Chemistry Reference
In-Depth Information
citrus-lavoreddrinks,andfruit-basedsoftdrinks),sugarpreserves,confections(calorie-freedust-
ings,frostings,icings,toppings,illings,andsyrups),alcoholicdrinks(beer),vinegar,pickles,sauces
(sandwichspreads,andsaladdressings),dairyproducts(yogurtandyogurt-typeproducts,puddings,
desserts,dairyanalogues,andsugar-freeice-cream),fruit,vegetables,nutproducts,sugar-freejams
andmarmalades,low-caloriepreserves,andotherfoodproducts(i.e.,chewinggums,liquidcon-
centrates, and frozen and refrigerated desserts). Hard-boiled candies can be manufactured using
ACSKastheintensesweetener.ACSKroundsthesweetnessandbringsthetasteclosetostandard,
sugar-containingproducts.Inchocolateandrelatedproducts,ACSKcanbeaddedatthebeginning
of the production process (e.g., before rolling). It withstands all treatments, including conching,
withoutdetectabledecomposition(BaronandHanger1998).Inreduced-caloriebakedgoods,bulk-
ingagents,suchaspolydextroseasasubstituteforsugarandlour,mayhelpreducetheleveloffats.
ACSKcombineswellwithsuitablebulkingingredientsandbulksweetenersandthereforeallows
theproductionofsweet-tastingbakedgoodshavingfewercalories.Indiabeticproducts,combina-
tionsofACSKandsugaralcohols,suchasisomalt,lactitol,maltitol,orsorbitol,canprovidevolume
andsweetness.Textureandsweetnessintensitycanbesimilartosucrose-containingproducts.
Anumberofanalyticalmethodsbasedondifferentprinciplesareavailableforthedetermina-
tionofACSKandASPinabroadrangeoffoodmatrices.Theaimhereistopresenttheavailable
methodologyforsamplepretreatmentandtheavailableprotocolsofanalysis.
10.5 SaCCharIN
TheU.S.FDAdelistedSACin1972becauseoftheuncertaintyofthesafetyofSAC,anditsuse
infoodsandbeverageswasproposedtobebannedin1977.However,itledtoapublicprotestto
imposeamoratoriumontheban,whichhasbeenextendeduptothepresent(Pearson1991;Kroger,
Meister, and Kava 2006). In Canada, SAC was banned in 1977 for use in foods (Arnold 1984).
However,itispermittedtobesoldinpharmaciesasatabletopsweetener.Inothercountries,SAC
ispermitted,althoughitsuseisrestrictedtovaryingdegrees.EUDirectives94/35/EC(European
Commission1994),96/83/EC(EuropeanCommission1997),2003/115/EC(EuropeanCommission
2004),and2006/52/EC(EuropeanCommission2006)deineinwhichfoodproductsandinwhat
quantitySACcanbeused.
TheSCF(1995)reportedafullADIforsodiumSACof0-5mg/kgbw.Thisisderivedbyapply-
inga100-foldsafetyfactortotheNOAELof1%inthediet(500mg/kgbw)forbladdertumorsin
rats.ADIwasalsoexpressedintermsofthefreeacid,becausesodiumSACisnottheonlysaltused.
TakingintoaccountthemolecularweightdifferencebetweensodiumSAC(MW241)andthefree
acid(MW183),theADIexpressedasthefreeacidis0-3.8mg/kgbw.
ItwasalsoreportedthatSACisnotadirectactinggenotoxin.Supportforthisviewcomesalso
fromthefactthatithasbeenshowntobeacarcinogenatonlyonesiteinonlyonesexofonespe-
ciesofanimal.
Witharelativesweetnessofapproximately500,thesugarequivalentis2500mg.
10.6 eUrOpeaN FOOD SaFetY aUthOrItY
TheEFSAencouragessoundscientiicdebateinwhichargumentsfromallsidesarepresented
fairlyandobjectively,sointerestedpartiescandulyweighallevidenceavailable.OneoftheEFSA's
seniorscientiststookpartinthehearingintheEuropeanParliamenton16March2011onASPto
explainthecomprehensivebodyofworkthatEFSAhascarriedoutonthesubstanceovertheyears,
includingareviewoftworecentstudiesonartiicialsweeteners.
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