Adm Sweeteners

Total Page:16

File Type:pdf, Size:1020Kb

Adm Sweeteners ADM SWEETENERS ZERO CALORIE, CLEAN, NATURAL— BENEFITS AND BLENDS WELL WITH OTHERS • Offers greater sugar replacement with With a naturally high level of sweetness, SweetRight™ improved taste stevia can help reduce sugar and replace artificial • Better-tasting, consumer-friendly, sweeteners, while still maintaining desirable taste clean label offerings and sweetness. As consumer health concerns such • A great solution for natural or better-for-you as hypertension, obesity and diabetes drive today’s beverage options marketplace, stevia provides relevant options with zero • Good pH and heat stability allows use in most calories and a low glycemic index. Extracted from the food and beverage applications stevia leaf using a proprietary process, SweetRight stevia • Reduction of carbohydrates, sugars and is up to 250 times as sweet as sugar, naturally clean added sugars label, GRAS (Generally Recognized as Safe), non-GMO, • Provides sugar-free, no sugar added and and plant-based. It is suitable in a variety of applications, reduced sugar solutions blends well with other sweeteners, and provides good • Varied ingredient line offers specific, cost-effective stability and shelf life. Available in three product lines— benefits for varied applications RA, RA granular, and EMS Enzymatically Modified Stevia—to answer a variety of needs. FEATURES APPLICATIONS • All-natural sweetener with high level of sweetness Beverage/Brewing • Zero calories, zero carbs and a non-glycemic response Dairy • Versatile sweetener with demonstrated success Baking/Cereals • Blending capabilities with traditional, low- and Confectionery/Snacks no-calorie sweeteners Dressings & Sauces • Heat and pH stable • Label-friendly and appealing to consumers Supplements/Excipients Flavor Systems FOR MORE INFORMATION CONTACT: ADM.com/stevia | 800-257-5743 | [email protected] © 2017 Archer Daniels Midland Company FLAVORS FORMULATION BENEFITS ADM offers stevia solutions for flavor systems that can Beverage/Brewing be tailored to make great tasting low- to no-calorie Achieve deep sugar reduction goals with better food and beverage products. sweetness quality FLAVOR APPLICATIONS Deliver optimal taste and sweetness • Beverage/Brewing Create foundation for reduced sugar beverages • Dairy • Baking/Cereals Create great-tasting, lower calorie beverages such as • Confectionery/Snacks carbonated soft drinks, juices & juice drinks, nectars, • Dressings & Sauces ready-to-drink teas & coffees, waters with a natural • Tabletop Sweeteners sweetener Dairy Enhance creamy dairy notes in yogurt and milk flavors Set off ‘brown’ flavor notes like vanilla, chocolate and cooked sugars Heighten ‘cooked fruit’ flavor notes like berry, tropical and fruity Works well in yogurts, dairy alternatives, puddings and ice creams Baking/Cereals Heat stable, maintaining integrity in baked applications Maintain desirable taste and sweetness Achieve sugar reduction and replacement of artificial sweeteners Create clean label, reduced sugar breakfast cereals, snack bars and baked goods Confectionery/Snack THE ADM ADVANTAGE Create healthier indulgent foods Stevia from ADM Sweeteners uses one of the best non-GMO agronomy programs available, with strong Maintain great taste and level of sweetness growing and farming relationships, and processing Achieve sugar reduction and replacement of artificial and blending capabilities. The agricultural program sweeteners provides access to an assortment of high-quality stevia varieties offering the most comprehensive Meet shelf life requirements while reducing added sugar portfolio of stevia ingredients. Use in chocolates, gum, jellies/gummies and mints • A robust supply chain with seed breeding base Dressings & Sauces and world-class facilities Complement fruity or savory notes • Blending and flavors capabilities using the latest technology Reduce sugar and replace artificial sweeteners • R&D expertise enables your competitive Heat and pH stable with good shelf life advantage, with innovation for unique sweetening systems to meet your application challenges Create clean label, reduced sugar dressings and sauces • Reliability you can count on, with a proven network that delivers your product on time and consistent Supplements/Excipients quality assurance that makes it right, every time Reduce sugar and replace artificial sweeteners • Sweetener sales experience with a variety of Meet shelf life requirements while reducing added sugar services and assistance available • Integrity throughout with the transparency, Naturally sourced alternative suitable for targeted traceability, and credibility demanded by today’s nutritional applications market and consumers Flavors THE RESULT? Stevia varieties offering a higher yield Round out sweetness profile per acre of stevia grown, and a higher content of Enhance range of flavor notes and sensory attributes desired sweetening components; RA, STV, RC, and RD, and higher total glycosides (TSG). Label as ‘Natural Sweetener’ Great for use in sports, juice & energy drinks, ready- to-drink teas & coffees, flavored milks, bakery, nutritional bars, dressings & sauces, yogurts, and tabletop sweeteners Product Code Product Appearance Specifications Stability & Shelf Life Name (%Rebaudioside A) 040500 RA98 White/off-white hygroscopic powder ≥98% Reb A Heat and pH stable, shelf life: 2 years 040401 RA97 White/off-white hygroscopic powder ≥97% Reb A Heat and pH stable, shelf life: 2 years 040502 RA95 White/off-white hygroscopic powder ≥95% Reb A Heat and pH stable, shelf life: 2 years 040503 RA95 Granular White/off-white hygroscopic powder ≥95% Reb A Heat and pH stable, shelf life: 2 years 040504 RA80 White/off-white hygroscopic powder ≥80% Reb A Heat and pH stable, shelf life: 2 years 040505 RA60 White/off-white hygroscopic powder ≥60% Reb A Heat and pH stable, shelf life: 2 years 040506 RA60 Granular White/off-white hygroscopic powder ≥60% Reb A Heat and pH stable, shelf life: 2 years 040507 EMS 99 White/off-white hygroscopic powder ≥95% TSG Heat and pH stable, shelf life: 2 years 040508 EMS 95 White/off-white hygroscopic powder ≥90% TSG Heat and pH stable, shelf life: 2 years 040511 EMS 80 White/off-white hygroscopic powder ≥80% TSG Heat and pH stable, shelf life: 2 years PACKAGING OPTIONS • 2 10 KG Bags in a Box The information contained herein is correct as of the date of this document to the best of our knowledge. Any recommendations or suggestions are made without guarantee or representation as to results and are subject to change without notice. We suggest you evaluate any recommendations and suggestions independently. WE DISCLAIM ANY AND ALL WARRANTIES, WHETHER EXPRESS OR IMPLIED, AND SPECIFICALLY DISCLAIM THE IMPLIED WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE, AND NON-INFRINGEMENT. Our responsibility for claims arising from any claim for breach of warranty, negligence, or otherwise shall not include consequential, special, or incidental damages, and is limited to the purchase price of material purchased from us. None of the statements made here shall be construed as a grant, either express or implied, of any license under any patent held by Archer Daniels Midland Company or other parties. Customers are responsible for obtaining any licenses or other rights that may be necessary to make, use, or sell products containing Archer Daniels Midland Company ingredients. March 2017.
Recommended publications
  • Building Big Flavor
    BUILDING BIG FLAVOR Watching your sodium intake? Balancing flavors is the key to a flavorful meal when reducing the salt in a dish. Think about adding these flavor enhancers instead of reaching for the salt shaker! Sweet Bitter Acidic Umami (Savory) Brings balance and Balances sweetness Brings brightness Makes a dish savory or roundness to a dish by and cuts richness - and adds a salty meaty tasting and balancing acidity and best used as flavor that enhances flavors - reach bitterness and background flavor balances for these before salt! highlighting other flavors sweetness Fruit juices, Nectars, Greens (Kale, Lemon, Lime, Tomato Products Concentrates, Chard, Dandelion, Orange and (especially canned, like Reductions, Caramelized Chicory, Watercress, Pineapple Juice, paste) Soy Sauce, Onions, Carrots, Sweet Arugula) Broccoli Vinegars, Wine, Mushrooms (especially Potatoes, Butternut Rabe, Broccoli, Tamarind, dried) Cured or brined Squash, Roasted Cabbage, Brussels Pickled Foods, foods (olives) Seaweed, Peppers, Honey, Maple Sprouts, Asparagus, Cranberries, Sour Fish Sauce, Fermented Syrup, Molasses, Dried Some Mustards, Cherries, Tomato Foods (Miso, Fermented Fruits, Tomato Paste, Grapefruit, Citrus Products Black beans, Sauerkraut) Beets, Reduced Vinegars, Rind/Zest, Beer, Aged cheeses (Parmesan, Wine, Wine, Teas (black & Blue, Gouda) Liquid Amino green) Acids, Seafood (especially dried), Worcestershire Sauce, Anchovy, Beef, Pork (especially cured), Chicken Don’t forget to read nutrition labels and watch for foods that are commonly high
    [Show full text]
  • Taste and Smell Disorders in Clinical Neurology
    TASTE AND SMELL DISORDERS IN CLINICAL NEUROLOGY OUTLINE A. Anatomy and Physiology of the Taste and Smell System B. Quantifying Chemosensory Disturbances C. Common Neurological and Medical Disorders causing Primary Smell Impairment with Secondary Loss of Food Flavors a. Post Traumatic Anosmia b. Medications (prescribed & over the counter) c. Alcohol Abuse d. Neurodegenerative Disorders e. Multiple Sclerosis f. Migraine g. Chronic Medical Disorders (liver and kidney disease, thyroid deficiency, Diabetes). D. Common Neurological and Medical Disorders Causing a Primary Taste disorder with usually Normal Olfactory Function. a. Medications (prescribed and over the counter), b. Toxins (smoking and Radiation Treatments) c. Chronic medical Disorders ( Liver and Kidney Disease, Hypothyroidism, GERD, Diabetes,) d. Neurological Disorders( Bell’s Palsy, Stroke, MS,) e. Intubation during an emergency or for general anesthesia. E. Abnormal Smells and Tastes (Dysosmia and Dysgeusia): Diagnosis and Treatment F. Morbidity of Smell and Taste Impairment. G. Treatment of Smell and Taste Impairment (Education, Counseling ,Changes in Food Preparation) H. Role of Smell Testing in the Diagnosis of Neurodegenerative Disorders 1 BACKGROUND Disorders of taste and smell play a very important role in many neurological conditions such as; head trauma, facial and trigeminal nerve impairment, and many neurodegenerative disorders such as Alzheimer’s, Parkinson Disorders, Lewy Body Disease and Frontal Temporal Dementia. Impaired smell and taste impairs quality of life such as loss of food enjoyment, weight loss or weight gain, decreased appetite and safety concerns such as inability to smell smoke, gas, spoiled food and one’s body odor. Dysosmia and Dysgeusia are very unpleasant disorders that often accompany smell and taste impairments.
    [Show full text]
  • Sample Download
    UMAMI 1 A Message from the Umami Information Center n pursuit of even more flavorful, healthy cooking, seas researchers. As a result, umami was internation- chefs the world over are turning their attention ally recognized as the fifth taste, joining the existing Ito umami. four basic tastes, and in 2002, the presence of umami Once there were thought to be four basic—or pri- receptors in the taste buds on the tongue was revealed: mary—tastes: sweet, sour, salty and bitter. Until that further scientific proof cementing umami's status as a is, Japanese scientist Dr. Kikunae Ikeda noted the primary taste. presence of another savory taste unexplainable solely In December 2013 “Washoku, traditional dietary by these four. In 1908 Ikeda attributed this fifth taste cultures of the Japanese” was accorded Intangible to the amino acid glutamate found in large quantities Cultural Heritage status by UNESCO. Japanese cui- in kombu seaweed, and dubbed it “umami.” Then sine is currently enjoying a burgeoning international in 1913 Shintaro Kodama found inosinate to be the profile thanks to the growing awareness of healthy umami component in dried bonito flakes (katsuo- eating choices. One characteristic of Japanese food bushi), and in 1957, Dr. Akira Kuninaka discovered is the skillful use of umami to create tasty, healthy umami in guanylate, later identifying guanylate as dishes without animal fats. Umami—a Japanese the umami component in dried shiitake mushrooms. word now internationally recognized—is a key ele- Glutamate, inosinate and guanylate are the three ment in palatability or “deliciousness,” and a focus dominant umami substances, and are found not only of intense interest among people involved in food, in kombu and katsuobushi, but other foods as well.
    [Show full text]
  • Onset of Dysgeusia in Cancer Patients Receiving Outpatient Chemotherapy (Review) Yoshiko HASEBE Nayoro City University, JAPAN Introduction-My Background
    Onset of dysgeusia in cancer patients receiving outpatient chemotherapy (review) Yoshiko HASEBE Nayoro City University, JAPAN Introduction-My Background • I have 12 years of experience as a nurse, primarily in university hospitals. • Since then, I have been teaching theory in the areas of adult nursing at university, and I also take students on clinical practice for hands-on instruction now for 19 years. • One of the nursing philosophies that I have developed over these 31years of my career as a nurse is that “The joy that patients experience in eating can draw out their drive to survive.” Oxygen Cannula Iriscorder Introduction I have been experimentally Measurement of salivary researching on nursing care for patients of cancer, neurovascular diseases, COPD, Stoma, and so on. (from https://www.convatec.co.jp) Current initiatives related to chemotherapy • Taste disorders are well known to occur frequently as a side effect of chemotherapy. • However, the relationship between changes in the five primary tastes and the regimen or the mechanism of taste disorders is not explored in detail in the field of nursing. • As such, I reviewed nursing databases and papers on the anatomical and biological studies on this topic in medicine or dentistry to elaborate this analysis. Data collection methods • We searched the literature database of 4 journals that publish articles related to “chemotherapy” and “taste”, and reviewed knowledge useful for “nursing care of cancer patients. • The name of 4 journals: ★Japanese journal of cancer chemotherapy ★The Japanese journal of taste and smell research ★Journal of Japanese society of cancer nursing ★Oral science international • I conducted on April 26, 2016.
    [Show full text]
  • Nutritive Sweeteners from Corn Have Become America’S Premier Sweeteners
    NutritiveNutritive SweetenersSweeteners FromFrom CornCorn CONTENTS Member Companies and Plant Locations ....................................... 2 Foreword .......................................................................................... 3 Historical Perspective ...................................................................... 4 Research and development orientation ....................................... 5 Technology aimed at needs .......................................................... 7 Growth, Development and Diversity ............................................. 7 CONTENTS Classification and Nutrition ............................................................ 9 Classification ................................................................................. 9 Corn sweeteners in nutrition ..................................................... 10 Technical Background ................................................................... 11 Corn starch ................................................................................. 11 Starch hydrolysis ........................................................................ 13 Crystalline dextrose .................................................................... 14 Dextrose isomerization .............................................................. 15 Manufacture ................................................................................... 17 Corn syrups ................................................................................ 17 Dried corn syrups ......................................................................
    [Show full text]
  • Alteration, Reduction and Taste Loss: Main Causes and Potential Implications on Dietary Habits
    nutrients Review Alteration, Reduction and Taste Loss: Main Causes and Potential Implications on Dietary Habits Davide Risso 1,* , Dennis Drayna 2 and Gabriella Morini 3 1 Ferrero Group, Soremartec Italia Srl, 12051 Alba, CN, Italy 2 National Institute on Deafness and Other Communication Disorders, NIH, Bethesda, MD 20892, USA; [email protected] 3 University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, Bra, 12042 Pollenzo, CN, Italy; [email protected] * Correspondence: [email protected]; Tel.: +39-0173-313214 Received: 3 September 2020; Accepted: 23 October 2020; Published: 27 October 2020 Abstract: Our sense of taste arises from the sensory information generated after compounds in the oral cavity and oropharynx activate taste receptor cells situated on taste buds. This produces the perception of sweet, bitter, salty, sour, or umami stimuli, depending on the chemical nature of the tastant. Taste impairments (dysgeusia) are alterations of this normal gustatory functioning that may result in complete taste losses (ageusia), partial reductions (hypogeusia), or over-acuteness of the sense of taste (hypergeusia). Taste impairments are not life-threatening conditions, but they can cause sufficient discomfort and lead to appetite loss and changes in eating habits, with possible effects on health. Determinants of such alterations are multiple and consist of both genetic and environmental factors, including aging, exposure to chemicals, drugs, trauma, high alcohol consumption, cigarette smoking, poor oral health, malnutrition, and viral upper respiratory infections including influenza. Disturbances or loss of smell, taste, and chemesthesis have also emerged as predominant neurological symptoms of infection by the recent Coronavirus disease 2019 (COVID-19), caused by Severe Acute Respiratory Syndrome Coronavirus strain 2 (SARS-CoV-2), as well as by previous both endemic and pandemic coronaviruses such as Middle East Respiratory Syndrome Coronavirus (MERS-CoV) and SARS-CoV.
    [Show full text]
  • A Taste by Any Other Name
    by Rowan Jacobsen I’ve always struggled to explain to the uninitiated my weakness for certain foods. Raw oysters, for example. A Taste by Any What do they taste like? Hard to say. I usually trot out some bromide about the essence of the sea, wet rocks at Other Name low tide, leaving my audience more skeptical than ever. Then there are tea, anchovies, tomatoes, Gor- gonzola — love ’em or leave ’em. I love ’em. And Umami Comes West at last I and the other anchovyheads out there have scientific proof that we aren’t deranged. Those foods I’ve mentioned — oysters, tea, cured fish, ripe toma- toes, aged cheese — are burgeoning with umami, the “fifth taste.” It’s hard for Westerners to say umami without feel- ing silly, but the word has been common in Japan for centuries. Literally, it means “the essence of delicious- ness,” and it’s used to describe any food at its height of perfection. As such, it was the word chosen in 1907 by a food chemist named Kikunae Ikeda to evoke the elusive tastiness of a bowl of dashi (dried-kelp-and-fish broth), which has a taste separate from the standard quartet of sweet, sour, salty, and bitter. The word stuck and was adopted by the rest of the world. Umami is a vague term. It’s as if a Frenchman had discovered this indescribable fifth taste and named it je ne sais quoi. But we know the quoi: it’s an amino acid called glutamate. When Dr. Ikeda put his kelp to the rack, he discovered it was loaded with glutamate — so much, in fact, that pure white crystals of the stuff appeared on the kelp as it dried.
    [Show full text]
  • Flavor Profiles and How to Balance and Enhance These Flavors in Your Cooking
    GUIDE TO Here’s your guide to basic flavor profiles and how to balance and enhance these flavors in your cooking. With this info you’ll create FLAVOR PROFILES perfectly balanced and flavorful culinary masterpieces! SALTY & SAVORY/UMAMI BITTERNESS Balances bitterness. Enhances sweetness. Balances sweetness, saltiness. THE FLAVOR STAR SALTY/ UMAMI IF YOU NEED TO ADD SALT/UMAMI ENHANCES IF YOU NEED TO ADD BITTER Brings out the other flavor SPICE SWEET BALANCES KOSHER SEA ANCHOVIES/ HARD CHEESES, Counteracts the other SALT SALT ANCHOVY PASTE LIKE PARMESAN flavor. If your dish is COFFEE COCOA/CACAO GRAPEFRUIT JUICE BEER experiencing too much of BITTER SOUR one flavor, use a balancing FOOD INGREDIENTS THAT ARE BITTER flavor to level it out. SOY FISH PICKLED SAUCE SAUCE SEAWEED MISO VEGETABLES Balances sourness, bitterness, DANDELION GREENS ENDIVES BROCCOLI SPINACH FOOD INGREDIENTS THAT ARE SALTY/UMAMI SWEET spice. Enhances saltiness. IF YOU NEED TO ADD SWEET MUSHROOMS TOMATOES BACON AND OTHER CURED MEATS KALE OKRA BITTER MELON RADICCHIO MAPLE JAM SOUR SUGAR STEVIA SYRUP HONEY SPICY Balances spice, sweetness, bitterness. Balances sweetness. Enhances saltiness. IF YOU NEED TO ADD SPICE IF YOU NEED TO ADD SOUR BALSAMIC APPLE CIDER BBQ MOLASSES VINEGAR VINEGAR KETCHUP SAUCE FOOD INGREDIENTS THAT ARE SWEET HOT SAUCES WASABI HORSERADISH DIJON MUSTARD LEMON LIME ORANGE VINEGARS LIKE SHERRY, RED, RICE, JUICE JUICE JUICE BALSAMIC, APPLE CIDER BUTTERNUT, CARROTS SWEET CORN BEETS KABOCHA HARISSA JALPEÑOS HABAÑEROS PICKLED POTATOES SQUASH TOMATO PASTE YOGURT SOUR CREAM VEGETABLES FOOD INGREDIENTS THAT ARE SPICY FOOD INGREDIENTS THAT ARE SOUR RADISHES TOMATOES SUGAR MOST ARUGULA (WHEN RAW) WATERCRESS SNAP PEAS FENNEL PARSNIPS PEAS FRUIT helping home cooks live To learn more about adding flavor to your meals visit happier, simpler, smarter in the kitchen cooksmarts.com/flavor.
    [Show full text]
  • A-08) the Health Effects of High Fructose Syrup (Resolution 407, A-07) (Reference Committee D
    REPORT 3 OF THE COUNCIL ON SCIENCE AND PUBLIC HEALTH (A-08) The Health Effects of High Fructose Syrup (Resolution 407, A-07) (Reference Committee D) EXECUTIVE SUMMARY Objective: To review the chemical properties and health effects of high fructose corn syrup (HFCS) in comparison to other added caloric sweeteners and to evaluate the potential impact of restricting use of fructose-containing sweeteners, including the use of warning labels on foods containing high fructose syrups. Methods: Literature searches for articles published though December 2007 were conducted in the PubMed database and the Cochrane Database of Systematic Reviews using the search terms “high fructose corn syrup” and “high fructose syrup.” Web sites managed by federal and world health agencies, and applicable professional and advocacy organizations, were also reviewed for relevant information. Additional articles were identified by reviewing the reference lists of pertinent publications. Results: HFCS has been increasingly added to foods since its development in the late 1960s. The most commonly used types of HFCS (HFCS-42 and HFCS-55) are similar in composition to sucrose, consisting of roughly equal amounts of fructose and glucose. The primary difference is that these monosaccharides exist free in solution in HFCS, but in disaccharide form in sucrose. The disaccharide sucrose is easily cleaved in the small intestine, so free fructose and glucose are absorbed from both sucrose and HFCS. The advantage to food manufacturers is that the free monosaccharides in HFCS provide better flavor enhancement, stability, freshness, texture, color, pourability, and consistency in foods in comparison to sucrose. Concern about HFCS developed after ecological studies, using per capita estimates of HFCS consumption, found direct correlations between HFCS and obesity.
    [Show full text]
  • Umami and Salt Reduction
    Hypertension Research (2020) 43:569–570 https://doi.org/10.1038/s41440-020-0414-4 COMMENT Umami and salt reduction Katsuyuki Ando1 Received: 23 January 2020 / Revised: 27 January 2020 / Accepted: 27 January 2020 / Published online: 19 February 2020 © The Japanese Society of Hypertension 2020 An umami substance L-glutamate was found in seaweed modifying effect on saltiness, might also not be affected by broth by the Japanese investigator Kikunae Ikeda in 1908 the condition of the human, although some patients with [1]. The term “umami” has been used worldwide since 1985 masked hypertension have an impairment of salty taste when the 1st International Symposium on Umami was held recognition [4]. In addition, the palatability in the 0.3% salt in Hawaii. Umami is one of five basic tastes, including plus MSG solution appeared to be slightly higher than that sweetness, sourness, bitterness, and saltiness, and is an in the 0.6 or 0.9% salt plus MSG solutions. The taste of independent taste unable to be made via combination of umami substance-added food may be more pleasant with other tastes. A receptor protein for umami [2], as well as for low salt levels than with high salt levels. sweetness and bitterness, was detected in taste cells on the The palatability of food is determined not only by taste 1234567890();,: 1234567890();,: tongue and palate epithelium, whereas ion channels for but also by visual, smelling, tactile, and auditory senses as sourness (H+) and saltiness (Na+) exist in taste cells. well as by dietary habits and the environment. Thus, some- Tasting umami flavors may be a unique sensory function to one might consider that the ameliorating action of umami on ameliorate the palatability of foods.
    [Show full text]
  • Sweeteners and Sweet Taste Enhancers in the Food Industry Monique CARNIEL BELTRAMI1, Thiago DÖRING2, Juliano DE DEA LINDNER3*
    a OSSN 0101-2061 (Print) Food Science and Technology OSSN 1678-457X (Dnline) DDO: https://doi.org/10.1590/fst.31117 Sweeteners and sweet taste enhancers in the food industry Monique CARNOEL BELTRAMO1, Thiago DÖRONG2, Juliano DE DEA LONDNER3* Abstract The search for new sweeteners technologies has increased substantially in the past decades as the number of diseases related to the excessive consumption of sugar became a public health concern. Low carbohydrates diets help to reduce ingested calories and to maintain a healthy weight. Most natural and synthetic high potency non-caloric sweeteners, known to date, show limitations in taste quality and are generally used in combination due to their complementary flavor characteristics and physicochemical properties in order to minimize undesirable features. The challenge of the food manufacturers is to develop low or calorie-free products without compromising the real taste of sugar expected by consumers. With the discovery of the genes coding for the sweet taste receptor in humans, entirely new flavor ingredients were identified, which are tasteless on their own, but potentially enhance the taste of sugar. These small molecules known as positive allosteric modulators (PAMs) could be more effective than other reported taste enhancers at reducing calories in consumer products. PAMs could represent a breakthrough in the field of flavor development after the increase in the knowledge of safety profile in combination with sucrose in humans. Keywords: positive allosteric modulators; sweet taste receptor; sugar; non-caloric sweeteners. Practical Application: The food industry uses more and more sweeteners to supply the demand for alternative sugar substitutes in products with no added, low or sugar free claims.
    [Show full text]
  • Sweeteners (Sugar Alternatives)
    www.health.nsw.gov.au/heal Sweeteners (sugar alternatives) Sweeteners provide an intense sweet flavour. They have become increasing popular as people look for different ways to satisfy their sweet tooth, without the associated energy (kilojoules or calories) of regular sugar. Sweeteners can be divided in to three categories: • Artificial sweeteners • Nutritive sweeteners • Natural intense sweeteners Artificial sweeteners Artificial or non-nutritive sweeteners are often used as an alternative to sugar. These sweeteners are energy (kilojoule or calorie) free. Artificial sweeteners are found in a wide range of food and drink products in the supermarket. Many are ‘tabletop sweeteners’ which can be used to add sweetness to tea, coffee, cereal and fruit in place of sugar. There are also a number of other products such as cordials, soft drinks, jellies, yoghurt, ice-cream, chewing gum, lollies, desserts and cakes which use these sweeteners. These products are often labelled as ‘diet’, ‘low joule’ or ‘no sugar’. The most commonly used artificial sweeteners in the Australian food supply are: Name Code number Brand name Acesulphame K 950 Hermesetas® Sunnett® Alitame 956 Aclame® Aspartame 951 Equal® Equal Spoonful® Hermesetas® Nutrasweet® Cyclamate 952 Sucaryl® Neotame 961 Saccharin 954 Sugarella® Sugarine® Sweetex® Sucralose 955 Splenda® PAGE 1 www.health.nsw.gov.au/heal Nutritive sweeteners Nutritive sweeteners are based on different types of carbohydrates. Products that contain these sweeteners may be labeled as ‘carbohydrate modified’. The sweeteners
    [Show full text]