ABSTRACT
Foodstuffs............................................................................................................................. 321 9.2.1Structure De“nition of Sweetener (FSA, Regulation 2(1)) ....................................... 321 9.2.2Permitted Sweeteners ............................................................................................... 321 9.2.3 Foods Allowed to Contain Permitted Sweeteners .................................................... 321 9.2.4Sweeteners in Compound Foods-Carry-Over ....................................................... 321 9.2.5Foods Not Allowed to Contain Sweeteners .............................................................. 322 9.2.6Additional Labeling Requirements for Table-Top Sweeteners ................................. 323
9.3Sweeteners-Classi“cations, Uses, Safety, Manufacturing, Quality Control, and Regulatory Issues .................................................................................................................. 323 9.3.1Overview ................................................................................................................... 323 9.3.2Sugars ....................................................................................................................... 324 9.3.3Classi“cation of Sweeteners ..................................................................................... 324 9.3.4Sucrose and Fructose ................................................................................................ 325 9.3.5 Sugar Alcohols .......................................................................................................... 325 9.3.6Sweetened Beverages ................................................................................................ 326 9.3.7Arti“cial Sweeteners ................................................................................................ 326 9.3.8New Sweeteners Study Shows No Link with Cancer ............................................... 326 9.3.9Sweeteners and Diabetes .......................................................................................... 326 9.3.10 Sweeteners and Appetite ........................................................................................... 326 9.3.11Sweeteners, Pregnancy, and Children ...................................................................... 327 9.3.12Sweeteners and Neurological Problems ................................................................... 327 9.3.13Sweeteners and Weight Control ................................................................................ 327 9.3.14Safety of Low-Calorie Sweeteners ........................................................................... 327 9.3.15 Manufacturing of Sweeteners ................................................................................... 328 9.3.16 Quality Control of Sweeteners.................................................................................. 330 9.3.17EU Regulatory Issues for Use of Sweeteners in Food Products ............................... 331
9.4Additive Categories .............................................................................................................. 332 9.4.1Acids ......................................................................................................................... 332
9.4.1.1 Lactic Acid ................................................................................................. 332 9.4.1.2 Succinic Acid ............................................................................................. 332 9.4.1.3Fumaric Acid ............................................................................................. 332 9.4.1.4Malic Acid ................................................................................................. 333
Food additives have been used for centuries to improve food quality. Smoke, alcohols, and spices have been extensively used for the last 10,000 years as additives for food preservation. The above-mentioned additives as well as a restricted number of additives comprised the main food additives until the Industrial Revolution. The latter brought so many changes in foods and asked for improved quality as well as quantity of manufactured foods. For this reason, many chemical substances have been developed either for preservation and for color and/or odor enhancement. In the 1960s, over 2500 different chemical substances were used toward food manufacturing. In the United States, over 2,500 different additives were used to manufacture over 15,000 different foods. The desire for nutritional, functional, and tasty foods is an on-going process. An additive is used to improve the shape, color, aroma, and extend the shelf life of a food. The following categories of additives have been described:
•Acids •Coloring agents •Aromatic substances •Toxic metals • Biocides • Preservatives
There has been an intense skepticism regarding the safe use of additives in foods. In the 1960s and 1970s, the increase of toxicological information caused an increase in the knowledge of possible risks derived from the consumption of foods containing additives. It was observed that the use of food additives has toxicological effects in humans. It is for this reason that in this chapter the limits of food additives use as well as pesticide residues control have been mentioned. It is well known that there is a plethora of risks derived from additives but also bene“ts from their use in food production. Additives will continue to play a signi“cant role in food production since consumers continue to desire healthier, tastier, and occasionally functional foods and the population of the earth continues to increase.
