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Further sweeteners

In addition to the individually-listed sweeteners, there is a whole series of other sweet-tasting combinations. These have either achieved no practical importance, are not approved in the EU, or are still at a stage of development where their practical usability cannot yet be assessed. From this category we would like to list the following:
Alitame
is a low-calorie sweetener made up of two amino acids (L-aspartic acid and D-alamine) and an amine. Developed by Pfizer. Alitame is approximately 2,000 times sweeter than sugar and is therefore needed only in very small doses. Because of its good heat stability, Alitame is suitable for baking and cooking and, like other sweeteners, it is toothfriendly and suitable for diabetics . Alitame is used for example in table-top sweeteners, drinks, dairy products, desserts, bread, cakes and pastries, canned fruit, sweets and chewing-gums, but it is only approved in Australia, New Zealand, Mexico and China.
Glycyrrhizin
comes from the rhizomes of the liquorice plant, Glycyrrhiza glabra, from which it can be extracted in the form of the mixed sodium and calcium salt of glycyrrhizin acid. Glycyrrhizin has a 50-fold sweetening power. The marked liquorice aftertaste militates against its use as a sweetener. Glycyrrhizin is therefore better characterised as a flavouring with additive sweetness.
Monellin
is an intensely sweet polypeptide from the tropical plant Dioscoreophyllum cumminsiie. It has a 2,000-fold sweetening power. Because of its instability, Monellin has found no practical application.
Neotame
is the product of systematic investigations into the sweetness of a large number of different peptides. The project initiated by Monsanto in cooperation with several US universities culminated in 1992 in the development of Neotame by Nofre and Tinti. Neotame has a sweetening power of approximately 10,000 times that of saccharose, values of 7,000-13,000-times can be achieved depending on the application.
Chemically, Neotame is an N-substituted Aspartame derivative and therefore has enhanced hydrolytic stability. Neotame produces a long-lasting sweetness.
Neotame has been approved as a food additive in Australia since August 2001 and in the USA since July 2002. Neotame is not approved in the EU.

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