Quality Control of Sweeteners: Production, Handling, and Storage - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 277

table 9.8 results from Sweetener analysis

Concentration
provided by the
Manufacturer
(mg L −1 )

Concentration
Found by Ion
Chromatography
(mg/kg)

Concentration
by hpLC
(mg/kg)

Concentration
Found by
Ce-C 4 D mg L −1 Samples Sweetener

Soft drink
(cola)

Aspartame 120 — — (94 ± 5)

Cyclamate 240 — — (232 ± 15)

Acesulfame K 150 — — (143 ± 9)

Saccharin — 133 ± 6 137 ± 2 —

Soft drink
(orange)

Aspartame — — — —

Cyclamate 701 — — (725 ± 12)

Saccharin 160 — — (147 ± 9)

Guarana Aspartame — — — —

Cyclamate 640 — — (619 ± 30)

Saccharin 80 — — (126 ± 8)

Fruit juice
drink

Acesulfame K — 82 ± 3 81 ± 1 —

Preserved
fruit

Saccharin — 4720 ± 140 4810 ± 80 —

Source: Adapted from Bergamo, A. B. et al., Food Chem ., 124, 2011. Chen, Q. C., and J. Wang, J. Chromatogr. A ,
937, 2001. With permission.
Note: Table shows a reasonable agreement between the sweetener concentrations found by CE-C 4 D and those
claimed by the manufacturers.

Results from sweetener analysis comparing different techniques such as ion chromatography
andHPLCarepresentedinTable9.8.

9.18.3 planar Chromatography

Planarchromatographywasusedtodeterminesucraloseasahigh-potencysweetenerinburi,
an Indian milk-based confection produced in-house (Morlock and Prabha 2007). It consists of a
reagent-freederivatizationstep.Sucralosewasdeterminedonhigh-performancethin-layerchroma-
tography(HPTLC)aminoplateswhoseaminogroupsreactedwithsucralosetoluorescentzones
by just heating the plate after chromatography. According to European legislation, it has been
approved for use as E955 (1,6-dichloro-1,6-dideoxy-β-d-fructofuranosyl-(2-1)-4-chloro-4-deoxy-
α-d-galactopyranoside), and the limits of addition range between 10 mg/kg and 3000 mg/kg for
variousfoods.Thepreviouslymentionedauthorsmettheselimitsfully.However,concernoverthe
safetyofsucraloseisunderdebate,becausetherearenolong-termhealthstudiesinhumansforthis
organochloride.

9.18.4 Spectrophotometric techniques

Spectrophotometric methods have also been used to detect artiicial sweeteners in food
(Cantarellietal.2009;Fatibello-Fihlo,Marcolino,andPereira1999).
Extractivespectrophotometrictechniquesusingcolorimetricreagents(oxazinedye,Sevronblue
5GforacesulfameK;p-dimethylaminobenzaldehyde,1,4-benzoquinone,ninhydrinforaspartame;