EU, U.S., and Third World Country Regulations and Japanese Legislation - Sweeteners: Nutritional Aspects, Applications, and Production Technology - page 317

Recent developments in SCL from Tate and Lyle Technology, Ltd., include improvements in
processtechnology,increasingyieldbymultipleliquid-liquidextractionsteps,multiplecrystalliza-
tionsteps,recycling,andtheuseoforganicsolventsimmisciblewithwater.Otherimprovements
includepuriicationwherethepartitioncoeficientofSCLintoanorganicsolventisincreased.
AlternativeproductionmethodsofSCLincludeitsproductionfromsucrose-6-acylateaspro-
posedbyTateandLyleTechnology(LeatherheadFoodResearch2010).
MamtekInternationalhasproducedSCLbythepuriicationofSCL-6-esterusingorganicsol-
vents(ethylorpetroleumether).SCL-6-esterisusedinthepreparationofSCL.Anotherproposed
methodincludedthechlorinationofsugarwithbistrichloromethylcarbonate.
SCL forms include SCL crystals, stable even at high temperatures, freeze-dried SCL, and a
granularformconsistingoflargeneatormicronizedSCLparticleswithasmoothersurface.
Blends of SCL with polyols have been made by Tate and Lyle Technology for addition into
beverages or sugar-free chewing gums. McNeil Nutritionals, LLC, made a blend of SCL with
S. rebaudiana Bertoni. In that case, SCL is used to mask the licorice off lavor associated with
somestevia extracts.
ACSKhasbeenusedinblendssuchascalorie-reducedbeveragesinablendwithneotameata
ratioof90:10( http://www.pepsicobeveragefacts.com/sweeteners.php ).
ACSKandisomaltulosehavebeenblendedbyNutrinovatoproducelow-GIproductsthatcan
promoteweightcontrolandpreventdiseases.
SynergybetweenASPandACSKusingsolventshasbeendemonstratedbyNutrinova.
ACSKisalsousedinmixtureswithHFCS55or42forcaloriereduction.
Acesulfame can also be added to SCL to improve the residual sweet taste of SCL in foods.
Moreover,itcanalsobeaddedtothaumatintomaskanyunpleasantodorsandlavorsfromnutri-
ents,e.g.,adietarycompositionusefulforenhancingmusclestrengthorfatigueresistance(Gakic
formulations).
Finally,itcanactsynergisticallywithinuliniberandoligofructosetoenhancesweetnessand
allowtheincorporationofoligosaccharidesintofoods.
10.11 GLYCYrrhIZIN aND GLYCYrrhIZINIC aCID
Licorice and licorice derivatives, including ammoniated glycyrrhizin, are afirmed as GRAS
for use in foods by the FDA (21 CFR 184.1408) (FDA 2011). Regulations include speciications
andmaximumuselevelsforlicoriceandlicoricederivatives.FDAassumesthatglycyrrhizinlevels
infoodsdonotposeahealthhazard.GlycyrrhizinicacidwasevaluatedduringaJECFAmeeting
(WHO2005).AlthoughaformalADIwasnotestablished,thecommitteeindicatedconsumption
of100mg/daywouldnotcauseadverseeffectsinthemajorityofadults;however,asmallsetofthe
populationmaybemoresusceptibletoitsphysiologicaleffects,evenatlowerdoses(Isbruckerand
Burdock2006).Directive2004/77reportedthatglycyrrhizinicacidanditsammoniumsaltshould
be labeled accordingly: that it contains licorice and patients suffering from hypertension should
avoidexcessiveconsumption.Itismainlyfoundinchewinggumsanddrinks.Variousgenotoxic
studieshaveshownthatglycyrrhizinisneitherteratogenicnormutagenic.AnADIof0.015-0.229
mg glycyrrhizin/kg body weight/day is proposed. A limit of less than 50 ppm glycyrrhizin was
establishedbytheCouncilofEuropeandtheU.K.FoodAdditiveandContaminantsCommittee.
TheDutchNutritionInformationBureauadvisedagainstdailyglycyrrhizinconsumptioninexcess
of200mg,correspondingto150goflicoriceconfections(Fenwick,Lutomski,andNieman1990),
although the glycyrrhizin content of confectionery products can vary as much as 30-fold. SCF
(2003)didnotestablishanADIforglycyrrhizinicacid;however,theyreportedanupperlimitof
consumptionforthemajorityofthepopulationof100mg/day.