONJUGATED UNSATURATED GROUPS BIOMATERIALIEN DIE DURCH NUKLEOPHILE REAKTION AUF KONJUGIERTEN UNGESÄTTIGTEN GRUPPEN ADDIERT SIND BIOMATERIAUX FORMES PAR REACTION D’ADDITION NUCLEOPHILE A DES GROUPES NON SATURES CONJUGUES (84) Designated Contracting States: • LUTOLF, Matthias AT BE CH CY DE DK ES FI FR GB GR IE IT LI LU CH-8005 Zurich (CH) MC NL PT SE • PRATT, Alison CH-8044 Zurich (CH) (30) Priority: 01.02.1999 US 118093 P • SCHOENMAKERS, Ronald CH-8044 Zurich (CH) (43) Date of publication of application: • TIRELLI, Nicola 27.02.2002 Bulletin 2002/09 CH-8006 Zurich (CH) • VERNON, Brent (60) Divisional application: CH-8157 Dielsdorf (CH) 10181654.4 / 2 311 895 (74) Representative: Klunker .