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 Ingredients: Sucralose, Isomalt 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 Isomalt based low Calorie sweetener offers a solution for a new generation of food products. A bout t he Product SWEETOSTM is a Powder sweetener made by combining a high intensity sweetener - Sucralose with Isomalt 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 is the first sugar alternative made from sugar and tastes like sugar, but doesn't have all the calories of sugar. Sucralose : 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 result s 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 breastfeeding 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, dessert 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. lsomalt : Discovered in the 1960s.lsomalt is made from sucrose and looks much like table sugar. It is white . crystalline and odorless. lsomalt is a mixture of two disaccharide alcohols: gluco-mannitol and gluco-sorbitol. Lsomalt, like all polyols, is a low digestible carbohydrate which is only partially digested in the intestines. In the lower part of the intestinal tract, the non -absorbed portion is metabolized by colonic bacteria. Isomalt 's physicological characteristics are a result of this process: Isomalt does not promote tooth decay, has a very low blood glucose effect (low glycemic response), has an effect like dietary fiber in the gut and has only half of the caloric value of sucrose. lsomalt's sweetening power depends on its concentration, temperature and the form of the product in which it is used. When used alone, it contributes 45% to 65% of the sweetness that would result from the same amount of sucrose. lsomalt has an energy value of only 2 calories per gram. Isomalt's lower caloric value is partly due to the fact that intestinal enzymes are not able to easily hydrolze its more stable disaccharide bond. less of it is digested and , therefore, less absorbed from the small intestine into the blood , and this happens slowly. A petition to affirm the GRAS (Generally Recognized as Safe) status of Isomalt has been accepted for filing by the FDA. Isomalt has been used in the United States since 1990 . The World Health Organization's Joint Expert Committee on Food Additives (JECFA) evaluated the safety of Isomalt and concluded that there is no need for a numeric (limited) acceptable daily intake (ADI). JECFA established an ADI for Isomalt of "not specified, “the safest category in which JECFA can place a food ingredient. |
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