The popularity of the plant Stevia (Stevia rebaudiana) has risen due to increasing use and interest in its sweet constituents called steviol glycosides. In recent years, these have been approved all over the world as food additives in the category of sweetener, hence they have received more attention and their use in food formulations has increased significantly. New techniques in growing stevia have resulted in new varieties with interesting steviol glycoside profiles. Also, new techniques to analyse the content of sweeteners in different matrices and the detection of new steviol glycosides with very pleasant sensory profiles has followed. The aim of this book is to present novel uses and manufacturing developments as well as to gather together up-to-date information across the whole developing area of steviol glycosides research.
Steviol Glycosides: Production, Properties, and Applications illustrates the health effects of steviol glycosides, presenting methods to preserve their stability, bioactivity and bioavailability during handling, extraction and processing. Beginning with biosynthesis, metabolism and health uses, the book also explores agronomic practices, toxicology and pharmacology, leaf drying, conventional techniques, non-thermal technologies, green recovery, membrane clarification technologies, chemical and enzymatic modifications, stability studies and food applications. This book is an excellent resource for food scientists, technologists, engineers, chemists, nutritionists, new product developers, researchers and academics with an interest in understanding steviol glycoside applications in the development of functional foods, nutraceuticals and pharmaceuticals. Assesses the biosynthesis, metabolism and health effects of steviol glycosides Covers three critical dimensions, including properties, recovery and applications Explores recovery, analysis and processing issues, also revealing industrial applications
The toxicological monographs in this volume summarize the safety data on a number of food additives: asparaginase from Aspergillus niger expressed in A. niger, calcium lignosulfonate (40-65), ethyl lauroyl arginate, paprika extract, phospholipase C expressed in Pichia pastoris, phytosterols, phytostanols and their esters, polydimethylsiloxane and steviol glycosides. A monograph on the assessment of dietary exposure to sulfites is also included. Monographs on 10 groups of related flavoring agents evaluated by the Procedure for the Safety Evaluation of Flavouring Agents are also included. This volume also contains a monograph on incorporating the single portion exposure technique (SPET) into the Procedure for the Safety Evaluation of Flavouring Agents in the dietary exposure assessment of flavoring agents. This volume and others in the WHO Food Additives Series contain information that is useful to those who produce and use food additives and veterinary drugs and those involved with controlling contaminants in food, government and food regulatory officers, industrial testing laboratories, toxicological laboratories and universities.
|Author||: A.M.J. Kootstra,H..J.H. Elissen,S. Huurman|
|Release Date||: 2016|
|Pages||: 36 pages|
|Author||: Food and Agriculture Organization of the United Nations,World Health Organization|
|Publisher||: Food & Agriculture Org.|
|Release Date||: 2020-01-29|
|ISBN 10||: 9251321213|
|Pages||: 110 pages|
This document contains food additive specification monographs, analytical methods, and other information prepared at the eighty-seventh meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which was held in Rome, 4–13 June 2019. The tasks before the Committee were (a) to elaborate principles governing the evaluation of food additives, (b) to undertake safety evaluations of certain food additives, (c) to review and prepare specifications for certain food additives and (d) to establish specifications for certain flavouring agents. The Committee evaluated the safety of six food additives (including one group of food additives) and revised the specifications for five other food additives (including one group of food additives) and nine flavouring agents. This publication contains information that is useful to all those who work with or are interested in food additives and their safe use in food.
The publication aims to familiarize students of public policy with the precautionary principle, which plays a vital role in the European Union’s approach toward regulating risks. The precautionary principle contends that policy makers should refrain from actions having a suspected risk of causing harm to the public and/or the environment. However, the precautionary principle only provides guidance to policy makers but does not prescribe specific policy responses. Therefore, there should be variation in the way the principle is applied. Furthermore, precautionary measures are, in principle, of a provisional nature, suggesting that they are likely to be subject to changes over time. This book is thus interested in shedding light on how the precautionary principle is put into practice and to what extent precautionary measures become modified. Empirically, it focuses on how the EU has regulated the use of growth hormones in meat production, the cultivation of genetically modified corn and the use of Stevia-based sweeteners in foods and beverages. The main theoretical argument advanced by this study is that the way in which the original regulatory standards were formulated affects whether and how they are changed. By placing particular emphasis on the relevance of scientific evidence for the (re-)definition of precautionary measures, the book is expected to appeal to both academics and practitioners.
|Author||: Ran Tao|
|Release Date||: 2020|
|Pages||: 90 pages|
Rebaudioside (Reb) D and M are the recent focus of the food industry to address the undesirable aftertaste of Reb A, which is the most commonly used steviol glycoside in natural sweetener stevia. The first study evaluated the sensory characteristics of Reb A, D, and M, compared to 14% (w/v) sucrose, using a consumer panel and explored the relationship between 6-n-Propylthiouracil (PROP) taster status (i.e., non-tasters, medium tasters, supertasters) and the perceived intensity of sweet and bitter tastes of the three steviol glycosides. The results showed that Reb D and M had sensory profiles that were closer to sucrose, compared to Reb A, but were associated with negative sensation, such as artificial, and Reb M was higher in lingering sweetness than sucrose (P
|Release Date||: 2014|
|Pages||: 329 pages|
Abstract: Following a request from the European Commission, the European Food Safety Authority (EFSA) carried out an exposure assessment of steviol glycosides (E 960) from its use as a food additive, taking into account the proposed extension of uses. In 2010, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) adopted a scientific opinion on the safety of steviol glycosides (E 960) and established an Acceptable Daily Intake (ADI) of 4 mg/kg body weight (bw) per day. Conservative estimates of exposure, both in adults and children, suggested that it is likely that the ADI would be exceeded at the maximum proposed use level. In 2011, EFSA carried out a revised exposure assessment for steviol glycosides based on revised proposed uses and concluded that high level dietary exposure in children may still exceed the ADI. The current refined exposure estimates are based on the currently authorised uses, the proposed extension, and the EFSA Comprehensive Food Consumption Database. The mean dietary exposure to steviol glycosides ranges from 0.1 mg/kg bw/day in adults and the elderly, to 2.4 mg/kg bw/day in toddlers. Estimates at the 95 th percentile of exposure range from 0.3 to 4.3 mg/kg bw/day in the elderly and toddlers, respectively. The Panel concluded that dietary exposure to steviol glycosides is considerably lower than that in the previous exposure assessment. Overall, the revised exposure estimates for all age groups remain below the ADI, except for toddlers at the upper range of the high level (95 th percentile) estimates, in one country. Moreover, the Panel noted that table top sweeteners may represent an important source of exposure and therefore a MPL with a numerical value, rather than quantum satis, would be preferable, to allow for a more precise estimation of the potential maximum level of exposure from table top sweeteners.
This comprehensive reference work describes in an instructive manner the combination of different membrane operations such as enzyme membrane reactors (EMR's), microfiltration (MF), ultrafiltration (UF), reverse osmosis (RO), nanofiltration (NF) and osmotic distillation (OD) is studied in order to identify their synergistic effects on the optimization of processes in agro-food productions (fruit juices, wines, milk and vegetable beverages) and wastewater treatments within the process intensification strategy. The introduction to integrated membrane operations is followed by applications in the several industries of the food sector, such as valorization of food processing streams, biocatalytic membrane reactors, and membrane emulsification.
Stevia rebaudiana is a remarkable South American plant that has become widely used in certain parts of the world as a natural sweetening agent and dietary supplement. Purified extracts of S. rebaudiana have been used as sweeteners and flavor enhancers in the food industry in Japan for over a quarter of a century, and have been found to be up to 300
|Author||: Ram J. Singh|
|Publisher||: CRC Press|
|Release Date||: 2011-09-15|
|ISBN 10||: 1420073842|
|Pages||: 1098 pages|
Medicinal Plants, Volume 6 of the Genetic Resources, Chromosome Engineering, and Crop Improvement series summarizes landmark research and describes medicinal plants as nature’s pharmacy. Highlights Examines the use of molecular technology for maintaining authenticity and quality of plant-based products Details reports on individual medicinal plants including their history, origin, genetic resources, cytogenetics, and varietal improvement through conventional and modern methods, and their use in pharmaceutical, cosmeceutical, nutrition, and food industries Explains how to protect plants with medicinal properties from deforestation, urbanization, overgrazing, pollution, overharvesting, and biopiracy Brings together information on germplasm resources of medicinal plants, their history, taxonomy and biogeography, ecology and biodiversity, genetics and breeding, exploitation, and utilization in the medicine and food industries Written by leading international experts and an innovative panel of scientists, Medicinal Plants offers the most comprehensive and up-to-date information on medicinal plant genetic resources and their increasing importance in pharmaceutical and cosmeceutical industries, medicine, and nutrition around the world. Includes eight-page color insert more than 25 full color figures
|Author||: Shilin Chen,Andrew Marston,Hermann Stuppner|
|Publisher||: John Wiley & Sons|
|Release Date||: 2014-07-15|
|ISBN 10||: 1118874986|
|Pages||: 1176 pages|
Plants and plant-derived compounds and drugs are becoming moreand more popular with increasing numbers of scientists researchingplant analysis. The quality control of herbal drugs is alsobecoming essential to avoid severe health problems, and in thefuture many more new drugs will be developed from plantsources. This three-volume Handbook, featuring 47 detailed review articles,is unique as it deals with chemical and biological methodologiesfor plant analysis. It presents the most important and mostaccurate methods which are available for plant analysis. This comprehensive work is divided into six sections asfollows: Sample preparation and identification – discussingplant selection and collection, followed by extraction and samplepreparation methodologies. Extraction and sample preparation methodologies Instrumentation for chemical analysis - severalinstrumentations for chemical plant analysis are presented with anemphasis on hyphenated techniques, e.g. the coupling between HPLCand mass spectroscometry, and HPLC with NMR. Strategies for selective classes of compounds –coverage of the most interesting classes of compounds such aspolysaccharides, saponins, cardiotonic glycosides, alkaloids,terpenoids, lipids, volatile compounds and polyphenols (flavonoids, xanthones, coumarins, naphthoquinones, anthraquinones,proanthocyanidins, etc.). Biological Analysis - includes phenotyping, DNA barcodingtechniques, transcriptome analysis , microarray, metabolomics andproteomics. Drugs from Plants – covers the screening of plantextracts and strategies for the quick discovery of novelbioactive natural products. Safety assessment of herbal drugs ishighly dependent on outstanding chromatographic and spectroscopicmethods which are also featured here. This Handbook introduces to scientists involved in plant studiesthe current knowledge of methodologies in various fields ofchemically- and biochemically-related topics in plantresearch. The content from this Handbook will publish online within theEncyclopedia of Analytical Chemistry via Wiley Online Library: ahref="http://www.wileyonlinelibrary.com/ref/eac"http://www.wileyonlinelibrary.com/ref/eac/a Benefit from the introductory offer, valid until 30 November2014! Introductory price: £425.00 / $695.00 /€550.00 List price thereafter: £495.00 / $795.00 / €640.00
|Author||: Joyce I. Boye|
|Publisher||: John Wiley & Sons|
|Release Date||: 2014-12-03|
|ISBN 10||: 1118504976|
|Pages||: 400 pages|
For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in the identification, extraction andcharacterisation of these ingredients, there remains a need forready and near-market platform technologies for processing theseingredients into marketable value-added functional food andnutraceutical products. This book looks at how these ingredientscan be effectively incorporated into food systems for market, andprovides practical guidelines on how challenges in specific foodsectors (such as health claims and marketing) can be addressedduring processing. Nutraceutical and Functional Food Processing Technologyis a comprehensive overview of current and emerging trends in theformulation and manufacture of nutraceutical and functional foodproducts. It highlights the distinctions between foods falling intothe nutraceutical and functional food categories. Topics includesustainable and environmentally–friendly approaches to theproduction of health foods, guidelines and regulations, and methodsfor assessing safety and quality of nutraceutical and functionalfood products. Specific applications of nutraceuticals in emulsionand salad dressing food products, beverages and soft drinks, bakedgoods, cereals and extruded products, fermented food products arecovered, as are novel food proteins and peptides, and methods forencapsulated nutraceutical ingredients and packaging. The impact ofprocessing on the bioactivity of nutraceutical ingredients,allergen management and the processing of allergen-free foods,health claims and nutraceutical food product commercialization arealso discussed. Nutraceutical and Functional Food Processing Technologyis a comprehensive source of practical approaches that can be usedto innovate in the nutraceutical and health food sectors. Fullyup-to-date and relevant across various food sectors, the book willbenefit both academia and industry personnel working in the healthfood and food processing sectors.
"The Joint FAO/WHO Expert Committee on Food Additives (JECFA) met in Rome from 14 to 23 June 2011."--P. 1.
|Author||: Shemilah Fayaz|
|Release Date||: 2016|
|Pages||: 71 pages|
World-renowned researcher Jennie Brand-Miller and her team have changed the way the world thinks about food and nutrition. Every year, their Shopper's Guide helps thousands of readers achieve and maintain health and wellness by providing an easy guide to eating according to the glycemic index. The key to this go-to reference is the GI tables—comprehensive lists of foods and their glycemic index values—which allow readers to unlock the remarkable health benefits of a low GI diet. The Shopper's Guide includes GI values for many popular foods, prepared meals, and new products; definitive at-a-glance nutrition data arranged by food category; specific information on gluten-free and weight-management foods; and comprehensive, up-to-date information.