This paper presents the thermal analysis of artificial sweeteners, and natural sugar substitutes. Thermal analysis was done on commercial compositions of sweeteners using simultaneous DSC/TGA (SDT). Heat flow, and mass vs. temperature and time thermograms, along with DSC peak enthalpies and transition temperatures are reported. A number of the sweeteners were found to undergo transitions and reactions before or at 190°C (375°F, normal baking temperatures) and all dextrose containing sweeteners show an endothermic peak around 80°C due to the liberation of bound water molecules. The major components of sweeteners studied were found to be generally thermostable at or below 100°C.
History of Sugar. https://en.wikipedia.org/wiki/History_of_sugar
How Sugar Is Made—The History. http://www.sucrose.com/lhist.html
Sustainable Economics: The Bitter Aftertaste of Sugar, Morgan Stanley Research, March 18, 2015.
Sugar Economics: How Sweet It Isn’t. http://www.morganstanley.com/ideas/sugar-economics-how-sweet-it-isnt
Min, H. (2013) Large-Sized Soda Ban as an Alternative to Soda Tax. Cornell Journal of Law and Public Policy, 23, Article No. 6. http://scholarship.law.cornell.edu/cgi/viewcontent.cgi?article=1395&context=cjlpp
Food Insight (2021) Everything You Need to Know about Sucralose. http://www.foodinsight.org/Everything_You_Need_to_Know_About_Sucralose
Glycemic Index for Sweeteners. http://www.sugar-and-sweetener-guide.com/glycemic-index-for-sweeteners.html
Xylitol. https://en.wikipedia.org/wiki/Xylitol
Hietala, E.-L. and Larmas, M. (1995) Effects of Xylitol and Carbohydrate Diets on Dental Caries, Dentine Formation and Mineralization in Young Rats. Archives of Oral Biology, 40, 1137-1141. https://doi.org/10.1016/0003-9969(95)00082-8
Jain, H. and Mulay, S. (2013) A Review on Different Modes and Methods for Yielding a Pentose Sugar: Xylitol. International Journal of Food Sciences and Nutrition, 65, 135-143. https://doi.org/10.3109/09637486.2013.845651
The History of Xylitol in Finland. https://peppersmith.co.uk/blogs/news/the-history-of-xylitol-in-finland
Scheinin, A. (1976) Caries Control through the Use of Sugar substitutes. International Dental Journal, 26, 4-13.
Scheinin, A., Makinen, K.K. and Ylitalo, K. (1976) Turku Sugar Studies V: Final Report on the Effect of Sucrose, Fructose and Xylitol Diets on the Caries Incidence in Man. Acta Odontologica Scandinavica, 34, 179-216. https://doi.org/10.3109/00016357608997711
Edgar, W.M. (1998) Sugar Substitutes, Chewing Gum and Dental Caries—A Review. British Dental Journal, 184, 29-33. https://doi.org/10.1038/sj.bdj.4809535
Chedd, G. (1968) The Cyclcamate Saga. New Scientist, December, 547.
(1987) The Bittersweet History of Sugar Substitutes. New York Times, March 29.
Inhorn, S.L. and Meisner, L.F. (1969) Cyclamate Ban. Science, 166, 685. https://doi.org/10.1126/science.166.3906.685
Serrur, M. (2016) The Bittersweet Story of Monkfruit. The Chew York Times, February 18.
Tandel, K.R. (2011) Sugar Substitutes: Health Controversy over Perceived Benefits. Journal of Pharmacology and Pharmacotherapeutics, 2, 236-243. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3198517 https://doi.org/10.4103/0976-500X.85936
Lamotte, S. (2016) Health Effects of Artificial Sweeteners: Where do We Stand? CNN, January 18. http://www.cnn.com/2016/01/18/health/where-do-we-stand-artificial-sweeteners
Berry, C., Brusick, D., Cohen, S.M., Hardisty, J.F., Lee Grotz, V. and Williams, G.M. (2016) Sucralose Non-Carcinogenicity: A Review of the Scientific and Regulatory Rationale. Nutrition and Cancer, 68, 1247-1261. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5152540/pdf/hnuc-68-1247.pdf https://doi.org/10.1080/01635581.2016.1224366
Chang, S.S. and Cook, J.M. (1983) Stability Studies of Stevioside and Rebaudioside A in Carbonated Beverages. Journal of Agricultural and Food Chemistry, 31, 409-412. https://doi.org/10.1021/jf00116a056
Barker, A.J. and Smalley, R.K. (1971) Thermolytic Decomposition of Benzo-1,2-Isothiazol-3-One-1,1-Dioxide (Saccharin). Tetrahedron Letters, 12, 4629-4632. http://www.sciencedirect.com/science/article/pii/S0040403901975483 https://doi.org/10.1016/S0040-4039(01)97548-3
Thomas, L.C. and Schmidt, S.J. Apparent Melting: A New Approach to Characterizing Crystalline Structure in Pharmaceutical Materials. TA application Note TA401.
Lee, J.W., Thomas, L.C. and Schmidt, L.J. (2011) Investigation of the Heating Rate Dependency Associated with the Loss of Crystalline Structure in Sucrose, Glucose, and Fructose Using a Thermal Analysis Approach (Part I). Journal of Agricultural and Food Chemistry, 59, 684-701. https://doi.org/10.1021/jf1042344
Golon, A. and Kuhnert, N. (2012) Unraveling the Chemical Composition of Caramel. Journal of Agricultural and Food Chemistry, 60, 3266-3274. https://doi.org/10.1021/jf204807z
Quasim, I., Firdous, A., Sahni, N., Khosa, S.K. and Kotru, P.N. (2009) Characterization of Pure and Doped Potassium Hydrogen Tartrate Single Crystals Grown in Silica Gel. Crystal Research and Technology, 44, 539-547. https://doi.org/10.1002/crat.200800617
Lawrence, J.F. (2003) Acesulfame/Acesulphame. In: Caballero, B., Finglas, P. and Toldra, F., Eds., Encyclopedia of Food Sciences and Nutrition, 2nd Edition, Academic Press, San Diego, 1-3. https://doi.org/10.1016/B0-12-227055-X/00002-X
Sillick, M. and Gregson, C.M. (2012) Spray Chill Encapsulation of Flavors within Anhydrous Erythritol Crystals. LWT—Food Science and Technology, 48, 107-113. http://www.sciencedirect.com/science/article/pii/S0023643812001004 https://doi.org/10.1016/j.lwt.2012.02.022