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 Ingredients: Sucralose, Polydextrose Introduction The increasing trend towards obesity. and its associated health risk, provides incentive and opportunity for the food industry to develop Foods that are reduced in calories. The goal to produce reduced calorie foods that meet consumer expectations is a major market opportunity today. In this perspective several new ingredients are coming up to support the growing market demand. Among these specialized functional ingredients Low Calorie sweeteners are in the forefront. Low Calorie sweeteners are ingredients added to food to provide sweetness without adding a significant amount of calories. In fact, they can also play an important role in a weight management program that includes both good nutrition choices and physical activity. When added to food, these Low Calorie sweeteners provide a taste that is similar to that of table sugar (sucrose), and are generally several hundred to several thousand times sweeter than sugar. They are often referred to as intense sweeteners. Because of their intense sweetening power, these sweeteners are used in very small amounts and thus add only a negligible amount of calories to foods and beverages, As a result, they practically eliminate or substantially reduce the calories in products such as Diet Beverages, Diet Ice creams and Low Calorie pudding. Consumer are asking for such healthier food options that fit into their busy lives. EnSigns Healthcare's - Sucralose and Polydextrose based Low Calories sweetener offers a solution for a new generation of food products. About the Product SWEETOSTM is a liquid sweetener made by combining a high intensity sweetener - Sucralose with Polydextrose as bulking agent which makes it extremely compatible with sugar, and therefore it can be used to replace sugar in virtually all sugar products. Ingredient Profile Sucralose Sucralose is the first sugar alternative made from sugar and tastes like sugar, but doesn' t have all the calories of sugar. Sucralose is a non-caloric, high-intensity sweetener made from sugar,600 times sweeter than sucrose. Sucralose was discovered in 1976.Sucralose is made through a mulit-step process, which results in Chlorine atoms being substituted for hydrogen-oxygen atom groups on the sugar molecule. Most Sucralose passes through the body unchanged; a small percentage of Sucralose is absorbed and metabolized. More than 100 scientific studies conducted over a 20-year period have conclusively demonstrated that Sucralose is safe for consumption. Clinical studies have shown that Sucralose can be safely consumed by people with diabetes. Sucralose is not recognized by the body as sugar or as a carbohydrate. It is not metabolized by the body for energy and does not affect blood glucose levels. Sucralose has no effect on blood glucose utilization, carbohydrate metabolism or insulin production. Products sweetened with Surcalose provide good-tasting, lower-calorie alternatives for people with diabetes who are interested in reducing their caloric or sugar intake. Sucralose can be used by everyone, including pregnant women and breast feeding mothers and children. Sucralose has been approved for use in foods and beverages in more than 40 countries including Canada, Australia and China. It can be used in place of sugar to eliminate or reduce calories in a wide variety of products, including beverages, baked goods, desserts, dairy products, canned fruits, syrups and condiments. In 1990, the Joint FAO/WHO Expert Committee on Food Additives (JECFA) was the first regulatory body to endorse the safety of Sucralose. Sucralose is now permitted for use in over 60 countries and has been consumed by millions of people worldwide. Polydextrose Polydextrose is a polysaccharide composed of randomly crossed linked glucose units with all types of glycosidic bonds. It is one of the most versatile and cost effective ingredients available to the food industry. Polydextrose has a clean taste, high solubility and excellent stability over a broad range of temperatures and pH conditions.It is a highly water soluble polymer derived from the random polymerization of dextrose, sorbitol and citric acid or phosphoric acid through thermal processing, It can contain up to 6% residual glucose and sorbitol monomers. Polydextrose is 90% fiber, is non-sweet, slightly acidic powder. Polydextrose is poorly digested in the gut and therefore provides lower calories as compared to completely digested sugar (1kcal vs. 4 kcal). Unlike sugar Polydextrose is not sweet but has a slightly tart taste and thus can add texture to food without adding sweetness . It is often used as a replacement for sugar & starch in combination with intense sweeteners in foods such as cakes, candies, pudding, and desserts. Numerous national and supranational experts groups have assessed the safety in use of Polydextrose in food applications, and have universally concluded that Polydextrose is safe for human consumption . Both the Joint FAO/WHO Expert Committee on Food Additives (jECFA) and the European Union (EU) Scientific Committee on Food (SCF) have assigned Polydextrose an acceptable daily intake (ADI) of "not specified" in 1987 and 1990 respectively. To date, Polydextrose is approved for use in food in over 57 countries, 56 of whom permit the use of the 1 kcal/g energy value for the purpose of labeling. |
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