Artificial Sweetners
Started by Rashid, Jan 26 2006 10:39 AM
Dear fellows
I am a new entrent and wish to be the part of the forum. Well, any body out there would help me for the selection of artificial sweetners in the context of its saftey and compatibility in bakery products especialy cookies. Although I had tried Sucralose but its very much expensive. So any body knows any other sweetner that cost less and show greater compatibility interm of saftey and tehcical profile.
Thanks
Rashid
I am a new entrent and wish to be the part of the forum. Well, any body out there would help me for the selection of artificial sweetners in the context of its saftey and compatibility in bakery products especialy cookies. Although I had tried Sucralose but its very much expensive. So any body knows any other sweetner that cost less and show greater compatibility interm of saftey and tehcical profile.
Thanks
Rashid
Artificial and natural ingredients
Big Data and the Internet of Things: Examining the applications of Artificial Intelligence & Machine Learning for Food Safety Management
Risk assessment for artificial food colors
Big Data and the Internet of Things: Examining the applications of Artificial Intelligence & Machine Learning for Food Safety Management
What is the method of stating artificial flavoring in the EU and US?
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Was broswing the forum and saw this post. Think you might already gotten the info you need since it's been so long. Anyhow, to the others that might be interested in the data of different kinds of sugar substitutes, pls see the attached file.
FYI
FYI
Attached Files
Dear fellows
I am a new entrent and wish to be the part of the forum. Well, any body out there would help me for the selection of artificial sweetners in the context of its saftey and compatibility in bakery products especialy cookies. Although I had tried Sucralose but its very much expensive. So any body knows any other sweetner that cost less and show greater compatibility interm of saftey and tehcical profile.
Thanks
Rashid
Hi Rachid,
Sounds like you want a thermally stable intense sweetener (aspartame for example has poor thermal stability, acesulfame is more stable, not too sure about the combined salt - worth checking)
combined with a bulk sweetener for textural purposes, one of the sugar alcohols for example xylitol for example. The bulk sweeteners typically have a sweetness of 40-90% that of sugar depending on that used and do have some calorific value though not as much of course as sugar. they have much the same physical characteristics upon cooking. Worth mentioning that if you use >10% polyol in your formulation (present as sold in final product) you will need a laxative warning (at least in the EU, not sure about other markets) so worth bearing in mind. A mixture of polydextrose and intense sweetener might be something to consider too - no laxative warning for polydextrose
Hope this helps!
Thanks for chipping in guys.
Rashid are you still around?
Rashid are you still around?
Artificial and natural ingredients
Big Data and the Internet of Things: Examining the applications of Artificial Intelligence & Machine Learning for Food Safety Management
Risk assessment for artificial food colors
Big Data and the Internet of Things: Examining the applications of Artificial Intelligence & Machine Learning for Food Safety Management
What is the method of stating artificial flavoring in the EU and US?
HACCP for Flavours (i.e. artificial and nature identical flavor)
Hazard Analysis for Natural Flavors, Artificial Flavors and Nature-Ide
Do artificial flavourings need microbial assessment in their COAs?
Standards for artificial sweeteners such as Aspartame
Artificial Sugars