Chemistry Reference
In-Depth Information
loweringofsurfacetension,andnopHeffects,anditssolubilityincreaseswithincreasingtempera-
ture.Inethanol,thesolubilityrangesfromapproximately110g/Lat20°Cto220g/Lat60°C,and
sucralose'ssolubilityinethanolfacilitatesinformulatingalcoholicbeveragesandlavorsystems.
Sucraloseis400-800timessweeterthansucrose.AlthoughitssweetnessvarieswithpH,sucra-
losehasacleansugar-liketasteandatime-intensityproilelikethatofsucrose,albeitmorepersis-
tent.Ithasanexcellenttasteproileandnobitterorobjectionableaftertaste.Itisalavorenhancer
andshowssweetnesssynergismwithcyclamate,ACS-K,andNHDC.
SucraloseoffersabroadpH,aqueoussolution,thermalprocessing,andshelfstability.Itdoesnot
interactwithfoodingredientsandisstableinthedryform(4yearsat20°C).Itwithstandshightem-
peratures,thusmakingitwellsuitedforuseinpasteurized,asepticprocessing,sterilized,cooked,
andbakedfoods.However,underextremeconditionsofpH,temperature,andtime,sucralosemay
behydrolyzed,producing4-chloro-deoxy-d-galactoseand1,6-dideoxy-1,6-dichloro-d-fructose,or
degradedwitheliminationofhydrogenchlorideinbasicmedium.
Sucralose is noncariogenic. It resists hydrolysis in the human digestive tract, being excreted
unchanged in the feces, and the very small portion absorbed is rapidly eliminated in the urine.
Therefore,itproducesnoglycemicresponseandisvirtuallynoncaloric.Followingsafetytesting
andtoxicologicalstudiesinhumansandanimals,theFDAconcludedthatsucralosedoesnotpose
anycarcinogenic,reproductive,orneurologicalrisk.TheJECFArevieweditfavorablyandin1990
recommendedanADIof0-15mgperkilogramofbodyweight.Sucraloseisapprovedforuseina
widerangeoffoodproductsinCanada,UnitedStates,Australia,Mexico,Russia,Romania,China,
the European Union, and Mercosur. It has been used as a tabletop sweetener and in carbonated,
still, and alcoholic beverages, frozen desserts, confectionery, bakery products, canned fruits and
vegetables,fruitspreads,chewinggum,dry-mixproducts,dairyproducts,condiments,dressings,
andbreakfastcereals.
4.13 thaUMatIN
Thaumatinisagroupofintenselysweetbasicproteinsisolatedfromthefruitof
Thaumatococcus
danielli
(West African Katemfe fruit). It consists essentially of the proteins Thaumatin I and
ThaumatinII.Thaumatinisataste-modifyingproteinthatfunctionsasnaturalsweetenerorlavor
enhancer.ItisstableinaqueoussolutionsbetweenpH2.0and10atroomtemperature.Asoccurs
withASP,itisnutritive,containing4kcalg
−1
,butduetoitsintensesweetness,theamountsusedare
smallenoughforthaumatintobeconsideredandclassiiedasanonnutritivesweetener.Thaumatin
isapprovedforanumberofusesintheUnitedKingdom,Japan,Australia,theEU,andinmany
othercountries.IntheUnitedStates,itisapprovedasalavorenhancer.
4.14 SaMpLe pretreatMeNt
Anumberofanalyticalmethodsbasedondifferentprinciplesareavailableforthedetermina-
tionofACS-KandASPinabroadrangeoffoodmatrices.Theaimhereistopresenttheavailable
methodologyforsamplepretreatmentandtheavailableprotocolsofanalysis.
Generallyspeaking,samplepretreatmentcannotbeavoidedinmostoftheanalyticalmethods
for the determination of food additives. This step is very important because without it, the food
samplecannotbedirectlyanalyzed.Withtheterm“samplepretreatment,”werefertosampleprepa-
rationor/andsamplecleanuppriortoanalysis.
The determination of sweeteners directly in foods often cannot be achieved due to interfer-
ences.Often,samplepretreatmentisthemosttime-consumingstepofthemethodofanalysis.For
mostassays,theweightofthesampletakenforquantitativeanalysishastobeknown.Then,some
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