Infodoc : Sciences, Techniques et Culture

1.Intense sweeteners
1.1 Acesulfame K
1.1.1 Description
1.1.2 General properties
1.1.3 Applications
1.4. Physiological properties
1.1.5 Analytical methods
1.1.6 References
1.2 Alitame
1.2.1 Description
1.2.2 General properties
1.2.3 Applications
1.2.4. Physiological properties
1.2.5 Analytical methods
1.2.6 References
1.3 Aspartame
1.3.1 Description
1.3.2 General properties[...]

1.Intense sweeteners
1.1 Acesulfame K
1.1.1 Description
1.1.2 General properties
1.1.3 Applications
1.4. Physiological properties
1.1.5 Analytical methods
1.1.6 References
1.2 Alitame
1.2.1 Description
1.2.2 General properties
1.2.3 Applications
1.2.4. Physiological properties
1.2.5 Analytical methods
1.2.6 References
1.3 Aspartame
1.3.1 Description
1.3.2 General properties
1.3.3 Applications
1.3 Physiological properties
1.3.5 Analytical methods
1.3.6 References
1.4. Brazzeine
1.4.1 Description
1.4..2 General properties
1.4.3 Applications
1.4.4. Physiological properties
1.4.5 Analytical methods
1.4.6 References
1.5 Cyclamate
1.5.1 Description
1.5.2 General properties
1.5.3 Applications
1.5.4 Physiological properties
1.5.5 Analytical methods
1.5.6 References
1.6 Glycyrrhizin
1.6.1 Description
1.6.2 General properties
1.6.3 Applications
1.6.4 Physiological properties
1.6.5 Analytical methods
1.6.6 References
1.7 Neohesperidine DC
1.7.1 Description
1.7.2 General properties
1.7.3 Applications
1.7.4 Physiological properties
1.7.5 Analytical methods
1.7.6 References
1.8 Neotame
1.8.1 Description
1.8.2 General properties
1.8.3 Applications
1.8.4 Physiological properties
1.8.5 References
1.9 Saccharin
1.9.1 Description
1.9.2 General properties
1.9.3 Applications
1.9.4 Physiological properties
1.9.5 Analytical methods
1.9.6 References
1.10.1 Description
1.10.2 General properties
1.10.3 Applications
1.10.4 Physiological properties
1.10.5 Analytical methods
1.10.6 References
1.11 Sucralose
1.11.1 Description
1.11.2 General properties
1.11.3 Applications
1.11.4 Physiological properties
1.11.5 Analytical methods
1.11.6 References
1.12 Thaumatin
1.12.1 Description
1.12.2 General properties
1.12.3 Applications
1.12.4 Physiological properties
1.12.5 Analytical methods
1.12.6 References
2. Bulk sweeteners
2.1 Crystalline Fructose
2.1.1 Description
2.1.2 General properties
2.1.3 Applications
2.1.4 Physiological properties
2.1.5 Analytical methods
2.1.6 References
2.2 Erythritol
2.2.1 Description
2.2.2 General properties
2.2.3 Applications
2.2.4 Physiological properties
2.2.5 Analytical methods
2.2.6 References
2.3 Isomalt
2.3.1 Description
2.3.2 General properties
2.3.3 Applications
2.3.4 Physiological properties
2.3.5 Analytical methods
2.3.6 References
2.4 Isomaltulose
2.4.1 Description
2.4.2 General properties
2.4.3 Applications
2.4.4 Physiological properties
2.4.5 Regulatory status
2.4.6 Analytical methods
2.4.7 References
2.5 Lactitol
2.5.1 Description
2.5.2 General properties
2.5.3 Applications
2.5.4 Physiological properties
2.5.5 Analytical methods
2.5.6 References
2.6 Malitol & Malitol Syrup
2.6.1 Description
2.6.2 General properties
2.6.3 Applications
2.6.4 Physiological properties
2.6.5 Analytical methods
2.6.6 References
2.7 Mannitol
2.7.1 Description
2.7.2 General properties
2.7.3 Applications
2.7.4 Physiological properties
2.7.5 Analytical methods
2.7.6 References
2.8 Sorbitol & Sorbitol Syrup
2.8.1 Description
2.8.2 General properties
2.8.3 Applications
2.8.4 Physiological properties
2.8.5 Analytical methods
2.8.6 References
2.9 Trehalose
2.9.1 Description
2.9.2 General properties
2.9.3 Applications
2.9.4 Physiological properties
2.9.5 Analytical methods
2.9.6 References
2.10 Xylitol
2.10.1 Description
2.10.2 General properties
2.10.3 Applications
2.10.4 Physiological properties
2.10.5 Analytical methods
2.10.6 References
3. Legislation
3.1 European Community Legislation
3.1.1 Permitted sweeteners
3.1.2 Specific labelling requirements
3.2 UK Legislation
3.2.1 Permitted sweeteners
3.2.2 Specific labelling requirements
3.3 Gulf Sates Legislation
3.3.1 Permitted sweeteners
3.3.2 Specific labelling requirements
3.4 USA Legislation
3.4.1 Permitted sweeteners
3.4.2 Specific labelling requirements
3.5 Other Countries
3.6 References
Suppliers
Index