FDA first approved acesulfame potassium for dry uses in 1988 and has increased product approvals for use in about 20 product categories in the U.S. These include chewing gum, candy, desserts, baked goods, yogurt, gelatin and as a tabletop sweetener. Acesulfame potassium is approved for use in more than 4,000 products in about 90 countries.
Aspartame, best known as tabletop sweetener Equal or NutraSweet, was discovered by G.D. Searle & Co. in 1965 and introduced as a sweetener in 1981. It now is now sold by a number of companies, including the Nutrasweet Co. (www.nutrasweet.com) and the once-related Merisant Co. (www.Merisant.com), both based in Chicago. Aspartame is about 200 times as sweet as sucrose and delivers less than a half-calorie per gram.
A new form of aspartame is claimed in a patent from Ajinomoto Food Ingredients (www.ajiUSA.com), Chicago, in the form of a crystal instead of an amorphous material that requires blending. According to inventors, the crystal form is of high purity and stability.
The newest sweeteners
NutraSweet Co.'s new sweetener, neotame, was approved by FDA in 2002, and is some 7,000 to 13,000 times as sweet as sucrose. In just two years, its use has exploded, according to Ihab Bishay, senior vice president of research, with use in Ice Breakers breath mints, Roman Meal low-carb bread, Mayfield Dairy milk products and a number of other products, both internationally and domestically.
"It's often blended with sugar or high fructose corn syrup to reduce cost or improve the flavor and sweetness profile," says Bishay. "It can be used with bulking agents to provide sweetness at very low levels. It doesn't have to carry an information statement for phenylketonurics, as the product doesn't metabolize to phenylalanine. It provides an intense, clean sweetness at very low levels."
Sucralose is sold by Johnson & Johnson subsidiary McNeil Nutritionals LLC (www.splenda.com) under the brand name Splenda, but is manufactured by London-based Tate & Lyle Plc. It is 600 times as sweet as sucrose and is unabsorbed by the body.
Recent work by Johnson & Johnson scientists have looked into combinations of sucralose with fiber. But, says William Chapello, principal scientist for McNeil Nutritionals in New Brunswick, N.J., the American public has a problem tolerating fiber. He and associates at McNeil developed a product that included high intensity sweeteners and inulin, with the latter helping the digestive tract accept fiber.
Chapello also told of a product called Sugar Blend, which contains sugar and Splenda. It is designed to replace the sugar in products such as baked goods at about 40 percent of the amount called for in a recipe. "It will have the full sweetness of sugar, and enough of the technical functions of sugar to produce moist, flavorful baked goods," he says. Just introduced during the last quarter of 2004, it's too soon to tell how the product will fare, but, says Chapello, "the initial demand is good."
Slade and Levine were creators of several generations of products for General Foods, Nabisco and now Kraft, introducing the food polymer science approach to moisture management 25 years ago. "The key to such products is healthy fiber," says Levine, "and the resistant starch also improves baking characteristics."
These high-intensity sweeteners may be used directly in beverages if mouthfeel, texture and water activity are not issues. If viscosity and water activity are critical, the high-intensity sweeteners are blended with non-sweet bulking agents to effect those characteristics. Polydextrose and more recently, fiber, are typical products used to bulk high intensity sweeteners without adding carbohydrate calories.
Other sugar replacers, including polyols and trehalose, are used to reduce the amount of sucrose in products. These products have fewer calories than a similar amount of sucrose. Trehalose, offered by Cargill Health & Food Technologies, is replaceable pound-for-pound with sugar, but because it metabolized differently, it provides only about 1.3 calories per gram.
Erythritol, a polyol that was recently approved in Canada (it has been approved in the U.S. since 1997) produces 0.2 Kcal/g. It provides body to foods and is approved for use in beverages, chocolate and confections, baked goods, sauces, ice cream, yogurt, salty snacks, fruit fillings, icings, cookies, bars, breakfast cereals and other products.
"Eridex [Cargill's brand of erythritol] really took off with the low-carb craze of last year because it contributed virtually no calories, has no contribution to blood sugar, has very high digestive tolerance (2-4 times the tolerance of other polyols and higher tolerance than even many nutritive sugars like lactose and crystalline fructose) and is naturally occurring and naturally produced," according to Ron Perko, business development manager for polyols at Cargill Food and Pharma Specialties (www.cargill.com), Minneapolis. "With the current emphasis on obesity and diabetes, we are seeing more interest in reduced-calorie products and products with a lower glycemic load."
|NOTE TO PLANT OPS
Producing low-sugar and/or low-fat products generally means a new approach to formulation. In today's atmosphere, it means formulating a healthy product and adding appropriate ingredients to ensure it tastes good. The manufacturing plant will depend heavily on the development team for initial production, because these products likely will be very different from the products they may replace.
A low-fat product that contains a starch or gum-based mimetic may need different mixing conditions. For instance, it may require more careful pumping actions to avoid breaking an emulsion that is different from the emulsions in a fat-containing product. Heating requirements may be different as well, especially for a product that is sterilized by heat. Fat conducts heat differently than a water-phase with carbohydrates. If the product is retorted, for instance, this may require new heat penetration studies.
A low-sugar product that contains high-intensity sweeteners will need to be processed to the temperature requirements of the new sweetener, and the absence of sugar may change the heating parameters for flavor retention. In other words, it's a whole new ballgame. Times and temperatures, pumping pressures and holding times will have to be revisited. Packaging may need different structures to maintain the new product, and even the outside carton may need revisions. Don't think of this product as a line extension, any more than you'd think of baseball as a replacement for football.