Stability and degradation of the high-intensity sweeteners: Aspartame, alitame, and sucralose

Food Reviews International

Volumn 15, Issue 2, 1999, Pages 249-261

  Hutchinson, Sheryl A ^a   Ho, Gregory S ^a   Ho, Chi Tang ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DEGRADATION; FOOD ADDITIVES; PEPTIDES;

AUSTRALIA; DEGRADATION PRODUCTS; HIGH INTENSITY; SUCRALOSE;

SUGAR SUBSTITUTES;

EID: 0039013853     PISSN: 87559129     EISSN: None     Source Type: Journal    
DOI: 10.1080/87559129909541189     Document Type: Article

References (25)

1. FDA, Fed. Reg., 46, 38285 (1981).
2. FDA, Fed. Reg., 48, 31376 (1981).
3. F. Tateo, L. Triangeli, E. Panna, F. Berte, and E. Verderio, in "Frontiers of Flavor," (G. Charalambous, ed.), Elsevier, Amsterdam, 1988, p. 217.
4. M. Prudel, E. Davidkova, J. Davidek, and M. Kminek, J. Food Sci., 51, 1393 (1986).
5. B. E. Holmer, R. C. Deis, and W. H. Shazer, in "Alternative Sweeteners," (L. O'Brien Nabors and R. C. Gelardi, eds.), Marcel Dekker, New York, 1991, p. 36.
6. L. N. Bell and T. P. Labuza, in "Water Relationships in Foods," (H. Levine and L. Slade, eds.), Plenum Press, New York, 1991, p. 337.
7. M. N. Tsoubeli and T. P. Labuza, J. Food Sci., 56, 1671 (1991).
8. M. N. Tsoubeli and T. P. Labuza, J. Food Sci., 56, 361 (1992).
9. M. M. Hussein, R. P. D'Amelia, A. L. Manz, H. Jacin, and W.-T. C. Chen, J. Food Sci., 49, 520 (1984).
10. A. S. Cha and C.-T. Ho, J. Food Sci., 55, 562 (1988).
11. J. A. Stamp and T. P. Labuza, J. Food Sci., 48, 543 (1983).
12. T. C. Huang, A. A. Soliman, R. T. Rosen, and C.-T. Ho, Food Chem., 24, 187 (1987).
13. C.-T. Ho, T. C. Huang, A. S. Cha, and N. Sotirhos, in "Frontiers of Flavor," (G. Charalambous, ed.), Elsevier, Amsterdam, 1988, p. 233.
14. T. M. Brennan and M. E. Hendrick, U.S. Patent No. 4,411,925 (1983).
15. R. C. Glowaky, M. E. Hendrick, R. E. Smiles, and A. Torres, in "Sweeteners: Discovery, Molecular Design, and Chemoreception," (D. E. Walters, F. T. Orthoefer, and G. E. DuBois, eds.), American Chemical Society, Washington, D.C., 1991, p. 57.
16. M. Bodanszky and J. Matinez, in "The Peptides, Vol. 5," (E. Gross and J. Meienhofer, eds.), Academic Press, New York, 1983, p. 143.
17. M. E. Hendrick, in "Alternative Sweeteners," (L. O'Brien Nabors and R. C. Gelardi, eds.), Marcel Dekker, New York, 1991, p. 29.
18. A. E. Holmer, Food Technol., 38(7), 50 (1984).
19. S. A. Hutchinson, Ph.D. Dissertation, Rutgers University, New Brunswick, New Jersey, 1996.
20. M. R. Jerner, in "Progress in Sweeteners," (T. H. Brenby, ed.), Elsevier, London, 1989, p. 121.
21. M. R. Jerner, in "Sweeteners: Discovery, Molecular Design, and Chemoreception," (D. E. Walters, F. T. Orthoefer, and G. E. DuBois, eds.), American Chemical Society, Washington, D.C., 1991, p. 68.
22. Anonymous, Food Technol., 52(5), 36.
23. G. A. Miller, in "Alternative Sweeteners," (L. O'Brien Nabors and R. C. Gelardi, eds.), Marcel Dekker, New York, 1991, p. 173.
24. R. L. Barndt and G. Jackson, Food Technol., 44(1), 62 (1990).
25. M. S. Feather and J. F. Harris, Adv. Carbohydrate Chem., 28, 161 (1973).