Synthetic sweeteners--though choice limited by regulatory actions, the need remains
1983
McCormick, Richard D.
Two sweeteners (saccharin and aspartame), alternatives to natural sugars, are discussed. These sweetener alternatives are commercially available and are approved by the FDA for consumption in the US. Saccharin, the first artificial sweetener, is not metabolized by the body; it is a noncaloric agent, used for more than 80 years, which exhibits a sweetness 300 times more intense than does sucrose. Some aftertaste is evident. Saccharin is widely used in low calorie and diabetic foods and beverages and as an at-the-table sweetener. Products using saccharin fall under the special dietary foods provision of food laws and require special labeling. Aspartame, marketed under the brand name NutraSweet, is metabolized by humans. It is a synthetic substance 160-220 times sweeter than sucrose; aspartame contributes 4 calories per gram and tastes like a natural sugar free of aftertaste effects. Special warning labels are directed to PKU (phenylketonuric) consumers. Technical problems limit aspartame's use. High temperatures such as those used in baking, retorting, and oil frying cause deterioration of the product. Changes that reduce sweetness are a function of time, temperature, pH, and moisture. (kbc)
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