DOCSLIB.ORG

SWEETENERS Taking a Closer Look

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
SWEETENERS Taking a Closer Look 20 CATEGORY INSIGHT 14 REPORT SWEETENERS Taking a Closer Look Today’s consumers are demanding products with less sugar — but all of the taste — and are looking to purchase and consume more natural, simple products. These trends, along with growing concerns of rising obesity rates (especially among children), have put a spotlight on sweeteners used in food and drink applications. 1900 Averill Road, Geneva, IL 60134 630.578.8600 | www.fona.com A CLOSER LOOK AT SWEETENERS “It’s now more customers. We asked her to walk us limited-edition Pepsi Throwback soda important than ever for through the basics of several different sweetened with cane sugar instead types of sweeteners and the unique of HFCS would become a permanent product developers to flavoring characteristics of each. Here’s offering. what she had to say: understand the options Flavoring suggestion: Clean for sweeteners available SUGAR/SUCROSE: sweetness profile makes it There are several different types of This traditional sweetener system applicable across a broad range for their products and sweeteners to choose from when remains the gold standard for of flavors. the taste and flavor developing new products, and now, sweetness today. It is applicable across as more inventive multi-sweetener a wide range of applications, providing AGAVE SYRUP & BROWN RICE SYRUP: impact of those choices.” blends are being used in food and a broad sweetness intensity curve and With the rising trend of natural drink applications, it’s not unusual to full mouthfeel. products, nutritive sweeteners such see three or four different sweeteners as agave and brown rice syrups, Flavoring suggestion: Excellent in a single product. have gained popularity. The biggest with all types of flavors. advantage for these two syrups is Contributor This added complexity means it’s their low glycemic indices do not Trina Murray, now more important than ever for HIGH FRUCTOSE CORN SYRUP (HFCS): produce the same insulin spike Beverage HFCS is created through enzymatic Scientist product developers to understand associated with sucrose. These Trina Murray the options for sweeteners available processing of corn syrup to increase sweeteners are not without their works primarily for their products and the taste and the fructose content, making it disadvantages, however. Strong flavor with tea, flavor impact of those choices. It can sweeter. The result is a product similar characteristics, cost challenges, and coffee and juice projects, building be a sticky situation for consumers and in sweetness to sucrose. HFCS is very overall level of sweetness delivered relationships with customers and developers alike to sort through all of stable, but lacks some of the body/ may limit their feasibility. helping meet their flavor needs. Trina this variety. mouthfeel that sucrose provides. In the has additional experience working 1970’s, HFCS largely replaced sucrose Flavoring suggestion: Because of with dairy and performance nutrition. FONA International Beverage Scientist as the sweetener for carbonated soft agave’s grassy and slightly bitter She is also a member of our Flavor Trina Murray understands how drinks because of its cost effectiveness, flavor profile, choose flavors with University® faculty. Trina has a B.S. but recent consumer interest in natural difficult selecting and flavoring with less green notes. For example, a in chemistry and microbiology from has led some soft drink manufacturers University College Cork, Ireland. sweeteners can be. She works with ripe strawberry flavor rather than a variety of sweeteners as she helps to revert back to sugar. This spring, a green strawberry flavor. develop flavor solutions for beverage for example, Pepsi announced that its A CLOSER LOOK AT SWEETENERS (continued) most other HIS. Ace K can withstand It is pH and heat stable, allowing it Flavor suggestion: The licorice/ high temperatures, but delivers a to be used in baked and fried foods, anise note of stevia is less metallic off-taste in some applications. in addition to beverages and other products. Sucralose has a delayed aparent when used in flavors like Flavor suggestion: Works well sweetness onset, which lingers cola, rootbeer and ginger. with fruit flavors, as it enhances significantly longer than other HIS. This the flavor profile, increasing makes it compatible with functional SACCHARIN: mouthfeel. beverages which often have lingering Three hundred times sweeter than bitter off-notes. The lasting sweetness sugar, and able to withstand heat, it ASPARTAME: of sucralose helps mask these is the largest volume, lowest cost HIS Aspartame is also about 200 times characteristics. used in the world. In 1977 there was sweeter than sugar. It breaks down a cancer scare with saccharin, but in HIGH INTENSITY SWEETENERS (HIS): Flavor suggestion: Citrus type Consumers want the taste of sugar in heat, so it’s not well-suited for 2000 National Institutes of Health flavors work well because the without the calories, and this is a applications that are exposed to high said it should be removed from list difficult challenge for application levels of heat over a long period of acidity helps reduce the powdery of carcinogens. A bit of a stigma still scientists, as most HIS do not deliver time. Products containing aspartame sweet linger. remains, however, so saccharin is not the whole package of sweetness, time carry warnings on the label because very widely used in the U.S. except as a intensity, and mouthfeel. some people can’t digest the amino STEVIA: packet sweetener. acid phenylalanine contained in this Extracted from the leaves of the Flavor suggestion: Works well high intensity sweetener. S. rebiana plant, stevia is the first with fruit flavors, as it enhances natural high-intensity sweetener. the flavor profile, increasing Flavor suggestion: Best-suited It is approximately 250-300 times mouthfeel. for fruit and cola flavors because sweeter than sucrose. Stevia extracts aspartame has a relatively clean have a lingering licorice or metallic ACESULFAME POTASSIUM SALT (ACE K): profile. flavor associated with them. This Approximately 200 times sweeter than is challenging from an application sugar, Ace K has an upfront sweetness SUCRALOSE: perspective, as these off-notes can which dissipates fairly quickly. Because Sucralose is a chlorinated sugar (sugar compete with the flavor system that of this attribute, it is most commonly is altered so three chlorine atoms is being applied. Masking flavors have used in combination with other replace three hydroxyl groups) and is been developed to help cover these sweeteners, providing the upfront about 600 times sweeter than sucrose. off-notes. sweetness profile that is lacking in MASKING SWEETENERS Here’s a look at how food and beverage scientists mask the top off-notes associated with sweeteners. OFF-NOTE MASKING SUGGESTION Bitter Flavors with an inherent bitterness, such as grapefruit. Metallic Cola or fruit type flavors. Anise Notes Root beer, cola or spice type flavors. Powdery Sweetness Citrus type flavors with higher Linger acidity to help cut the lingering sweetness. EXPERTISE YOU CAN TRUST Let FONA’s flavor and product development experts help you find the solution that works best for your particular product while working through the unique set of characteristics and challenges presented. We understand how to integrate the complexities of flavor with your brand development, technical requirements and regulatory needs to deliver a complete taste solution. CONTACT OUR SALES SERVICE DEPARTMENT at 630.578.8600 to request a flavor sample or visit www.fona.com..
Load more

Recommended publications
  • STAR SWEETENERS the Best of the Naturals
    STAR SWEETENERS The Best of the Naturals Become sugar savvy! The term "natural" as applied to sweeteners, can mean many things. The sweeteners recommended below will provide you with steady energy because they take a long time to digest. Natural choices offer rich flavors, vitamins and minerals, without the ups and downs of refined sugars. Sugar substitutes were actually the natural sweeteners of days past, especially honey and maple syrup. Stay away from man-made artificial sweeteners including aspartame and any of the "sugar alcohols" (names ending in ol). In health food stores, be alert for sugars disguised as "evaporated cane juice" or "can juice crystals." These can still cause problems, regardless what the health food store manager tells you. My patients have seen huge improvements by changing their sugar choices. Brown rice syrup. Your bloodstream absorbs this balanced syrup, high in maltose and complex carbohydrates, slowly and steadily. Brown rice syrup is a natural for baked goods and hot drinks. It adds subtle sweetness and a rich, butterscotch-like flavor. To get sweetness from starchy brown rice, the magic ingredients are enzymes, but the actual process varies depending on the syrup manufacturer. "Malted" syrups use whole, sprouted barley to create a balanced sweetener. Choose these syrups to make tastier muffins and cakes. Cheaper, sweeter rice syrups use isolated enzymes and are a bit harder on blood sugar levels. For a healthy treat, drizzle gently heated rice syrup over popcorn to make natural caramel corn. Store in a cool, dry place. Devansoy is the brand name for powdered brown rice sweetener, which contains the same complex carbohydrates as brown rice syrup and a natural plant flavoring.
    [Show full text]
  • Natural Sweeteners
    Natural Sweeteners Why do we crave sweets? Are there times when you absolutely crave chocolates, candies, or cakes? The average American consumes well over 20 teaspoons of added sugar on a daily basis, which adds up to an average of 142 pounds of sugar per person, per year!1 That’s more than two times what the USDA recommends. Below you will find information on natural sweeteners, all of which are less processed than refined white sugar, and create fewer fluctuations in blood sugar levels. Although these sweeteners are generally safer alternatives to white sugar, they should only be used in moderation. Agave Nectar Agave nectar, or agave syrup, is a natural liquid sweetener made from the juice of the agave cactus. Many diabetics use agave nectar as an alternative to refined sugars and artificial sweeteners because of its relatively low effect on blood glucose levels2. However, agave is high in fructose and has been under much scrutiny due to possible manufacturing processes which are similar to that of high fructose corn syrup. Some research suggests that fructose affects the hormone lepitin, which controls your appetite and satiety. Too much fructose may result in overeating and weight gain, so it’s important to consume agave nectar in reasonable moderation3. Barley Malt Barley malt syrup is a thick, sticky, brown sweetener and is about half as sweet as refined white sugar. It is made from the soaking, sprouting, mashing, cooking and roasting of barley. Many consumers prefer this natural sweetener because it moves through the digestive system slower than other refined sugars4.
    [Show full text]
  • No Added Sugar Or Unsweetened Products
    Removing Sugar from Your Diet Mara Schwartz BSN, RN, CDE, CPT Diabetes Education Coordinator What do you mean by “added sugar”? Added sugar = processed sugar, the sugar you add to cookies, cakes, drinks. Not the natural sugar found in fruits, vegetables and milk. Added sugar has no nutrients 1 sugar cube = 1 teaspoon = 12 calories, 4 calories per gram of sugar and weighs 3 grams. Negative effects of too much sugar in your diet. Our bodies do not need sugar to function A diet with >25% of calories from sugar, triples the risk for death due a cardiac event compared to a diet containing <10% added sugar. Increased weight Increased fat storage http://www.diabetes.co.uk/news/2017/dec/new-research-links-high-sugar-diets-to-increased-risk-of-heart-disease-97854493.html How does added sugar get into our diet? It’s not just the cookies, cakes and candy. Sugar is added to items like spaghetti sauce, salad dressing, sauces, yogurt, breads. While the items in the pictures below look good and can be good for you, the sauces and fruit added to the yogurt contain sugar. The good news is you can find products with less sugar in them. How much added sugar can I have? The American Heart Association suggests: Women – no more than 100 calories or about 6 teaspoons of sugar a day. This equals 25 grams of sugar. Males – no more than 150 calories or about 9 teaspoons of sugar a day. This equals 36 grams of sugar. http://www.heart.org/HEARTORG/HealthyLiving/HealthyEating/Nutrition/Added-Sugars_UCM_305858_Article.jsp# Choose no sugar added beverages, try flavored seltzer (no artificial sweeteners) instead of soda.
    [Show full text]
  • Natural Sweeteners Brochure
    interior right foldover Raw honey often has a crystallized appearance levels, but it also has 40% fewer calories than and is solid at room temperature during colder sugar. Also, rather than causing tooth decay like months. Use raw honey in smoothies, beverages, sugar it may prevent cavities. Substitute xylitol at salad dressings and other recipes that don't a 1:1 ratio for sugar. require heating. Maple Syrup (Aisle 1 & Bulk) Maple syrup is made from tapping the sap of About City Market, Onion River Co-op maple trees and boiling it down in an evaporator City Market, Onion River Co-op is a consumer to reduce the water content. As the sugaring cooperative, with over 11,000 Members, selling season progresses, the sap darkens, producing wholesome food and other products while Natural progressively darker and stronger grades of syrup. building a vibrant, empowered community and Because maple syrup is concentrated sap, it is a healthier world, all in a sustainable manner. Sweeteners rich in the minerals that travel up from a tree’s Located in downtown Burlington, Vermont, roots. Use 2/3 to 3/4 cup maple syrup for 1 cup City Market provides a large selection of local, of white sugar and lower the oven temperature organic and conventional foods, and thousands by 25°F. (Maple sugar, which is evaporated of local and Vermont-made products. maple syrup, can be substituted 1:1). Maple syrup makes cookies and granolas crisper. You Visit City Market, Onion River Co-op online may notice crisper, darker edges on your cookies at www.CityMarket.coop or call 802-861-9700.
    [Show full text]
  • CLARIFIED BROWN RICE SYRUP 42DE FEATURES & BENEFITS APPLICATIONS Produced in the U.S.A
    CLARIFIED BROWN RICE SYRUP 42DE FEATURES & BENEFITS APPLICATIONS Produced in the U.S.A. Use for 100% extract brewing to produce rice beer (sake) Use to boost initial gravities & increase brewing capacity Use to provide fermentable & unfermentable sugars Use with concentrated worts in almost any beer style This typical analysis is not to be construed as product CERTIFICATION specification. Typical analysis represents average Kosher: UMK Pareve values, not to be considered as guarantees, expressed or implied, nor as a condition of sale. The data listed under typical analysis are subject to the SENSORY CHARACTERISTICS standard analytical deviations. The product Color ..................................................................... None information contained herein is correct, to the best Flavor ................................................................. Neutral of our knowledge. As the statements are intended only as a source of information, no statement is to be USAGE INFORMATION construed as violating any patent or copyright. Desired O.G. Plato Lbs/Gal Lbs/Brl Color 1.020 5.1 0.54 16.8 1.0 TYPICAL ANALYSIS 1.030 7.5 0.81 25.0 1.5 Solids ...................................................................... 78% Fermentability ......................................................... 70% 1.040 10.0 1.08 33.6 2.0 FAN (extract As-Is) ......................................... 200 mg/L 1.050 12.3 1.35 41.7 2.5 Color ................................................................ 2.0 SRM 1.060 14.7 1.62 50.4 3.0 CARBOHYDRATE PROFILE (100g as-is) (Dry Basis) STORAGE AND SHELF LIFE Glucose .................................................. 3 .............. 4% Store in a temperate, low humidity, pest free Maltose ................................................ 31 ............ 40% environment at temperatures of <90 ºF. Improperly Maltotriose ........................................... 12 ............ 15% stored extracts are prone to loss of and may begin Higher Saccharides .............................
    [Show full text]
  • Dish Issue 58
    ISSUE $9.90 58 FEBRUARY–MARCH 2015 PACK A PICNIC food to go NEW ZEALAND MADE simple pleasures take the bait BEEF AND ocean-fresh seafood CHORIZO BURGERS page 111 lighten up WHOLEFOOD GOODNESS 12 sizzling summer BBQ RECIPES sipping on sunshine NEW STYLE WHITES barbecues, outdoor eating, fresh & frozen fruit desserts GOOD ENOUGH TO EAT Sensing the difference We make it easy. Whether it’s in the kitchen or the NCWPFT[9JKTNRQQNCRRNKCPEGUYKNNƂVUGCONGUUN[ into your home and life. We balance the latest technology with effortless features to change the way you think about appliances. Our technological innovations sense and adapt to your needs so you can spend less time with your appliances and more time doing what you love. www.whirlpool.co.nz Auckland Showroom 106 St Georges Bay Road Parnell · Ph (09) 921 5574 Mon – Fri 9 – 5.30 · Sat 9 – 4 Sunday 10 – 4 from 1st of October 2014 [email protected] www.domo.co.nz www.dedon.de “My avocado cheesecake is the ultimate guilt-free dessert to share with friends. Avocados are packed with heart-healthy goodness and give this cheesecake a rich, creamy texture and exotic taste.” Nadia Lim, Nutritionist and Good Food Cook For this recipe and more find us on www.nzavocado.co.nz CONTENTS Issue 58, February–March 2015 Features 26 BREAKFAST AT ORPHANS KITCHEN Meet the busy bees behind the popular Ponsonby eatery 32 MODERN ASIAN A Wellington company producing fresh ready-made meals 38 A GIN RENAISSANCE Three Kiwi companies making quality gin in NZ 44 SAY KIMCHI A closer look at Korea’s favourite condiment 53 DISH
    [Show full text]
  • Low Fructose Diet
    Low Fructose Diet What is Fructose? Fructose is a natural sugar found in fruit, fruit juices, honey, and agave syrup. It is also found in some vegetables and wheat products in another form called fructans (fructose sugars in a long chain). High fructose corn syrup (HFCS) is another form of fructose commonly used in processed foods. What is Fructose Intolerance? Fructose intolerance, also called dietary fructose intolerance or fructose malabsorption, happens when a person cannot properly absorb normal amounts of fructose (>25 grams per meal). What are common symptoms? Unabsorbed fructose that reaches the large intestine can be fermented (converted into gas) by bacteria causing symptoms like abdominal pain, gas, belching, and bloating. Unabsorbed fructose can also pull water back into the colon, increasing gut motility and causing diarrhea. Less common symptoms of fructose intolerance can include reflux, depression, fatigue, brain fog, headache, weight loss, and sugar cravings. How is Fructose Intolerance diagnosed? Anyone can develop fructose intolerance, but it is more common among individuals with irritable bowel syndrome (IBS) or other gastrointestinal disorders. A Hydrogen Breath Test is used to diagnosis fructose intolerance. An abnormal (positive) test indicates the need for a low fructose diet. What is a Low Fructose Diet? A low fructose diet reduces the amount of fructose consumed by limiting or avoiding foods with excess fructose (foods that contain more than half of their natural sugar as fructose), foods with high fructose (more than 3 grams), and foods that are a significant source of fructans (chains of fructose). How long does this diet need to be followed? A low fructose diet should be followed until symptoms improve, typically 2-6 weeks.
    [Show full text]
  • Superfund Research Program
    Superfund Research Program The Superfund Research Program (SRP) supports practical research that creates benefits, such as lower environmental cleanup costs and reduced risk of exposure to hazardous substances, to improve human health. SRP funds colleges, universities, and small businesses, including the Boston University Superfund Research Center (BU SRC), to advance this work across the nation. Research Highlights Linking perchloroethylene and health effects BU SRC researchers, led by Ann Aschengrau, Sc.D., determined that exposure to perchloroethylene (PCE), a commonly used commercial solvent, is linked to a variety of long-term health effects. They studied a group of people from the Cape Cod region of Massachusetts who were exposed from 1968 to 1980 when PCE leached into drinking water from the lining of distribution pipes. The researchers found links between PCE exposure and an increased risk of breast cancer in women,1 increased risk for birth defects,2 and increases in BU SRC researchers seek reproductive issues, such as stillbirth, to understand the effects in pregnant women.3 Additional of exposures to hazardous research revealed that prenatal chemicals on reproduction and early-life exposure to PCE was and development in humans associated with decreased performance and wildlife. They share on learning and memory tests,4 as their research tools well as elevated risk of mental illness, and results to help including post-traumatic stress disorder inform decision-making and bipolar disorder.5 These findings by communities and continue to provide a sound scientific government agencies, and basis for future risk assessments to better protect human of PCE and related chemical Eight Cape Cod areas, highlighted in yellow, were in and ecological reproductive contaminants.
    [Show full text]
  • Brown Rice Syrup
    Other syrups include: Brown Rice Syrup: Types and Dextrose Equivalents (DE) tapioca syrup, which has Characteristics Low High Med Med High a clean flavor and can be conversion maltose conversion conversion conversion used by itself or blended Glucose 5 4 19 29 41 with other sweeteners; and Maltose 11 34 13 25 17 yacon syrup, a relatively Total 16 38 32 54 58 new sweetener, which is less sweet because it Other sugars 60 38 44 22 17 contains 50% fructo-oligo- DE 26 42 43 60 70 saccharides (FOS) and 35% Viscosity (cp) 150 125 125 100 100 fructose. A prebiotic claim Brown rice syrup, a sweetener converted from starch, is available in varying levels of sweetness and viscosity. Those containing higher can be made when used, levels of simple sugars vs. oligosaccharides have a higher DE and are sweeter. The higher the DE, the thinner the viscosity. but presently reliability of SOURCE: MARY MULRY, FOODWISE ONE LLC / 2018 SWEETENER SYSTEMS CONFERENCE, GLOBAL FOOD FORUMS, INC. supply is questionable. Inulin syrups are less sweet and have a lower DE, but contain more FOS and galacto-oligosaccharides (GOS) that can reduce Fructose doesn’t raise blood sugar like glucose (dextrose), sweetness and have a binding property that makes them suitable but there are concerns about its use. HFCS is a very functional for bars, for example. Other syrups include date, sweet potato, and inexpensive sweetener, but overconsumption can lead to balsamic, sorghum and pomegranate. obesity and other health issues, as well. And, in today’s Sweeteners are designed to make foods more palatable and market, there’s more focus on organic and non-GMO.
    [Show full text]
  • Facts on Refined Sugar and Label Reading
    FACTS ON REFINED SUGAR AND LABEL READING There is evidence that refined sugar contributes to tooth decay, obesity, nutrient deficiencies, and hypoglycemia. It appears to play a role in increasing total cholesterol levels, decreasing HDL (good cholesterol) levels and in the development of diabetes. Refined sugars, along with chemical additives such as artificial colors and flavors are also suspected of causing behavioral problems in children. Various studies in public schools have demonstrated that classroom performance has improved when junk food was taken out of their school lunch program. According to figures from the U.S. Department of Agriculture (USDA), consumption of various sweeteners, often in calorie-dense foods and drinks, has risen in the United States from an estimated 113 pounds per person in 1966 to 147 pounds in 2001. Sugar affects people in different ways. Sugar provides empty (non-nutritive) calories. In the refining process, it is stripped of all its vitamins and minerals. Then, after consuming it, we must use some of these very nutrients to metabolize it. Because it is so addictive and so available it is not easy to remove from our diets. Refined sugar shows up in so many foods on the supermarket shelf – foods like spaghetti sauce, salad dressing, crackers, breads, canned soups and vegetables. It is EVERYWHERE. Refined sugar is often responsible for many common chronic complaints. If you remove it from your diet for just 2- 3 weeks, you may be amazed to find that some of your long-standing symptoms will disappear. Energy, joint or muscle pains may improve, headaches may disappear, you may sleep better, and your stomach may no longer rumble and bloat.
    [Show full text]
  • Sugar Matrix
    Based on perfact’s database holding ingredients for over 250,000 products, we found that almost 300 names for sugar that appear on food labels aren’t covered by the “56 names of sugar” and SugarScience’s 61 names of sugar. The exact number depends on how one counts. This document aims to be a basis to help draw the lines between what should be considered “sugar” within the scope of those lists – and what shouldn’t. Diagram elements ANNOTATED ALTERNATIVE NAME Molecular Source Product sugar or sugar alcohol Diagram element constituting a dietary / functional fiber Molecular Source Product sugar or sugar alcohol Diagram elements explicitly ANNOTATED on 56/61 lists ALTERNATIVE NAME Molecular Source Product sugar or sugar alcohol Diagram elements explicitly or implicitly on 56/61 lists (e.g. because listed by one of its alternative name) Molecular Source Product sugar or sugar alcohol Production pathways Most common Less common This is a working document in progress. Current as of August 2020 Polysaccharides Disaccharides Monosaccharides Sugar alcohols Heat under pressure with hydrogen and Raney-nickel Feed with glucose Ribose Ribitol Ribose syrup Ribitol syrup Bacillus spp. Treat with acid E 967 E 460 Xylose Xylitol E 460I, MCC, CELLULOSE GEL, Treat with acid, pulp, and bleach Xylose syrup Xylitol syrup MICROCELLULOSE Heat under pressure with hydrogen and Raney-nickel Woody plant Cellulose Microcrystalline parts cellulose Wood Treat with acid or enzymes Treat with acid, pulp, and bleach Feed with glucose/sucrose Curdlan Agrobacterium Feed
    [Show full text]
  • Arsenic, Organic Foods, and Brown Rice Syrup
    Dartmouth College Dartmouth Digital Commons Dartmouth Scholarship Faculty Work 5-1-2012 Arsenic, Organic Foods, and Brown Rice Syrup Brian P. Jackson Dartmouth College Vivien F. Taylor Dartmouth College Margaret R. Karagas Dartmouth College Tracy Punshon Dartmouth College Kathryn L. Cottingham Dartmouth College Follow this and additional works at: https://digitalcommons.dartmouth.edu/facoa Part of the Life Sciences Commons Dartmouth Digital Commons Citation Jackson, Brian P.; Taylor, Vivien F.; Karagas, Margaret R.; Punshon, Tracy; and Cottingham, Kathryn L., "Arsenic, Organic Foods, and Brown Rice Syrup" (2012). Dartmouth Scholarship. 3709. https://digitalcommons.dartmouth.edu/facoa/3709 This Article is brought to you for free and open access by the Faculty Work at Dartmouth Digital Commons. It has been accepted for inclusion in Dartmouth Scholarship by an authorized administrator of Dartmouth Digital Commons. For more information, please contact [email protected]. Commentary Arsenic, Organic Foods, and Brown Rice Syrup Brian P. Jackson,1 Vivien F. Taylor,1 Margaret R. Karagas,2 Tracy Punshon,3 and Kathryn L. Cottingham3 1Trace Element Analysis Core Laboratory, Department of Earth Sciences, Dartmouth College, Hanover, New Hampshire, USA; 2Department of Community and Family Medicine, Section of Biostatistics and Epidemiology, Dartmouth Medical School, Lebanon, New Hampshire, USA; 3Department of Biological Sciences, Dartmouth College, Hanover, New Hampshire, USA to As concentrations in brown rice (Signes- BACKGROUND : Rice can be a major source of inorganic arsenic (Asi) for many sub populations. Rice Pastor et al. 2009). products are also used as ingredients in prepared foods, some of which may not be obviously rice based. We posit that consumers of organic food Organic brown rice syrup (OBRS) is used as a sweetener in organic food products as an alternative to products are generally attempting to make high-fructose corn syrup.
    [Show full text]