• Food Industry
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• s.24
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• pp.46-54
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• 1975

• Food Industry
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• s.78
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• pp.25-29
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• 1985

• Food Industry
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• s.26
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• pp.84-87
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• 1975

• Food Industry
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• s.25
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• pp.76-82
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• 1975

• Journal of Food Hygiene and Safety
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• v.25 no.2
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• pp.118-121
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• 2010

A HPLC-MS/MS method was developed for simultaneous determination of six sweeteners (acesulfame-K, cyclamate, saccharin, sucralose, stevioside, aspartame) in children's favorite foods. The procedure involves an extraction of the six sweeteners with 50% methanol solution, sample clean-up using the Carrez clearing reagent and filtering with cartridge filter. The HPLC separation was performed on a Hypersil Gold (150 mm ${\times}$ 2.1 mm 5 um) column using the water/acetonitrile mobile phase (95:5). Mass spectrometric analysis was carried out using the TSQ Quantum Ultra operated in negative and positive ESI/SRM. With this method, good linear relationship, sensitivity and reproducibility were obtained. The spike recoveries of six sweeteners for 2 kinds of foods spiked into 0.4 mg/ kg ranged from 87.4 to 114.7%. The detection limits were above 0.02 mg/kg. The method has been applied to determination of six sweeteners in children's favorite foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.690-697
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• 2006

This study has been carried out to estimate mean concentration and the daily intake of 2 artificial sweeteners (aspartame and sucralose) by analyzing food samples. Total number of samples was 755 and the number of samples detected for sweeteners was 33 (detection rate was 4.4%). Contribution rate to total estimated daily intake (%) of artificial sweeteners in food categories was high in candy for aspartame and sucralose. Total Estimated Daily Intakes $({\Sigma}EDI)$ for different age groups were high in $13{\sim}19$ years old for aspartame and $7{\sim}12$ years old for sucralose. Total estimated daily intakes $({\Sigma}EDI)$ of men and women were 5.10 mg/person/day and 4.88 mg/person/day, respectively. Total estimated daily intakes $({\Sigma}EDI)$ of artificial sweeteners were shown as follows; 3.75 mg/person/day for aspartame and 1.27 mg/person/day for sucralose, respectively and assuming a body weight of 55 kg. These values were ranged from $0.15{\sim}0.17%$ of acceptable daily intake (ADI) evaluated by FAO/WHO and $1.0{\sim}21.4%$ of theoretical maximum daily intake (TMDI), and therefore, judged to be safe.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.804-811
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• 2004

Mean concentration of 2 artificial sweeteners, sodium saccharin and acesulfame K, in food samples and their daily intakes were estimated. Among 755 food samples, 57 contained these artificial sweeteners. Contribution rate to total estimated daily intake (%) of artificial sweeteners in food categories were high in danmooji for sodium saccharin and ice cream for acesulfame K. Total estimated daily intakes $({\Sigma}EDI)$ for different age groups were high in 30-49 year-old group for sodium saccharin and 13-19 year-old group for acesulfame K. Total estimated daily intakes $({\Sigma}EDI)$ of men and women were 5.91 and 4.89 mg/man/day, respectively. Total estimated daily intakes $({\Sigma}EDI)$ based on mean body weight of 55 kg were 4.13 and 1.25 mg/man/day for sodium saccharin and acesulfame K, respectively. These values ranged within 0.2-1.5% of acceptable daily intake (ADI) evaluated by FAO/WHO and 1.2-13.5% of theoretical maximum daily intake (TMDI), and, therefore, judged to be safe.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.568-576
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• 2012

Baksulgi with various sugar substitutes was prepared and characterized for physicochemical and sensory qualities. The 10% sugar in a control baksulgi was replaced with 16.1% glucose, 13.3% erythritol, 10.2% xylitol, 0.2% stevioside (enzymatically modified stevia 100%), 0.05% aspartame, or 1.2% sucralose. Instrumental and sensory analyses indicated that the baksulgi with glucose was significantly different in color from the others, which was attributed to high susceptibility to browning reaction of the glucose. Baksulgi with aspartame showed significantly lower pH than that of control baksulgi, suggesting that the aspartame might have been hydrolyzed into its constituent amino acids under elevated steaming temperature. A sensory evaluation revealed that baksulgi with sucralose or xylitol was comparable to the control baksulgi in all sensory characteristics. However, the baksulgi with sucralose showed appreciably increased hardness with increased storage time at $4^{\circ}C$, partially due to the anhygroscopic property of sucralose.

• Bulletin of Food Technology
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• v.11 no.3
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• pp.44-75
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• 1998

식품산업의 발전에 따라 제과제빵 기술도 급속하게 발전하여 제과제빵에 쓰이는 재료도 그 종류가 아주 다양해졌다. 좋은 품질의 빵 과 과자를 만들기 위해서는 무엇보다도 좋은 재료의 선택이 중요한데 좋은 재료를 선택하기 위해서는 재료에 관한 정확한 지식이 필수적이다. 따라서 이번 호에서는 제과제빵 재료중 제빵에 사용되는 밀가루, 물, 이스트, 식염과 같은 주재료와 제빵의 가공적성 및 기호성을 높여주는 유지, 감미료, 유가공제품등의 부재료에 관하여 기술하고자 한다.

• 한국생물공학회:학술대회논문집
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• 2003.04a
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• pp.263-266
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• 2003

Dental caries suppression effect of herb extracts were measured in comparison with sucrose. The result of susceptibility test for dental caties by using Streptococcus mutans KCTC 3065, Streptococcus cricetus KCTC 3292, Streptococcu rattus KCTC 3294, Actinomyces naeslundii KCTC 9013 indicated that Astragalus membranaceus BUNGE was effective than another herbs.