6 Flashcards
what is the function of sweetners
8
1) Induce a hedonic response in humans (genetically designed to like sweetness
2) Flavoring and colour formation (caramelization (heating of carbs alone or with a catalyst (caramel 1 billion servings most abundantly used in the world) & maillard (carbs and amino grou ex protein and produces colour and flavor- carcinogen)
3) texturizing agent (“mouthfeel”) (watery vs. thickened) example coke changed their carbohydrate –same sweetness but different mouth feel
4) depression of freezing point (example frosties/slurpees- pourable at 0 degrees and texture of small ice crystals)
5) antimicrobial activity: hygroscopic (ability to bind water from the
environment) ; (can reduce the water content) osmotic pressure regulators (can kill cells)
6) nutrient source for yeast and other fermenting microorganisms (manufacture of bread, pickles & alcoholic beverages) (nutrient source for prebiotics and organism)
7) Preventing of dental caries (xylitol) (only up to a certain age)
8) production of diabetic foods (e.g. fructose); production of low calorie foods (obesity; e.g. aspartame)
what is the leading food additive in canada, us, europe
- Sucrose is the leading “food additive” in Canada , USA , and Europe (not considered a food additive in any of these countries/regions; annual consumption of 45.5 KG/person [about 120g/day])
history of sweetners- honey, maple syrup, , sugar cane, beets
- sweeteners have been used for centuries (Egyptians were the first beekeepers 2600 BC) consumed by the higher class- honeymoon- given mead (wine from honey)- fertility meaning
- sugar cane was grown and harvested in 375 AD (first refining process was developed in the 14th century)
- use of maple sap by North Americans dates to the 14th century
- sugar beets/beet sucrose introduced in the 18th century
- % calories intake (stats Canada) : 48-56% CHO/30-32% lipds/14-17% protein
coke in canada vs. US
- 8% more CHO/serving
- 355 mL can (7.6% greater volume) vs. 330 mL can
- 591 mL bottle (18.2% greater volume) vs. 500ml
January 27, 2015: reformulation (7.6% reduction in calories; bottle volume reduction to 500 mL; introduction of a 310 mL can [12.5% calorie reduction vs 355 mL can]) impact??
About 16% more calories in canada
sucrose
its sweetness value
gi index
negative impact
Glucose and fructose
- has GRAS status and a sweetness value of 1.0 ( glycemix Index of 68 (glucose is 100- the lower the better) - naturally occurring in almost all foods (e.g. apples = ~2%; carrots = ~2.5%) - has been the subject of numerous toxicity studies-> all negative; no cmta - promoter of dental caries (sticks to teeth-bacterias grown- biofilm) - sucrose has been linked to unusual behaviour & hyperactivity (children) scientific evidence(?) - allergenic reaction (?) -> immunologic mediated response food intolerance (metabolic disorder? No idiopathic? No or psychologic? maybe
- Invert Sugar
what is it?
sweetness value
how much less would you need to use to get same sweetness of
- acid (e.g. HCL) hydrolysis of sucrose [1.0] -> equimolar (i.e. 1:1) ratio of fructose [sv:1.5]: glucose [sv:0.7]
- resulting liquid product sweetness value is ~1.2; 20% greater than that of sucrose (~20% less material required to obtain the same sweetness value) less $$
what was the first application of biotechnology
. High Fructose Corn Syrup (HFCS) first commercial application of biotechnology (made from corn starch –large molecule broken down further and further into glucose, 3 different kinds example HFCS 55% fructose 45% glucose
is HFCS a food additive
no
HFCS
sweetness value of HFCS 42, 55, 90
where is it used
GI index
. High Fructose Corn Syrup (HFCS) first commercial application of biotechnology (made from corn starch –large molecule broken down further and further into glucose, 3 different kinds example HFCS 55% fructose 45% glucose
“fruit sugar” (levulose):
naturally present in all fruits/berries, a number of vegetables (e.g. cucumbers and carrots) and honey
HFCS – Consumer Concerns
- not natural; contains fructose; major cause of heart disease/ obesity/body wide inflammation/cancer/dementia/liver disease/ tooth decay/and more! Asked the FDA to rename in Canada called Glucose/fructose (HFCS)
- sucrose and HFCS are not biochemically identical or processed in the same way by the body (untrue- happens in the body either way)
- HFCS contains contaminants : mercury + unnamed others (chloro-alkali products AKA sodium chloride but it then is removed)
- HFCS is not regulated by the government
HFCS – Science
- sucrose hydrolysis (mouth and stomach) - HFCS is chemically pure and its use in foods is regulated (GMP) - “human studies (on HFCS), though short-term (10 years), consistently show no different impact on measures of health compared with other sugars” (Academy of Nutrition and Dietetics position paper) - “fructose is an all-natural compound”; “when consumed as part of a low-GI diet, no adverse effects have been shown”; “when substituted for sucrose and glucose, fructose can improve insulin sensitivity and glycemic control in both healthy and diabetic individuals” (American Dietetic Association position paper)- how can we avoid HFCS – glusoce/fructose on the label
Galactose caloric
is it a food additive caloric value GI index where is it naturally present metabolic disorders
- not considered to be a food additive (Canada/USA)
- caloric value of 3.5 (12-13% reduction; CHO caoric value: 4calories/gram
- sweetness value; GI=20
- galactose content of select foods: fruits/vegetables
(5-10 mg/100 g); cow’s milk (~0.2 g/100 mL);
human milk (~0.35 g/100 mL); yogurt (~1.2 g/100 g)
- active ingredient (2.5 g/100 mL) in athletic drink manufacture (GPUSH)
- metabolic disorder: transport of galactose across intestinal lining galactosemia (enzyme deficiency/activity; genetic);
- > cirrhosis and cataracts in infants (early diagnosis)
-require labelling in canda? (since some ppl of galactosemia it should be labelled)
5. Xylitol caloric what is it where is it found naturally is it considered a food additive sweetness value GI index
polyol (compound that contain multiple hydroxyl groups; alcohol
- xylitol occurs naturally in a variety of plants, berries, fruits, and vegetables(150mcg to 5mg/100g) - food additive in Canada/USA/EU with GRAS status -sweetness value of 1.0; caloric value of 2.7 (slow absorption from the digestive tract (because moves through system very fast) -> 33% reduction in calories); GI=10
- xylitol has an endothermic heat of solution (gives mouth cooling sensation –breath mints
- xylitol is an anticariogenic agent (effective in preventing dental carries in children up to age 12) believes that after that our enamels changes chewing gum (2013: ~163,000 metric tons; $2.6 billion in the USA alone
- used in: confectionary products (e.g. chocolate), bakery goods, drinks, jams/jellies, etc. (>120 different food products)
forward looking ingredient for diabetic and diet foods
- no cmta (animal studies: 15 g/day for 2-years)
what is a line extension compared to a new product
line extension or new products? (introducing new flavor- stops people form buying one flavor to buy another)vs diet coke made for ppl who don’t buy coke
Tagatose (future) caloric
is it allowed in canada, us? ADI sweetness value caloric value %reduction in calories
not approved for food use in Canada
- approved for use in the USA (2003; GRAS)/EU (2006); ADI: 0(probably shouldn’t be eating this)-80 mg/kg bwt (JECFA) - sweetness value: 0.92; caloric value: ~1.5 (poorly digested by humans 62% reduction calories) - diabetic and diet foods (Rte (ready to eat) cereals; patents-> commercially available? )
- Saccharin (non-nutritive = no caloric value)
how much times sweeter than sucrose is it water soluble where is it used? shelf life taste?
artificial/chemical synthesis
- non0nutritive (no caloric value) - 200 to 700 times sweeter than sucrose (300x ) (E954 name on food label in Europe) - colourless odourless - normally added to foods as the sodium/calcium salt (execellent water solubility: 1.0 g/ 250.ml)
- very stable at both low (0 and 4 oC) and high temperatures (up to 300 oC) baking, blanching, canning, frying, microwave [food processing and storage conditions]
- long shelf life of saccharin containing products: >1-year with minimal sweetness loss)
- impart a bitter/metallic aftertaste (can tell when its diet coke)
saccharin when and how was it discovered when was it first used? when was it banned and lefted and why? does it have gras time line
discovered in 1879 (USA) while studying the chemical oxidation of toluene and related compounds serendipity
- first used in foods in 1900 (Canada/USA/Europe) - initial GREAS STATUS-> banned (usa) for the ise in processed foods in 1912 with a “highly injurious to health” label (no scientific evidence-> general concern in the USA about the safety of their food supply)
Banned lifted in 1941 (US entry into WWII) due to sugar/sucrose shortage -> GRAS status
1951 (rats; 5% of total diet/lifetime) possible carcinogen (however, there was a high tumor incidence in controls)
1972: two generation animal study (0.5-5.0% of total diet) significant incidence of bladder tumors (8/14) removed from GRAS list 1973-77: 11 additional animal studies were conducted to confirm these results no incidence of cancer observed 1977: Canadian study (National Research Council; 1974-75):12/45 animals (rats) developed bladder cancer (based on feeding trials of 5-7% of total diet -> 12L of soft drink/day/lifetime!) USA proposed a ban in 1977 but a moratorium (government/legal) allowed saccharin use in processed foods with appropriate labeling (“this product contains saccharin which has been shown to cause cancer in laboratory animals”) 1. Saccharin (History and Toxicology cont.) – same scientific data interepret different btw two coutries - USA (1977) approved for sale as a tabletop sweetener - Canada (1979): banned for commercial food use (approved for sale as a table top sweetener) - 2001: removed from the list of cancer causing agents in the USA; based on scientific evidence: “decisively proven safe” - 16 additional animal toxicity studies: no cmta - 2014 (April 24th): approved for use in low-calorie foods in Canada; “review of scientific evidence indicating no safety cancerns” (health Canada)-> no warning label
example of there same scientific data was interpreted differently
saccharin
USA (1977) approved for sale as a tabletop sweetener
- Canada (1979): banned for commercial food use (approved for sale as a table top sweetener)
how is saccharin packages- what is it packaged with
Sweet’N Low® , Necta Sweet® and Sweet Twin®
- 96.5% dextrose (D-glucose) + 3.6% saccharin (36 mg/ packet) -> 1g of material per packet- main product in there is the carrier for bulk
cyclamade- non nutritive
how much times sweeter than sucrose
group name for three compounds:
stability?
what is cyclamade usually combined with and why?
where is it used in?
when was it discovered
30x sweeter than sucrose (E952)
- cyclamate is group name for three compounds: cyclamic acid, and sodium and calcium cyclamate - colourless - very water soluble (salts): 1.0 g/10.0 mL - stable at both low & high temperatures (0-4 oC; 250-300 oC) food processing and storage conditions - cyclamates have a synergistic sweetening effect when combined with saccharin (10:1 cyclamate:saccharin ratio) - > MASKING THE aftertastes of each of these compounds - used as a non-caloric sweetener in low calorie foods: soft drinks, processed vegetable & fruit products, confections, desserts, etc. - > wide processed food usage 1937: discovered by accident at the University of Illinois (USA) (graduate student) while working on the total synthesis of anti-fever drugs - “God looks after damn fools, children and chemists” ….Michael Sveda - completed the process (patent) in 1939 as an employee of DuPont Chemical Company
cyclamde time line
when was it approved and received gras staus
adi transition
banned?
what is its package name?
- 1950/51: approved for food use in the USA and given GRAS status (1951/52 in Canada) dominated the sweetener market with ~$1 billion in low calorie food sales in 1960
- ADI (1967): 50 mg/kg bwt
- 1964-1978: sixteen animals studies (5-8% of total diet) -> bladder tumor promoting (2 had the cancer) no effect (14 did not)
- 1969/70: ADI was reduced to 4mg/kg bwt (based on early results of animal studies; removed from GRAS list)
1970: banned for use in foods (USA, Canada, UK)
- permitted for food use (hundreds of different products) in more than 100 countries (not in Canada/usa)
- can be purchased and used as a tabletop sweetener (in Canada but not the USA) ??
- ADI (JECFA/Canada): 11 mg/kg bwt; 7 mg/kg bwt (EU)
Sweet’N Low® , Equal®, Sugar Twin® (30% cyclamate/70% saccharin) and Sucaryl® (10:1 cyclamate:saccharin)
cyclamate breakdown product
what can it cause in humans
- cyclohexylamine (breakdown product?)
- cyclohexylamine may cause testicular atrophy
- no scientific evidence of cyclohexylamine production from cyclamate hydrolysis in foods
aspartame
what is it how much more sweeter when was it discovere and how solubility? stability? where is it use?
dipeptide comprised of aspartic acid and phenylalanine (methyl ester)
- non-nutritive? (1 g of sucrose can be replaced by ~5 mg of aspartame)- does give you some nutritient but amount is soo small - 180-200x sweeter than a sucrose (e951) - accidentally discovered in 1965 (USA) while working on ulcertherapy drugs
colourless
- water solubility is pH dependent (maximum @pH 2.2 and minimum at it’s isoelectric point [5.2])
- stability is pH dependent (maximum @ pH 4.3; at pH <3.4 hydrolysis occurs; at pH >5.0 cyclization takes place to form diketopiperazine [ DKP])
- in carbonated beverages (-350mg/L cola; -410mg/L orange) kept at 20 degrees – 16% of aspartame is lost in 8 weeks; significant losses in fried, baked, canned and microwaved foods
- used as a non-caloric sweetener in low calorie foods: soft drinks, processed vegetable & fruit products, confections, desserts, etc.
sold it to montanto
Pressurised with co2- no o2 , acidic, why it oes not need any anti microbial
Disidulent- phosphoric aci- no taste- in coke
aspartame time line
banned lifted why?
ADI
estimated intake
1974 (USA): approved for use in low calorie foods
1975: banned based on consumer objection (brain damage) ;Public Board of Inquiry: “aspartame shoulw not be approved for used in foods because of data suggestive of its potential for causing brain tumors in lob rats” 1981: FDA determined that aspartame should be reinstated as a food additive (based on the results from a long-term [10-year] animal toxicity studies) with the condition that its actual use be monitored (approved for use in Canada) - >approved for use in Canada; -8 years after USA)
aspartame and its metabolites have undergone >40 years of scientific testing at (oral doses of 100-200 mg/kg of body weight) no cmta
- ADI (Canada/EU): 40 mg/kg bwt [E951]; USA: 50 mg/kg bwt - estimated intake : 2-12 mg/kg bwt/day (European Food Safety Asuthority; food intake survey) - -125mg of aspartame/355ml can of diet soda/coke & pepsi (canada)
aspartme package names
NutraSweet® (~33 mg/packet), Equal®, Canderel® (UK, France, Mexico, Asia), Spoonful™, Sweet One, NatraTaste
breakdown product of aspartame
Methanol
- 10% by weight in aspartame - methanol poisoning (metabolic acidosis neurotoxicity, ocular damage)-> respiratory distress -> death - methanol is converted to formic acid in the liver ‘the’ intermediate, which is the causative agent for acidosis - amount of methanol required : 200-500 mg/kg of bwt (60kg person=-340-850L of aspartame sweetened soft drink)
Methanol (cont.)
- animal studies of 200 mg/kg bwt: no changes in blood methanol levels
- methanol content of selected foods: tomato juice (180-218mg/L), grape juice (12-680 mg/L), red wine (99-270mg/L)
Aspartic acid & DKP
- animal and human studies: no cmta
Phenylalanine
- phenylketonuria (PKU) genetic (human) disorder which results from poorly metabolized Phe accumulation of Phe in the blood crosses the blood/ brain barrier possible mental incapacity - normal plasma Phe (1-2 mg/100 mL) toxic threshold: 17 mg/100 mL (8.5 mg/100 mL for pregnant women) Would require a single loading dose of 200 mg/kg bwt (-51L of diet soda [1l =350mg of aspartame; -56% phe])
. Acesulfame K - non nutritive how much more sweeter than sucrose discovere when? stability? solubility? adi estimated intake table top name? approved where?
150-200x sweeter than sucrose (e950) [synthetic]
- discovered by accident in 1967 (Germany) - white crystalline material (colourless; very soluble in water (27.0 g/100 mL); - stability: decomposes during heating (at temperatures> 235 decgrees); pH>3 very stable (dry-up to 10 years): pH <2.5, 5% loss in 6 months
soft drinks-> 15% loss in 12 months at room temperature
- acesulfame K is not metabolized and therefore is considered noncaloric - ADI: 15 mg/kg of body weight (Canada/USA; JECFA) and 9 mg/kg of body weight (EU) - estimated intake: 2 mg/kg bwt/day (EU; based on maximum permitted levels) [32mg/355 ml diet coke/pepsi ; Canada]
approval :EU (1983), USA (1988 and 2003), and Canada (1994) -> soft drinhks (breath freshner products, chewing gum)
- marketed under the trade name sunett - not metabolized (readily excreted [96%] intact [no metabolites])[phase III) - no cmta (>30 years of testing; numerous feeding trials of up to 5% of total diet)
sucralose how mujch more sweeter than sucrose solubility? stability? addedd to what? where is it sold? adi? estimated daily intake
table top name
600x sweeter than sucrose (e955)
- discovered in 1970 (UK; Tate & lyle) - white crystalline solid (colourless) with high water solubility (28.2 g/100 mL) very good - stability: 4-years at 20 oC (dry); heat (~120 oC/moist and ~230 oC/dry) and pH (3.0) carbonated soft drinks show <1% breakdown during 1-year of storage (at room temperature) - permitted for use in: alcoholic beverages, baked goods, desserts, candies/chewing gum, soft drinks, fruit juices/ drinks, canned products, dry mixes, sauces, jams/jellies, pasteurized products, + many others
approval: “Canada (GMP; 1991), USA and EU |(2004) -> initially; soft drinks and chewing gum
- approved for use in >80 countries and >3000 different food products
- ADI of 15 mg/kg of body weight (WHO/FAO, JECFA, FDA, Health Canada) not an example of a line extension -> estimated daily intake is 3mg/kg bwt (maximum permitted levels) [44mg/355 ml diet coke /pepsi; Canada) - non-nutritive? 80-85% not absorbed/metabolized (so little used that its considered to be non nutritive)
no cmta (>110 animal toxicity studies based on lifetime feeding studies of 1500 mg/kg bwt and 3.0% of total diet)
(Rodero, A.B. et al., 2009. Int. J. Morphol. 27:239-244; Grotz, V.L and Munro, I.C. 2009. Regul. Toxicol. Pharm. 56:1-5)
- Sucralose (Commercial Products)
- splenda (12mg/packet)
