DOCSLIB.ORG

Or Low-Calorie Beverages and Food Products

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Or Low-Calorie Beverages and Food Products (19) & (11) EP 1 392 129 B1 (12) EUROPEAN PATENT SPECIFICATION (45) Date of publication and mention (51) Int Cl.: of the grant of the patent: A23L 1/09 (2006.01) A23L 1/236 (2006.01) 09.03.2011 Bulletin 2011/10 A23L 2/00 (2006.01) A23L 2/52 (2006.01) A23L 2/60 (2006.01) (21) Application number: 02734018.1 (86) International application number: (22) Date of filing: 23.04.2002 PCT/US2002/012483 (87) International publication number: WO 2002/087358 (07.11.2002 Gazette 2002/45) (54) USE OF E RYTHRITOL AND D- TAGATOSE IN ZERO- OR LOW-CALORIE BEVERAGES AND FOOD PRODUCTS VERWENDUNG VON ERYTHITOL UND D-TAGATOSE IN KALORIENARME GETRÄNKE UND LEBENSMITTELPRODUKTEN UTILISATION D’ERYTHRITOL ET DE D-TAGATOSE DANS DES BOISSONS ET PRODUITS ALIMENTAIRES A ZERO CALORIE OU A BASSES CALORIES (84) Designated Contracting States: • BELL, Zena AT BE CH CY DE DK ES FI FR GB GR IE IT LI LU Hartsdale, NY 10530 (US) MC NL PT SE TR •ROY,Glenn Designated Extension States: Beacon, NY 12508 (US) AL LT LV MK RO SI • MUTILANGI, William Peekskill, NY 10566 (US) (30) Priority: 01.05.2001 US 845281 • HIRS, Rein 31.10.2001 US 334770 P Mahopac, NY 10541 (US) • GIVEN, Peter (43) Date of publication of application: Ridgefield, CT 06877 (US) 03.03.2004 Bulletin 2004/10 (74) Representative: Bassil, Nicholas Charles et al (73) Proprietor: PepsiCo, Inc. Kilburn & Strode LLP Purchase, 20 Red Lion Street New York 10577 (US) London WC1R 4PJ (GB) (72) Inventors: (56) References cited: • LEE, Thomas WO-A-00/42865 WO-A-01/28357 Scarsdale, NY 10583 (US) WO-A-99/30577 WO-A-99/34689 • OLCESE, Gino Scarsdale, NY 10583 (US) Note: Within nine months of the publication of the mention of the grant of the European patent in the European Patent Bulletin, any person may give notice to the European Patent Office of opposition to that patent, in accordance with the Implementing Regulations. Notice of opposition shall not be deemed to have been filed until the opposition fee has been paid. (Art. 99(1) European Patent Convention). EP 1 392 129 B1 Printed by Jouve, 75001 PARIS (FR) 1 EP 1 392 129 B1 2 Description ing sweetener blends. "Blending the Taste Sensation", Liquid Foods Int’1., vol. 3, no. 1, p. 31 (1999). For exam- BACKGROUND OF THE INVENTION ple, PepsiONE® (aspartame/acesulfame-K), Coke Light®* (aspartame/acesulfame-K or sodium cyclamate/ Field of the Invention 5 acesulfame-K/aspartame) and Diet Rite Cola® (sucra- lose/acesulfame-K)all contain sweetener blends. Sweet- [0001] This invention relates to the use of a combina- ener blending can also enhance the shelf-life of diet cola, tion of a sugar alcohol and D- tagatose in a variety of zero- especially in cases where aspartame is used as a key or low-calorie beverages and food products. This inven- sweetener. For example, most soda fountain diet colas tion particularly relates to a method of improving the taste 10 in the United States contain aspartame, acesulfame-K, of zero- or low- calorie beverages and food products, i.e., and sodium saccharin. When aspartame degrades, the achieving a taste similar to that of a full- calorie beverage other two stable sweeteners maintain a certain degree or food product, by including a blend of non-nutritive of sweet taste. sweeteners, a sugar alcohol and D-tagatose in a zero- [0006] Another option is to include flavor enhancing or low-calorie beverage or food product. This invention 15 additives. A myriad of such flavor enhancing additives also particularly relates to the use of a combination of a have been identified to date. U.S. Patent Nos. 4,902,525 sugar alcohol and D-tagatose to achieve a high quality and 6,066,345, JPA 7-274829 and EP 0 759 273 relate zero- or low-calorie frozen carbonated beverage. This to the addition of erythritol to beverages for purposes of invention further relates to beverages and food products flavor enhancement. Additionally, D-tagatose is known which include both a sugar alcohol and D-tagatose. 20 to produce improved flavor and mouthfeel at low doses with combinations of intense sweeteners. Related Background Art [0007] Efforts in the beverage industry in the United States and abroad have produced taste-improved diet [0002] Zero- or low-calorie beverages and food prod- products. To date, however, there is simply no effective ucts are very popular. Such diet products typically con- 25 method of significantly improving the taste of zero- or tain, singularly or in blends, non-nutritive sweeteners low-calorie beverages and food products, i.e., achieving such as aspartame, acesulfame- K, saccharin, sucralose a taste similar or identical to that of full-calorie beverages and cyclamate. While consumers do not have to worry and food products. about calories, non-nutritive sweeteners are known to [0008] In addition, further problems arise when at- impart a taste different from that of full-calorie counter- 30 tempting to achieve zero- or low-calorie frozen carbon- parts. So-called "diet taste" is commonly described as ated beverages (FCBs), which are semi-frozen carbon- slow onset but lingering sweetness accompanied with a ated drinks dispensed from a FCB dispenser. Such bev- bitter and/or metallic undesirable aftertaste and a watery erages require bulk solutes to stabilize small ice crystals mouthfeel. Due to the greatly reduced sugar solid con- and to trap carbon dioxide for a good taste and a smooth tent, diet drinks also lack the body and/or thickness per- 35 texture. The most commonly employed bulk solute issug- ception associated with full-calorie drinks. G. R. Shore, ar. However, sugar is caloric and is therefore not suitable et al., "Taste and Mouthfeel in Low Calorie Soft Drinks", for the formulation of zero- or low-calorie FCBs. Sugar Contribution of Low- and Non-Volatile Materials to the alcohols, which are known to mimic the bulk properties Flavor of Foods, W. Pickenhagen, ed., Allured Publishing of ordinary sugars and have fewer calories, also are less Corp., pp. 119-123 (1996). 40 sweet and most have undesirable gastrointestinal effects [0003] Zero- or low-calorie beverages and food prod- when ingested at comparable levels to sugars. Thus, ucts with tastes similar to those of full-calorie products making diet FCBs has been very difficult due to the need are very desirable and have been sought after for quite for both bulk solutes and zero or low calories. some time. Currently, however, methods of improving WO00/42865 discloses a ready-to-eat cereal having a taste have fallen short of achieving a taste similar to full- 45 sugar coating comprising D-tagatose, either alone or in calorie products. combination with at least one poyol. The document also [0004] One optionis to blend non- nutritive sweeteners. discloses processes for preparing such a cereal. Many blends (e.g., aspartame and acesulfame- K) impart WO01/28357 discloses sugar substitutes which com- a higher degree of sweetness than individual sweeteners prise a particular combination of an intense sweetener on an equal concentration basis. This synergistic effect 50 with a traditional bulk sweetener. WO99/34689 discloses results in sparing the amount of sweetener used in a giv- the use of D- tagatose as a synergiser and flavor enhanc- en application and is therefore referred to as quantitative er. synergy. Blending also causes another kind of synergy, referred to as qualitative synergy, because the taste qual- SUMMARY OF THE INVENTION ity of the blend often is more rounded and of less bitter/ 55 metallic off-taste. [0009] This invention is directed to a method of improv- [0005] The beverage industry has taken advantage of ing the taste of a diet beverage comprising the step of these synergies and marketed many diet colas contain- including in the diet beverage (a) at least one and pref- 2 3 EP 1 392 129 B1 4 erably a blend of non-nutritive sweeteners, (b) erythritol ucts. According to the present invention, it is possible to and (c) D-tagatose. According to certain preferred em- achieve a diet beverage or food product with a taste that bodiments of the present invention, the beverage is a is substantially similar or identical to that of a full-calorie soft drink such as a cola or lemon- lime soft drink, a foun- beverage or food product. As a result of the present in- tain beverage, a frozen ready- to-drink beverage, a coffee 5 ventive method and, in particular, the combination of beverage, a tea beverage, a powdered soft drink, a liquid sweetener or sweetener blend, erythritol and D- tagatose, concentrate, a flavored water, enhanced water, a fruit overall sweetness, aftertaste duration, mouthfeel and su- juice or a fruit juice flavored drink, a sport drink or an crose-like quality of diet foods and beverages are unex- alcoholic drink. pectedly and advantageously improved. [0010] The present invention is also directed to a meth- 10 [0016] According to the first embodiment of the present od of improving the taste of a diet food product comprising invention, the taste of a diet beverage is improved by the step of including in the diet food product (a) at least including in the beverage (a) at least one non-nutritive one and preferably a blend of non-nutritive sweeteners, sweetener, (b) erythritol and (c) D-tagatose. Beverages (b) erythritol and (c) D- tagatose. According to certain pre- include, without limitation, carbonated soft drinks, foun- ferred embodiments of the present invention, the food 15 tain beverages, frozen ready-to-drink beverages, coffee product is a confection, dairy product, gelatin, pudding, beverages, tea beverages, powdered soft drinks, as well cake mix, cereal or cereal-based product or baked good.
Load more

Recommended publications
  • The Food Lawyers® Respectfully Request That FDA Implements the Following
    December 7, 2020 Dockets Management Staff (HFA-305) Filed Electronically Food and Drug Administration https://www.regulations.gov Re: Sugars Metabolized Differently than Traditional Sugars (FDA-2020-N-1359) Ladies and Gentlemen: One Page Executive Summary FDA’s seeks information to “… promote the public health and help consumers make informed dietary decisions” regarding sugars that are metabolized differently than traditional sugars. Given the nation’s battles with diabetes and obesity, and the benefits that non-traditional sugars can offer in these battles, the Agency’s stated public policy goal goes to the very heart of American consumers’ health. This laudatory public policy’s realization is complicated by a lack of consumer awareness of how some sugars are metabolized differently than others. In an effort to answer the questions posed by the Agency regarding the treatment of Sugars that Are Metabolized Differently Than Traditional Sugars, we suggest that the Agency adapt a mechanism that will seek to harmonize the public policy of promoting public health with consumers’ lack of awareness of sugars that are metabolized differently than sucrose. In particular, we suggest that FDA should consider the following: 1. Establish a new category of sugars called Rare Sugars that exhibit the following characteristics: a. Are naturally occurring b. Impart a sweet taste that is at least 50% the sweetness of sucrose c. 2.0 kcal/g or less. d. Resulting pH of 6.0 or greater of dental plaque after consumption. e. No or low glycemic response. f. No or low insulinemic response. 2. Exclude Rare Sugars from “Total Sugars” and “Added Sugars” declarations to stimulate their deployment by industry and consumption by the public.
    [Show full text]
  • Canadian Diabetes Association National Nutrition Committee Technical Review: Non-Nutritive Intense Sweeteners in Diabetes Management
    non-nutritive intense sweetener use 385 Canadian Diabetes Association National Nutrition Committee Technical Review: Non-nutritive Intense Sweeteners in Diabetes Management Réjeanne Gougeon1 PhD, Mark Spidel2 MSc, Kristy Lee3 BSc, Catherine J. Field3 PhD 1McGill Nutrition and Food Science Centre, Montreal, Quebec, Canada 2Health and Social Services, Montague, Prince Edward Island, Canada 3Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, Alberta, Canada ABSTRACT RÉSUMÉ The current Canadian Diabetes Association Clinical Practice Selon les Lignes directrices de pratique clinique actuelles de Guidelines for the Prevention and Management of Diabetes l’Association canadienne du diabète, jusqu’à 10 % des calo- in Canada state that up to 10% of daily calories can be ries consommées chaque jour peuvent provenir des sucres. derived from sugars. However, individuals with diabetes may Cependant, les personnes atteintes de diabète peuvent aussi also be relying on alternative, low-calorie sweetening agents se servir de succédanés contenant peu ou pas de calories et (providing little or no calories along with sweet taste) to con- ayant le goût du sucre pour limiter leur consommation de trol carbohydrate intake, blood glucose, weight and dental glucides, maîtriser leur glycémie et leur poids et éviter les health. Most low-calorie sweeteners, sometimes called caries dentaires. La plupart des édulcorants à faible teneur en intense or artificial sweeteners, are classified and regulated as calories, parfois appelés édulcorants de synthèse ou édulco- food additives with set acceptable daily intake (ADI) levels. rants artificiels, sont considérés comme des additifs alimen- The Health Canada Health Products and Food Branch taires et leur apport quotidien est par conséquent réglementé.
    [Show full text]
  • Carbohydrates and Health Report (ISBN 9780117082847)
    Critical Reviews in Food Science and Nutrition ISSN: 1040-8398 (Print) 1549-7852 (Online) Journal homepage: http://www.tandfonline.com/loi/bfsn20 The scientific basis for healthful carbohydrate profile Lisa M. Lamothe, Kim-Anne Lê, Rania Abou Samra, Olivier Roger, Hilary Green & Katherine Macé To cite this article: Lisa M. Lamothe, Kim-Anne Lê, Rania Abou Samra, Olivier Roger, Hilary Green & Katherine Macé (2017): The scientific basis for healthful carbohydrate profile, Critical Reviews in Food Science and Nutrition, DOI: 10.1080/10408398.2017.1392287 To link to this article: https://doi.org/10.1080/10408398.2017.1392287 © 2017 The Author(s). Published with license by Taylor & Francis Group, LLC© Lisa M. Lamothe, Kim-Anne Lê, Rania Abou Samra, Olivier Roger, Hilary Green, and Katherine Macé Published online: 30 Nov 2017. Submit your article to this journal Article views: 859 View related articles View Crossmark data Full Terms & Conditions of access and use can be found at http://www.tandfonline.com/action/journalInformation?journalCode=bfsn20 Download by: [Texas A&M University Libraries] Date: 09 January 2018, At: 10:24 CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION https://doi.org/10.1080/10408398.2017.1392287 The scientific basis for healthful carbohydrate profile Lisa M. Lamothe, Kim-Anne Le,^ Rania Abou Samra, Olivier Roger, Hilary Green, and Katherine Mace Nestle Research Center, Vers chez les Blanc, CP44, 1000 Lausanne 26, Switzerland ABSTRACT KEYWORDS Dietary guidelines indicate that complex carbohydrates should provide around half of the calories in a Dental caries; Obesity; Type 2 balanced diet, while sugars (i.e., simple carbohydrates) should be limited to no more than 5–10% of total diabetes; Cardiovascular energy intake.
    [Show full text]
  • Tagatose and Milk Allergy
    ALLERGY Net Tagatose and milk allergy S. L. Taylor*, D. M. Lambrecht, S. L. Hefle Key words: allergy; cows' milk; tagatose. Tagatose is a new food ingredient being used as a reduced-calorie sweetener in foods and bever- ages. Tagatose is a six-carbon ke- Tagatose does not tose sugar found contain milk residues. naturally in some dairy products and in tropical date trees. As tagatose is incompletely absorbed, it provides only 1.5 cal/g as contrary to 4 cal/g for sucrose. Tagatose has approximately the same sweetness as sucrose. Recently, a manufacturing process for tagatose has been developed allowing the production of increased quantities of tagatose. Tagatose has been affirmed as Generally Recognized as Safe (GRAS) in the US and is approved for use in foods and beverages in the US, Korea, Australia and New Zealand. Tagatose is a unique ketose sugar manufactured by the isomerization of galactose. The galactose involved in the manufacturing of tagatose is derived from lactose, the disaccharide found in the whey fraction of milk. Lactose is known to contain residual milk proteins including several of the major cowsÕ milk allergens, principally b-lactoglobulin and a-lactalbumin from whey, on occasion (1). Consequently, some questions were raised about the potential allergenicity of tagatose. Although lactose often contains resid- ual milk allergens, tagatose is much less likely to contain any milk allergens based upon knowledge of the process used to 412 ALLERGY Net produce tagatose. The steps involved in at sensitivity levels of 2.5 p.p.m. (mg/ the manufacturing of tagatose from kg) for casein and 1.0 p.p.m.
    [Show full text]
  • Potent Inhibitory Effects of D-Tagatose on the Acid Production and Water-Insoluble Glucan Synthesis of Streptococcus Mutans GS5 in the Presence of Sucrose
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Okayama University Scientific Achievement Repository Acta Med. Okayama, 2015 Vol. 69, No. 2, pp. 105ﾝ111 CopyrightⒸ 2015 by Okayama University Medical School. Original Article http ://escholarship.lib.okayama-u.ac.jp/amo/ Potent Inhibitory Effects of D-tagatose on the Acid Production and Water-insoluble Glucan Synthesis of Streptococcus mutans GS5 in the Presence of Sucrose Daijo Sawadaa,b＊, Takaaki Ogawaa, Minoru Miyakea, Yoshinori Hasuib, Fuminori Yamaguchic, Ken Izumorid, and Masaaki Tokudac,d Departments of aOral and Maxillofacial Surgery and cCell Physiology, Faculty of Medicine, Kagawa University, Miki, Kagawa 761-0793, Japan, bHasui Dental Family Clinic, Kagawa 761-0704, Japan, dRare Sugar Research Center, Miki, Kagawa 761-0793, Japan We examined and compared the inhibitory effects of D-tagatose on the growth, acid production, and water-insoluble glucan synthesis of GS5, a bacterial strain of Streptococcus mutans, with those of xylitol, D-psicose, L-psicose and L-tagatose. GS5 was cultured for 12h in a medium containing 10ｵ (w/v) of xylitol, D-psicose, L-psicose, D-tagatose or L-tagatose, and the inhibitory effect of GS5 growth was assessed. Each sugar showed different inhibitory effects on GS5. Both D-tagatose and xylitol significantly inhibited the acid production and water-insoluble glucan synthesis of GS5 in the presence of 1ｵ (w/v) sucrose. However, the inhibitory effect of acid production by D-tagatose was significantly stronger than that of xylitol in presence of sucrose. Key words: Streptococcus mutans, D-tagatose, xylitol, acid production, water-insoluble glucan he definition of ʻrare sugarsʼ is monosaccha- the most extensively examined rare sugar, including T raides and their derivatives that are not com- anti-diabetes and anti-obesity effects [4-7].
    [Show full text]
  • Names of Sugars Plus Names of Flour and Wheat Ace K
    Names of Sugars Plus Names of Flour and Wheat Ace K (Acesulfame-k (Sunette, Sweet and Safe, Sweet One) Agave Alcohol Sugars ("ol" endings, i.e., sorbitol, mannitol, etc.) Amazake Apple Sugar Artificial Sweetener Packets Artificial Flavors (call the company about the product contents) Aspartame/NutraSweet Aguamiel Barbados Sugar Bark Sugar (also called Xylose) Barley Malt Barley Syrup Beet Sugar Black Strap Molasses Brown Rice Syrup Brown Sugar Brown Sugar Syrup Cane Juice Cane Sugar Caramel Coloring Caramelized Sugar Carob Chips/Powder Cocoa Concentrated Fruit Juice Corn Sweetener Dark Brown Sugar Date Sugar Dextrin Dextrose Diglycerides Disaccharides Dried/Dehydrated Fruit (i.e. figs, raisins, apple chips, etc.) Evaporated Cane Juice Extracts (any type or flavor) Fat substitutes (made from concentrated fruit paste) Florida Crystals (evaporated cane juice) Fructooligosaccharides (FOS) Fructose Fruit Flavorings (call the company about the product contents) Fruit Juice (call the company for added or hidden sugar) Fruit Juice Concentrate Galactose (Gal) Glucitol (Sorbitol or Hexitol) Glucosamine Glucose Glucose Polymers Glucose Syrup Glycerides Glycerine (Glycerol) Glycine Glycol High Fructose Corn Syrup Honey (any type or form) Inulin Isomalt -ides, any additive with this suffix: Monosodium glycerides (any), olyglycerides, saccharides (any), trisacchardies, diglycerides, disaccharides, monoglyceridees, onosaccharides, etc. Jaggery Lactose Levulose Licorice root powder Light Brown Sugar "Light" Sugar "Lite" Sugar "Low" Sugar Malted Barley
    [Show full text]
  • Evaluation of the Bulk Sweetener D-Tagatose And
    EVALUATION OF THE BULK SWEETENER D-TAGATOSE AND THE HIGH INTENSITY SWEETENER SPLENDA AS SUGAR REPLACERS IN COOKIES Except where reference is made to the work of others, the work described in this dissertation is my own or was done in collaboration with my advisory committee. This dissertation does not include proprietary or classified information. Tanya Patrice Taylor Certificate of Approval: Oladiran Fasina Leonard N. Bell, Chair Assistant Professor Associate Professor Biosystems Engineering Nutrition and Food Science Jean O. Weese Stephen L. McFarland Professor Dean Nutrition and Food Science Graduate School EVALUATION OF THE BULK SWEETENER D-TAGATOSE AND THE HIGH INTENSITY SWEETENER SPLENDA AS SUGAR REPLACERS IN COOKIES Tanya Taylor A Dissertation Submitted to the Graduate Faculty of Auburn University in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy Auburn, Alabama August 7, 2006 EVALUATION OF THE BULK SWEETENER D-TAGATOSE AND THE HIGH INTENSITY SWEETENER SPLENDA AS SUGAR REPLACERS IN COOKIES Tanya Patrice Taylor Permission is granted to Auburn University to make copies of this dissertation at its discretion, upon request of individuals or institutions at their expense. The author reserves all publication rights. Signature of Author Date of Graduation iii VITA Tanya Patrice Taylor, daughter of Franklin and Monica (Jarrett) Taylor, was born in Montego Bay, Jamaica. She attended Dunrobin Primary School and Campion College High School, before continuing on to higher education at The University of the West Indies (UWI) from which she graduated with honors with a Bachelor of Science degree in Chemistry & Food Chemistry. She pursued a further degree at Clemson University, Clemson SC, and graduated in May 2002, with a Master of Science degree in Animal and Food Industries, with a concentration in Food Chemistry.
    [Show full text]
  • Chapter 9 PRODUCTION and BIOACTIVITY OF
    Chapter 9 PRODUCTION AND BIOACTIVITY OF OLIGOSACCHARIDES DERIVED FROM LACTOSE Villamiel, M., Montilla, A.*, Olano, A. & Corzo, N. Instituto de Investigación en Ciencias de la Investigación CIAL (CSIC-UAM), C/ Nicolás Cabrera, 9. Campus de la Universidad Autónoma de Madrid 28049 Madrid, Spain * Corresponding author: Instituto de Investigación en Ciencias de la Alimentación, CIAL (CSIC-UAM). CEI (UAM+CSIC), Nicolás Cabrera, 9, E-28049, Madrid, Spain. E-mail: [email protected] Tel +34 910017952; Fax +34 910017905 1 Abstract 9.1. Introduction 9.2. Mono- and disaccharides 9.2.1. Tagatose 9.2.1.1. Chemical isomerisation 9.2.1.2. Enzymatic synthesis 9.2.1.3. Uses of tagatose 9.2.2. Lactulose 9.2.2.1. Isomerisation of lactose 9.2.2.2. Transgalactosylation of lactose 9.2.2.3. Uses of lactulose 9.2.3. Epilactose 9.3. Lactosucrose 9.3.1. Enzymatic transfructosylation of lactose 9.3.2. Enzymatic transgalactosylation of sucrose 9.3.3. Uses of lactosucrose 9.4. Galactooligosaccharides 9.4.1. Enzymatic synthesis from lactose 9.4.2. Enzymatic synthesis from lactulose 9.4.3. Chemical isomerisation 9.4.4. Assessment of beneficial effects of oligosaccharides derived from lactulose 9.4.5. Uses of galactooligosaccharides 9.5. Other oligosaccharides 9.6. Purification of carbohydrates derived from lactose 2 Abstract In an attempt to offer a broad overview on lactose applications as a source of bioactive carbohydrates, in this chapter the authors have collected the most recent investigations on methods to produce these compounds, which have a positive effect on gut microbiota. Chemical and biological productions of tagatose, lactulose, lactosucrose, lactulosucrose and galactooligosaccharides, among others, have been described.
    [Show full text]
  • Why Sugar Is Added to Food: Food Science 101 Kara R
    Why Sugar Is Added to Food: Food Science 101 Kara R. Goldfein and Joanne L. Slavin Abstract: Avoiding too much sugar is an accepted dietary guidance throughout the world. The U.S. Nutrition Facts panel includes information on total sugars in foods. A focus on added sugars is linked to the concept of discretionary calories and decreasing consumption of added sugars or free sugars as a means to assist a consumer to identify foods that are nutrient-dense. On March 14, 2014, the U.S. Food and Drug Administration proposed that including “added sugars” declaration on the Nutrition Facts panel would be another tool to help consumers reduce excessive discretionary calorie intake from added sugars. Through deductive reasoning, labeling added sugars is one tactic to potentially curb the obesity epidemic in the United States. This review discusses the functions of sugar in food and shows that the methods used to replace added sugars in foods can result in no reduction in calorie content or improvement in nutrient density. Without clear benefit to the consumer for added sugars labeling, this review highlights the complex business obstacles, costs, and consumer confusion resulting from the proposed rule. Keywords: food labeling, nutrition facts, public health, sucrose, sugars Introduction labels. Given the recent public attention on added sugars, it was The obesity epidemic in the United States has been a key pub- not a surprise to see that “added sugars” is one of the suggested lic health issue due to the high rate of obesity and the increased changes. FDA is proposing the mandatory declaration of added healthcare cost associated with it.
    [Show full text]
  • D-TAGATOSE Chemical and Technical Assessment (CTA) First Draft Prepared by Yoko Kawamura, Xxx
    Chemical and Technical Assessment 61st JECFA D-TAGATOSE Chemical and Technical Assessment (CTA) First draft prepared by Yoko Kawamura, xxx ©FAO 2004 1 Summary D-Tagatose is a ketohexose, an epimer of D-fructose isomerised at C-4. It was identified as a component of a gum exudate of the cacao tree (Sterculia setigera) and also detected as a component of an oligosaccharide in lichens of the Rocella species. In the bacterial metabolism of lactose, it may be formed from D-galactose by enzymatic isomerization catalyzed by L-arabinose isomerase under alkaline conditions in the presence of calcium. It is as virtually odourless, white or almost white, non-hygroscopic crystals and it has almost same sweetness as sucrose and less than half the calories of sucrose. Functional uses of D-tagatose as food additives are used as sweetener, texturizer, stabilizer, humectant, and formulation aid. D-Tagatose was evaluated at 55th JECFA (2000), but an ADI could not be allocated. At 57th JECFA (2001) an ADI of 0-80 mg/kg bw was established. Current JECFA specifications for D-tagatose were prepared at the 55th JECFA (2001), maintained at 57th JECFA and published in FNP 52 Add 9 (2001). In the light of additional toxicological data, an ADI and specifications were reviewed at 61st JECFA (2003) and they were maintained. 2 Description D-Tagatose occurs as virtually odorless, white or almost white, non-hygroscopic crystals and it has almost same sweetness as sucrose. 3 Manufacturing 3.1 Raw materials Lactose (food-grade), hydrochloric acid (food-grade), calcium hydroxide (technical-grade), sulfuric acid (technical-grade), immobilized lactase, ion exchange resins 3.2 Method of manufacture D-Tagatose is produced from lactose in a two-step process.
    [Show full text]
  • Effects of the Rare Sugars D-Psicose and D-Tagatose on the Sugar Content and Incidence of Blossom End Rot in Tomato Grown Hydroponically with Salinity Treatment
    Original Paper Environ. Control Biol., 52 (3), 155160, 2014 DOI: 10.2525/ecb.52.155 Effects of the Rare Sugars D-psicose and D-tagatose on the Sugar Content and Incidence of Blossom End Rot in Tomato Grown Hydroponically with Salinity Treatment 1 1 1 1 2 2 Yoshihiro YAMADA ,KazumasaKAKIBUCHI , Ayako KOZUKI , Yutaka ISHIDA ,KenIZUMORI , Shigeyuki TAJIMA , 2 3 3 Kazuya AKIMITSU , Takeo OHKOUCHI and Fumito KASAI 1 Shikoku Research Institute Inc., 21098 Yashima-nishimachi, Takamatsu, Kagawa 7610192, Japan 2 Faculty of Agriculture, Kagawa University, 2393 Ikenobe, Miki, Kida, Kagawa 7610795, Japan 3 Mitsui Chemicals Agro Inc., 1358 Ichimiyake, Yasu, Shiga 5202362, Japan (Received March 4, 2014; Accepted June 12, 2014) Low sugar content of fruits in winter, and blossom end rot in summer, are serious problems in the production of tomato with high soluble solids content. In the present study, we investigated the effects of the rare sugars D-psicose and D-tagatose on the sugar content of fruits and incidence of blossom end rot during several cropping seasons. We determined a highly positive correlation between the sugar content and the cumulative solar radiation during the maturation period. Treatment with D-psicose resulted in an increase in the sugar content over every cropping season. It resulted in a reduction in the in- cidence of blossom end rot, a reduction in stomatal conductance, and an increase in the relative water content in summer. On the other hand, it resulted in an increase in the incidence of blossom end rot in winter and rainy season. Treatment with D-tagatose had no effect on the sugar content, incidence of blossom end rot, water potential, stomatal conductance, or rela- tive water content.
    [Show full text]
  • A New Low Calorie Sweetener D-Tagatose from Lactose In
    Journal of Food Health & Technology Innovations June 2018, Vol.1, No.1 A New Low Calorie sucrose but it is poorly digested. It is non- Sweetener D-Tagatose cariogenic, reduces insulin demand and from Lactose in Cheese can be used as a reduced calorie food sweetening and bulking agent. D-tagatose Whey as a Nutraceutical is also useful as an intermediate chemical Value-Added Product for the synthesis of other optically active Osama Ibrahim compounds and as an additive in detergent, BioInnovation LLC, Chicago, IL, USA cosmetic and pharmaceutical formulations. Abstract In this manuscript content, a new low calorie sweetener D-tagatose from lactose The disaccharide lactose in cheese in cheese whey has been described. These whey can be hydrolyzed by acid or by the research results are showing progress in improving enzymes bioconversion rate, enzyme lactase to prepare a mixture thermos ability in increasing the half-life comprising of D-galactose and D-glucose of the immobilized enzyme, shorting enzyme reaction time and improving both at the ratio of 1:1. D-galactose from bioconversion efficiency for the hydrolysis lactose hydrolysate is the substrate for the of lactose to lactose hydrolysate (D- glucose and D-galactose) and for production of D-tagatose and it can be isomerization of D-galactose to higher separated from D-glucose in lactose yield of D-tagatose. hydrolysate by column separation or by relatively converting D glucose in lactose 1. Introduction hydrolysate to ethanol by microbial An excess of lactose is currently fermentation and distillation. produced in North America dairy industry The separated D-galactose can be as a byproduct of cheese manufacture in isomerized into the low calorie sweetener the form of whey or whey permeate.
    [Show full text]