Chemistry Reference
In-Depth Information
low-calorielassi—anIndian-originfermentedfood.Aspartamehadnoeffectonthedevelopmentof
acidity,buttheviscosityoflassidecreasedremarkablyaftertheadditionofaspartame.
Aspartamecontainsphenylalanine,whichisnotmetabolizedbyindividualswithlackofphe-
nylalaninehydroxylase(PAH).Theaccumulationofphenylalanine,whichisfurtherconvertedto
phenylpyruvate, can cause serious damages in brain development, leading to mental retardation,
braindamage,andseizures.Therefore,peoplewhohavesuchageneticdisordershouldavoidcon-
sumingfoodscontainingphenylalanine.AccordingtoEUregulations,labelingoffoodscontaining
aspartame or aspartame/acesulfame K must bear the following warning: “Aspartame contains a
sourceofphenylalanine.”TheU.S.FDArecommendstheconsumptionof<50mgofaspartameper
eachkgoftotalbodyweightdaily(FDA2011).IntheEuropeanUnion,theEuropeanFoodSafety
Authorityhasrecommendedaslightlyloweracceptabledailyintake(ADI)foraspartameat40mg/
kgbodyweight.
AcesulfameKis5.6-dimethyl-1,2,3-oxathiazine-4(3H)-one-2,2-dioxidecombinedwithpotas-
sium.Indairyapplications,acesulfameKisusedincombinationwithaspartame.Thismixturecon-
sistsof36%acesulfameKand64%aspartame.AcesulfameK/aspartameisslightlysolubleinwater
andethanol,anditssweetnessintensitycomparedwiththatofsucroseis300-400.Anacesulfame
K/aspartamemixturecanwithstandthermaltreatmentsandshowsgreatstabilityinacidandalka-
linepH.TherecommendedlevelofacesulfameK/aspartameforfruityogurtproductionis0.06%
(Lotz,Klug,andKreuder1992).AccordingtoKing,Arents,andDuineveld(2003),whennatural
yogurtwassweetenedwithaspartameoramixtureofaspartame/acesulfameK,noresidualsweet-
ness or bitterness was organoleptically evident. In contrast, the sourness appeared to be masked
byaspartameeitheraloneorblendedwithacesulfameK.Averybitteraftertastewasnotedinthe
productsweetenedwithsucrose.TheuseofacesulfameK/aspartameinthemanufactureofdairy
productsisratherlimitedcomparedwithaspartamealone.Thismixedsweetenerismorewidely
used in the production of carbonated beverages and as a tabletop sweetener. The recommended
dailyconsumptionamountofacesulfameKsitsat15mgpereachkgofbodyweight(FDA2011).
Saccharineistheirstartiicialsweetenerproducedcommercially.Itcanbesynthesizedchemi-
callyfromtolueneorphthalicanhydride(CandidoandCampos1996).Saccharineiswell-known
foritsbittertasteandmetallicaftertaste.Therefore,itisrecommendedthatsaccharineshouldbe
mixedwithothersweeteners,suchasxylitol(i.e.,4%xylitol+0.007%saccharinetoobtainsucrose
equivalentto8%)(HyvonenandSlotte1983),and/orbulkingagents,suchasalginate,pectin,or
carrageenan(Wolf1979)tomaskitsbitteraftertaste.Candido(1999)proposedtousesaccharine
plus aspartame to improve the taste and stability of sweetness in food products. Saccharine is
extremelystableagainstthermaltreatments(i.e.,nochangeafter1hat150°C)andpHchanges
(stablebetweenpH2.0and8.0).Tothebestofourknowledge,saccharinehaslittleornousein
dairy processing. Very limited data is available on the possible inhibitory effect of saccharine
onthemetabolicactivities(e.g.,acidproduction)of
Str.thermophilus
and
Lb.delbrueckii
subsp.
bulgaricus
.Inanearlywork,Gautneb,Steinsholt,andAbrahamsen(1979)demonstratedthatacid
productionbyyogurtstarterbacteriawassuppressedwhenmixedwithasweeteningagentcon-
taining99.9%sorbitoland0.1%saccharine.Therefore,itismuchsafertoaddsuchagentsafterthe
fermentationofyogurt.
Cyclamateisthecommercialnameofcyclamicacidorcyclohexylsulfamicacid,anditisusu-
allyusedintheformofasodiumorcalciumsalt(Nelson2000b;Pinheiroetal.2005).Cyclamate
iscurrentlyusedinfoodprocessinginmanycountries,includingsomeEUcountriesandChina,but
hasbeenbannedintheUnitedStatessince1969becauseofitspossibletoxiceffect.Today,some
countriesareconsideringbanningtheuseofcyclamateinfoods.Cyclamatecandiminishthebitter
aftertasteofsaccharine;therefore,itsuseincombinationwithsaccharineataratioof10:1isrecom-
mended(Wilkes1992).Regardingitssweeteningpower,stabilityduringstorage,andeffectonthe
yogurtstarterbacteria,cyclamateseemstobeasuitablealternativetosucrose.TheADIvalueof
sodiumcyclamateis10-11mgperkgbodyweight(Zhuetal.2005).
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