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Tooth-friendly
The tooth-friendly label distinguishes products which are non-cariogenic and non-erosive, i.e. safe for teeth. To replace sugar, toothfriendly products often contain sweeteners (polyols, intense sweeteners) that are not fermented by the microflora of the dental plaque. Products that are certified as toothfriendly also do not contain excessive amounts of food acids. History In 1983, a WHO working group recommended that the consumption of non-cariogenic "toothfriendly" confectionery should be encouraged. To provide consumers with easy guidance to toothfriendly products, the Swiss University dental schools decided in the early 1980s to launch a new public information campaign on nutrition and oral health. Instead of advising against the consumption of sweets, the new campaign took a different approach. The basic idea was that consumers should be educated and encouraged to eat only confectionery products that would not harm their teeth. Toothfriendly (" Happy Tooth") label was created ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Toothfriendly International
Toothfriendly International is a non-profit association which was established in 1989 in Basel, Switzerland Switzerland, officially the Swiss Confederation, is a landlocked country located in west-central Europe. It is bordered by Italy to the south, France to the west, Germany to the north, and Austria and Liechtenstein to the east. Switzerland .... The purpose of the association is to advance oral health, particularly through preventive measures which include regular oral hygiene (toothbrushing with a fluoridated toothpaste), appropriate dietary habits (avoidance of frequent intake of sugary foods) and regular check-ups by a dentist. It is governed by an executive board of dental professionals. Since 1989, Toothfriendly International grants the rights for the Toothfriendly quality mark. The Toothfriendly label distinguishes products that are demonstrably not harmful for teeth.Schachtele Ch.F. et al. (1986). Human plaque acidity models - Working Group Consensus Report. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweeteners
A sweetener is a substance added to food or drink to impart the flavor of sweetness, either because it contains a type of sugar, or because it contains a sweet-tasting sugar substitute. Various natural non-sugar sweeteners (NSS) and artificial sweeteners are used to produce food and drink. List of sweeteners Many artificial sweeteners have been invented and are now used in commercially produced food and drink. Natural non-sugar sweeteners also exist, such as glycyrrhizin found in liquorice. * Sugar ** Sugar alcohol ** Sucrose, or glucose-fructose, commonly called ''table sugar'' *** Fructose, or ''fruit sugar'' *** Glucose, or dextrose * Sugar substitute, including ''artificial sweetener'' * Syrups ** Agave syrup, or ''agave nectar'' ** Maple syrup ** Corn syrup *** High-fructose corn syrup (HFCS), used industrially * Honey * Molasses * Dates * Glycyrrhizin, found in liquorice Liquorice ( Commonwealth English) or licorice (American English; see spelling difference ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sucralose
Sucralose is an artificial sweetener and sugar substitute. In the European Union, it is also known under the E number E955. It is produced by chlorination of sucrose, selectively replacing three of the hydroxy groups—in the C1 and C6 positions of the fructose portion and the C4 position of the glucose portion—to give a 1,6-dichloro-1,6-dideoxyfructose– 4-chloro-4-deoxygalactose disaccharide. Sucralose is about 600 times sweeter than sucrose (table sugar), 3 times as sweet as both aspartame and acesulfame potassium, and 2 times as sweet as sodium saccharin. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety. Uses Sucralose is used in many food and beverage products because it is a non-nutritive sweetener ( per typical one-gram serving), does not promote dental cavities, is safe for consumption by diabetics and nondiabetics and does not affect ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Switzerland
Switzerland, officially the Swiss Confederation, is a landlocked country located in west-central Europe. It is bordered by Italy to the south, France to the west, Germany to the north, and Austria and Liechtenstein to the east. Switzerland is geographically divided among the Swiss Plateau, the Swiss Alps, Alps and the Jura Mountains, Jura; the Alps occupy the greater part of the territory, whereas most of the country's Demographics of Switzerland, 9 million people are concentrated on the plateau, which hosts List of cities in Switzerland, its largest cities and economic centres, including Zurich, Geneva, and Lausanne. Switzerland is a federal republic composed of Cantons of Switzerland, 26 cantons, with federal authorities based in Bern. It has four main linguistic and cultural regions: German, French, Italian and Romansh language, Romansh. Although most Swiss are German-speaking, national identity is fairly cohesive, being rooted in a common historical background, shared ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basel
Basel ( ; ), also known as Basle ( ), ; ; ; . is a city in northwestern Switzerland on the river Rhine (at the transition from the High Rhine, High to the Upper Rhine). Basel is Switzerland's List of cities in Switzerland, third-most-populous city (after Zurich and Geneva), with 177,595 inhabitants within the city municipality limits. The official language of Basel is Swiss Standard German and the main spoken language is the local Basel German dialect. Basel is commonly considered to be the cultural capital of Switzerland and the city is famous for its many Museums in Basel, museums, including the Kunstmuseum Basel, Kunstmuseum, which is the first collection of art accessible to the public in the world (1661) and the largest museum of Swiss art, art in Switzerland, the Fondation Beyeler (located in Riehen), the Museum Tinguely and the Museum of Contemporary Art (Basel), Museum of Contemporary Art, which is the first public museum of contemporary art in Europe. Forty museums ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Erythritol
Erythritol (, ) is an organic compound, the naturally occurring achiral meso four-carbon sugar alcohol (or polyol). It is the reduced form of either D- or L- erythrose and one of the two reduced forms of erythrulose. It is used as a food additive and sugar substitute. It is synthesized from corn using enzymes and fermentation. Its formula is , or HO(CH2)(CHOH)2(CH2)OH. Erythritol is 60–70% as sweet as table sugar. However, erythritol is almost completely noncaloric and does not affect blood sugar or cause tooth decay. Japanese companies pioneered the commercial development of erythritol as a sweetener in the 1990s. Etymology The name "erythritol" derives from the Greek word for the color red (''erythros'' or ). That is the case even though erythritol is almost always found in the form of white crystals or powder, and chemical reactions do not turn it red. The name "erythritol" is adapted from a closely-related compound, erythrin, which turns red upon oxidation. Hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mogroside
A mogroside is a triterpene glycoside of cucurbitane derivatives found in certain plants, such as the fruit of the gourd vine '' Siraitia grosvenorii'' (known as monkfruit or ''luohan guo'').Subhuti Dharmananda (January 2004)"Luo han guo - Sweet fruit used as sugar substitute and medicinal herb" Institute for Traditional Medicine, Portland, Oregon. Mogrosides are extracted from ''S. grosvenorii'' and used in the manufacture of sugar substitutes. Mogrosides Mogrosides include: * Mogrol * Mogroside II A1 * Mogroside II B * 7-Oxomogroside II E * 11-Oxomogroside A1 * Mogroside III A2 * 11-Deoxymogroside III * 11-Oxomogroside IV A * Mogroside V * 7-Oxomogroside V * 11-Oxo-mogroside V * Mogroside VI * Siamenoside I The total content of mogrosides in ''Siraitia grosvenorii'' fruit is 3.8% with Mogroside V having the highest content (0.8% to 1.3% w/w). Biosynthesis One analysis of 200 candidate genes of ''Siraitia grosvenorii'' revealed five enzyme families involved in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tagatose
Tagatose is a hexose monosaccharide. It is found in small quantities in a variety of foods, and has attracted attention as an alternative sweetener. It is often found in dairy products, because it is formed when milk is heated. It is similar in texture and appearance to sucrose (table sugar):215 and is 92% as sweet,:198 but with only 38% of the calories.:209 Tagatose is generally recognized as safe by the Food and Agriculture Organization and the World Health Organization, and has been since 2001. Since it is metabolized differently from sucrose, tagatose has a minimal effect on blood glucose and insulin levels. Tagatose is also approved as a tooth-friendly ingredient for dental products. Consumption of more than about 30 grams of tagatose in a dose may cause gastric disturbance in some people, as it is mostly processed in the large intestine, similar to soluble fiber.:214 Production Tagatose is a natural sweetener present in only small amounts in fruits, cacao, and dairy prod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isomaltulose
Isomaltulose (trade name Palatinose, chemical name 6-''O''-α-D-glucopyranosyl-D-fructose) is a disaccharide carbohydrate composed of glucose and fructose. It is naturally present in honey and sugarcane extracts and is also produced industrially from table sugar (sucrose) and used as a sugar alternative. It tastes similar to table sugar with half the sweetness. It has the same energy as table sugar, but is digested slower and thus leads to a lower blood glucose and insulin response. In comparison with sucrose and most other carbohydrates, isomaltulose is not a significant substrate for oral bacteria. Consequently, acid production from isomaltulose in the mouth is too slow to promote tooth decay. Its physical properties closely resemble those of sucrose, making it easy to use in existing recipes and processes. It is manufactured by enzymatic rearrangement (isomerization) of sucrose from beet sugar. Since the 1950s its physiological role and physical properties have been studied ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stevia
Stevia () is a sweet sugar substitute that is about 50 to 300 times sweetness, sweeter than sugar. It is extracted from the leaves of ''Stevia rebaudiana'', a plant native to areas of Paraguay and Brazil. The active compounds in stevia are steviol glycosides (mainly stevioside and rebaudioside). Stevia is heat-stable, pH-stable, and not fermentation (food), fermentable. Humans cannot metabolize the glycosides in stevia, and it therefore has zero calories. Its taste has a slower onset and longer duration than that of sugar, and at high concentrations some of its extracts may have an aftertaste described as licorice-like or Bitter taste, bitter. Stevia is used in sugar-reduced and calorie-reduced food and beverage products as an alternative for variants with sugar. The legal status of stevia as a food additive or dietary supplement varies from country to country. In the United States, certain high-purity ''stevia glycoside'' extracts have been generally recognized as safe (GRA ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Xylitol
Xylitol is a chemical compound with the formula , or HO(CH2)(CHOH)3(CH2)OH; specifically, one particular Stereoisomerism, stereoisomer with that structural formula. It is a colorless or white crystalline solid. It is classified as a polyalcohol and a sugar alcohol, specifically an alditol. Of the common sugar alcohols, only sorbitol is more soluble in water. The name derives from , ''xyl[on]'' 'wood', with the suffix ''-itol'' used to denote it being a sugar alcohol. Xylitol is used as a food additive and sugar substitute. Its E number, European Union code number is E967. Replacing sugar with xylitol in food products may promote better dental health, but evidence is lacking on whether xylitol itself prevents dental cavities. In the United States, xylitol is used as a common sugar substitute, and is considered to be safe for humans. Xylitol can be toxic to dogs and ferrets. History Emil Fischer, a German chemist, and his assistant Rudolf Stahel isolated a new compound fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polyols
In organic chemistry, a polyol is an organic compound containing multiple hydroxyl groups (). The term "polyol" can have slightly different meanings depending on whether it is used in food science or polymer chemistry. Polyols containing two, three and four hydroxyl groups are diols, triols, and tetrols, respectively. Classification Polyols may be classified according to their chemistry. Some of these chemistries are polyether, polyester, polycarbonate and also acrylic polyols. Polyether polyols may be further subdivided and classified as polyethylene oxide or polyethylene glycol (PEG), polypropylene glycol (PPG) and Polytetrahydrofuran or PTMEG. These have 2, 3 and 4 carbons respectively per oxygen atom in the repeat unit. Polycaprolactone polyols are also commercially available. There is also an increasing trend to use biobased (and hence renewable) polyols. Uses Polyether polyols have numerous uses. As an example, polyurethane foam is a big user of polyether polyols. Polyest ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
