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mintel breaks down sweetener use in food and drink
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xylitol's potential beyond gum explored
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the use of xylitol, a natural sweetener linked to dental health, could prevent the formation of undesirable brown pigments and enhance beverage formulations, suggests new research. in addition to protecting the anti-microbial properties of potassium sorbate, adding xylitol and aspartame to the system was found to produce a synergistic effect on sweetness intensity, states the report in the journal lwt - food science and technology . "these results stand out the advantage of the use of xylitol as well as the importance of an appropriate choice of the additives and food ingredients to use in the formulation of modified products with lower sugar content to optimise their quality," wrote the researchers, led by carmen campos from the universidad de buenos aires. "this recommendation is based on conclusions of studies perform with aqueous model systems and on the expectation that the same behaviour will be shown by food products," they added. xylitol is a white crystalline substance that looks and tastes like sugar and is found as an ingredient in anti-cavity chewing gum. unlike many artificial sweeteners, xylitol can be used in applications that require high temperature, such as baking and pasteurisation. this, claims some experts, coupled with sweetness that is the same as table sugar, teaspoon for teaspoon, results in the easy replacement of table sugar with xylitol in most food applications. the new study investigated the interactions between xylitol, aspartame and glucose in acidic liquid systems (ph 3), formulated with potassium sorbate (ks). according to background information in the article, ks suffers an oxidative degradation in aqueous solutions, which favours the development of brown pigments (browning). "the ks degradation and the browning development can affect the microbial stability and the sensory quality of the food, respectively," added the researchers. campos and co-workers report that the degradation of ks decreased with increasing use of aspartame from 0.05 to 0.5 grams per 100 grams. "in general, as expected, presence of aspartame, xylitol or glucose and their mixtures increased the sweetness and they also diminished the sourness of the systems," they wrote. using the xylitol as a humectant, or softening agent, the degradation of aspartame was also minimised, while the browning development was diminished. the combination of aspartame and xylitol enhanced the sweetness intensity of the system, added the researchers. "the use of more than one sweetener might allow diminishing the amount of each one of them to assure a specific sweet level," concluded campos and co-workers. xylitol's health benefits xylitol has also received academic backing within europe. last year the scottish intercollegiate guidelines network, which provides healthcare guidelines, included xylitol in recommendations encouraging consumers to look after their teeth. the network said that consumers should use non-sugar sweeteners, in particular xylitol, in food and drink, and should be encouraged to use sugar-free chewing gum, "particularly containing xylitol, when this is acceptable." xylitol belongs to the polyol family of sugar alcohols and is a naturally occurring 5-carbon polyol sweetener found in a host of fruits and vegetables. as sweet as sucrose, xylitol is the sweetest of all the polyols, but is said to have no after-taste and is safe for diabetics. in europe a handful of polyols - sorbitol, xylitol, lactitol, mannitol, maltitiol and isomalt - have been approved by the scientific committee for food (scf) for use in foodstuffs and fall under the 'additives' label. the billion-euro market for polyols is growing at just under three per cent, compared to over eight per cent for high intensity sweeteners. but dental benefits could open up new sales growth areas for this polyol sugar replacer.
Source :Food Ingredients Food Science - Additives, Flavours, Starch
Date :
20
February
2008
Category :
Rest
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no race should have rules that favour the strongest competitors. but unless the capabilities and interests of smes are taken into consideration before the starting gun is fired for new food regulations, they will struggle to keep up and may have to drop out altogether. small and medium enterprises (smes) are the lifeblood of the european food scene. a massive 99.1 per cent of food companies have fewer than 250 employees, according to the confederation of the food and drink industries of the eu’s (ciaa) 2008 figures.
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social and health concerns relating to obesity is driving market growth for the global artificial sweetener market. according to a new report. published by global industry analysts, artificial sweeteners: a global strategic business report reveals that a worldwide weight reduction effort is stimulating the $3.5bn global artificial sweeteners market, of which the us and europe currently make up 65 per cent.
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consumers should stick to the facts and look beyond the hype in terms of the salt and sugar content of cereals, claims kellogg’s as uk cereal manufacturers are taken to task in a channel 4 programme. researchers for the dispatches television programme, which was broadcast yesterday, said that a tesco jam doughnut contained 8.6g of sugar while 30g of kellogg’s frosties includes 11.
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the uk’s food standards agency (fsa) yesterday confirmed the implementation of a protein cap that limits products such as cereals being advertised to children. the nation’s food industry has said it “rejects” the fsa board decision, which it says “raises serious questions about the agency’s commitment to better regulation”. the protein cap is part of the fsa’s nutrient profiling model which differentiates foods on the basis of their nutrient composition to help regulators apply tv advertising controls to improve the balance of foods being advertised to children.
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Coca.Cola
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PEPSI
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Mcdonald
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Nestle
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Mars
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Baskin & Robins
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Nutrika
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Mumika
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Chika
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some 70.4 million tonnes of 
a 
a 
the 
uk 