Sweetener Technical Committee

Officers

Manuals

First Revision - Publish June 2006

Manual Revisions:
High Fructose Syrup 42 and 55, Quality Guidelines and Analytical Procedures, 3rd Revision printed April 2003. Available from the ISBT office.

Fourth revision - Publish June 2006

Granular Sucrose, Quality Guidelines and Analytical Procedures, 1^st Edition, 2004. Available from the ISBT office.

Second Revision - Publish June 2006

Areas of Interest

• New/Improved sweeteners:
  • Chemistry
  • Application
  • Functionality
  • Stability
  • Synergistic relationships
• Applications of sweetener and sweetener blends
• Quality of sweeteners
• Test methodology and new technologies
• SPC/QC/TQM perspectives
• Regulatory changes/issues
• Nutritional information
• New manufacturing/transportation processes and process improvements
• Historical perspectives
• Educational Seminars
• Transportation guidelines

Subcommittees

2008 Sweetener Technical Committee Forum

Chair: Barbara Hipple, Tate & Lyle
1st Vice Chair: Brian Stegman, Corn Products
2nd Vice Chair: Deborah Langrebe, PepsiCo

Technical Presentations

• Experience with floc analysis in white sugar including early warning system based on simple UV-protein and turbidity analysis - John Jensen, Danisco
• Determining Isosweet Concentrations of Sweeteners - John Bridges, Tate & Lyle
• Food Defense for HFCS - Rich Ryan, ADM
• Food Grade Liquid Transport Trailers - What Do We Know About Them? Brian Stegman, Corn Products

Subcommittee Reports

• HFS - Tom Heagney, Cargill
• Sucrose - Nick Bourse, Tate & Lyle
• Extended Wash - Jim Keyes, ADM

Minutes

2007 High Fructose Syrups (HFS)

2007 Topics of Interest

• Incorporate Extended Wash Committee findings into HFS guidelines
• Update handling/wash procedures
• Additional sources of HFS (wheat, tapioca, rice) - incorporate differences into the HFS guideline
• Water conservation
• Chemical wash guidelines for Europe

2007 Liquid Sucrose

2007 Topics of Interest

• Develop guidelines for MIS (Medium Invert Sugar)
• Handling and wash procedures for liquid sugar/MIS
• Caloric content, DS tables for sucrose and liquid sucrose

2007 Extended Wash Rule

2007 Topics of Interest

• Transition committee findings to the HFS Subcommittee for incorporation into the HFS Guideline

Papers presented at 2007 Sweetener TC Forum

• The Role of the International Commission for Uniform Methods of Sugar Analysis (ICUMSA), Geoff Parkin, ICUMSA

  Abstract:

  ICUMSA, which celebrated its first centenary in 1998, performs the role of providing validated methods of analysis to aid the production and sale of sugar and sugar products around the world. This approach has the benefit of assuring all parties involved that the methodology in use is robust and avoids disputes which can arise when different parties use different methods of analysis. ICUMSA therefore provides a point of reference for anyone involved in setting specifications used for quantifying the quality of sugar including Codex Alimentarius Commission, the OIML, the EU, and the US Food Chemicals Codex.

  ICUMSA is a voluntary organization arranged via the twenty-nine National Committees and the elected officers of the organization. The work is conducted by nine General Subject Referees and twelve Subject Referees, who organize the development and validation studies of methods in their respective subject areas through Associate Referees. Referees present their reports at each ICUMSA session detailing the work progressed and their recommendations, which are then voted on by the members. These recommendations form the basis of the work to be progressed in the subsequent session.

  ICUMSA methods are validated according to a protocol published in the 20th Session Proceedings (1990) which is based on the IUPAC "Protocol for the Design, Conduct and Interpretation of Collaborative Studies". Methods and Proceedings are published by Bartens and can be obtained through the ICUMSA website www.icumsa.org

• Organic Sugar – is there any Future? Paul Caulkins, Imperial Sugar

  Abstract:

  A look into the world of Organic Sugar will be discussed. An overview of current market trends with a focus on Organic Sugar and an update on the US market. A review of some of the challenges a user of Organic Sugar must be concerned with and some of the inherent differences compared to traditional sugar.

• Sweetener Blending in Beverage Applications – Nutritive Sweeteners and Sucralose, Stacey Kappes, Tate & Lyle

  Abstract:

  Reformulating beverages using a blend of nutritive and non-nutritive sweeteners could be an opportunity for caloric reduction and potential cost savings if consumers do not perceive a difference between the two products. Previous beverages that have been launched with a 50% caloric reduction have not been as successful as might have been projected. However, some beverages have shown success by reducing the bulk sweetener to a lesser extent (20 to 40% reduction) while using a high intensity sweetener, such as sucralose, to match sweetness perception. The objective of this research was to determine if the differences between control (full HFCS) and test (reduced HFCS plus sucralose) carbonated and non-carbonated beverages could be perceived by consumers. When sucralose was used to match sweetness perception, consumers could not distinguish a difference between control and HFCS reduced cola, lemon-lime, root beer, and orange carbonated soft drinks or between control and HFCS reduced lemonade, cranberry, and tea still beverages. In these applications sucralose matched the overall sweetness profile. There were no perceived differences in terms of upfront sweetness or in lingering compared to the full caloric control beverage for each application. Cost savings and sweetness potency were dependent on the application and the specific formulation.

• Food vs. Fuel, Rick Tolman, National Corn Growers Association

  Abstract:

  The growth of the ethanol industry in the U.S. has raised concerns that corn producers may not be able to keep up with increased corn-for-ethanol demand and still maintain supplies to traditional feed and industrial customers. Studies by the National Corn Growers Association indicate that improvements in ethanol production technology and increased corn production will allow corn producers to meet or exceed demand. Productivity enhancements will come in the form of increased yields, incremental increases in corn plantings, new technologies, and the replacement of corn in livestock rations by Distillers Dried Grain, a co-product of ethanol.

Papers/Updates presented in 2006 TC Forum

Abstracts:

There is a process to manufacture Medium Invert Syrup (MIS) from raw sugar, without the use the use of crystallization. It can be installed in bottlers' premises to deliver a certified quality product for direct use in soft drink formulation.

The processes involved are:

• Dissolving;
• Clarification and Filtration - separation and removal of the organic impurities;
• De-colorization;
• De-ashing - removal of the inorganic impurities;
• Inversion - changing 50% of the sucrose into fructose and glucose;
• Evaporation.

After de-ashing, the product is equivalent in quality terms to dissolved refined sugar and can be used in this format. Where there are benefits to the beverage industry, the sucrose is further processed by inversion and evaporation to produce MIS.

Sweetener Reception/Perception & Non-caloric Sweetener Technologies of Today and Tomorrow Indra Prakash, The Coca-Cola Company

Abstract:

In large part, enabled by the sequencing of the human genome, tremendous progress has been made, just within the last 5 years, in the understanding of the sweet taste reception. And while many questions remain about peripheral aspects of sweet taste signaling, sweet taste perception (i.e., central aspects of sweet taste signaling) remains a topic with fundamental understanding. The current state of knowledge of these topics will be reviewed.

Today, health and wellness concerns related to obesity, a consequence of the increasingly sedentary lifestyles in the western world, are leading consumers onward in a relentless search for great-tasting foods and beverages with reduced caloric content. Key enablers of such reduced-calorie products are non-caloric sweeteners of today will be reviewed and new sweetener technical horizon will be discussed.

HFS Myths John S., White, White Technical

Abstracts:

Recent awareness of obesity as a health epidemic affecting nearly one-fifth of all Americans has focused considerable attention and resources on identifying possible causes. Because HFCS rose to prominence as a replacement for sucrose in food and beverage applications at about the same time upward obesity trends were becoming more apparent, HFCS became a candidate for closer scrutiny and the subject of several papers testing the hypothesis of a casual link. This paper will discuss the arguments offered in support of this hypothesis and demonstrate that these arguments untenable.

Papers/Updates presented in 2005 TC Forum

• "The Sugar Scene in Europe" by Brian Salisbury, Coca-Cola Services, Belgium

  Abstract:

  Since 1968, the sugar industry in Europe has been governed by the EU Sugar Regime, a set of complex regulations that manage supply and demand for sugar within the countries of the European Union. The Regime controls national production quotas and the price of sugar which is sold in the EU and supports export of sugar to non-EU countries. It also establishes production quotas of HFSS produced in the EU.

  With the expansion of the European Union to 25 countries, external pressure from the WTO and other sugar producing countries, and internal pressure particularly from sugar users for reform of the regime, proposals have been made by the EU Commission for reform in July 2006. As the proposals have raised varying levels of objection or support from growers, producers and users, the results of the on-going debate on Sugar Regime reform are eagerly awaited.

• "Sugar Analysis Proficiency testing" by Manus Mitchell, Pepsi Co.

• "Erythritol Functionality in Reduced Calorie and Diet Beverages" by Peter de Cock, Cargill

  Abstract:

  Calories Count" is the key recommendation in FDA's new dietary guidelines. The segment of reduced calorie and diet beverages is gaining importance even more than before. However, consumers remain critical and will not compromise on taste. Erythritol, an all-natural non-caloric and non-glycemic bulk sweetener, offers sensorial as well as functional benefits for use in reduced calorie and diet beverages. It can improve taste quality by adding body and mouthfeel and mask unwanted off-flavors associated with the use of high intensity sweeteners. In addition, erythritol is non-carcinogenic and it has antioxidant properties. Its digestive tolerance is much higher compared to all other polyols, which makes erythritol particularly suitable for use in beverages. Today, erythritol has been approved for use in foods in 17 countries including US, Canada , Mexico and Japan . Approval in many more countries is expected soon.

• "The Aspartame Stroty: Truth vs. Myth" by Eyassu G. Abegaz, Ajinomoto

  Abstract:

  Aspartame (L-aspartyl-L-phenylalanine methyl ester) is a simple molecule 180 to 200 times sweeter than sucrose. It is hydrolyzed into three components; the amino acids, aspartic acid, phenylalanine plus a small amount of methanol in intestinal lumen. After absorption these constituents are metabolized, utilized and/or excreted by the body in similar pathways as when they are derived from any other dietary source.

  Despite the simple nature of the molecule and a widespread acceptance of aspartame containing products, it receives unwarranted concern that is propagated by few individuals or by the efforts of a small number of anti-aspartame activists. We will discuss some of the current myths about aspartame and why these continue despite their being refuted. We will also present regulatory agencies perspectives of different countries, positions/statements from health professional association and some important studies which continue to affirm and strengthen the safety of aspartame.

Papers sponsored in 2005 General Session

• "HFCS and Nutrition" by Dirk Reif, Cargill Inc.