Human detectability thresholds for saccharin, sodium saccharin, and sodium chloride.

1970 ◽  
Vol 70 (1, Pt.1) ◽  
pp. 113-115 ◽  
Author(s):  
Ruth A. Williams
Keyword(s):  
Sodium Chloride ◽  
Saccharin Sodium ◽  
Sodium Saccharin

scholarly journals Avaliação sensorial, microbiologia e físico-química de suco artificial de laranja adicionado de diferentes agentes adoçantes

2016 ◽  
Vol 11 (4) ◽  
pp. 194
Author(s):  
Iago Felipe da Silva Leite ◽  
Thauan da Costa Moura ◽  
Bruna Maria Alves Alixandre ◽  
Franciely Kelly Pereira ◽  
Fernanda Gomes de Farias
Keyword(s):  
Soluble Solids ◽  
Microbiological Analysis ◽  
Chemical Evaluation ◽  
Physico Chemical ◽  
Saccharin Sodium ◽  
Sodium Saccharin ◽  
Analysis Laboratory ◽  
Sodium Cyclamate ◽  
Sweetening Agents ◽  
Reduced Risk

<p>Diante do aumento do consumo de adoçantes por vários fatores e a procura por uma dieta mais saudável,  para a redução dos riscos de doenças como, diabetes, obesidade, entre outras, este trabalho teve como objetivo avaliar a diferença da doçura e aceitação dos diferentes agentes adoçantes em sucos artificiais. Foram formulados sucos em pó sabor laranja e adicionado os diferentes agentes adoçantes (sacarose, demerara, stevia pura, sacarina sódica + ciclamato de sódio e sacarina sódica + ciclamato de sódio + stevia). Realizou-se analises de pH e de sólidos solúveis totais (ºBrix) para as diferentes formulações, ocorrendo variações, além das análises microbiológicas para coliformes totais e Salmonella sp/25g, resultando em ausência para ambos Os resultados apontam que as amostras estão próprias para consumo segundo a legislação virgente. A análise foi aplicada no laboratório de análise sensorial da Universidade Federal de Campina Grande e avaliada por 93 provadores. Aplicou-se uma ficha sensorial levando em consideração a aceitação dos agentes adoçantes. Conclui-se que a sacarina sódica + ciclamato de sódio e sacarina sódica + ciclamato de sódio + stevia foi a formulação com maior índice de aprovação.</p><p align="center"><strong><em>SensoSensory, microbiological and physico-chemical evaluation of artificial orange juice added with different sweetening agents</em></strong></p><p><strong> </strong></p><p><strong>Abstract</strong><strong>: </strong>The increase in the consumption of sweeteners by several factors. And the demand for a healthier diet with reduced risk of diseases such as, diabetes, obesity, among others, this study aimed to assess the degree of sweetness of difference and acceptance of different sweetening agents. Were formulated artificial juices powdered orange flavor and added different sweeteners (sucrose, demerara, pure stevia, saccharin + sodium cyclamate and sodium saccharin + sodium cyclamate + stevia). We conducted analysis of pH and total soluble solids (° Brix) for the different formulations, and variations in addition to the microbiological analysis for total coliforms and Salmonella sp / 25g, resulting in absence for both, these results indicate that the samples are suitable for consumption according to virgente legislation. The analysis was applied to the sensory analysis laboratory of the Federal University of Campina Grande and evaluated by 93 panelists. a sensory record was applied taking into account the acceptance of sweetening agents, it is concluded that sodium saccharin + sodium cyclamate and sodium saccharin, sodium cyclamate + + stevia was the formulation with the highest rate of approval.</p><p> </p>

High Pressure Liquid Chromatographic Determination of Sodium Saccharin, Sodium Benzoate, and Caffeine in Soda Beverages: Collaborative Study

1979 ◽  
Vol 62 (5) ◽  
pp. 1011-1019
Author(s):  
Betsy B Woodward ◽  
Gordon P Heffelfinger ◽  
Dennis I Ruggles
Keyword(s):  
High Pressure ◽  
Sodium Benzoate ◽  
Collaborative Study ◽  
Chromatographic Determination ◽  
High Pressure Liquid Chromatographic ◽  
Saccharin Sodium ◽  
Sodium Saccharin ◽  
Liquid Chromatographic Determination ◽  
Liquid Chromatographic

Abstract A collaborative study for the determination of sodium saccharin, sodium benzoate, and caffeine in 3 types of soda beverage, cola, grape, and lemon-lime, has been completed using reverse phase high pressure liquid chromatography with a μC18 column and acetic acid mobile phase. Recoveries for sodium saccharin were 98.6, 98.0, and 99.1%; for sodium benzoate, 100.6, 102.6, and 100.6%; and for caffeine, 100.8, 101.4, and 101.1%, respectively. The method has been adopted as official first action.

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