• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.387-395
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• 2011

We analyzed the estimated daily intake of sweeteners in the Korean population, using data from national health and nutrition studies regarding the concentration of sweetener in each type of food, food intake by gender, age group, and weight. The level of safety of these sweeteners was evaluated by comparisons with the acceptable daily intake (ADI) data established by the Joint FAO/WHO expert committee on food additives. The estimated daily intake (EDI) of sodium saccharin was $52.31{\mu}g/kg{\cdot}bw$, $55.06{\mu}g/kg{\cdot}bw$ acesulpham-K, $145.47{\mu}g/kg{\cdot}bw$ aspartame, and $93.86{\mu}g/kg{\cdot}bw$ sucralose per day. The percentages in relation to ADI were 1.0%, 0.4%, 0.4%, and 0.6% respectively, which were all within safe levels. The relatively higher-consuming groups were taking $783.12{\mu}g/kg{\cdot}bw$ sodium saccharine, $4,399.09{\mu}g/kg{\cdot}bw$ aspartame, $1,557.09{\mu}g/kg{\cdot}bw$ acesulpham-k, and $2,700.72{\mu}g/kg{\cdot}bw$ sucralose per day, and their intake levels as a percentage of ADI were 15.7, 11.0, 10.4, and 18.0%, respectively, which were all within safe levels.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.392-399
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• 2006

In order to develop a new persimmon pickle with a low salt concentration, changes in physicochemical characteristics during soaking of persimmon pickles treated with different organic acids and sugars were investigated at $15^{\circ}C$ for 70 days. The pH of persimmon pickles decreased from pH 6.64 at initial stage to pH 3.99 (control group), pH 2.76-3.33 (citric acid treatment, CT), and pH 3.08-3.34 (acetic acid treatment, AT) after 70-days of soaking. Titratable acidity of AT was higher (0.86-1.18%) than that of CT (0.61-0.78%). After 70-days of soaking, salinity of persimmon pickles treated with stevia leaf powder, sodium saccharin, sucrose, and isomalto-oligosaccharide were 4.94-4.96, 4.00-5.15, 2.99-3.31, and 3.03-3.30%, respectively, and 1.54-3.70% lower than that of the control group (6.69%). The hardness of persimmon pickles in all cases was increased up to 20-40-days of soaking and then decreased. L (lightness), a (redness), and b (yellowness) value of persimmon pickles treated with citric acid were higher than those of AT and the control group. Sensory evaluation of persimmon pickles after 70-days of soaking revealed that CT had the highest scores for color, texture, and overall acceptability. These results indicate that the salt concentration of persimmon pickles could be lowered by the addition of citric acid and various sugars during soaking.

• Journal of Food Hygiene and Safety
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• v.39 no.3
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• pp.281-287
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• 2024

This study investigated the total sugar and low-calorie sweetener content in 72 alcoholic beverages. The samples included 10 takjus, 6 yakjus, 5 cheongjus, 5 beers, 12 fruit wines, 5 sojus, 5 general distilled alcoholic beverages, 9 liqueurs, and 15 other alcoholic beverages. Sugar and allulose content were analyzed using HPLC-RI, and the content of five sweeteners was analyzed using HPLC-UV and LC-MSMS. The average sugar content in the alcoholic beverages was 4.13±5.16 g/100 g. When categorized by type, the sugar content ranged from 0.00 to 8.92 g/100 g, 0.00 to 30.55 g/100 g, and 0.14 to 17.02 g/100 g in fermented (takju, yakju, cheongju, beer, and fruit wine), distilled (soju, general distilled alcoholic beverages, and liqueur), and other alcoholic beverages, respectively. Sugar content was the highest in liqueur, with the average content being 12.41±9.66 g/100 g. Among low-calorie sweeteners, acesulfame potassium, sodium saccharin, aspartame, and sucralose were detected in concentrations ranging from 28.6-121.5, 42.3, 34.1-141.5, and 23.3-88.1 mg/kg, respectively. Cyclamate and allulose were not detected in any of the alcoholic beverages. Sweeteners were detected in 24 out of the 72 alcoholic beverages, and their content complied with the standards stipulated for food additives.