Analytical Methods for Determination of Non-Nutritive Sweeteners in Foodstuffs
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Allergy FREE Ultimate Meal Assembly Guide
Ready. Set. Go. AAlllleerrggyy FFRREEEE UUllttiimmaattee MMeeaall AAsssseemmbbllyy GGuuiiddee Free of Gluten, Soy, Dairy, Peanuts, Corn, Eggs, Sugar and Artificial Sweeteners! JJ Virgin, CNS, CHFS Disclaimer: This information has not been evaluated by the FDA and is not intended to treat, diagnose, cure or prevent any disease. This information is not intended as a substitute for the advice or medical care of a qualified health care professional and you should seek the advice of your health care professional before undertaking any dietary or lifestyle changes. The material provided herein is for educational purposes only ©2011 JJ Virgin & Associates, Inc. www.jjvirgin.com Page 1 All rights reserved. This material may not be reproduced, transmitted, distributed or otherwise used, except with the prior written permission of JJ Virgin & Associates, Inc. Why Can’t I Eat Eggs, Gluten, Dairy, Corn, Soy, Sugar, Artificial Sugars or Peanuts? The removal of offending foods from the diet can deliver a number of health benefits: weight loss, better energy, improvements in sleep, clear complexion, and much more. To make this happen, the primary organs of detoxification (the GI system, skin, and liver) need to function at full capacity. Over the years, we have discovered with our private clients that certain foods can be problematic and interfere with efficient detoxification and, ultimately, weight loss and health gains. As such they have been removed from the program. Here’s more detail on those that trigger the most questions from our program participants. EGGS What They Do Eggs are a fairly common food sensitivity item; most of our clients who discover this issue through our functional lab testing aren’t even aware they have the problem. -
The Impact of Saccharin on Saccharomyces Cerevisiae Yeast
Journal of Undergraduate Biology Laboratory Investigations 2018 The Impact of Saccharin on Saccharomyces Cerevisiae Yeast Fermentation Parker Brown, Megan Hanson, Edison Huo, Derica Smith, and Bianca Galletti * 1 University of Oklahoma, Department of Biology, 730 Van Vleet Oval, Room 314 Norman, OK 73019 _________________________________________________________________________________________ Previous research has shown that mammals struggle to metabolize sugar substitutes such as saccharin. But these results are less clear when it comes to microorganisms such as yeast. Because many animals cannot metabolize saccharin, we hypothesize that yeast growth will be less in saccharin dominate solutions as compared to glucose dominate solutions. To test this, differing solutions of glucose and saccharin were fed to Saccharomyces cerevisiae, a yeast type which uses the Crabtree Effect to carry out alcoholic fermentation in the presence of glucose. Like in animals, it was found that saccharin also negatively impacts the growth of yeast meaning that saccharin could not be used in industrial processes wishing to use yeast to make ethanol. _________________________________________________________________________________________ Introduction sugars in processes requiring yeast growth such as In the last several decades, sugar substitutes the alcoholic beverage industry. have become more common in the food and Because yeast is a commonly used organism beverage industry as they allow “healthier” low in the food industry, the process of yeast calorie foods to be produced and marketed to fermentation has been well established. In certain consumers. However, these sugar substitutes have types of yeast, such as Saccharomyces cerevisiae, not been introduced without controversy with past yeast can utilize glucose to undergo alcoholic research voicing their harmful impacts and others fermentation in what is called the Crabtree Effect revealing no deleterious impacts (Sharma et. -
Popular Sweeteners and Their Health Effects Based Upon Valid Scientific Data
Popular Sweeteners and Their Health Effects Interactive Qualifying Project Report Submitted to the Faculty of the WORCESTER POLYTECHNIC INSTITUTE in partial fulfillment of the requirements for the Degree of Bachelor of Science By __________________________________ Ivan Lebedev __________________________________ Jayyoung Park __________________________________ Ross Yaylaian Date: Approved: __________________________________ Professor Satya Shivkumar Abstract Perceived health risks of artificial sweeteners are a controversial topic often supported solely by anecdotal evidence and distorted media hype. The aim of this study was to examine popular sweeteners and their health effects based upon valid scientific data. Information was gathered through a sweetener taste panel, interviews with doctors, and an on-line survey. The survey revealed the public’s lack of appreciation for sweeteners. It was observed that artificial sweeteners can serve as a low-risk alternative to natural sweeteners. I Table of Contents Abstract .............................................................................................................................................. I Table of Contents ............................................................................................................................... II List of Figures ................................................................................................................................... IV List of Tables ................................................................................................................................... -
Working with Hazardous Chemicals
A Publication of Reliable Methods for the Preparation of Organic Compounds Working with Hazardous Chemicals The procedures in Organic Syntheses are intended for use only by persons with proper training in experimental organic chemistry. All hazardous materials should be handled using the standard procedures for work with chemicals described in references such as "Prudent Practices in the Laboratory" (The National Academies Press, Washington, D.C., 2011; the full text can be accessed free of charge at http://www.nap.edu/catalog.php?record_id=12654). All chemical waste should be disposed of in accordance with local regulations. For general guidelines for the management of chemical waste, see Chapter 8 of Prudent Practices. In some articles in Organic Syntheses, chemical-specific hazards are highlighted in red “Caution Notes” within a procedure. It is important to recognize that the absence of a caution note does not imply that no significant hazards are associated with the chemicals involved in that procedure. Prior to performing a reaction, a thorough risk assessment should be carried out that includes a review of the potential hazards associated with each chemical and experimental operation on the scale that is planned for the procedure. Guidelines for carrying out a risk assessment and for analyzing the hazards associated with chemicals can be found in Chapter 4 of Prudent Practices. The procedures described in Organic Syntheses are provided as published and are conducted at one's own risk. Organic Syntheses, Inc., its Editors, and its Board of Directors do not warrant or guarantee the safety of individuals using these procedures and hereby disclaim any liability for any injuries or damages claimed to have resulted from or related in any way to the procedures herein. -
Effects of Saccharin Consumption on Operant Responding for Sugar
foods Article Effects of Saccharin Consumption on Operant Responding for Sugar Reward and Incubation of Sugar Craving in Rats Kenjiro Aoyama * and Akane Nagano Department of Psychology, Doshisha University, Kyotanabe-shi, Kyoto 610-0394, Japan; [email protected] * Correspondence: [email protected] Received: 11 November 2020; Accepted: 5 December 2020; Published: 8 December 2020 Abstract: Repeated experience with artificial sweeteners increases food consumption and body weight gain in rats. Saccharin consumption may reduce the conditioned satiety response to sweet-tasting food. Rats were trained to press a lever to obtain sucrose for five days. A compound cue (tone + light) was presented with every sucrose delivery. On the following day, each lever press produced only the compound cue (cue-reactivity test). Subjects were then provided with yogurt for three weeks in their home cages. The rats were divided into two groups. Rats in the saccharin group received yogurt sweetened with saccharin on some days and unsweetened yogurt on others. For the plain group, only unsweetened plain yogurt was provided. Subsequently, the cue-reactivity test was conducted again. On the following day, the rats underwent a consumption test in which each lever press was reinforced with sucrose. Chow consumption and body weight gain were larger in the saccharin group than in the plain group. Lever responses increased from the first to the second cue-reactivity tests (incubation of craving) in both groups. During the consumption test, lever responses were higher in the saccharin group than in the plain group, suggesting that the conditioned satiety response was impaired in the saccharin group. -
Approved: Tre Specific Dynamic Action of Fat and P
TRE SPECIFIC DYNAMIC ACTION OF CARBOHYD.RATF, " FAT AND P.ROJ!EIN IN FIVE WOMEN by P.:l.tricia Jo ~~IG.n.'lley Thesis submitted to the Graduate faculty of the Virginie. Fblytechnic Institute in candidacy for the degree of MAmR OF SCIENCE in RUMAN NllfRITION AND FOODS APPROVED: "Ms.cy W. Korsliind • June, 1966 Blacksburg, Virginia -2- TABLE OF CONTENTS Page ·LIST OF TABLES • • • • • • • • • • • • • • • • • • • • • • 3 LIST OF FIGURES . " . 4 ACKNOWLEDGEMENT • • . .. 5 Chapter 1. INTRODUCTION . 6 II. REVIEW OF LITERATURE • . 9 Summary of Specific Dynamic Action Theories . 9 Specific Dynamic Action of Carbohydrate . • 10 Specific Dynamic Action of Fat , • . 14 Specific Dynamic Action of Protein . .. 15 III. METHODS AND PROCEDURES . 18 Subjects . 18 Adminilt~ation of Food and Measurements . .. 19 Collection and Analysis of Expired Air • . 20 Calculations . • • . • • • . .- . .. 20 IV. RESULTS AND DISCUSSION • • • • • • . .. 21 Changes in Respiratory Quotient Following the Ingestion of Carbohydrate, Fat and Protein •• . 21 V;irr-;iations in He11t Production After Ingestion of Carbohydrate, Fat and Protein • • • 28 V. SUMMARY •••••• . 37 BIBLIOGRAPHY • . 38 VITA •• . ... 44 APPENDIX . 45 TABLE NUMBlll PAGE 1. Time required, aft•l' the inge•tion of carbohydrate by f tve women, to reach highest re•piratory quotient and highest heat production. • • • • • • • • • • • • • • • • 31 2. Maximum increaee in heat production in. four women after ingestion of fat and time required for _.ximum increase to occur •••••••••••••••••• • • 31 3. Ma;xt... tacreaee in heat production in five women after ingeatioa of protein and time required for maximwll increaee to occur. • • • • • • • • • • • •. • • • • • • • 35 -4- LIST OF FIGURES FIGURE NUMBER PAGE 1~ Changes in reepiratory quotient in five women 22 after ingestion of sucrose. -
JOURNAL of SCIENCE Published on Tho First Day of October, January, April and July
IOWA STATE COLLEGE JOURNAL OF SCIENCE Published on tho first day of October, January, April and July. EDITORIAL BOARD EDITOR-IN-CHIEF, R. E. Buchanan. ASSOCIATE EDITORS: P. E. Brown, Secretary; C. J. Drake, A H. Fuller, I. E. Melhus, E. A. Benbrook, P. Mabel Nelson, V. E. Nelson. ADVISORY EDITORS: R. E. Buchanan, Chairman; C. J. Drake, E. W. Lind strom, I. E. Melhus, P. Mabel Nelson, 0. R. Sweeney. BUSINESS CoMMITTEE: P. E. Brown, Chairman; A.H. Fuller, V: E. Nelson, Jay W. Woodrow. All manuscripts submitted for publication should be addressed to R. E. Buchanan, Room 101 Science Building, Iowa State College, Ames, Iowa_ All remittances should be addressed to P_ E. Brown, Bus. Mgr., Room 25 Hall of Agriculture, Iowa State College, Ames, Iowa. Single Copies: One Dollar; Annual Sub-scription Three Dollars; In Canada, Three Dollars and a Quarter; Foreign, Thre€ Dollars and a Half. ,..· ... J.. .:·::: . ... • . ... Entered as seco1.<u class matter.. at. ...... the . 0I'ost. 0 i!JtJ;;,. Ames, Iowa. .-·:.. ....·:::: :.·. .. ... : : :. ··: : . : ·... : .... ·.. ··: .··.··.: ~ ·. ·.. · ..... .·. ... : . .. .·. ...... .·.... THE QUANTITATIVE DETERMINATION OF FORMIC ACID IN THE PRE:SENCE OF ACETIC ACID BY A CONDUCTOMETRIC TITRATION• BY EDMOND E. MOORE WITH ELLIS I. FULMER. From the laboratory of biophysical chemistry, Iowa State College. Accepted for publication Juiie 3, 1929. OUTLINE I. Introduction. II. Review of quantitative methods for the determination of formic acid. III. Theoretical discussion of conductometric titration. IV. Equipment and procedure. V. Experimental results. VI. The use of the curves and diagram in analysis. VII. Summary. VIII. Literature cited. I. INTRODUCTION Quantitative studies of the chemical activities of microorganisms are at present handicapped by the lack of adequate analytical methods. -
An Aspect of Nutrition and Main Food Sweeteners in the Diet
Advances in Obesity, Weight Management & Control Review Article Open Access An aspect of nutrition and main food sweeteners in the diet Abstract Volume 11 Issue 2 - 2021 Food additives are factors in both health reason and food production. Sweeteners are utilized Necla Çağlarırmak in large scale because of biochemistry, production, obesity, food structure, economy, Food Proses Department, Manisa Celal Bayar University, Turkey functional property, and research and development efforts of food industry. Intake of high calorie nutrients such as sugar in the nutrition are important factors against increasing Correspondence: Necla Çağlarırmak, Food Proses trends of obesity, cardiovascular disease and diabetes and some of chronic diseases. In Department, Manisa Celal Bayar University, Saruhanlı College, healthy nutrition, the sufficient calorie intake must be recommended for basal metabolism Saruhanlı-Manisa, Turkey, Email [email protected] and usual daily activities due to individual and environment conditions. Sweeteners are also food additives and using commonly for low calorie nutrition or from other reasons such as Received: April 01, 2021 | Published: April 12, 2021 bulk of foods. natural sweeteners can be suggested such as stevia, together with balanced and low calorie diet including vegetables, and other food types due to diet originality that change in different societies, economies, regions and education levels of people. Traditional nutrition such as Mediterranean diet can be recommended for balanced diet. This topic was reviewed under light of literature. Keywords: biochemistry, foods, JEFCA, sweeteners, obesity, nutrition, food formulas, side effects, health Abbreviations: SSBs, sugar-sweetened beverages; Ace-K, World. Nobody does not forget almost one billion people in border acesulfame potassium; ADI, adequate dietary intake of starvation or suffering the famine against obesity.2 There are lots of factors affected nutrition including economies and development Introduction strategies in the World. -
UC Berkeley Berkeley Scientific Journal
UC Berkeley Berkeley Scientific Journal Title Aspartame: History of the Artificial Sweetener Permalink https://escholarship.org/uc/item/8r30s9hf Journal Berkeley Scientific Journal, 14(2) ISSN 1097-0967 Author Sawant, Manali Publication Date 2011 DOI 10.5070/BS3142011713 Undergraduate eScholarship.org Powered by the California Digital Library University of California aSpartame: HISTORY OF THE ARTIFICIAL SWEETNER Manali Sawant Do you ever wonder how some of the processed of the pencil to his lips and was amazed by the incred- foods you eat taste so sweet and yet claim to have less ible sweetness. He rushed back to his lecture hall and sugar than one would imagine? And sometimes you skip systematically tasted all the chemicals until he found the real sugar, thinking that the substance in the pink packet one prepared by Fahlberg (article 7). Another story, told is a much better substitute that will help you keep your by Fahlberg at a 1904 chemical congress in Berlin, goes diet on track. Regardless of where you get your sweet that Constantine Falhlberg discovered saccharin while taste from, humans have been attracted to sweetness working in Ira Remsen’s laboratory at Johns Hopkins Uni- throughout history. Furthermore, a study of newborns versity. He spilled a chemical on his hand when he was clearly showed a strong liking for sweet-tasting stimuli, signifying that the attraction is innate, rather than a learned one. Such importance has prompted chem- ists to discover the structures naturally occurring and artificial sweeteners to replace sugar. While sugary and starchy foods are dangerous to dental enamel, sugars do BSJ not contain carbohydrates and thus prevent teeth from attack (article 1). -
Reports of the Scientific Committee for Food
Commission of the European Communities food - science and techniques Reports of the Scientific Committee for Food (Sixteenth series) Commission of the European Communities food - science and techniques Reports of the Scientific Committee for Food (Sixteenth series) Directorate-General Internal Market and Industrial Affairs 1985 EUR 10210 EN Published by the COMMISSION OF THE EUROPEAN COMMUNITIES Directorate-General Information Market and Innovation Bâtiment Jean Monnet LUXEMBOURG LEGAL NOTICE Neither the Commission of the European Communities nor any person acting on behalf of the Commission is responsible for the use which might be made of the following information This publication is also available in the following languages : DA ISBN 92-825-5770-7 DE ISBN 92-825-5771-5 GR ISBN 92-825-5772-3 FR ISBN 92-825-5774-X IT ISBN 92-825-5775-8 NL ISBN 92-825-5776-6 Cataloguing data can be found at the end of this publication Luxembourg, Office for Official Publications of the European Communities, 1985 ISBN 92-825-5773-1 Catalogue number: © ECSC-EEC-EAEC, Brussels · Luxembourg, 1985 Printed in Luxembourg CONTENTS Page Reports of the Scientific Committee for Food concerning - Sweeteners (Opinion expressed 14 September 1984) III Composition of the Scientific Committee for Food P.S. Elias A.G. Hildebrandt (vice-chairman) F. Hill A. Hubbard A. Lafontaine Mne B.H. MacGibbon A. Mariani-Costantini K.J. Netter E. Poulsen (chairman) J. Rey V. Silano (vice-chairman) Mne A. Trichopoulou R. Truhaut G.J. Van Esch R. Wemig IV REPORT OF THE SCIENTIFIC COMMITTEE FOR FOOD ON SWEETENERS (Opinion expressed 14 September 1984) TERMS OF REFERENCE To review the safety in use of certain sweeteners. -
A Review on Potential Toxicity of Artificial Sweetners Vs Safety of Stevia: a Natural Bio-Sweetner
Journal of Biology, Agriculture and Healthcare www.iiste.org ISSN 2224-3208 (Paper) ISSN 2225-093X (Online) Vol.4, No.15, 2014 A Review on Potential Toxicity of Artificial Sweetners vs Safety of Stevia: A Natural Bio-Sweetner Ahmad Saad Department of Plant Breeding and Genetics. University of Agriculture Faisalabad, Pakistan E-mail: [email protected] Farooq Ahmad Khan Associate professor, Department of Plant Breeding and Genetics University of Agriculture Faisalabad, Pakistan Abdul Hayee Seed Analyst, Federal Seed Certification and Registration Department Muhammad Sajjad Nazir Department of Plant Breeding and Genetics., University of Agriculture Faisalabad Abstract Artificial sweeteners have increasingly become an area of controversy in the world of food and nutrition. Consumers are oftenly barraged with a number of contradictory opinions and reports regarding the safety and efficacy of sweeteners. Artificial sweetener consumption may cause migraines or headache, skin eruptions, muscle dysfunction, depression, weight gain, liver and kidney effects, multiple sclerosis and blurred vision. But on the other hand natural sweetners like stevia and its products are safe and don’t cause any health problem. So it’s important for the consumer to choose sweeteners with great care. Keywords: Stevia, Artificial Sweeteners, Health Problems, Natural Sweetners, Safety Issues. Objectives Based on valid research, this review aims to provide concrete information on the effects associated with consumption of artificial sweeteners in comparison with stevia which is natural and no side effects on human health. Much anecdotal information is available regarding the effects of artificial sweeteners on human health. A proper understanding regarding effects of sweetners on human health and the difference between natural and artificial sweeteners will help readers and consumers to construct a healthy diet plan and select more suitable sweetners for daily life consumption. -
Microbiology Product Catalog, Europe
Thermo Scientific Thermo Scientific Microbiology Products &VSPQFBO$BUBMPH Microbiology Products &VSPQFBO$BUBMPH TEL : 02-2298-1823 / FAX : 02-2298-8100 CREATIVE LIFESCIENCES 24889新北市新莊區新北產業園區五工五路21號 啟新生物科技 www.cmp-micro.com HOW TO ORDER Contact details: Online, telephone and other orders Oxoid Limited Orders can be placed online via www.thermoscientific.com/microbiology Wade Road Please note that you will require a password to use this facility, which Basingstoke can be obtained from your customer services administrator. This site Hampshire also provides useful options such as order status review and back RG24 8PW order information. UK Orders may be placed by telephone, fax or post, or emailed directly to your customer services administrator. By providing all relevant details, including Tel: +44 (0) 1256 841144 your customer number, you will assist us in making the process as efficient Fax: +44 (0) 1256 334994 as possible. Email: [email protected] Web: www.thermoscientific.com/microbiology Purchasing and credit card facilities Payment using purchasing or credit card is accepted to make the ordering UK Office Hours: process as easy and cost effective as possible, but such orders must be Mon-Fri 08.00 - 17.00 placed by telephone. Sat & Sun closed Order lead times Technical Support helpline We understand the importance of quick order turnaround to help you Our Web site is intended to make it easier for you manage your laboratory workload. To this end, we aim to despatch on to ask questions or raise issues with us. Simply the same day, all orders received before 3.00 p.m., for delivery to your go to www.thermoscientific.com/microbiology, premises the following day (subject to stock availability).