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Sucralose
Sucralose is an artificial sweetener and sugar substitute. The majority of ingested sucralose is not broken down by the body, so it is noncaloric. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose, selectively replacing three of the hydroxy groups in the C1, C4, and C6 positions to give a 1,6-dichloro-1,6-dideoxyfructose– 4-chloro-4-deoxygalactose disaccharide. Sucralose is about 320 to 1,000 times sweeter than sucrose,Michael A. Friedman, Lead Deputy Commissioner for the FDAFood Additives Permitted for Direct Addition to Food for Human Consumption; SucraloseFederal Register: 21 CFR Part 172, Docket No. 87F-0086, 3 April 1998 three times as sweet as both aspartame and acesulfame potassium, and twice as sweet as sodium saccharin. While sucralose is largely considered shelf-stable and safe for use at elevated temperatures (such as in baked goods), there is some evidence that it begins to break down at temperatures ab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Splenda
Splenda is a global brand of sugar substitutes and reduced-calorie food products. While the company is known for its original formulation containing sucralose, it also manufactures items using natural sweeteners such as stevia, Siraitia grosvenorii, monk fruit and allulose. It is owned by the American company Heartland Food Products Group. The high-intensity sweetener ingredient sucralose used in Splenda Original is manufactured by the United Kingdom, British company Tate & Lyle. Sucralose was discovered by Tate & Lyle and researchers at Queen Elizabeth College, University of London, in 1976. Tate & Lyle subsequently developed sucralose-based Splenda products in partnership with Johnson & Johnson subsidiary McNeil Nutritionals, LLC. The Splenda brand was transferred to Heartland Food Products Group after their purchase of the line with investor Centerbridge Partners in 2015. Since its approval by the United States government in 1998 and introduction there in 1999, sucralose has ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sugar Substitute
A sugar substitute is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie () or low-calorie sweetener. Artificial sweeteners may be derived through manufacturing of plant extracts or processed by chemical synthesis. Sugar substitute products are commercially available in various forms, such as small pills, powders, and packets. In North America, common sugar substitutes include aspartame, monk fruit extract, saccharin, sucralose, and stevia; cyclamate is also used outside the United States. These sweeteners are a fundamental ingredient in diet drinks to sweeten them without adding calories. Additionally, sugar alcohols such as erythritol, xylitol, and sorbitol are derived from sugars. Approved artificial sweeteners do not cause cancer. Reviews and dietetic professionals have concluded that moderate use of non-nutritive sweeteners as a safe replacement for su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aspartame
Aspartame is an artificial non- saccharide sweetener 200 times sweeter than sucrose and is commonly used as a sugar substitute in foods and beverages. It is a methyl ester of the aspartic acid/phenylalanine dipeptide with the trade names ''NutraSweet'', ''Equal'', and ''Canderel''. First submitted for approval as a food ingredient in 1974, aspartame was approved by the US Food and Drug Administration (FDA) in 1981. Aspartame is one of the most rigorously tested food ingredients. Reviews by over 100 governmental regulatory bodies found the ingredient safe for consumption at current levels.Food Standards Australia New Zealand: , several reviews of clinical trials showed that using aspartame in place of sugar reduces calorie intake and body weight in adults and children. Uses Aspartame is around 180 to 200 times sweeter than sucrose (table sugar). Due to this property, even though aspartame produces of energy per gram when metabolized, the quantity of asparta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweetness
Sweetness is a basic taste most commonly perceived when eating foods rich in sugars. Sweet tastes are generally regarded as pleasurable. In addition to sugars like sucrose, many other chemical compounds are sweet, including aldehydes, ketones, and sugar alcohols. Some are sweet at very low concentrations, allowing their use as non-caloric sugar substitutes. Such non-sugar sweeteners include saccharin and aspartame. Other compounds, such as miraculin, may alter perception of sweetness itself. The perceived intensity of sugars and high-potency sweeteners, such as Aspartame and Neohesperidin Dihydrochalcone, are heritable, with gene effect accounting for approximately 30% of the variation. The chemosensory basis for detecting sweetness, which varies between both individuals and species, has only begun to be understood since the late 20th century. One theoretical model of sweetness is the multipoint attachment theory, which involves multiple binding sites between a sweetne ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sodium Saccharin
Saccharin (''aka'' saccharine, Sodium sacchari) is an artificial sweetener with effectively no nutritional value. It is about 550 times as sweet as sucrose but has a bitter or metallic aftertaste, especially at high concentrations. Saccharin is used to sweeten products such as drinks, candies, cookies, and especially for masking bitter taste of some medicines. Etymology Saccharin derives its name from the word "saccharine", meaning "sugary". The word saccharine is used figuratively, often in a derogative sense, to describe something "unpleasantly over-polite" or "overly sweet". Both words are derived from the Greek word (''sakkharon'') meaning "gravel". Similarly, saccharose is an obsolete name for sucrose (table sugar). Properties Saccharin is heat-stable. It does not react chemically with other food ingredients; as such, it stores well. Blends of saccharin with other sweeteners are often used to compensate for each sweetener's weaknesses and faults. A 10:1 cyclamate–s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cyclamate
Cyclamate is an artificial sweetener. It is 30–50 times sweeter than sucrose (table sugar), making it the least potent of the commercially used artificial sweeteners. It is often used with other artificial sweeteners, especially saccharin; the mixture of 10 parts cyclamate to 1 part saccharin is common and masks the off-tastes of both sweeteners. It is less expensive than most sweeteners, including sucralose, and is stable under heating. Safety concerns led to it being banned in a few countries, though the European Union considers it safe. Chemistry Cyclamate is the sodium or calcium salt of cyclamic acid (cyclohexanesulfamic acid), which itself is prepared by reacting freebase cyclohexylamine with either sulfamic acid or sulfur trioxide. Prior to 1973, Abbott Laboratories produced sodium cyclamate (Sucaryl) by a mixture of ingredients including the addition of pure sodium (flakes or rods suspended in kerosene) with cyclohexylamine, chilled and filtered through a high spee ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
McNeil Nutritionals
McNeil Consumer Healthcare is an American medicals products company belonging to the Johnson & Johnson healthcare products group. It primarily sells fast-moving consumer goods such as over-the-counter drugs. History The company was founded on March 16, 1879, by 23-year-old Robert McNeil, who paid $167 for a drugstore complete with fixtures, inventory and soda fountain, as a retail pharmacy, in the Kensington section of Philadelphia, Pennsylvania, United States. Robert McNeil was a graduate of the Philadelphia College of Pharmacy and Science (University of the Sciences in Philadelphia). In 1904, one of McNeil's sons, Robert Lincoln McNeil, became part of the company and together they created McNeil Laboratories in 1933. The company would focus on direct marketing of prescription drugs to hospitals, pharmacists, and doctors. Development of acetaminophen began under the leadership of Robert L. McNeil, Jr., who later served as the firm's chairman. In 1953 McNeil Laboratories ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Merck Index
''The Merck Index'' is an encyclopedia of chemicals, drugs and biologicals with over 10,000 monograph on single substances or groups of related compounds published online by the Royal Society of Chemistry. History The first edition of the Merck's Index was published in 1889 by the German chemical company Emanuel Merck and was primarily used as a sales catalog for Merck's growing list of chemicals it sold. The American subsidiary was established two years later and continued to publish it. During World War I the US government seized Merck's US operations and made it a separate American "Merck" company that continued to publish the Merck Index. In 2012 the Merck Index was licensed to the Royal Society of Chemistry. An online version of The Merck Index, including historic records and new updates not in the print edition, is commonly available through research libraries. It also includes an appendix with monographs on organic named reactions. The 15th edition was published in A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
High-fructose Corn Syrup
High-fructose corn syrup (HFCS), also known as glucose–fructose, isoglucose and glucose–fructose syrup, is a sweetener made from corn starch. As in the production of conventional corn syrup, the starch is broken down into glucose by enzymes. To make HFCS, the corn syrup is further processed by D-xylose isomerase to convert some of its glucose into fructose. HFCS was first marketed in the early 1970s by the Clinton Corn Processing Company, together with the Japanese Agency of Industrial Science and Technology, where the enzyme was discovered in 1965. As a sweetener, HFCS is often compared to granulated sugar, but manufacturing advantages of HFCS over sugar include that it is easier to handle and cheaper. "HFCS 42" and "HFCS 55" refer to dry weight fructose compositions of 42% and 55% respectively, the rest being glucose. HFCS 42 is mainly used for processed foods and breakfast cereals, whereas HFCS 55 is used mostly for production of soft drinks. The United States Foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Candy
Candy, also called sweets (British English) or lollies (Australian English, New Zealand English), is a confection that features sugar as a principal ingredient. The category, called ''sugar confectionery'', encompasses any sweet confection, including chocolate, chewing gum, and sugar candy. Vegetables, fruit, or nuts which have been glazed and coated with sugar are said to be ''candied''. Physically, candy is characterized by the use of a significant amount of sugar or sugar substitutes. Unlike a cake or loaf of bread that would be shared among many people, candies are usually made in smaller pieces. However, the definition of candy also depends upon how people treat the food. Unlike sweet pastries served for a dessert course at the end of a meal, candies are normally eaten casually, often with the fingers, as a snack between meals. Each culture has its own ideas of what constitutes candy rather than dessert. The same food may be a candy in one culture and a dessert ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Syrup
Corn syrup is a food syrup which is made from the starch of corn (called maize in many countries) and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to soften texture, add volume, prevent crystallization of sugar, and enhance flavor. Corn syrup is not the same as from high-fructose corn syrup (HFCS), which is manufactured from corn syrup by converting a large proportion of its glucose into fructose using the enzyme D-xylose isomerase, thus producing a sweeter substance. The more general term glucose syrup is often used synonymously with corn syrup, since glucose syrup in the United States is most commonly made from corn starch. Technically, glucose syrup is any liquid starch hydrolysate of mono-, di-, and higher- saccharides and can be made from any source of starch: wheat, tapioca and potatoes are the most common other sources. Commercial preparation Historically, corn syrup was prod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soft Drink
A soft drink (see § Terminology for other names) is a drink A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothies ... that usually contains water (often carbonated), a sweetener, and a natural and/or Artificial Flavoring, artificial flavoring. The sweetener may be a sugar, high-fructose corn syrup, fruit juice, a sugar substitute (in the case of diet drink, ''diet drinks''), or some combination of these. Soft drinks may also contain caffeine, Food coloring, colorings, preservatives, and/or other ingredients. Soft drinks are called "soft" in contrast with "Hard drink, hard" alcoholic drinks. Small amounts of alcohol (drug), alcohol may be present in a soft drink, but the Alcohol by volume, alcohol content must be less than 0.5% of the total volume of the drink in many countries and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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