Glaser, D. 18 Green, C. 129 Groeneveld, C Ha, M.-A. 88 Ha, T.K.K. 88 Hoek, A.C. 133 Howlett, J Jensen, B.B. 98
|
|
- Baldwin Dominick Palmer
- 5 years ago
- Views:
Transcription
1 Corti A (ed): Low-Calorie Sweeteners: Present and Future. World Rev Nutr Diet. Basel, Karger, 1999, vol 85, pp Author Index Bakker, D.J.G. 146 BanÄo n, J. 125 Beauchamp, G.K. 10 Bertelsen, H. 98 Biacs, P.AÂ. 1 Blackburn, G.L. 77 Borrego, F. 39, 125 Bright, G. 3 Buemann, B. 98 Canales, I. 125 Cano, J. 39, 125 Cock, P. de 110 Corti, A. 230 Drewnowski, A. 64 Everitt, M. 58 Fry, J. 201 Glaser, D. 18 Green, C. 129 Groeneveld, C. 133 Ha, M.-A. 88 Ha, T.K.K. 88 Hoek, A.C. 133 Howlett, J. 212 Ishii, H. 164 Jensen, B.B. 98 Lanton, B.R. 171 Lean, M.E.J. 88 Lindley, M.G. 44 Lo pez-cremades, F.J. 39, 125 Mialon, V. 58 Montijano, H. 39, 125 O'Brien Nabors, L. 140 Peris, A. 39 Quinlan, M. 58 Renwick, A.G. 178 Rymon Lipinski, G.-W. von 218 Vleugels, L.F.W. 133 Walker, R. 117 Witt, J. 52 Yokoyama, S.M
2 ... Subject Index Acceptable daily intake definition 178 pharmacokinetic testing 121±123 risk management 178, 179 setting XI, 180, 223, 224, 227, 228 toxicity testing 119, 121 Acesulfame K blend with aspartame cola drink storage effects on flavor 59± 61, 63 Twinsweet, see Twinsweet discovery and uses 6, 33 generic compound 45 intake survey in Denmark 192, 193, 197, 198 world market share 208 Africa food processing 171, 172 food product distribution of sweeteners 173 nutritional aspects of sweetener use disposable income correlation with intake 174±176, 234 energy intake from sugar 174, 175 nutritional enhancers 176, 177 processed foods and sweetener intake 173, 174 partial sugar replacement with sweeteners 172, 173, 175 regulation of sweeteners 171, 172 sugar cartels 171 Super Sugar marketing 175, 176 Agreement on Sanitary and Phytosanitary Measures, background 220, 221 Agreement on Technical Barriers to Trade, background 220 Alitame, Analgesia, sweeteners 10 Appetite definition 71 energy density role 65, 71 exercise effects 80, 81 sweetener effects on food intake aspartame effects in weight control 82, 83 mechanisms of action 83, 84 overview 81 rationale in weight control 81 sweetness effects on control 78 Aspartame aftertaste modulation 48 blend with acesulfame K cola drink storage effects on flavor 59± 61, 63 economics 207 Twinsweet, see Twinsweet 238
3 discovery 33, 52 flavor profile changes over time 61 forms 45, 50 history of use 6, 44 intake survey in Denmark 193, 198 safety testing 118 stability 49, 50 structure 52, 53 weight control effects 82, 83 mechanisms of action 83, 84 world market share 207, 208 Australia, intake survey of intense sweeteners 185, 186 Beet, history as sugar source 31 Bernadame, structure and sweetness 34, 35 Canada, intake survey of intense sweeteners 183 Carrelame, structure and sweetness 34, 35 China market for sweeteners 9, 209, 211 sweetener consumption 165, 166, 211, 234 Codex alimentarius draft general standard for food additives annex A 226 annex B 226, 227 annex C 227 general status 224 index 227 outline 224 preamble 224, 225 status and changes in standard 227 sweetener status 227, 228 table table table Food Standards Program 222, 223 functions 218, 219, 235 history 221 membership 222 outlook for General Standard for Food Additives 228, 229 specifications for food additives 228 standardization in relationship to other international activities 223, 224 standards, development 223 structure 221 World Trade Organization obligations 229 Cyclamate Asian demand 206, 207 history of use 5, 44, 48, 205, 206 intake survey in Denmark 193, 195, 197, 198 safety testing 121, 122 world market share 205±207 Diabetes mellitus complications 90 normal glucose metabolism 88, 89 nutrition diabetic foods 95, 96 recommendations 93, 94 sweeteners in diet fructose 92±94 glycemic index 91 nonnutritive sweeteners in weight control 95, 96 sucrose 91±93 sugar alcohols 92, 95 type I, overview 88 type II overview 88, 89 risk factors 89 weight control in treatment 90 2,4-Dihydroxybenzoic acid, sweet taste enhancement 49 Draft general standard, see Codex alimentarius Energy density appetite role 65, 71 carbohydrate contributions 67, 69 energy intake relationship 73, 74, 79, 80, 232 fat content relationship 67 protein and fiber contributions 69 satiety relationship 71 Subject Index 239
4 sweetness and palatability relationship 69, 70, 72, 73 table of foods 65 water content relationship 65, 67 Erythritol attributes for sensorial testing 111 health benefits 110, 111, 115 metabolism 110, 111 mouthfeel attributes 112, 113 nonsweet flavor attributes 113 off-flavor masking in beverages 113, 115 regulatory status 115 sweet taste modifier 49, 112 synthesis 110 Europe approved sweeteners XII, 35, 41, 42 food additive directives 179 intake surveys of intense sweeteners Denmark acesulfame-k 192, 193, 197, 198 aspartame 193, 198 calculated intakes 190 comparison with other European Union countries 197, 198 conduct of study 189 cyclamate 193, 195, 197, 198 data recorded 189 determination of consumption levels 189, 190 high consumers 196, 197 proportion of consumers 190, 192 saccharin 195, 196, 198 study population 188 Finland 182 Germany 184 Italy 186, 187 Netherlands 185 Norway 187 Spain 185 United Kingdom 183, 184, 186 light product market body weight correlations 153±157 consumer attitudes about fat and sugar 152, 153, 155±158 consumption of light products 151, 152 low-fat products and consumer profiles 148±150, 152, 155 low-sugar products and consumer profiles 150, 151 overview 8, 146 penetration by country and product category 146±148, 152, 158 study design 146 weight of users 155±157 Figs, history of use 31 Fructose, diabetes diet recommendations 92±94 General Agreement on Tariffs and Trade, background 219 Gross domestic product, correlation with sugar and sweetener consumption 164 Gustatory sense, see Taste Henning's tetrahedron, taste modeling 22, 23 High fructose corn syrup, worldwide demand 201 Honey, history of use 3, 30, 31 India, market for sweeteners 9, 166 Intake surveys, intense sweeteners Australia 185, 186 Brazil 184, 185 Canada 183 Denmark acesulfame-k 192, 193, 197, 198 aspartame 193, 198 calculated intakes 190 comparison with other European Union countries 197, 198 conduct of study 189 cyclamate 193, 195, 197, 198 data recorded 189 determination of consumption levels 189, 190 high consumers 196, 197 proportion of consumers 190, 192 saccharin 195, 196, 198 study population 188 Finland 182 general considerations 179, 180 Germany 184 Subject Index 240
5 Italy 186, 187 Netherlands 185 Norway 187 overview 180, 181, 199 prospective recommendations 199 Spain 185 United Kingdom 183, 184, 186 United States 182 International Sweeteners Association overview X roles X, XI World Conference on Low-Calorie Sweeteners, see World Conference on Low-Calorie Sweeteners International Union of Food Science and Technology background 1, 2 World Conference on Low-Calorie Sweeteners, see World Conference on Low-Calorie Sweeteners Inulin, blends with aspartame 50 Japan perception of sweeteners 167±170 sugar consumption trends over time 169, 170 vs gross domestic product 164 sweetener consumption 166, 167 taste preferences 168±170 Joint FAO/WHO Expert Committee on Food Additives human data in safety testing 117, 121 sweetener testing 118, 119 Kiesow's circle, taste modeling 21 Lactisole, sweetness inhibition 14 Latin America Brazil, intake survey of intense sweeteners 184, 185 consumer perceptions of sweetened products 160 history of product introduction containing sweeteners 159, 160 penetration of low-calorie products by region 162, 163 sugar attitudes 159 Light products European market body weight correlations 153±157 consumer attitudes about fat and sugar 152, 153, 155±158 consumption of light products 151, 152 low-fat products and consumer profiles 148±150, 152, 155 low-sugar products and consumer profiles 150, 151 overview 8, 146, 233 penetration by country and product category 146±148, 152, 158 study design 146 weight of users 155±157 Japanese perceptions of sweeteners 167± 170, 234 Latin America market consumer perceptions of sweetened products 160 history of product introduction containing sweeteners 159, 160 penetration of low-calorie products by region 162, 163 market demand 8, 44, 233, 234 United States market desire for additional products 142 health awareness 144 overview 8, 140 popularity of product types 141 preferred label descriptors 143 reasons for use by consumers 142 teens 143, 144 typical consumer 144 Lugduname, structure and sweetness 34, 35 Multipoint attachment theory, sweetness receptors 27, 29 Neohespiridine DC bitterness-reducing effects 41, 42 flavor modification 7, 33, 39, 41, 42, 125, 231 quantitative high-performance liquid chromatography detection limits 125±127 Subject Index 241
6 linearity and repeatability 126 quantitation limits 125±127 running conditions 125, 126 regulatory history and applications 41, 42 sweetness profile 39, 125 synthesis 33 Neotame applications 56, 57 flavor profile 54, 55 potency in water 54 regulatory history 232 stability 52, 55±57 structure 35, 52, 53 sweetness 35, 52 Obesity, see also Weight control definition 77, 153 exercise prevention 80, 81 health risks 77 population trends 78 Overweight, see also Weight control age dependence 154, 158 definition 77, 153 health risks 77 population trends Europe 154, 158 United States 78 Palatability, energy density relationship 69, 70, 72, 73 PROP, taste sensitivity 14, 15 Regulation, see also specific compounds and regions aims in European Union 217 constituents of regulators and industry 214, 215 food industry, overview of regulations 213 industry relations with regulators 212± 217, 234, 235 international legislation 218±221 media-driven priorities 216 Saccharin Asian demand 205 costs 203, 204, 209 history of use 5, 33 intake survey in Denmark 195, 196, 198 nonfood applications 204, 205 safety testing 118 world market share 203±205 Satiety energy density relationship 71, 72 energy intake relationship 72 measurement 70 sweetness effects 70, 71 SMART, blend components 48 Specifications, safety testing 118±123 Spherical model, taste 23, 24 Stevioside Asian market 167 safety testing 119, 122, 123, 48 Sucralose cola drink storage effects on flavor 58± 61, 63 features 6, 7, 34, 58 flavor profile changes over time 61 safety testing 118 stability 58 tannic acid modulation of aftertaste 49 Sucrononate, structure and sweetness 26, 34, 35 Sucrose, see Sugar Sugar artificial vs natural sweeteners 4 demand, worldwide growth rate 201 diabetes diet recommendations 91±93 economic incentives for partial replacement 208, 209 flavor profile changes over time 60 health problems in consumption 10, 11 history of use 3, 4, 30 Latin American attitudes 159 price stability 209 Sugar alcohols, diabetes diet recommendations 92, 95 Super Sugar, marketing in Africa 175, 176 Sweeteners blends carbohydrate uses 49 Subject Index 242
7 potency 6 taste modulation 48, 49 foodstuff distribution 9, 46 functionality requirements 46, 47 intake surveys, see Intake surveys, intense sweeteners potency evolution 36 price stability 209 rational design 15, 16 reasons for using 7±9, 18 structural diversity 29 technical limitations of low-calorie sweeteners 47, 48 world consumption by region 201, 202 Sweetness food choice and preference modulation 10 food selection role 64 lactisole inhibition 14 sensitivity genetic variability 14, 15 individual variability 12 lifespan variability 11, 64, 230 signal transduction 12, 13 Sweetness receptors bipartite hydrogen-bonding principle 24, 25 evolution in primates 29 G protein-coupled receptors 26, 27 history of theories 24±26 multipoint attachment theory 27, 29 TR1 receptor 14 tripartite binding theory 25, 26 D-Tagatose commercial propositions 108 intestinal absorption 98 intestinal flora influences 106, 107 short-chain fatty acids absorption 102±105, 107 benefits of intestinal production 107, 108 fecal studies in humans 105, 106 production in intestine 98, 100, 102, 107 structure 98, 99 sweet taste modifier 49 Talin, see Thaumatin Tannic acid, modulation of sucralose aftertaste 49 Taste, see also Sweetness compound toxicity correlation with taste 19 evolution of models on quality of taste ancient Greece 20 Henning's tetrahedron 22, 23 nineteenth century 21, 22 prehistoric period 19, 20 spherical model 23, 24 genetic variability 14, 15 origin of life considerations 30, 230 psychological classes 12, 21, 22 stereoselectivity of compounds 19 umami 12, 24 Thaumatin applications 129, 131, 132 discovery 33 flavor modification 7, 129, 131 masking effects in palatability improvement 131 regulatory history 132 safety testing 121 source 129 stability 34, 129, 48 Toxicity testing, sweeteners acute testing 120, 121 artificial vs natural sweeteners 124, 233 overview 119, 120 subacute/subchronic studies 121 TR1, sweetness receptor 14 Twinsweet background and advantages 133, 134, 139 effective ratio of sweeteners 136 formulations of beverage powder 134, 135 sweetener concentration variation, comparison with mechanical mixing ribbon blender 135, 137, 138 vibration 136, 138 Y-cone mixer 133, 137 United States approved sweeteners XII, 45, 82 Subject Index 243
8 intake surveys of intense sweeteners 182 light product market desire for additional products 142 health awareness 144 overview 8, 140 popularity of product types 141 preferred label descriptors 143 reasons for use by consumers 142 teens 143, 144 typical consumer 144 Weight control, see also Appetite aspartame effects in weight control 82, 83, 232, 233 mechanisms of action 83, 84 diabetes patients 90, 95, 96 exercise effects 80, 81 health benefits 77, 84 physiological-behavioral factors 78±80 World Conference on Low-Calorie Sweeteners framework program XII, XIII papers and posters XIV regulator role XIII, XIV welcome address 1, 2 world market examination XIII World Trade Organization background 219 Codex alimentarius obligations 229 dispute settlement 219, 220 Wundt's square, taste modeling 21, 22 Subject Index 244
Technological Experiences and Advances in the Beverage Sector
Technological Experiences and Advances in the Beverage Sector Marge Leahy, PhD Director, Health and Wellness Institute of Medicine Food Forum Workshop Leveraging Food Technology for Obesity Prevention
More informationHuman inventions for the sweet taste Sweeteners. Contents. Stevia opportunities, concerns and challenges for the EU market
Stevia opportunities, concerns and challenges for the EU market Contents Universität Department of Agricultural Engineering 1. Introduction 2. Opportunities 3. Concerns 4. Challenges 5. Conclusions 4 Date
More informationInnovation Spotlight:
Innovation Spotlight: Sugar reduction in dairy a natural fit for stevia?.. PureCircle April 2017 Agenda Reducing sugar without compromising taste Presenting consumer perception and positioning sugar reduction
More informationAbout HYET. Who We Are. Our Aims
About HYET Who We Are HYET Sweet is one of the leading European manufacturers and suppliers of Sweeteners and Food Ingredients, with an expansive network spread across Europe, Africa, Asia and the Americas.
More informationInternational Regulation-Intense Sweeteners
International Regulation-Intense Sweeteners EYASSU G ABEGAZ, PHD ILSI BRAZIL MEETING MARCH 28, 2017 Outline What is the function of Codex Alimentarius Commission in reference to sweeteners standards? What
More informationTechnical considerations for sugar reduction. Rachel Gwinn, Product Development Scientist, Campden BRI
Technical considerations for sugar reduction Rachel Gwinn, Product Development Scientist, Campden BRI Why reduce sugar? Government targets e.g. SACN report, sugar tax Pressure from lobby groups & media
More informationWhy we can be confident that low-calorie sweeteners are safe?
SPEAKER ABSTRACTS Emeritus Prof. A.G. Renwick Why we can be confident that low-calorie sweeteners are safe? All low-calorie sweeteners are subject to comprehensive safety evaluation by regulatory authorities,
More informationChapter 2 Web Text Box 3. Super-sweet Chemicals
Chapter 2 Web Text Box 3 Super-sweet Chemicals A disparate collection of chemicals including chloroform, lead diacetate, glycerol, the protein thaumatin, the artificial sweetener aspartame and a whole
More informationNovel low-calorie bulk sweeteners
S w e e t e n e r s Sweeteners Novel low-calorie bulk sweeteners ERYLITE With the change in consumer s attitude towards sugar the food and beverage industry is looking for new, healthy and functional sweetening
More informationSUNETT ACESULFAME POTASSIUM
SUNETT ACESULFAME POTASSIUM A SUPERIOR SWEETENER FOR ACHIEVING SUGAR REDUCTION GOALS. Current challenges to the sweetener industry extend beyond the chemistry. Currently, more than 1.4 billion adults and
More informationAdded Sugars: Coming Soon to a Food Label Near You
Added Sugars: Coming Soon to a Food Label Near You Nick Rose, MS, CN Nutrition Educator - PCC Markets www.nickdigsfood.com Learning Objectives: 1. Explain the updates coming to the Nutrition Facts Panel,
More informationCost of Food at Home for a Week in Alaska March 2003
Dates of Publication Surveys are conducted quarterly: March, June, September and December Cost of Food at Home for a Week in Alaska March 2003 Up to three stores in each of 21 communities were surveyed
More informationShow Me the Evidence! Busting the Top Three Myths about Aspartame
Show Me the Evidence! Busting the Top Three Myths about Aspartame Supported by: Ajinomoto North America Inc. 1 MYTH # 1 MYTH: Low calorie sweeteners, such as aspartame, cause weight gain. FACT: Trial after
More informationSweeteners Overview. Nutritionists in Industry /SENSE meeting 24 April 2012
Sweeteners Overview Nutritionists in Industry /SENSE meeting 24 April 2012 Helen Munday Director Scientific and Regulatory Affairs, Coca-Cola Great Britain and Ireland 1 What needs to be considered? Consumers
More informationSugary foods and beverages hidden sugars
E-Siong Tee, PhD President, Nutrition Society of Malaysia (president@nutriweb.org.my) 1 Foods and beverages that are sweet offer pleasurable addition to our daily meals or snacks many of us are guilty
More informationLow Calorie Sweeteners
Low Calorie Sweeteners John D. Fernstrom, Ph.D. University of Pittsburgh School of Medicine Discussion Points What are the LCS? How do they work to generate sweetness? Are they safe? How much do we eat?
More informationMeeting Report: Seminar on Uses and Safety of Sweeteners, May 30, 2013, Jakarta, Indonesia
Meeting Report: Seminar on Uses and Safety of Sweeteners, May 30, 2013, Jakarta, Indonesia On May 30, 2013, ILSI Southeast Asia Region, together with the ILSI Indonesia Country Committee and Southeast
More informationXIII Congreso Peruano de Nutrición
XIII Congreso Peruano de Nutrición Low or no-calorie Sweeteners and Sweet Taste their role in weight management Expositor: Dr. Ph. France BELLISLE Laval University, Department of Kinesiology Quebec, Canada
More informationSugar Reformulation What are the options for alternative sweeteners?
Sugar Reformulation What are the options for alternative sweeteners? Carole Bingley September 2015 Customer Focused, Science Driven, Results Led RSSL We provide science and technology outsourcing services
More informationAn-Najah National University Sugars and Sweeteners in Foods
An-Najah National University Sugars and Sweeteners in Foods By: Mohammed Sabah 1 Our quality of life is highly dependent on our taste sensory. Since taste is the final check used to evaluate the quality
More informationResponding to the challenges of sugar reduction. Chee-Wai FONG (PhD, BSc Pharm) RD&A Director - Nutrition
Responding to the challenges of sugar reduction Chee-Wai FONG (PhD, BSc Pharm) RD&A Director - Nutrition Outline Sugar reduction from the general wellness and health perspective Global pressure for sugar
More informationAlternative sweeteners. What is sweetness? Why look for alternative sweeteners 12/15/2009
Alternative sweeteners What is sweetness? Sweetness consists of atomic figures that are rounded and not too small: wherefore it softens the body by its gentle action and unhesitatingly ti makes its way
More informationAlternative sweeteners
Alternative sweeteners What is sweetness? Sweetness consists of atomic figures that are rounded and not too small: wherefore it softens the body by its gentle action and unhesitatingly makes its way throughout.
More informationTHE STORY ON SUGAR A N A R A L L I D I N A, M P H, R D. ALI 261: The Story on Sugar
THE STORY ON SUGAR A N A R A L L I D I N A, M P H, R D 1 ALI 261: The Story on Sugar OBJECTIVES Explain the need for sugar in our bodies The difference between fructose and glucose Explain the health effects
More informationUse Of Sugars And Other Carbohydrates In The Food Industry READ ONLINE
Use Of Sugars And Other Carbohydrates In The Food Industry READ ONLINE If you are searching for the ebook Use of Sugars and Other Carbohydrates in the Food Industry in pdf format, in that case you come
More informationSugar and sweetener science. Heidi Wengreen, RD, PhD Professor of Nutrition Utah State University
Sugar and sweetener science Heidi Wengreen, RD, PhD Professor of Nutrition Utah State University Learning objectives List current recommendations for added sugar consumption. List health impacts of added
More informationBRAZIL : what s new in the Regulations for Nutrition? Ary Bucione Danisco / DuPont
BRAZIL : what s new in the Regulations for Nutrition? Ary Bucione Danisco / DuPont 1 Agenda Agenda Introduction with South America South America - Health status Brazil: Mortality status Regulatory Min.
More informationIDENTIFYING KEY CONSUMER TRENDS IN WEIGHT MANAGEMENT EWA HUDSON GLOBAL HEAD OF HEALTH AND WELLNESS RESEARCH FOOD MATTERS LIVE, NOVEMBER 2014
IDENTIFYING KEY CONSUMER TRENDS IN WEIGHT MANAGEMENT EWA HUDSON GLOBAL HEAD OF HEALTH AND WELLNESS RESEARCH FOOD MATTERS LIVE, NOVEMBER 2014 2 CONSUMER ATTITUDES TOWARDS WEIGHT LOSS AND OBESITY PERFORMANCE
More information2.122 Other Alternative Sweeteners
2.122 Other Alternative Sweeteners Other alternative sweeteners have been developed to provide zero-calorie or low calorie sweetening for foods and drinks. The sweeteners that have been approved by the
More informationSafety and benefits of using low- management and glycemic control. Is there enough evidence?
Safety and benefits of using low- calorie sweeteners in weight management and glycemic control. Is there enough evidence? Aimilia Papakonstantinou, PhD RD 2 nd Department of Internal Medicine, Research
More informationBerna Magnuson, Ph.D. University of Toronto On behalf of Calorie Control Council The Calorie Control Council
Safety and Benefits of Alternative Sweeteners Berna Magnuson, Ph.D. University of Toronto On behalf of Calorie Control Council The Calorie Control Council Low- and Reduced-Calorie Sweeteners Reducing caloric
More informationExamining the nutritional consequences of substituting sugar and fat. Lindsey Bagley Tuesday 17 th November 2015
Examining the nutritional consequences of substituting sugar and fat Lindsey Bagley Tuesday 17 th November 2015 Presentation Nutritionally modified foods Consumer aspirations Focus on fat Focus on sugar
More informationARTIFICIAL SWEETENERS: A MARKET WATCH
ARTIFICIAL SWEETENERS: A MARKET WATCH BARPETE P. K. 1 *, SINGH S. 2 1, Malhotra College of Pharmacy, Bhopal, M.P-India 2, Dabur Pharma, Delhi-India ABSTRACT Artificial sweeteners are so much sweeter than
More informationof note Sensory science addresses sugar reduction challenges
of note Sensory science addresses sugar reduction challenges Reduction and replacement of sugar is a complex matter for food and beverage manufacturers. Sugar substitutes, sweeteners and sweetness enhancers
More informationHigh intensive sweeteners An overview of non-nutritive (artificial) sweeteners used to reduce calories
High intensive sweeteners An overview of non-nutritive (artificial) sweeteners used to reduce calories Osama O. Ibrahim, Ph.D Consultant Biotechnology Gurnee, IL 60031 U.S.A. bioinnovation04@yahoo.com
More informationLow-calorie sweeteners - recent evidence and its translation in the media
Low-calorie sweeteners - recent evidence and its translation in the media Dr Caomhán Logue Nutrition Innovation Centre for Food and Health (NICHE), Ulster University ulster.ac.uk Nutrition Innovation Centre
More informationEffects of artificial sweeteners on body weight, food and drink intake
Acta Physiologica Hungarica, Volume 97 (4), pp. 401 407 (2010) DOI: 10.1556/APhysiol.97.2010.4.9 Effects of artificial sweeteners on body weight, food and drink intake É Polyák 1, K Gombos 2, B Hajnal
More informationARE ALL SUGARS CREATED EQUAL?
Fundamentals Module 21 ARE ALL SUGARS CREATED EQUAL? 2 SUGAR Sugars are carbohydrates, composed of carbon, hydrogen, and oxygen. Sugars come in a variety of forms, but can be distinguished easily (at least
More informationJoint FAO/WHO Food Standards Programme Food and Agriculture Organization of the United Nations Lusaka, Zambia, 3-5 July 2002
FAO/WHO CODEX ALIMENTARIUS COMMISSION (CODEX) Joint FAO/WHO Food Standards Programme Food and Agriculture Organization of the United Nations Lusaka, Zambia, 3-5 July 2002 1. Introducing Codex Alimentarius
More informationWhat is sweetness? Theophrastus, 2000 years ago
Sweeteners O What is sweetness? Sweetness consists of atomic figures that are rounded and not too small: wherefore it softens the body by its gentle action and unhesitatingly makes its way throughout.
More informationMaia Jack, Ph.D. CPGglobal, LLC 2013 Food Additives USDA FAS EMP: A Global Perspective on Safety Evaluation and Use
Codex Global Harmonization and Note 161 Maia Jack, Ph.D. CPGglobal, LLC 2013 Food Additives USDA FAS EMP: A Global Perspective on Safety Evaluation and Use Codex Alimentarius Overview of Codex Committee
More informationGlobal Stevia Market: Size, Trends & Forecasts ( ) July 2017
Global Stevia Market: Size, Trends & Forecasts (2017-2021) July 2017 Global Stevia Market Scope of the Report The report entitled Global Stevia Market: Size, Trends & Forecasts (2017-2021), provides analysis
More informationCHAPTER 1 INTRODUCTION
CHAPTER 1 INTRODUCTION Understanding the mechanism of sweetness has been a challenging problem. It is necessary to understand this in order to design safer sweet molecules, for in many diseases (like diabetes,
More information5 Tips for Reducing Sugar in Bars & Baked Goods
5 Tips for Reducing Sugar in Bars & Baked Goods MELANIE GOULSON, MSC GENERAL MANAGER & PRINCIPAL SCIENTIST, MERLIN DEVELOPMENT ADJUNCT PROFESSOR, ST. CATHERINE UNIVERSITY October 23, 2018 Snacks and Sweets
More informationSENSE THE DIFFERENCE. Product Overview Brenntag Food & Nutrition UK & Ireland.
SENSE THE DIFFERENCE Product Overview UK & Ireland www.brenntag.com/food-nutrition 2 SENSE THE DIFFERENCE BRENNTAG FOOD & NUTRITION WE UNDERSTAND THE IMPORTANCE OF STRIKING THE RIGHT BALANCE, FROM A PRODUCT
More informationThe Current and Emerging Knowledge and Research on Non-Nutritive Sweeteners. November 16, 2018 (1-2 PM EST)
The Current and Emerging Knowledge and Research on Non-Nutritive Sweeteners November 16, 2018 (1-2 PM EST) Agenda 1:00 PM Welcome and Introduction Andrew Zajac, U.S. Food and Drug Administration 1:05 PM
More information2005 Ag Outlook Forum - The Role of Science in Setting Nutritional Guidelines for Sweeteners
2005 Ag Outlook Forum - The Role of Science in Setting Nutritional Guidelines for Sweeteners Andrew Briscoe President & CEO The Sugar Association February 25, 2005 The Sugar Association The mission of
More informationCarbohydrates Chapter 5
Carbohydrates Chapter 5 1 What are Carbohydrates? Carbohydrates are: Major source of energy Made by plants from CO 2 and H 2 O, using energy from the sun. Often identified by the chemical name ending in
More informationFrequently Asked Questions "The abolition of EU sugar production quotas"
October 2016 Frequently Asked Questions "The abolition of EU sugar production quotas" 1. What are the basic figures for the EU sugar sector (production, consumption, trade, employment)? The EU is the world
More informationAbstract for High Fructose Syrup Production. Ensymm abstract for enzymatic high fructose syrup production.
Abstract for High Fructose Syrup Production Ensymm abstract for enzymatic high fructose syrup production. 1 INTRODUCTION INVERT The food SUGAR and ABSTRACT beverage industry The depends food and heavily
More informationFood Additives Seminar Series Intense Sweeteners. Melanie Fisher General Manager Food Standards (Canberra)
Food Additives Seminar Series Intense Sweeteners Towards a shared understanding of additives permitted for use in foods Melanie Fisher General Manager Food Standards (Canberra) Tuesday, 1 May 2007 Ann
More informationPAPER ON THE REVISION OF SECTION 3.4 "CARBOHYDRATES" OF THE CODEX STANDARD FOR PROCESSED CEREAL-BASED FOODS FOR INFANTS AND YOUNG CHILDREN
Agenda Item 10 CX/NFSDU 06/28/10 October 2006 JOINT FAO/WHO FOOD STANDARDS PROGRAMME CODEX COMMITTEE ON NUTRITION AND FOODS FOR SPECIAL DIETARY USES 28 th Session, Sheraton Chiangmai Hotel, Chiang Mai,
More informationFull file at
Tucker Chapter 2 Concepts for Lecture LEARNING OUTCOME 1 To differentiate the types of carbohydrates and list dietary sources of each. Concepts for Lecture 1. Carbohydrates are compounds that contain carbon,
More informationPerformance against the USLP global nutrition targets in key countries 2017
Performance against the USLP global nutrition targets in key countries Please refer to the Sustainable Living section of www.unilever.com for a full description of global progress HIGHEST NUTRITIONAL STANDARDS
More information220 SUBJECT INDEX. D Diarrhea and sodium balance, 74 weanling, 161,179,208,212; see also Infection
Subject Index Acid balance, see ph Allergy, food, see also Immunity and beikost, 143-144 and breast milk, 91,143 and formula, 89-90 Antidiuretic hormone, 66 67 Antigens, see also Immunity determinants,
More informationLet s talk sugar. Such a hefty topic. I do have lot to say on this but I will keep it as simple as possible.
Sugar February 2019 Let s talk sugar. Such a hefty topic. I do have lot to say on this but I will keep it as simple as possible. (For those of you who are Keto or Paleo dieting, you have extremely reduced
More informationOn Trend Ingredients: Polyols Properties, Labeling & Emerging Areas of Interest
On Trend Ingredients: Polyols Properties, Labeling & Emerging Areas of Interest Peter Jamieson Principal and Food Scientist Atlas Point Technical Services www.atlas point.com Obesity is still a concern
More informationImportance of Food Safety for Consumer Protection and International Trade
Shenzhen China Food Safety Risk Communication Forum 2016 Guangdong Shenzhen 28.11.2016 Importance of Food Safety for Consumer Protection and International Trade Awilo Ochieng Pernet, Lic. in Law, MSc,
More informationSweetness and Glycaemic Regulation. (A focus on gut related and physiological aspects) John McLaughlin Manchester University
Sweetness and Glycaemic Regulation (A focus on gut related and physiological aspects) John McLaughlin Manchester University Disclosures No personal conflicts of interest Funding from BBSRC, including Cargill
More informationConsumer Sovereignty and Healthy Eating: Dilemmas for Research and Policy. W Bruce Traill The University of Reading
Consumer Sovereignty and Healthy Eating: Dilemmas for Research and Policy W Bruce Traill The University of Reading Dimensions of a healthy diet 1. Food is safe 2. Healthy total energy intake plus balance
More informationBUILDING BUSINESS THROUGH SYNERGY
BUILDING BUSINESS THROUGH SYNERGY BioAktive Specialty Products is a supplier of ingredients for use in personal care and nutrition. With a presence in both Europe and Asia we work with our distribution
More informationEssential Oil & Aromatherapy Market Research Report- Forecast to 2023
Report Information More information from: https://www.marketresearchfuture.com/reports/3319 Essential Oil & Aromatherapy Market Research Report- Forecast to 2023 Report / Search Code: MRFR/F-B & N/2386-HCRR
More informationUse Of Sugars And Other Carbohydrates In The Food Industry
Use Of Sugars And Other Carbohydrates In The Food Industry If searching for a book Use of Sugars and Other Carbohydrates in the Food Industry in pdf form, in that case you come on to loyal website. We
More informationOUTLOOK FOR SUGAR CONSUMPTION IN ASIA. Y i-ting, W ong Taiwan Sugar Corporation. Chairman, Ladies and Gentlemen:
OUTLOOK FOR SUGAR CONSUMPTON N ASA Chairman, Ladies and Gentlemen: Y i-ting, W ong Taiwan Sugar Corporation am grateful to have this opportunity to discuss with you a topic that is of major importance
More informationMegan Lawless. Journal Club. January 20 th, 2011
Megan Lawless Journal Club January 20 th, 2011 Gut-expressed gustducin and taste receptors regulate secretion of glucagon-like peptide-1 Proceedings of the National Academy of Sciences September 2007 Abstract
More informationTHE BENEFITS OF WORKING WITH FIBERSOL
THE BENEFITS OF WORKING WITH FIBERSOL WHY FIBER? Dietary fiber intake is recognized by professional and governmental authorities to be an important part of a healthful diet. As a result, dietary fiber
More informationConflict of Interest Disclosure
Conflict of Interest Disclosure I wish to declare a potential conflict of interest, and that I have received direct industry support from the International Life Sciences Institute (ILSI) in relation to
More informationIntake of sugar-sweetened beverages and weight gain: a systematic review REVIEW ARTICLE
Intake of sugar-sweetened beverages and weight gain: a systematic review REVIEW ARTICLE 1 American Journal of Clinical Nutrition Vol. 84, No. 2, 274-288, August 2006 Vasanti S Malik, Matthias B Schulze
More informationINDUSTRY PERSPECTIVE: CHALLENGES OF REDUCING SUGAR AND USING SWEETENERS DR KAVITA KARNIK, PRINCIPAL SCIENTIST (GLOBAL NUTRITION)
INDUSTRY PERSPECTIVE: CHALLENGES OF REDUCING SUGAR AND USING SWEETENERS DR KAVITA KARNIK, PRINCIPAL SCIENTIST (GLOBAL NUTRITION) AGENDA Why is calorie reduction needed? Problem and changing picture Challenges
More informationWeight Loss NOTES. [Diploma in Weight Loss]
Weight Loss NOTES [Diploma in Weight Loss] The Sugar Devil Sugar Facts Two out of three adults and one out of three children in the United States are overweight or obese The nation spends an estimated
More informationTHE OVERVIEW OF FOOD QUALITY
Handout MK. Pengawasan Mutu 2013/2014 THE OVERVIEW OF FOOD QUALITY Inneke Hantoro What is food quality? Food quality is the extent to which all the established requirements relating to the characteristics
More informationFructose in diabetes: Friend or Foe. Kim Chong Hwa MD,PhD Sejong general hospital, Division of Endocrinology & Metabolism
Fructose in diabetes: Friend or Foe Kim Chong Hwa MD,PhD Sejong general hospital, Division of Endocrinology & Metabolism Contents What is Fructose? Why is Fructose of Concern? Effects of Fructose on glycemic
More informationCoach on Call. Do you wonder what s in the little colored packets near the coffee, cream, and sugar? Do you wonder what makes diet soda sweet?
Coach on Call It was great to talk with you. Thank you for your interest in learning about artificial sweeteners. I hope you find this tip sheet helpful. Please give me a call if you have more questions
More informationجامعة تكريت كلية طب االسنان مادة طب الفم الوقائي املرحلة اخلامسة م. ازهار عماش حسني
جامعة تكريت كلية طب االسنان مادة طب الفم الوقائي املرحلة اخلامسة م. ازهار عماش حسني 6102-6102 1 Lec-3- Non- sugars sweeteners Much research has been carried out in order to fined sugar substitutes. The
More informationSugar and Your Quality of Life Healing your relationship with sugar
Sugar and Your Quality of Life Healing your relationship with sugar Certified Holistic Health Coaches Donna Reese AADP & Louise Kulig AADP What we will cover tonight: Some Background about Sugar What is
More informationAn increasing demand for livestock directly translates into increasing demand for animal feed and animal
An increasing demand for livestock directly translates into increasing demand for animal feed and animal feed additives such as vitamins. Synthetic vitamin E is the key ingredient used in global animal
More informationNEXT-GENERATION STEVIA: A NEW WAVE OF EXTRACTS
NEXT-GENERATION STEVIA: A NEW WAVE OF EXTRACTS April 2018 EXPERT INSIGHTS 02 Next-Generation Stevia: A New Wave of Extracts Natural sweeteners, including stevia, have been trending amid the clean label
More informationChapter 2 Carbohydrates
216 Answer, K/A, page(s) Chapter 2 Carbohydrates K = knowledge question; A = application question True/False T K 34 1. Whenever carbohydrate is available to the body, the human brain depends exclusively
More informationIdeas to consider when designing your own rules:
Ideas to consider when designing your own rules: Things to consider when creating rules about what you will eat: 1. What are you going to or willing to eat? 1. Ingredients in the foods what ingredients
More informationHow is the European ingredient industry responding to the new health agenda? Technical challenges and solutions
How is the European ingredient industry responding to the new health agenda? Technical challenges and solutions ELC Symposium, 21 November 2012 - Brussels Peter de Cock, Global Nutrition and Regulatory
More informationGlobal Stevia Extracts Market Analysis By Type (Dried, Leaves, Powder, Liquid), Application, Region, Country: Opportunities and Forecast ( )
Global Stevia Extracts Market Analysis By Type (Dried, Leaves, Powder, Liquid), Application, Region, Country: Opportunities and Forecast (2017-2022) Analysis By Type - Fresh/Dried leaves, Stevia powder,
More informationTaxing Sugary Drinks in Canada: Evidence and Challenges. Dr. Tom Warshawski Chair, Childhood Obesity Foundation
Taxing Sugary Drinks in Canada: Evidence and Challenges Dr. Tom Warshawski Chair, Childhood Obesity Foundation Disclosure I have no industry sponsorship I did drink a can of Coke on the plane Thursday
More informationThe studies are also probing into the association of diets high in sugar and fats to this most common diabetes.
MEDICAL researchers announced on March 15, 2012 that they discovered a troubling link between higher consumption of white rice and Type 2 diabetes mellitus, which is of epidemic proportion in Asia and
More informationOur quality of life is highly dependent on our taste
Food Safety and Technology Mar. 2005 FST-16 Sugars and Sweeteners in Foods Aurora A. Saulo, Extension Specialist in Food Technology Our quality of life is highly dependent on our taste sensory system.
More informationSMOOTHIES GEORGIA 4-H COTTON BOLL AND CONSUMER JUDGING 2016
SMOOTHIES GEORGIA 4-H COTTON BOLL AND CONSUMER JUDGING 2016 Smoothies have become a popular choice for snacks and meals. While once something that you could only get from your home blender and a few basic
More informationOne can of soda a day. equals 31 pounds of sugar consumed at the end of the year! 7/31/2018
Sugar Shockers, Sugar History, and Artificial Sweeteners THE GREAT SUGAR DEBATE Healthy Options! TERI GENTES Whole Self Health Official Music Sponsor Tricia Silverman, RD, MBA Registered Dietitian, Fitness
More informationThe Sweet & Bitter Facts
The Sweet & Bitter Facts We previously introduced Ricebowl Asia s readers on importance of Carbohydrates in our diet its functions to human bodies. Since we were previously discussing about good ol Carbs,
More informationLowering Sugars in Dark Chocolate through Alternative Sweeteners. Heather Marie Arentz. B.S., The Pennsylvania State University, 2000 A REPORT
Lowering Sugars in Dark Chocolate through Alternative Sweeteners by Heather Marie Arentz B.S., The Pennsylvania State University, 2000 A REPORT submitted in partial fulfillment of the requirements for
More informationBalancing Taste and Health Taste modifiers aid in the formulation of healthier products for the consumer. By Wixon Inc.
Balancing Taste and Health Taste modifiers aid in the formulation of healthier products for the consumer. By Wixon Inc. Health and wellness are important to today s consumers. More than ever before, they
More informationCarbohydrates, sugars and chronic disease: a global health focus
Carbohydrates, sugars and chronic disease: a global health focus Prof Dr Fred Brouns Faculty of Health Medicine and Life Sciences School of Nutrition and Translational Research in Metabolism Maastricht
More informationNon-nutritive sweeteners: no class effect on the glycemic or appetite responses to ingested glucose
Europe PMC Funders Group Author Manuscript Published in final edited form as: Eur J Clin Nutr. 2014 May ; 68(5): 629 631. doi:10.1038/ejcn.2014.19. Non-nutritive sweeteners: no class effect on the glycemic
More informationWHO Draft Guideline: Sugars intake for adults and children. About the NCD Alliance. Summary:
WHO Draft Guideline: Sugars intake for adults and children About the NCD Alliance The NCD Alliance is a unique civil society network of over 2,000 organizations in more than 170 countries focused on raising
More informationThings you must know about stevia applications in chocolate
A natural solution for sugar and calorie reduction Things you must know about stevia applications in chocolate Roger Aidoo, Ph.D. and Suzanne Preddie-Atterby, M.Sc. Product Development, Chocolate Bayn
More informationWhat Are Carbohydrates? Chapter 4 Carbohydrates: Simple Sugars and Complex Chains. Monosaccharides. Simple Sugars 6/17/16. BIOL 103, Spring 2016
What Are Carbohydrates? Chapter 4 Carbohydrates: Simple Sugars and Complex Chains BIOL 103, Spring 2016 Sugars, starches, and fibers Major food sources: Plants Produced during photosynthesis Two main carbohydrate
More informationSweeteners and sweet taste: What is the evidence concerning the effects of sugar and low-calorie sweeteners on energy intake and body weight?
Sweeteners and sweet taste: What is the evidence concerning the effects of sugar and low-calorie sweeteners on energy intake and body weight? Peter Rogers School of Experimental Psychology, University
More informationBRAND VALUES What we believe.
BRAND VALUES What we believe. We believe health supplements should contain healthy ingredients. We believe in challenging the status quo by using ingredients of natural origin and avoiding ingredients
More informationNonnutritive Sweeteners For Health Professionals
Nutrition and Health Info Sheet Nonnutritive Sweeteners For Health Professionals Produced by: Kevin Ha, BS Taylor Berggren, MS Anna M. Jones, PhD Rachel E. Scherr, PhD Department of Nutrition University
More informationHOW THE MICROBIOME AFFECTS OUR HEALTH
HOW THE MICROBIOME AFFECTS OUR HEALTH THE INTESTINAL BARRIER AND INTESTINAL PERMEABILITY Intestinal Barrier: a functional body Defense from translocation of dietary antigens, bacteria or bacterial endotoxins
More informationThe Nutritional Information Panel is a pretty technical looking piece of artwork and the main question people ask about it WHAT DOES IT ALL MEAN?
The Nutritional Information Panel is a pretty technical looking piece of artwork and the main question people ask about it is WHAT DOES IT ALL MEAN? Well, we want you to understand it as well as we do.
More informationWhat should I drink? Monica Esquivel ECHO Diabetes Learning Group December 6, 2017
What should I drink? Monica Esquivel ECHO Diabetes Learning Group December 6, 2017 Learning Objectives Describe relationship between added sugar and sugar sweetened beverages intake and health Differentiate
More information